Meat Substitute Development from Fungal Protein (Aspergillus oryzae).

Area of Science:

• Food Science
• Biotechnology
• Mycology

Background:

• Growing demand for sustainable protein alternatives.
• Need for meat substitutes with comparable sensory and nutritional properties.
• Potential of fungal biomass as a viable protein source.

Purpose of the Study:

• To develop burger patties utilizing fungal protein.
• To optimize fungal biomass production and patty formulation.
• To evaluate the physicochemical and sensory properties of the fungal patties compared to traditional meat patties.

Main Methods:

• Optimization of fungal growth medium (carbon/nitrogen sources, concentration).
• Formulation testing of fungal patties (flours, binders, colorants).
• Analysis using electronic tongue, texture analysis, water retention capacity, colorimetry, proximate analysis, and shelf-life studies.

Main Results:

• Maximized fungal biomass production using maltodextrin (90 g/L) as a carbon source with 6 days of incubation.
• Optimal fungal patty formulation identified with quinoa flour, carboxymethylcellulose, and beet extract, closely mimicking a control animal-based patty.
• Fungal patties exhibited stable physical characteristics over a 14-day shelf-life period.
• Proximate analysis indicated high protein and fiber content, supporting nutritional claims.

Conclusions:

• Fungal protein can be successfully processed into burger patties with desirable characteristics.
• Optimized formulations offer a sustainable and potentially nutritious alternative to conventional meat products.
• Further long-term shelf-life studies are recommended to fully assess product stability.