食用菌菌丝体的营养品质及其在肉制品中的应用

肉类及肉制品是人类日常饮食中获取营养物质的主要来源, 食用营养和健康的肉制品已成为人们健康饮食的消费观念。然而, 由于肉制品供应难以满足全球人口快速增长的需求、过量摄入红肉可能导致的健康隐患以及肉类生产对环境造成的负面影响等问题, 新型肉类替代品的出现为消费者提供了更多的选择。其中, 食用菌在我国具有悠久的食用历史, 其菌丝体的营养成分与子实体相近, 且栽培消耗的资源少。因此, 将食用菌菌丝体应用于肉制品中极具开发潜力。本文结合近年的研究成果, 主要介绍了当前典型工业栽培食用菌(双孢菇、香菇、平菇、金针菇)菌丝的性质特点和营养价值, 重点综述了食用菌菌丝蛋白的生产加工技术及其在肉制品中的应用, 并分析了目前食用菌菌丝体在肉制品中应用的阻碍因素, 为食用菌菌丝体肉制品的研发提供理论基础。

Nutritional quality of mycelium of edible mushrooms and its application in meat products

Meat and meat products are the primary sources of nutritional substances in human daily diet. The consumption of nutritious and healthy meat products has become a popular concept among people for maintaining a healthy diet. However, due to the difficulty of meat production to meet the growing demand of the global population, the potential health risks associated with excessive consumption of red meat, and the negative environmental impact of meat production, the emergence of new meat substitutes has provided consumers with more choices. Among them, edible fungi have a long history of consumption in China and their mycelia have similar nutritional components to their fruiting bodies. Additionally, the cultivation of edible fungi mycelium consumes fewer resources. Therefore, the application of edible fungal mycelia in meat products has great potential for development. Based on recent research results, this paper mainly introduced the properties, characteristics, and nutritional values of the mycelium of typical industrially cultivated edible fungi (Agaricus bisporus, Lentinus edodes, Pleurotus ostreatus, Flammulina velutipes) based on recent research results. The paper also focused on the production and processing technology of mycelium protein and its application in meat products. Furthermore, the paper also analyzed the obstacles that hinder the application of edible fungal mycelia in meat products, so as to lay a theoretical foundation for the development of fungal mycelia-based meat products.