From forest to fork: a systematic review of mushroom-based meat analogues

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

From forest to fork: a systematic review of mushroom-based meat analogues

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

From forest to fork: a systematic review of mushroom-based meat analogues

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

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OECD FORD obor

40102 - Forestry

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2025

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

ISSN

0950-5423

e-ISSN

0950-5423

Svazek periodika

60

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

19

Strana od-do

1-19

Kód UT WoS článku

001456378400007

EID výsledku v databázi Scopus

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