Application Potential of Lion’s Mane Mushroom in Soy-Based Meat Analogues by High Moisture Extrusion: Physicochemical, Structural and Flavor Characteristics
Abstract
1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Preparation and Extrusion of Meat Analogue
2.3. Rheological Analysis
2.4. Color Properties Analysis
2.5. Texture Profile Analysis (TPA)
2.6. Fibrous Degree Analysis
2.7. Microstructure Observation
2.8. Thermal Properties Analysis
2.9. Particle Size Distribution (PSD)
2.10. Protein Secondary Structure Determination
2.11. Protein Tertiary Structure Determination
2.12. HS-SPME-GC–MS Analysis
2.12.1. HS-SPME-GC–MS Conditions
2.12.2. Volatile Components Qualitative and Quantitative Analysis
2.12.3. Analysis of Relative Odor Activity Values
2.13. Statistical Analysis
3. Results and Discussion
3.1. Rheological Properties Analysis
3.2. Effects of LMM Content on the Apparent Properties
3.2.1. Texture Properties Analysis
3.2.2. Color Analysis
3.3. Microstructure and Visual Observation
3.4. Thermal Behavior Analysis
3.5. Particle Size Analysis
3.6. Protein Secondary Structure Analysis
3.7. Protein Tertiary Structure Analysis
3.8. Volatile Flavor Components Analysis
3.9. Relative Odor Activity Values (ROAV) Analysis
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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LMM Content (%) | Fibrous Degree | Hardness (g) | Springiness | Chewiness (g) | L* | A* | B* | Browning Index (BI) |
---|---|---|---|---|---|---|---|---|
0 | 1.05 ± 0.03 d | 7044.55 ± 144.10 a | 0.96 ± 0.02 a | 5394.12 ± 298.25 a | 45.54 ± 0.61 a | 3.46 ± 0.20 c | 16.23 ± 0.30 d | 48.77 ± 1.43 d |
10 | 1.28 ± 0.01 b | 6501.09 ± 314.92 b | 0.94 ± 0.01 a | 4750.47 ± 211.31 b | 45.05 ± 0.33 ab | 4.94 ± 0.26 b | 18.75 ± 0.60 c | 61.75 ± 1.25 c |
20 | 1.54 ± 0.01 a | 5574.34 ± 506.08 c | 0.95 ± 0.03 a | 4092.60 ± 294.57 c | 44.52 ± 0.68 b | 7.15 ± 0.53 a | 22.09 ± 0.62 b | 80.83 ± 0.42 b |
30 | 1.26 ± 0.05 b | 4691.55 ± 383.83 d | 0.92 ± 0.04 a | 3192.07 ± 242.24 d | 45.61 ± 0.08 a | 7.73 ± 0.22 a | 23.18 ± 0.16 a | 81.20 ± 0.50 b |
40 | 1.19 ± 0.02 c | 3665.08 ± 417.57 e | 0.94 ± 0.06 a | 2536.08 ± 395.64 e | 45.06 ± 0.48 ab | 7.76 ± 0.23 a | 23.06 ± 0.20 a | 82.07 ± 1.66 a |
No. | Compound | Threshold (μg/g) | Odor Description | ROVA | |
---|---|---|---|---|---|
HMMAs-20%LMM | HMMAs | ||||
1 | 4-mercapto-4-methyl-2-pentanone | 0.000005 | black currant flavor | 100.000 ** | 100.000 ** |
2 | Hexanal | 0.0075 | grass flavor | 30.748 ** | 7.779 ** |
3 | 1-Octen-3-ol | 0.007 | mushroom flavor | 18.043 ** | 2.874 ** |
4 | Benz aldehyde | 0.00075 | bitter almond flavor and caramel flavor | 4.568 ** | 0.725 * |
5 | 2-Heptanone | 0.2 | blue Cheese flavor and nuts flavor | 4.456 ** | 0.756 * |
6 | Heptanal | 0.01 | fatty flavor | 1.967 ** | 1.034 ** |
7 | Nonanal | 0.015 | oily flavor | 1.910 ** | 2.521 ** |
8 | 2-Methylbutyraldehyde | 0.003 | almond flavor and malt flavor | 0.367 * | 1.105 ** |
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Gao, Y.; Yan, S.; Chen, K.; Chen, Q.; Li, B.; Li, J. Application Potential of Lion’s Mane Mushroom in Soy-Based Meat Analogues by High Moisture Extrusion: Physicochemical, Structural and Flavor Characteristics. Foods 2025, 14, 3402. https://doi.org/10.3390/foods14193402
Gao Y, Yan S, Chen K, Chen Q, Li B, Li J. Application Potential of Lion’s Mane Mushroom in Soy-Based Meat Analogues by High Moisture Extrusion: Physicochemical, Structural and Flavor Characteristics. Foods. 2025; 14(19):3402. https://doi.org/10.3390/foods14193402
Chicago/Turabian StyleGao, Yang, Song Yan, Kaixin Chen, Qing Chen, Bo Li, and Jialei Li. 2025. "Application Potential of Lion’s Mane Mushroom in Soy-Based Meat Analogues by High Moisture Extrusion: Physicochemical, Structural and Flavor Characteristics" Foods 14, no. 19: 3402. https://doi.org/10.3390/foods14193402
APA StyleGao, Y., Yan, S., Chen, K., Chen, Q., Li, B., & Li, J. (2025). Application Potential of Lion’s Mane Mushroom in Soy-Based Meat Analogues by High Moisture Extrusion: Physicochemical, Structural and Flavor Characteristics. Foods, 14(19), 3402. https://doi.org/10.3390/foods14193402