Work

Evaluation of Quality and Storage Characteristics of Freeze-Dried Powdered Mycelium Sausages According to Packaging Methods

Year: 2025

Type: article

Abstract: With the increases in the global population, demand for meat, and income, plant-based meat alternatives using mushrooms, soybeans, and other ingredients are attracting increasing attention to address food security. Mushroom mycelia have a high moisture content and are prone to quality deterioration; therefore, interventions, such as freeze-drying and optimized packaging, are necessary to improve shelf life. Furthermore, controlling storage temperature is a key factor in preserving product quality. Therefore, in this study, Lentinula edodes (shiitake mushroom) mycelium sausage were stored under various packaging methods (aerobic packaging, vacuum packaging, and modified atmosphere packaging) and storage temperatures (0 and 4 °C). Quality and storability were evaluated at 0, 7, 15, 30, and 50 days using tests for proximate components, pH, storage loss, color, water activity (Aw), aerobic bacterial count, thiobarbituric acid reactive substances (TBARS), and volatile basic nitrogen (VBN) using an electronic nose and an electronic tongue. The vacuum-treated groups showed superior pH, CIE L*, CIE a*, Aw, TBARS, and VBN levels. At 0 °C, each treatment group exhibited significantly lower VBN levels on days 30 and 50 (p < 0.05). Overall, vacuum packaging and low storage temperatures are expected to be beneficial for maintaining the quality and storage characteristics of shiitake mushroom mycelium sausages.

Source: Foods

DOI: 10.3390/foods14234080

Authors: Yu-Na Oh, Hack-Youn Kim

Institution: Kongju National University

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $3,499