Browsing by Author "Svartström, Jenny"

A growing population, environmental, health, and ethical reasons have increased the demand for alternative protein sources for meat. The aim is to produce meat analogues that mimic the taste, texture, and functionality of meat products. Fungal protein sources have gained attention as possible promising protein sources. The aim of this study was to research the texture and sensory profile of mycelium burger patties (M1, M2, M3) and study how they compared to a pea protein-based control (Control). Beyond Meat’s Beyond Burger acted as the Control. The fungal mycelium was from Pleurotus Ostreatus and composed 50% of the mycelium samples’ raw weights. M1-M3 differed in the use of flour and starch. M1 contained fava bean flour and potato starch, M2 oat flour, and M3 both fava bean and oat flour. The impact of oat and fava bean flour was studied. Methods included a sensory profile study and instrumental measurements (TPA). The sensory study was a General descriptive analysis done by a trained sensory panel (n=8). The mycelium samples were similar but differed in the attributes meaty, redness, dryness, and beany. Excluding the appearance attributes, M1 (fava bean) and M2 (oat) were the most similar and differed from M3 (fava bean & oat). M3 was considered the least dry and most meaty compared to the other mycelium samples. M1 was the reddest in colour, which indicated that a higher percentage of fava bean resulted in a more intense colour. The sensory profile of the Control differed significantly from the mycelium samples. The Control was the meatiest and moistest. It had the least vegetable taste and was the least beany. Going forward, it would be beneficial to try mycelium with a higher protein and fibre content, which might result in a juicier patty. Results did not correlate with the percentage of oat and fava bean flour. In contrast, the instrumental results did correlate with the percentage of oat and fava bean flour in the mycelium samples. A higher percentage of fava bean and lower percentage of oat resulted in an increased hardness. This might be due to the beta-glucan and higher content of starch in oat flour. Both beta-glucan and starch have a good water binding capacity, resulting in softer and moister gels. In future research it would be beneficial to focus on achieving moister and less beany products, because previous studies have found these attributes to significantly influence consumer acceptance. The texture of the patties could be altered by mycelium, processing, and other ingredients. Additionally, consumer studies would provide more insight into markets and consumer acceptance.