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Una revisión exhaustiva sobre la producción de análogos de carne a base de micoproteínas: aspectos nutricionales,

Rina Yu¹, Prabhathma Yasasvi Rathnayake¹, Chemin Nam¹

¹Department of Animal Science and Biotechnology, Chungnam National University, Daejeon, 34134 Republic of Korea.

Food science and biotechnology

|January 16, 2026

Resumen

La micoproteína, una novedosa alternativa a la carne procedente de hongos, ofrece una nutrición comparable a la proteína animal, pero requiere mejoras en el procesamiento para mejorar el sabor y la seguridad. Se necesita más investigación para una producción óptima y la aceptación del consumidor.

Área de la Ciencia:

Ciencia de los Alimentos
Biotecnología
Micología

Sus antecedentes:

Las micoproteínas de hongos filamentosos están surgiendo como proteínas cárnicas alternativas sostenibles.
Los hongos filamentosos como Fusarium, Aspergillus y Neurospora pueden producir de forma segura micoproteínas comestibles.

Objetivo del estudio:

Revisar la producción, las características nutricionales y funcionales de la micoproteína.
Comparar las propiedades de calidad de los análogos de carne y productos a base de micoproteína.
Abordar los aspectos de seguridad de la micoproteína como fuente de alimento.

Principales métodos:

Revisión de la literatura sobre la producción y características de la micoproteína.
Análisis comparativo de productos a base de micoproteína frente a carne tradicional.
Evaluación de datos de seguridad, incluidos alérgenos potenciales y toxicidad.

Principales resultados:

Los perfiles nutricionales de la micoproteína son a menudo comparables a las proteínas animales.
Existen propiedades funcionales como la emulsificación y la actividad antioxidante.
El procesamiento no térmico y los aditivos pueden mejorar la calidad de la micoproteína, pero los atributos sensoriales y los datos de seguridad siguen siendo insuficientes.

Conclusiones:

La micoproteína es prometedora como alternativa a la carne, pero los desafíos en las características sensoriales y la seguridad requieren una mayor investigación.
El desarrollo de métodos de procesamiento optimizados y evaluaciones de seguridad integrales son cruciales para la viabilidad en el mercado.
La investigación futura debe centrarse en mejorar el atractivo de la micoproteína y garantizar su seguridad para los consumidores.

Palabras clave:

Proteína de carne alternativa Hongos filamentosos Análogo de carne Proteína microbiana Micoproteína

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