Influence of plant-based gel binders and song-hwa mushroom crosslinking on functional properties and consumer perception of vegan mushroom sausage analogues

Abstract

This study investigates the development of a novel vegan sausage from song-hwa mushrooms (SM), a promising meat analogue offering natural umami flavor and reduced allergenic potential compared to soybean-derived analogues. By optimizing the plant-based gel binder and thickening agents (potato starch: tragacanth gum: guar gum, 32.66: 0.30: 0.30) and processing condition (4.41 MPa and 34.48 min), the functional properties of the song-hwa mushroom sausage (SMS) were significantly improved. The syneresis and water-holding capacity (WHC) of SMS were 0.41 ± 0.04 % and 96.89 ± 0.23 %, compared to 0.38 ± 0.04 % and 94.80 ± 0.28 % for commercial sausages (CSs). SMS exhibited slightly higher syneresis and approximately 2 % greater WHC than CSs. Although SMS showed lower sensory and consumer preference compared with CSs, there was no significant difference compared to commercial vegan sausages. These findings suggest SMS as a promising alternative to commercial vegan sausages, offering a sustainable, allergen-reduced, and flavorful plant-based product.