Effect of mushroom addition and/or substitution on dietary fibre content of meat analogues.
| Species . | Amount (%) . | Meat product . | Dietary fibre (%) . | References . |
|---|---|---|---|---|
| A. bisporus | 0 | Beef frankfurter | 0.05 ± 0.09 | Cerón-Guevara et al. (2020a) |
| 2.5 | Beef frankfurter | 0.57 ± 0.06 | ||
| 5.0 | Beef frankfurter | 1.14 ± 0.09 | ||
| F. velutipes | 0 | Goat sausage | 0.82 ± 0.06 | Banerjee et al., (2020) |
| 4 | Goat sausage | 1.42 ± 0.06 | ||
| 6 | Goat sausage | 1.72 ± 0.04 | ||
| P. ostreatus | 2.5 | Beef frankfurter | 1.09 ± 0.11 | Cerón-Guevara et al. (2020b) |
| 5.0 | Beef frankfurter | 2.18 ± 0.25 | ||
| 0 | Tempeh sausage | 7.35 | Ambari et al. (2014) | |
| 20 | Tempeh sausage | 7.64 | ||
| P. sajor-caju | 20 | Fish sausage | 1.58 | Yuliantini and Kamsiah (2019) |
| 0 | Beef patty | 3.90 ± 0.08 | Rosli et al. (2012) | |
| 25 | Beef patty | 7.00 ± 0.05 | ||
| 50 | Beef patty | 9.95 ± 0.04 | ||
| 0 | Chicken frankfurter | 0.08 ± 0.01 | Rosli et al. (2015) | |
| 2 | Chicken frankfurter | 0.80 ± 0.13 | ||
| 4 | Chicken frankfurter | 3.03 ± 0.15 | ||
| 6 | Chicken frankfurter | 6.20 ± 0.30 | ||
| 0 | Beef patty | 1.90 ± 0.08 | Rosli et al. (2011) | |
| 25 | Beef patty | 3.40 ± 0.05 | ||
| 50 | Beef patty | 4.90 ± 0.04 | ||
| P. eryngii | 0 | Pork sausage | 0 | Wang et al. (2019) |
| 25 | Pork sausage | 0.40 ± 0.03 | ||
| L. edodes | 0 | Pork sausage | 0 | Wang et al. (2019) |
| 25 | Pork sausage | 0.04 | ||
| 50 | Pork sausage | 0.08 | ||
| 75 | Pork sausage | 1.32 | ||
| 100 | Mushroom sausage | 1.76 | ||
| 0 | Chicken nugget | 0.37 ± 0.05 | Akesowan (2016) | |
| 1.84 | Chicken nugget | 1.80 ± 0.10 | ||
| A. bisporus and P. ostreatus | 2.5:2.5 | Beef frankfurter | 1.58 ± 0.17 | Cerón-Guevara et al. (2020a) |
| Species . | Amount (%) . | Meat product . | Dietary fibre (%) . | References . |
|---|---|---|---|---|
| A. bisporus | 0 | Beef frankfurter | 0.05 ± 0.09 | Cerón-Guevara et al. (2020a) |
| 2.5 | Beef frankfurter | 0.57 ± 0.06 | ||
| 5.0 | Beef frankfurter | 1.14 ± 0.09 | ||
| F. velutipes | 0 | Goat sausage | 0.82 ± 0.06 | Banerjee et al., (2020) |
| 4 | Goat sausage | 1.42 ± 0.06 | ||
| 6 | Goat sausage | 1.72 ± 0.04 | ||
| P. ostreatus | 2.5 | Beef frankfurter | 1.09 ± 0.11 | Cerón-Guevara et al. (2020b) |
| 5.0 | Beef frankfurter | 2.18 ± 0.25 | ||
| 0 | Tempeh sausage | 7.35 | Ambari et al. (2014) | |
| 20 | Tempeh sausage | 7.64 | ||
| P. sajor-caju | 20 | Fish sausage | 1.58 | Yuliantini and Kamsiah (2019) |
| 0 | Beef patty | 3.90 ± 0.08 | Rosli et al. (2012) | |
| 25 | Beef patty | 7.00 ± 0.05 | ||
| 50 | Beef patty | 9.95 ± 0.04 | ||
| 0 | Chicken frankfurter | 0.08 ± 0.01 | Rosli et al. (2015) | |
| 2 | Chicken frankfurter | 0.80 ± 0.13 | ||
| 4 | Chicken frankfurter | 3.03 ± 0.15 | ||
| 6 | Chicken frankfurter | 6.20 ± 0.30 | ||
| 0 | Beef patty | 1.90 ± 0.08 | Rosli et al. (2011) | |
| 25 | Beef patty | 3.40 ± 0.05 | ||
| 50 | Beef patty | 4.90 ± 0.04 | ||
| P. eryngii | 0 | Pork sausage | 0 | Wang et al. (2019) |
| 25 | Pork sausage | 0.40 ± 0.03 | ||
| L. edodes | 0 | Pork sausage | 0 | Wang et al. (2019) |
| 25 | Pork sausage | 0.04 | ||
| 50 | Pork sausage | 0.08 | ||
| 75 | Pork sausage | 1.32 | ||
| 100 | Mushroom sausage | 1.76 | ||
| 0 | Chicken nugget | 0.37 ± 0.05 | Akesowan (2016) | |
| 1.84 | Chicken nugget | 1.80 ± 0.10 | ||
| A. bisporus and P. ostreatus | 2.5:2.5 | Beef frankfurter | 1.58 ± 0.17 | Cerón-Guevara et al. (2020a) |
Effect of mushroom addition and/or substitution on dietary fibre content of meat analogues.
| Species . | Amount (%) . | Meat product . | Dietary fibre (%) . | References . |
|---|---|---|---|---|
| A. bisporus | 0 | Beef frankfurter | 0.05 ± 0.09 | Cerón-Guevara et al. (2020a) |
| 2.5 | Beef frankfurter | 0.57 ± 0.06 | ||
| 5.0 | Beef frankfurter | 1.14 ± 0.09 | ||
| F. velutipes | 0 | Goat sausage | 0.82 ± 0.06 | Banerjee et al., (2020) |
| 4 | Goat sausage | 1.42 ± 0.06 | ||
| 6 | Goat sausage | 1.72 ± 0.04 | ||
| P. ostreatus | 2.5 | Beef frankfurter | 1.09 ± 0.11 | Cerón-Guevara et al. (2020b) |
| 5.0 | Beef frankfurter | 2.18 ± 0.25 | ||
| 0 | Tempeh sausage | 7.35 | Ambari et al. (2014) | |
| 20 | Tempeh sausage | 7.64 | ||
| P. sajor-caju | 20 | Fish sausage | 1.58 | Yuliantini and Kamsiah (2019) |
| 0 | Beef patty | 3.90 ± 0.08 | Rosli et al. (2012) | |
| 25 | Beef patty | 7.00 ± 0.05 | ||
| 50 | Beef patty | 9.95 ± 0.04 | ||
| 0 | Chicken frankfurter | 0.08 ± 0.01 | Rosli et al. (2015) | |
| 2 | Chicken frankfurter | 0.80 ± 0.13 | ||
| 4 | Chicken frankfurter | 3.03 ± 0.15 | ||
| 6 | Chicken frankfurter | 6.20 ± 0.30 | ||
| 0 | Beef patty | 1.90 ± 0.08 | Rosli et al. (2011) | |
| 25 | Beef patty | 3.40 ± 0.05 | ||
| 50 | Beef patty | 4.90 ± 0.04 | ||
| P. eryngii | 0 | Pork sausage | 0 | Wang et al. (2019) |
| 25 | Pork sausage | 0.40 ± 0.03 | ||
| L. edodes | 0 | Pork sausage | 0 | Wang et al. (2019) |
| 25 | Pork sausage | 0.04 | ||
| 50 | Pork sausage | 0.08 | ||
| 75 | Pork sausage | 1.32 | ||
| 100 | Mushroom sausage | 1.76 | ||
| 0 | Chicken nugget | 0.37 ± 0.05 | Akesowan (2016) | |
| 1.84 | Chicken nugget | 1.80 ± 0.10 | ||
| A. bisporus and P. ostreatus | 2.5:2.5 | Beef frankfurter | 1.58 ± 0.17 | Cerón-Guevara et al. (2020a) |
| Species . | Amount (%) . | Meat product . | Dietary fibre (%) . | References . |
|---|---|---|---|---|
| A. bisporus | 0 | Beef frankfurter | 0.05 ± 0.09 | Cerón-Guevara et al. (2020a) |
| 2.5 | Beef frankfurter | 0.57 ± 0.06 | ||
| 5.0 | Beef frankfurter | 1.14 ± 0.09 | ||
| F. velutipes | 0 | Goat sausage | 0.82 ± 0.06 | Banerjee et al., (2020) |
| 4 | Goat sausage | 1.42 ± 0.06 | ||
| 6 | Goat sausage | 1.72 ± 0.04 | ||
| P. ostreatus | 2.5 | Beef frankfurter | 1.09 ± 0.11 | Cerón-Guevara et al. (2020b) |
| 5.0 | Beef frankfurter | 2.18 ± 0.25 | ||
| 0 | Tempeh sausage | 7.35 | Ambari et al. (2014) | |
| 20 | Tempeh sausage | 7.64 | ||
| P. sajor-caju | 20 | Fish sausage | 1.58 | Yuliantini and Kamsiah (2019) |
| 0 | Beef patty | 3.90 ± 0.08 | Rosli et al. (2012) | |
| 25 | Beef patty | 7.00 ± 0.05 | ||
| 50 | Beef patty | 9.95 ± 0.04 | ||
| 0 | Chicken frankfurter | 0.08 ± 0.01 | Rosli et al. (2015) | |
| 2 | Chicken frankfurter | 0.80 ± 0.13 | ||
| 4 | Chicken frankfurter | 3.03 ± 0.15 | ||
| 6 | Chicken frankfurter | 6.20 ± 0.30 | ||
| 0 | Beef patty | 1.90 ± 0.08 | Rosli et al. (2011) | |
| 25 | Beef patty | 3.40 ± 0.05 | ||
| 50 | Beef patty | 4.90 ± 0.04 | ||
| P. eryngii | 0 | Pork sausage | 0 | Wang et al. (2019) |
| 25 | Pork sausage | 0.40 ± 0.03 | ||
| L. edodes | 0 | Pork sausage | 0 | Wang et al. (2019) |
| 25 | Pork sausage | 0.04 | ||
| 50 | Pork sausage | 0.08 | ||
| 75 | Pork sausage | 1.32 | ||
| 100 | Mushroom sausage | 1.76 | ||
| 0 | Chicken nugget | 0.37 ± 0.05 | Akesowan (2016) | |
| 1.84 | Chicken nugget | 1.80 ± 0.10 | ||
| A. bisporus and P. ostreatus | 2.5:2.5 | Beef frankfurter | 1.58 ± 0.17 | Cerón-Guevara et al. (2020a) |
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