Mycelia of Pleurotus Sapidus and Lentinula Edodes as Functional Raw Material in Comparison to Different Vegetable Proteins in DÃ¶ner Kebab System

A. Stephan; J. Ahlborn; M. Zajul; H. Zorn

Mycelia of Pleurotus Sapidus and Lentinula Edodes as Functional Raw Material in Comparison to Different Vegetable Proteins in DÃ¶ner Kebab System

In: 63rd International Congress of Meat Science and Technology

Authors:

A. Stephan

A. Stephan ¹Justus Liebig University Giessen, Institute of Food Chemistry and Food Biotechnology, Heinrich-Buff-Ring 17, 35392 Giessen, Germany
²Van Hees GmbH, Kurt-van-Hees-Str. 1, 65396 Walluf, Germany; holger.zorn@uni-giessen.de

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J. Ahlborn

J. Ahlborn ¹Justus Liebig University Giessen, Institute of Food Chemistry and Food Biotechnology, Heinrich-Buff-Ring 17, 35392 Giessen, Germany

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M. Zajul

M. Zajul ¹Justus Liebig University Giessen, Institute of Food Chemistry and Food Biotechnology, Heinrich-Buff-Ring 17, 35392 Giessen, Germany

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, and

H. Zorn

H. Zorn ¹Justus Liebig University Giessen, Institute of Food Chemistry and Food Biotechnology, Heinrich-Buff-Ring 17, 35392 Giessen, Germany

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Type:: Chapter

Pages:: 554â557

DOI:: https://doi.org/10.3920/9789086868605_246

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The stickiness of raw minced meat DÃ¶ner kebab (MMDK) is of crucial importance for manufacturing the product. To achieve the desired results, plant or animal proteins with other additives and spices are added as brine to the minced meat. Additionally, the loss of water and oil and the sliceability during the grilling process are important for minced meat kebab producers. As some proteins are derived from genetically modified plants, are allergens or of limited availability, new protein sources, e.g. from basidiomycetes, are required as ingredients of functional additives. Mycelia from Lentinula edodes grown on carrot pomace (DÃ¶hler, Darmstadt) and Pleurotus sapidus grown on palatinose molasses (SÃ¼dzucker AG, Offstein) were tested as technological binding components and compared with different plant proteins and egg white powder. The stickiness and the texture profile analyses of grilled MMDKs were measured by texture analyzer. All haptic and sensory evaluations and manufacturing steps were analyzed by the R&D team and the ethnic fast food team of the company Van Hees GmbH, Walluf. The stickiness, browning, sliceability and oil and water losses of the added proteins of basidiomycetes are comparable with the currently used plant proteins like soy protein.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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Mycelia of Pleurotus Sapidus and Lentinula Edodes as Functional Raw Material in Comparison to Different Vegetable Proteins in DÃ¶ner Kebab System

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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