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.
Afsharpour et al. (Mon,) studied this question.