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首页> 外文期刊>European food research and technology =: Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A >Edible mushroom mycelia of Pleurotus sapidus as novel protein sources in a vegan boiled sausage analog system: functionality and sensory tests in comparison to commercial proteins and meat sausages
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Edible mushroom mycelia of Pleurotus sapidus as novel protein sources in a vegan boiled sausage analog system: functionality and sensory tests in comparison to commercial proteins and meat sausages

机译:Pleurotus Sapidus的食用菌蘑菇菌丝体作为素食主义者煮沸的香肠组合系统的新型蛋白质来源:与商业蛋白质和肉类香肠相比的功能和感官试验

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摘要

In this study, various vegetable proteins and two different mycelia of P. sapidus [submerged cultivated with isomaltulose molasses (Sudzucker AG, Offstein) or apple pomace (Dohler AG, Darmstadt)] were examined in a vegan boiled sausage analog system and compared with two different formulations of boiled sausage (German recipe/Russian recipe) by sensory tests and texture profile analysis (TPA). The samples were analyzed and tasted immediately after production and after 4 weeks of storage at 2 degrees C. In addition, the a(w) value, pH value, color (L x a x b value), and weight loss after boiling were determined. The hardness of the samples as determined by TPA was correlated with the sensory impressions. Compared to the Russian formulation, the vegan alternative with basidiomycetous mycelia showed particularly strong advantages in terms of strength and hardness. The use of mycelia of basidiomycetes proved to be a suitable alternative to commercial vegetable proteins.
机译:在这项研究中,在素食煮沸的香肠模拟系统中检查了各种植物蛋白和两种不同的P. Sapidus(Sudzucker Ag,Offstein)或苹果渣(Darhler Ag,Darmstadt)]并与两个相比 感觉测试和纹理剖面分析(TPA)的煮沸的香肠(德国食谱/俄语食谱)的不同配方。 在生产后,在2℃下储存4周后立即分析并品尝样品。另外,测定沸腾后的(W)值,pH值,颜色(L x A x B值)和体重减轻。 由TPA确定的样品的硬度与感官印象相关。 与俄罗斯制定相比,素食主义者替代与基础肌肉菌丝体的替代方案在强度和硬度方面表现出特别强烈的优势。 使用菌丝菌菌丝体的使用被证明是商业植物蛋白的合适替代品。

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