Characterization of plant-based sausage quality using shiitake mushroom mycelium and soybean and wheat proteins

Mushroom mycelium possesses a meat-like flavor and texture and represents an environmentally friendly resource. In this study, <i>Lentinula edodes</i> mycelium were used as the main raw material for the production of sustainable plant-based sausages. Sausages were formulated using cultured <i>L. edodes</i> mycelium (10%, 20%, 30%, 40%, 50%, and 90%), and the texture was improved by mixing isolated soy protein (10%, 20%, 30%, 40%, and 50%) and wheat gluten (40%) in different amounts. The physicochemical and textural properties of <i>L. edodes</i> sausages were compared through proximate composition, pH, color, cooking yield, water holding capacity, viscosity, texture profile analysis, electronic nose, electronic tongue and sensory evaluation experiments. Increasing <i>L. edodes</i> mycelium content led to higher moisture and fat contents and increased CIE a* values, concurrently reducing pH, CIE L*, and CIE b*. Cooking yield and water holding capacity did not show significant differences, while viscosity, hardness, gumminess, chewiness, and cohesiveness tended to decrease. Furan, pentanal (milky, soybean odor), 2-methyl-1-butanol (earthy, fatty odor), and hexanal compounds were predicted through the electronic nose. The electronic tongue results showed that salty and umami tastes increased as the <i>L. edodes</i> mycelium content increased. In conclusion, the addition of mycelium was effective in improving the flavor of sausages, and the addition of heterologous proteins was effective in improving the texture. Thus, the optimal mixing ratio was determined as 20% <i>L. edodes</i> mycelium, 30% isolated soy protein, and 40% wheat gluten.