From forest to fork: a systematic review of mushroom-based meat analogues
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41320%2F25%3A103769" target="_blank" >RIV/60460709:41320/25:103769 - isvavai.cz</a>
Result on the web
<a href="https://academic.oup.com/ijfst/article/60/1/vvaf030/7998805" target="_blank" >https://academic.oup.com/ijfst/article/60/1/vvaf030/7998805</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1093/ijfood/vvaf030" target="_blank" >10.1093/ijfood/vvaf030</a>
Alternative languages
Result language
angličtina
Original language name
From forest to fork: a systematic review of mushroom-based meat analogues
Original language description
The consumption of meat analogues is steadily increasing due to factors such as concerns about protein intake, meat availability, health, and environmental issues. Mushrooms provide a potential solution for substituting or replacing animal protein due to their high nutritional value and unique sensory properties. This review examines the differences in physical characteristics, organoleptic qualities, amino acid profiles, and dietary fibre content of meat analogues derived from various mushroom species. The review employed a textual narrative synthesis approach and adhered to the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) guidelines. A comprehensive analysis of 38 relevant publications reveals that the incorporation of mushrooms can influence the colour and texture of meat analogues. Additionally, the review highlights the impact of mushroom addition or substitution on the amino acid and dietary fibre content of meat analogues. It underscores the potential of mushrooms to create meat analogues with enhanced nutritional profiles, benefiting consumers, particularly those facing nutritional challenges like stunting. This article emphasises the importance of considering the specific mushroom species and processing techniques to optimise the quality of meat analogues.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
40102 - Forestry
Result continuities
Project
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Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2025
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
ISSN
0950-5423
e-ISSN
0950-5423
Volume of the periodical
60
Issue of the periodical within the volume
1
Country of publishing house
CZ - CZECH REPUBLIC
Number of pages
19
Pages from-to
1-19
UT code for WoS article
001456378400007
EID of the result in the Scopus database
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