A review on nutritional advantages of edible mushrooms and its industrialization development situation in protein meat analogues

Abstract

Animal meat is one of the major, high-quality protein sources in human food. The rapid economic development is accompanied by increasing demand for meat, which puts pressure on the global meat supply but also gives room for the development of the meat substitute market. Edible mushrooms are high in protein, rich in nutrients, and do not require large amounts of land for cultivation, making them an ideal raw material for the production of meat analogues. This paper introduces the nutritional properties of edible mushrooms from 4 perspectives: nutrients, active ingredients, allergens and flavor-presenting substances, and summarizes their unique nutritional advantages by comparing them with animal meat and plant-based meat analogue, and finally analyzes the industrialization development situation of edible mushroom protein meat analogues in China and abroad. In conclusion, edible mushrooms are very suitable for making meat analogues and are expected to become another major raw material after beans, cereals and other plant-based meat raw materials. The edible mushroom industry will have a promising future.

Keywords

• Meat analogues
• Edible mushroom protein
• Edible mushroom industry