Quality Characteristics of Low-Fat Sausage Using Cultured Mushroom Mycelium.

This study compared the physicochemical properties of mushroom mycelium before and after rinsing, in addition to the physicochemical and textural properties of sausages with mushroom mycelium added at 0%, 25%, 50%, 75%, and 100% ratios. Physicochemical characteristics included pH, cooking yield, electronic nose, electronic tongue, and sensory characteristics, and textural properties included viscosity, emulsion capacity, and texture. Cooking yield improved and pH significantly decreased (p<0.05) with increasing mycelium content. The electronic nose results identified key compounds, such as propenal, propan-2-one, 2,3-pentanedione, and hexanal. The electronic tongue results showed a trend in which salty, sour, and umami flavor intensity increased with increasing mycelium content. Viscosity tended to decrease with increasing mycelium content. Emulsion capacity was significantly higher in the MM75 treatment group, but significantly lower in the MM100 treatment group (p<0.05). Texture profile analysis showed that as the mycelium content increased, the hardness, cohesiveness, gumminess, elasticity, and chewiness decreased.