What question did this study set out to answer?

Assess the effectiveness of mushroom stipe powders as functional ingredients in processed meat products.

June 22, 2026Open Access

From By-Product to Functional Ingredient: Effect of Mushroom Stipe Powders on Gelation, Texture, and Lipid Oxidation of Processed Meat Systems

Puntos clave

Assess the effectiveness of mushroom stipe powders as functional ingredients in processed meat products.
Developed four sausage formulations: Control, BM5, OMS, and Hybrid.
Conducted proximate analysis, texture profiling, and rheological assessments.
Evaluated lipid oxidation over a 30-day refrigerated storage period.
BM5 had the highest initial water holding capacity at 87.73% and lowest cooking loss of 0.85%.
Hybrid formulation demonstrated significantly lower malondialdehyde values compared to Control, indicating reduced lipid oxidation.
All samples exhibited elastic gel behavior, with BM5 having the highest storage modulus.

Resumen

This investigation assessed the efficacy of mushroom stipe powders as functional substitutes for meat and starch in emulsion-type sausages, leveraging the intrinsic nutritional profile of mushroom by-products and evaluating product quality over a 30-day refrigerated storage period. Proximate analysis revealed that mushroom stems possess significant protein (22.02-35.21 % dry basis) and carbohydrate (55.25-68.64 %) contents, with negligible fat ( G″) across all samples, with BM5 exhibiting the highest storage modulus. Textural profiling revealed that BM5 possessed the highest initial hardness, while OMS displayed the lowest. While lipid oxidation increased over time, Hybrid and BM5 formulations exhibited significantly lower malondialdehyde (MDA) values relative to the Control. Collectively, these findings validate the hypothesis that stipe-derived polysaccharides and phenolics can mechanistically reinforce emulsion matrices and delay lipid oxidation, positioning dual-substituted mushroom stipe powders as a novel, clean-label functional ingredient for sustainable meat reformulation.

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