Broadening the Application Landscape of Mycoprotein: A Functional Evaluation in Traditional Meat Product Systems

This study aimed to investigate the effect of different proportions of mycoprotein addition (0%, 0.5%, 1%, 2%, 3%, and 5%) on the quality attributes of pork emulsified sausages. The results showed that the addition of 1% and 2% mycoprotein significantly enhanced the hardness and chewiness of emulsified sausages, which reduced the porosity and increased water retention capacity. GC-IMS analysis showed that the additions of 1% and 2% mycoprotein enriched the volatile flavor profile. FTIR and interaction force analysis demonstrated that mycoprotein addition promoted the formation ofβ-sheet secondary structures of myofibrillar protein, strengthening intermolecular hydrogen bonds, ionic bonds, and non-specific associations, which further stabilized the emulsified network. However, excessive mycoprotein addition (3% and 5%) might disrupt the stability of the emulsification system, resulting in reducing texture properties and water-holding capacity, and unbalancing flavor profiles. As a functional ingredient, mycoprotein added at levels of 1% and 2% can significantly enhance the quality attributes of pork emulsified sausages, improving texture stability and flavor. This study would provide a theoretical foundation and practical guidance for the application of mycoprotein in meat products, so as to offer an innovative approach to improve product quality while promoting health and sustainability in the meat industry.