Amino Acid and Biogenic Amine Profiles in Sausages Reformulated With Processed, Fermented Oyster Mushrooms

ABSTRACT Reducing meat and meat product consumption addresses both sustainability and environmental concerns. Oyster mushrooms ( Pleurotus ostreatus ) are promising meat substitutes, however, their effect on the chemical profile of reformulated meat products requires further investigation. The purpose of this study was to investigate how partial pork meat replacement (25% and 50%) with pretreated and fermented oyster mushrooms affected the amino acid and biogenic amine content of sausages. Prior to fermentation and sausage production, mushrooms were pretreated thermally (blanching, steaming, oven, microwave) and non‐thermally (HHP: high hydrostatic pressure, UV: ultraviolet light). Although the total amino acid content decreased with mushroom substitution, the total essential amino acid and total branched‐chain amino acid content remained relatively high, accounting for 45%–53% and 15%–20% of the total amino acids (AA), respectively. The total free amino acid content increased due to enhanced umami‐contributing glutamic acid (Glu), aspartic acid (Asp), and health‐promoting gamma‐aminobutyric acid. The total biogenic amine content increased in the reformulated sausage samples, but no histamine was detected. In conclusion, reformulated sausage with fermented oyster mushrooms resulted in nutritious hybrid sausages based on the amino acid and biogenic amine composition.