Studies on Functional Properties of Mycoprotein from Mycelium and Fruit Body of Edible Mushrooms and Their Application for Meat Analog Development

Abstract

Meat analog product can be used as one of alternative foods that suitable for vegetarians and people who avoid meat for health reason. Mushroom derived protein called mycoprotein can be used as a raw material for meat analog development because it contains essential amino acids for humans, dietary fiber, low fat, antioxidants, and it obtains from mushrooms that commonly cultivate in Indonesia. This study aimed to determine the mycoprotein functional properties for development of meat analog. This study used pink oyster mushroom (Pleurotus flabellatus) mycelium and fruit body, white oyster mushroom (Pleurotus ostreatus) fruit body, and paddy straw mushroom (Volvariella volvacea) mycelium. This study was divided into two main stages i.e. the production of mycoprotein and its utilization for the development of meat analog. Protein content analysis was done to obtain fruit body with optimal and consistency protein content. Based on the protein content and consistency, 8-day old mycelium and 6-8 cm diameter of fruit bodies were selected for further functional properties analysis of protein. The parameters measures were water holding capacity (WHC), oil absorption capacity (OAC), emulsion stability, gel strength, and water drip. Based on functional properties of protein analysis, mycoprotein derived from P. flabellatus mycelium was used as a raw material for meat analog formulation. Addition of other materials such as binders, filler, oil, and water were performed on formulation. Albumen and corn starch were used as a binder and filler, respectively. The additional ingredients were intended to help the formation of compact and smooth texture of the product. The number of water and oil were added according to functional properties of the protein such as water and oil holding capacity. The addition of water and oil in the formula with P. flabellatus mycelium as a raw material was 10.38 g water/100 g mycelium and 0.52 ml oil/g mycelium, respectively. The selected formula was obtained by texture profile analysis (TPA). Based on TPA, formula consisting of 50% mycoprotein, 25% binder, and 25% filler material resulted in highest elasticity value and it was, therefore, used as a selected formula. The result of proximate, antioxidant, and fatty acid composition analyses showed that the selected formula had characteristics of 27.15% moisture content, 4% protein, 15.73% fat, 12.25% ash, 52.86% carbohydrate, 8.32% dietary fiber, 15.71% DPPH antioxidant capacity, total phenols 19.41 mg GAE/g based on dry basis (db), and the selected formula had high composition of palmitic and oleic acid.