Edible mushrooms as a novel trend in the development of healthier meat products
1Universidad Autónoma del Estado De Hidalgo, Área Académica de Química, Crta. Pachuca-Tulancingo Km 4.5 s/n, Col. Carboneras, Mineral de la Reforma, 42183, Hidalgo, Mexico
- 2Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900, Ourense, Spain
- 3Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
- 4Universidad Autónoma del Estado De Hidalgo, Área Académica de Biología, Crta. Pachuca-Tulancingo Km 4.5 s/n, Col. Carboneras, Mineral de la Reforma, 42183, Hidalgo, Mexico
One of the challenges in modern society is the reduction of meat consumption as well as the formulation of new meat products, considering health and sustainability aspects. In this regard, mushrooms are considered a promissory source of bioactive compounds to be used in the production of healthier meat products. Mushrooms have antimicrobial and antioxidant properties, which can improve the self-life of meat products. This review shows that a substantial improvement in terms of protein, dietary fiber and ash content in meat products can be achieved by incorporating different types of mushrooms without significantly affecting their physico-chemical properties. Moreover, due to high percentage of dietary fiber, easily digestible protein and a meat-like texture, mushroom is an interesting choice to replace salt, phosphates, protein and fat in the formulation of meat products. Finally, the presence of high contents of free amino acids in mushroom can enhance the sensorial properties of meat products.