Availableonline

Available onlineat
atwww.sciencedirect.com
www.sciencedirect.com
Available online at www.sciencedirect.com
Journal of Future Foods
CrossMark Journal of
Journal of Future
Future Foods
Foods 3-1 (2023) 1-7
1–7
CrossMark Journal of Future Foods 3-1 (2023) 1-7
journalhomepage:
journal homepage:http://www.keaipublishing.com/en/journals/journal-of-future-foods
http://www.keaipublishing.com/en/journals/journal-of-future-foods
journal homepage: http://www.keaipublishing.com/en/journals/journal-of-future-foods

A
A review
review on
on nutritional
nutritional advantages
advantages of
of edible
edible mushrooms
mushrooms and
and
its
its industrialization development situation in protein meat analogues
industrialization development situation in protein meat analogues
a,b, Ruilin Zhaoa,b,*
Meiqi Wanga,b a,b,
Meiqi Wang , Ruilin Zhao *
a
State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, China
ab
State KeyofLaboratory
College of Mycology,
Life Sciences, UniversityInstitute of Microbiology,
of Chinese ChineseBeijing
Academy of Sciences, Academy of Sciences,
101408, China Beijing 100101, China
b
College of Life Sciences, University of Chinese Academy of Sciences, Beijing 101408, China

ARTICLE INFO ABSTRACT

ARTICLE INFO ABSTRACT
Article history: Animal meat is one of the major, high-quality protein sources in human food. The rapid economic
Article history:
Received 21 September 2022 Animal meatisisaccompanied
development one of the by major, high-quality
increasing demand protein
for meat,sources in human
which puts pressurefood. The
on the rapidmeat
global economic
supply
Received in21revised
September
form2022
23 September 2022 development
but also givesisroom
accompanied by increasing
for the development demand
of the meat for meat, which
substitute market.puts pressure
Edible on the global
mushrooms are highmeat supply
in protein,
Received in
Accepted 26revised form2022
September 23 September 2022 but
richalso gives room
in nutrients, andfor
dothe
notdevelopment
require largeofamounts
the meatofsubstitute market. Edible
land for cultivation, mushrooms
making them anare high
ideal in material
raw protein,
Accepted 26
Available September
Online 2022 2022
15 November richthe
in nutrients,
Available Online 15 November 2022 for productionandof do notanalogues.
meat require large amounts
This of land for the
paper introduces cultivation, making
nutritional them of
properties an edible
ideal raw material
mushrooms
for
fromthe production ofnutrients,
4 perspectives: meat analogues. This paperallergens
active ingredients, introduces andtheflavor-presenting
nutritional properties of edible
substances, mushrooms
and summarizes
Keywords: from 4unique
their perspectives: nutrients,
nutritional activeby
advantages ingredients,
comparingallergens
them with and animal
flavor-presenting substances, and
meat and plant-based meatsummarizes
analogue,
Keywords:
Meat analogues their uniqueanalyzes
nutritional
Meat and finally the advantages by comparing
industrialization developmentthem with animal
situation meat
of edible and plant-based
mushroom protein meat analogue,
meat analogues
Edibleanalogues
mushroom protein and finally
in China andanalyzes
abroad.the
In industrialization
conclusion, edible development
mushroomssituation
are very of ediblefor
suitable mushroom protein
making meat meat analogues
analogues and are
Edible mushroom
Edible mushroom industry
protein in China toandbecome
abroad.another
In conclusion, edible mushrooms are very suitable for making meatmeat
analogues and are
Edible mushroom industry expected major raw material after beans, cereals and other plant-based raw materials.
expected
The edibletomushroom
become another major
industry will raw
havematerial after future.
a promising beans, cereals and other plant-based meat raw materials.
The edible© mushroom industry
2023 Beijing will have
Academy a promising
of Food Sciences.future.
Publishing services by Elsevier B.V. on behalf of KeAi
© 2023 Beijing Academy of Food Sciences.
Communications Co., Ltd. This is an Publishing
open access services
articlebyunder
Elsevier B.V.BY-NC-ND
the CC on behalf oflicense
KeAi
© 2023 The Authors. Publishing servicesCo.,
Communications by Elsevier B.V.
Ltd. This onopen
is an behalf of KeAi
access Communications
article Co. Ltd.
under the CC BY-NC-ND
(http://creativecommons.org/licenses/by-nc-nd/4.0/). license
This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
(http://creativecommons.org/licenses/by-nc-nd/4.0/).

1. Introduction
1. Introduction
Edible mushrooms are a class of large fungi that can be consumed
Edible mushrooms are a class of large fungi that can be consumed
by people, and they are diverse in form and have high edible and
by people, and they are diverse in form and have high edible and
medicinal values [1]. China has a long history of edible mushroom
medicinal values [1]. China has a long history of edible mushroom
cultivation and is rich in edible mushroom resources, and is a large
cultivation and is rich in edible mushroom resources, and is a large
producer and consumer of edible mushrooms. China has a variety of
producer and consumer of edible mushrooms. China has a variety of
edible mushroom cultivars, with more than 100 domesticated edible
edible mushroom cultivars, with more than 100 domesticated edible
mushroom species and more than 60 commercial cultivars, mainly
mushroom species and more than 60 commercial cultivars, mainly
including Lentinus edodes, Auricularia auricula, Pleurotus ostreatus,
including Lentinus edodes, Auricularia auricula, Pleurotus ostreatus,
Flammulina velutipes, Pleurotus eryngii, and Agaricus bisporus [2,3].
Flammulina velutipes, Pleurotus eryngii, and Agaricus bisporus [2,3].
Since the 1990s, China’s edible mushroom industry began to
Since the 1990s, China’s edible mushroom industry began to
develop rapidly, and the proportion of edible mushroom production
develop rapidly, and the proportion of edible mushroom production
*
Corresponding author at: State key laboratory of Mycology, Institute of Microbiology,
*
Corresponding author at: State
ChinesekeyAcademy
laboratory of Mycology,
of Sciences, Institute
Beijing 100101,ofChina.
Microbiology,
Chinese(R.L.
Academy
E-mail address: zhaorl@im.ac.cn Zhao) of Sciences, Beijing 100101, China.
E-mail address:
Peer review zhaorl@im.ac.cn
under responsibility of(R.L.
KeAiZhao)
Communications Co., Ltd.
Peer review under responsibility of KeAi Communications Co., Ltd.
in the world has increased year by year, and today it is the world’s
in the world has increased year by year, and today it is the world’s
largest producer and exporter of edible mushrooms. According to
largest producer and exporter of edible mushrooms. According to
statistics, in 2002, the total output of edible mushrooms in China
statistics, in 2002, the total output of edible mushrooms in China
reached 70.6% of the world’s total output [4]; in 2020, the total
reached 70.6% of the world’s total output [4]; in 2020, the total
output of edible mushrooms in China exceeded 40 million tons, with
output of edible mushrooms in China exceeded 40 million tons, with
a total output value of about 346.5 billion Yuan [3], and the edible
a total output value of about 346.5 billion Yuan [3], and the edible
mushroom industry became the fifth largest plantation industry
mushroom industry became the fifth largest plantation industry
after grain, sugar, vegetables, and fruits (according to the 2020 crop
after grain, sugar, vegetables, and fruits (according to the 2020 crop
production size ranking of various planting industries) [5]; according
production size ranking of various planting industries) [5]; according
to China customs statistics, China exported 661 300 t of various
to China customs statistics, China exported 661 300 t of various
edible mushroom products in 2021, and from January to July 2022,
edible mushroom products in 2021, and from January to July 2022,
China exported 368 500 t of various edible mushroom products [6].
China exported 368 500 t of various edible mushroom products [6].
With the accelerated development and promotion of special edible
With the accelerated development and promotion of special edible
mushroom varieties, the continuous increase of total edible mushroom
mushroom varieties, the continuous increase of total edible mushroom
production, the improvement of factory cultivation technology, and
production, the improvement of factory cultivation technology, and
product quality, China’s edible mushroom industry chain is also
product quality, China’s edible mushroom industry chain is also
being optimized. In order to increase the additional production value
being optimized. In order to increase the additional production value
of edible mushroom products and produce higher economic benefits,
of edible mushroom products and produce higher economic benefits,

Publishing services by Elsevier

Publishing services by Elsevier
http://doi.org/10.1016/j.jfutfo.2022.09.001
http://doi.org/10.1016/j.jfutfo.2022.09.001
2772-5669/© 2023 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd. This is an open access article under the CC
2772-5669/©license
BY-NC-ND 2023 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd. This is an open access article under the CC
(http://creativecommons.org/licenses/by-nc-nd/4.0/).
BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
10.1016/j.jfutfo.2022.09.001
2772-5669 © 2023 The Authors. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co. Ltd.
This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
2 Meiqi Wang et al. / Journal of Future Foods 3-1 (2023) 1–7

2 Meiqi Wang et al. / Journal of Future Foods 3-1 (2023) 1-7

besides the most common edible functions, edible mushrooms also Carbohydrates are the most abundant component in edible
have considerable processing and development values in other mushrooms, generally accounting for about 60% of the dry weight,
aspects. For example, many edible mushrooms have excellent with nutritive sugars containing about 2%−10% [22].
lignocellulose degradation [7-10] and heavy metal enrichment Mushrooms are a good source of minerals, mainly containing
capability [11,12], and can also be used to make mycelium with good macronutrients required by the human body such as potassium,
Mycelium composites with good mechanical and adhesive properties phosphorus, sodium, calcium and magnesium, and essential trace
that can be used to replace some plastic packaging and construction elements such as copper, zinc, iron, molybdenum and selenium.
materials [13-15]. It can be seen that edible mushrooms can play Among them, potassium is very high [17,22].
an important role in agricultural and industrial waste treatment and Mushrooms are a very good source of vitamins, especially B
resource utilization, as well as energy conservation and environmental vitamins. Mushrooms are rich in thiamine (B1), riboflavin (B2),
protection. Nowadays, edible mushrooms are increasingly used as niacin (B3) and pantothenic acid (B5) among the B vitamins [23].
an alternative source of animal protein, and with the development Ultraviolet light exposure from sunlight can promote vitamin D
of food 3D printing technology, it may be possible to make edible production in mushrooms [21]. Mushrooms also contain carotenoids
mushroom protein meat analogues perfectly imitate the taste and (vitamin A source substances) and a small amount of vitamin C, but
flavor of animal meat, which is expected to further improve the lack vitamins A and E [17,24].
nutritional quality of edible mushroom food [16]. In addition, Mushrooms are foods rich in dietary fiber. Among the common
people’s income and consumption levels are increasing, and the diet mushrooms, the highest dietary fiber content of 137.2 g/kg is found in
structure is becoming more diversified, it is foreseeable that edible F. velutipes [22].
mushrooms in meat replacement food, as well as the future food
industry will have a good prospect of development. What’s more, Table 1
compared with animal husbandry and other plant farming industries, Protein content of 8 common edible mushrooms.
Protein weight Protein weight Protein
mushrooms are cultivated with agricultural and forestry by-products, Species
(g/kg) [24] (g/kg, dry weight)[25] content (%)
such as rice straw, wheat straw, wood chips and livestock manure L. edodes 200 (Dry weight) 83.9 17.1−24.6
as substrate, which reduces the cost of raw materials and turns low- A. auricula 121 (Dry weight) 122.0 /
value by-products into treasure. Meanwhile, mushroom farming does P. ostreatus 19 (Dry weight) 194.3 21.1−34.5
not take up a lot of land, produces less agricultural waste and does not F. velutipes 240 (Fresh weight) 113.3 18.6−28.0
produce waste gas and waste water, which can reduce the pressure on A. bisporus 387 83.7 14.1−27.1
the environment and resources [16]. Therefore, the edible mushroom P. eryngii 17 144.8 /
industry is undoubtedly the sunrise industry in agriculture. A. aegerita 231 (Dry weight) 248.0 /
Volvariella volvacea 27 / 28.0−35.0

2. Rich nutrients in edible mushrooms Note: / indicates not documented in the article.

Nutrients required by the human body can be divided into seven
categories according to their chemical nature and physiological
effects, namely sugars (carbohydrates), proteins, lipids, inorganic salts
(minerals), vitamins, dietary fiber and water, which must be taken
from food to meet the needs of the organism. And mushrooms have
many positive benefits for the human diet in terms of nutrition.
Mushrooms have high protein content. On average, mushroom
contains 19%−35% protein by dry weight [17], which is much higher
than the ordinary vegetable, comparable to or even higher than
pork, beef and other livestock products, and close to protein content
of soybean. In addition, mushrooms have a full range of amino
acids, containing the 8 essential amino acids required by humans
and histidine required by infants, and the amino acid pattern (that
is, the content and composition ratio of essential amino acids) of
mushrooms is mostly close to the ideal pattern, and some species are
ideal, such as A. bisporus, F. velutipes, Tricholoma matsutake, and
P. eryngii [18,19]; furthermore, mushroom protein digestibility range
is usually 72%−83% [17] (74% for soybeans, 82% for rice, 92%−94%
for meat, 98% for eggs, and 97%−98% for dairy), making mushrooms
a better food source of protein. The protein content of 8 common
edible mushrooms is shown in Table 1, and the amino acid content of
eight common edible mushrooms is shown in Table 2.
Mushrooms are low in fat, cholesterol-free, and rich in unsaturated
fatty acids [20], which are mainly in the form of linoleic acid and are
a healthy source of essential fatty acids [21].
3. A large number of healthful active ingredients in
mushrooms
In addition to the common nutrients mentioned above, there
are many healthful active ingredients in mushrooms that deserve
attention, such as functional polysaccharides (distinguished from
nutritional polysaccharides such as starch and glycogen), terpenoids,
phenolic compounds, adenosine, etc.
Functional polysaccharides in mushrooms have a variety
of health benefits: antitumor, immunomodulatory and anti-
inflammatory activities, anti-diabetes and improvement of functional
constipation. For example, mushroom polysaccharides can exert
immunomodulatory effects in various ways, such as regulating
cytokines, protecting the body from oxidative stress, regulating
intestinal flora, and affecting the human immune system [26]. At
present, many mushroom polysaccharides have been studied and
developed, such as L. edodes polysaccharide, Auricularia polytricha
polysaccharide, Schizophyllum commune polysaccharide and
Ganoderma lucidum polysaccharide with immunologic activity [27].
Among them, the most common monosaccharides in mushrooms
are glucose, galactose, fructose, xylose, mannose, fucose, rhamnose,
arabinose, alginate, and mannitol [22,28]. In addition, the prebiotics in
mushrooms promotes peristalsis through the human gut in the absence
of digestion. At the same time, some of the polysaccharides of
mushroom prebiotics can be degraded by intestinal flora and absorbed
 Meiqi Wang et al. / Journal of Future Foods 3-1 (2023) 1–7 3

Meiqi Wang et al. / Journal of Future Foods 3-1 (2023) 1-7 3

Table 2
Amino acid content of 8 common edible mushrooms (g/kg, dry weight).
Amino acid type L. edodes [25] A. auricula [25] P. ostreatus [25] F. velutipes [25] A. bisporus [25] P. eryngii [25] A. aegerita [25] V. volvacea [18]
Aspartic acid 15.6 9.7 8.7 19.1 19.2 9.4 14.2 40.6
Threonine* 4.0 4.9 3.8 8.8 3.6 3.9 7.9 21.6
Serine 3.5 4.3 2.6 7.9 6.2 2.4 8.5 22.0
Tryptophan* 2.8 2.9 3.0 3.9 2.7 1.7 5.9 /
Glutamate 12.9 12.0 9.8 31.5 10.6 16.2 20.2 88.5
Glycine 6.0 5.2 4.7 9.1 5.6 4.9 11.1 17.6
Alanine 8.4 7.6 6.2 11.9 7.7 7.4 10.2 30.1
Cysteine 2.1 1.3 1.8 2.3 1.4 1.2 3.2 4.6
Valine* 8.0 3.8 4.2 8.1 6.8 8.9 6.5 20.7
Methionine* 2.9 2.2 2.6 5.8 2.2 5.4 24.9 4.2
Isoleucine* 4.8 5.1 10.2 13.5 13.7 12.0 12.7 15.1
Leucine* 7.2 10.4 12.3 12.9 12.0 7.9 9.6 29.9
Tyrosine 3.1 3.6 6.5 7.3 2.8 3.3 5.5 13.0
Phenylalanine* 1.8 4.7 2.5 8.2 1.9 4.2 7.4 12.9
Lysine* 5.6 6.4 11.8 17.5 10.9 8.2 6.5 23.6
Histidine 2.6 3.6 2.7 6.2 1.7 3.0 2.8 9.0
Arginine 2.7 6.8 2.3 14.5 7.4 7.6 5.6 19.6
Proline 4.7 9.6 5.4 13.8 6.9 9.7 2.3 18.4
Total EAA 37.1 40.4 50.4 78.7 53.8 52.2 81.4 /
Total AA 98.7 104.1 101.1 202.3 123.3 117.3 169.0 /
EAA/AA (%) 37.59 38.81 49.85 38.90 43.63 44.50 48.16 /
Note: * indicates 8 essential amino acids, / indicates not documented in the literature, EAA: total essential amino acids, AA: denotes total amino acids.

as a source of energy for some specific flora, which has a stimulating
effect on their reproduction and production of beneficial compounds.
Therefore, mushroom prebiotics can promote health by regulating the
intestinal microbiota as well as gastrointestinal function [21,28].
Mushrooms contain a variety of secondary metabolites, such
as terpenoids, and phenolic compounds, which have various
effects such as antitumor, antibacterial and anti-inflammatory, and
immunomodulatory. They have been shown to be used as excellent
antioxidants among functional foods and cosmetics [23]. Moreover,
Liu et al. [29] fed the triterpenoids-enriched extracts from Antrodia
cinnamomea mycelia to mice with chronic alcohol-induced liver
injury, and found that it has anti-steatosis effects to inhibit the further
deterioration of alcoholic liver disease, which confirmed the protective
effect of A. cinnamomea mycelia on chronic alcohol-induced liver
injury. This study also allowed us to see the potential application of
edible mushroom terpenoids in hepatoprotective drugs.
Adenosine is an active substance with nucleoside and purine
as its basic structure. For example, G. lucidum contains a variety
of adenosine derivatives, all of which have strong pharmacological
activities, especially with many benefits for the cardiovascular system.
Another example is the adenosine in L. edodes which has the effect of
regulating metabolism, and its characteristics of inhibiting cell growth
and promoting cell differentiation can be used for anti-tumor, treating
psoriasis as well as coronary heart disease and angina pectoris [22].
4. Less allergens in edible mushrooms and the removal
strategies
Compared to common allergenic foods such as soybean, wheat
and milk, mushroom allergy, especially ingested mushroom allergy, is
still relatively rare. Usually, mushroom allergy can be divided into two
categories: “inhalation spore allergy” and “ingestion mushroom allergy”.
It has been suggested that allergy to mushrooms is due to toxic
allergy because the body lacks a serum copper oxidase enzyme
that excretes copper from food [30]. An in vitro qualitative enzyme
immunoassay was used to test 1 598 patients with allergic diseases
from Dongguan City, Guangdong Province for inhalant and ingested
allergens, as well as for total IgE levels at the same time. It was
concluded that ingested allergens were highest in V. volvacea,
L. edodes and F. velutipes (11.7%), followed by shrimp, crab, scallop
and dried scallop (10.1%) [31]. A study on a 38-year-old woman in
Japan who developed an allergic reaction immediately after ingesting
T. matsutake suggested that the patient’s serum might have contained
T. matsutake-specific IgE, which triggered a type I hypersensitivity
reaction [32]. A 15-year-old girl with a history of allergy in Spain
developed generalized urticaria, abdominal pain and vomiting after
eating lasagna with A. bisporus. Upon study, the hospital reported
a new, 36 kDa allergen from A. bisporus and mycorrhizal fungi
(Alternaria alternata) that was identified as a member of the pore
protein family, the first time a pore protein has been identified as
both a food and an aeroallergen [33]. A 32-year-old woman in India
developed a severe allergic reaction of facial edema and generalized
urticaria minutes after consuming a mushroom curry. The study
identified the A. bisporus in the curry as the cause of the allergy,
with mannitol as the allergen [34]. A 41-year-old Italian woman who
worked as a temporary worker in the dried mushroom-packed food
industry for two months developed allergic symptoms such as severe
cough, rhinitis and dyspnea, which occurred only on the second day of
handling L. edodes and not other mushroom species [35]; a 45-year-
old truck driver had an asthma attack while loading and unloading
boxes containing L. edodes and P. ostreatus [36]. In both cases, the
respiratory allergy was caused by inhalation of tamari spores in the
work environment.
4 Meiqi Wang et al. / Journal of Future Foods 3-1 (2023) 1–7
4 Meiqi Wang et al. / Journal of Future Foods 3-1 (2023) 1-7
Since food allergens are mainly proteins, which can be affected
by physical, chemical and biological factors, the allergenicity of
proteins can be reduced or removed by certain processing means.
Commonly used desensitization methods in the food industry
include heat treatment, acid and alkali treatment, ultra-high pressure
treatment, radiation, ultrasound, high voltage pulsed electric field
and biological enzymatic digestion. Among them, heat treatment is
the most commonly used desensitization method in food processing,
but some studies have shown that heating has less effect on the structure
of wheat protein allergens, and heating also cannot effectively reduce
the allergenicity of soy protein, mainly because of the presence of
sequential antigenic determinant clusters in soy protein molecules [37].
Traditional physical or chemical desensitization methods have
limitations of varying degrees, therefore, the use of bioenzymatic
techniques to remove food antigens has received high attention in
recent years, mainly based on the principle that allergen molecules
are hydrolyzed by using the corresponding proteases to reduce
their molecular weight and become structurally simple, masking or
eliminating the antigenic determinant clusters and thus reducing or
removing their immunogenicity. It was found that alkaline proteases,
papain, and flavored proteases are more effective in hydrolyzing
and reducing the antigenicity of soy protein molecules, but it is still
difficult to completely eliminate their antigenicity [38].
Bioenzymatic methods have also been applied in mushroom
desensitization. The mushroom contains polyphenol oxidase (PPO),
which is formed by a 67 kDa tautomer, and this tautomer can be
broken down into two forms, 58 and 43 kDa, with trypsin, so that its
immunological properties are completely destroyed; Bacillus subtilis
protease can destroy the structure of the determinant cluster without
affecting the functional properties of the enzyme and Bacillus subtilis
protease can disrupt the structure of the determinant cluster and render
it non-sensitizing without affecting the functional properties of the
enzyme [39].
Bioenzymatic digestion is an effective method for the removal
of food allergens. The mild reaction conditions of enzymatic
digestion and the fact that it does not consume as much energy as
conventional desensitization methods, as well as the high efficiency
and controllability of enzymatic digestion, make it possible to use
bioenzymatic digestion for the industrial production of hypoallergenic
foods. Of course, the enzymatic effect of bioenzyme digestion is
affected by various factors such as the type of enzyme, enzymatic
conditions, and the degree of enzymatic digestion. There is no
clear conclusion on the selection of enzyme type, enzymatic mode,
enzymatic degree and the mechanism of allergenicity and flavor
of each product in the enzymatic process. This has led to some
shortcomings in the application of enzymatic digestion for the
removal of food allergens, for example, in some cases, the hydrolysis
products of enzymes can negatively affect the flavor of foods, such as
the production of bitter peptides [39].
5. Edible mushrooms having the rich flavor-presenting
substances
The research on the characteristic flavor of mushrooms is mainly
focused on two aspects: the taste-presenting substances related to
taste, amino acids, and the volatile substances related to smell, eight-
carbon compounds. The flavor of mushrooms is related to the free
amino acids they contain. The different taste-presenting properties of
amino acids themselves can present different flavors such as freshness,
sweetness and bitterness. The mushroom has a high content of
glutamic acid and aspartic acid, and the characteristic fresh flavor of
mushroom is produced by the presence of glutamic acid and aspartic
acid in the presence of sodium salt; serine and alanine are the main
components of mushroom sweetness; mushroom bitter components
are mainly histidine, isoleucine, leucine and phenylalanine; some
amino acids present both bitter and sweet flavors, such as arginine and
proline; while cysteine and methionine have a slight sulfur taste. In
addition, the unique fresh taste of mushrooms is also associated with
nucleotides [18,38].
The sensory components that form mushroom odor may vary
considerably among species, For example, some different species of
mushrooms have their representative and distinctive odor volatiles [40].
However, it is generally accepted that a range of alcohol-rich and
carbonyl compounds containing eight carbons are the main volatiles
that form mushroom odors, mainly including 1-octen-3-ol, 3-octanol,
2-octen-1-ol, 1-octanol, t-2-octenal, 1-octen-3-one, 2,4-octadiene
aldehyde, 3-octanone, and 2-ethyl-1-hexanol, etc [41]. And 1-octen-3-
ol is one of the more representative sources of mushroom-like odor in
most fresh mushrooms.
The oyster mushroom has a high content of 1-octen-3-ol, which
accounts for 70% of its volatile substances and is 97 times higher
than that of the F. velutipes; F. velutipes has the highest content of
hexanal, followed by 3-octanone, while the content of 1-octen-3-ol is
extremely low [41]; the mild mushroom-like odor of the L. edodes can
be attributed to 1-octen-3-ol and 1-octen-3-one; the A. bisporus whose
main volatile components are benzyl alcohol and benzaldehyde [42],
also contain 1-octen-3-ol and 1-octen-3-one, which account for
the metallic odor of fresh A. bisporus [43]. In addition, the volatile
composition of A. bisporus undergoes some changes after heat
treatment, where the lipids undergo oxidation to produce ketones and
alcohols. The relevant studies have detected an increase in the content
of 3-octanone after heat treatment, which gives A. bisporus a stronger
mushroom odor, and an increase in the content of 1-octen-3-ol, which
gives A. bisporus a botanical aroma and a faint metallic odor [44].
6. Nutritional advantages of edible mushroom protein
meat analogue compared with animal and vegetable
protein meat analogue
Mushrooms have unique nutritional qualities (the data about
plant nutrients of for mushrooms, meat, and commonly used plant
ingredients for making meat analogue is shown in Table 3). The
advantages of using mushrooms as “plant-based meat analogues”
compared to traditional meat and beans and wheat used to make
vegetable protein meat analogue are as follows.
The protein content of mushroom is higher than that of wheat,
comparable to or even higher than that of livestock and poultry
products such as pork and beef, and close to the protein content of
soybean and pea.
Mushrooms have a complete range of amino acids and the ratio
of each amino acid composition is more ideal. Compared to animal
proteins, cereals are lower in lysine and legumes are deficient in
sulfur-containing amino acids (e.g. methionine and cysteine) [45].
 Meiqi Wang et al. / Journal of Future Foods 3-1 (2023) 1–7 5

Meiqi Wang et al. / Journal of Future Foods 3-1 (2023) 1-7 5

Mushrooms are low in fat, cholesterol-free, and have a high
percentage of unsaturated fatty acids required by the body. In contrast,
animal fats contain a certain amount of unsaturated fatty acids, but
the content of saturated fatty acids is higher, which can cause high
blood lipid, coronary heart disease and atherosclerosis if consumed
in excess [22]. Therefore, using mushrooms as “meat” can meet the
body’s need for unsaturated fatty acids and avoid the harm caused by
excessive intake of saturated fatty acids.
Animal meat products, eggs and milk are important sources of
B vitamins, and mushrooms are also rich in B vitamins, especially
niacin (VB3), which is usually higher than that of beans and animal
meat [46].
Soybean and wheat proteins are a more common allergen.
However, compared to soy, pea protein is not allergenic, and more
and more pea protein is being added to plant-based meat analogue
products to replace soy protein [47], while allergy to mushrooms is
relatively very rare.
Mushrooms are rich in dietary fiber and their fibrous structure
also makes the taste closer to real meat [48]. Mazlan et al. [49]
successfully prepared a meat product with a better fibrous structure
using soy protein as raw material with a small amount of flat
mushroom, which improved the quality of this plant-based meat
analogue product.
It is worth mentioning that modern biomedical research shows
that if the amount of an essential amino acid is missing in the amino
acid fraction obtained by the body, then it will greatly reduce the
overall protein utilization. The protein content and amino acid
composition of different species of mushrooms in China are different,
and the amino acid composition ratio of a single species generally
cannot meet the amino acid ratio required by the human body. If the
differences of essential amino acid mass fraction and amino acid
ratio coefficient of each mushroom species or various other foods are
reasonably utilized in the diet, the protein will be more effectively
bio-utilized in the body, and the utilization rate of mushroom protein
will be greatly improved so that the quality and nutritional value of
mushroom protein can be greatly improved.
Gao et al. [19] found that the protein quality and the WHO/FAO
reference model spectrum proximity had been greatly improved by
mixing equal amounts of T. matsutake and L. edodes, Boletus edulis
and F. velutipes, and Russula alutacea and A. bisporus, respectively.
7. Industrialization development situation of edible
mushroom protein meat analogues
It is not uncommon to see companies that use plants as raw
materials to make meat analogues for food, and have achieved
considerable success on the road to commercialization. For example,
Beyond Meat and Impossible Foods in the U.S. are relatively
leading companies in research on artificial meat, and the patents of
both companies have been laid out in several countries, and they
have cooperated with many well-known domestic and international
restaurant brands and e-commerce platforms, such as KFC, Starbucks,
SUBWAY, Be & Cheery, Jindinxuan, HEYTEA, LAWSON, Tmall
and Jingdong, etc. The number of local Chinese plant-based meat
analogue companies is also rapidly increasing, with increasingly rich
product types, such as Plant Plus’s vegetarian meat dumplings, Be &
Cheery’s vegetarian meat Zongzi, and Except Meat’s vegetarian beef
meatballs.
However, at present, vegetable proteins are the main source
of raw materials for meat analogues, such as soybeans, peas, and

Table 3
Nutrition data of mushrooms, meat, and commonly used plant ingredients for making meat analogue [24].
Protein Carbohydrates Fat Cholesterol Total dietary fiber Energy
Species
(g/100 g) (g/100 g) (g/100 g) (mg/100 g) (g/100 g) (kJ/100 g)
L. edodes (dry) 20 61.7 1.2 0 Untested 1 433
L. edodes (fresh) 2.2 5.2 0.3 0 Untested 137
A. auricula (dry) 12.1 65.6 1.5 0 Untested 1 376
A. auricula（water-swollen） 1.5 6 0.2 0 Untested 135
P. ostreatus 1.9 4.6 0.3 0 Untested 122
Mushroom
F. velutipes (fresh) 2.4 6 0.4 0 Untested 158
A. bisporus 38.7 31.6 3.3 0 Untested 1 317
P. eryngii 1.3 8.3 0.1 0 Untested 167
A. aegerita (dry) 23.1 56.1 2.3 0 Untested 1 304
V. volvacea 2.7 4.3 0.2 0 Untested 126

Egg Egg (average) 13.3 2.8 8.8 585 Untested 599

Soybean 35 34.2 16 0 Untested 1 768

Plant ingredients Pea 20.3 65.8 1.1 0 Untested 1 504
for meat analogue Konjac powder 4.6 78.8 0.1 0 Untested 1 422
Wheat flour (standard) 11.2 73.6 1.5 0 Untested 1 497

Pork (average) 13.2 2.4 37 80 Untested 1 634

Beef (average) 19.9 2 4.2 84 Untested 528
Chicken (average) 19.3 9.4 1.3 106 Untested 698
Meat
Grass carp 16.6 Not detected 5.2 86 Untested 475
Large yellow croaker 17.7 0.8 2.5 86 Untested 407
Shrimp (kiwai shrimp) 18.2 3.9 1.4 181 Untested 427
Notes: Data published by the Institute of Nutrition and Health of the Chinese Center for Disease Control and Prevention and the Chinese Nutrition Society. Some of the mushrooms have
dry weight and fresh weight, and some of them are not clearly marked whether they are measured by dry weight or fresh weight.
6 Meiqi Wang et al. / Journal of Future Foods 3-1 (2023) 1–7
6 Meiqi Wang et al. / Journal of Future Foods 3-1 (2023) 1-7
wheat, because they are easy to obtain, low price, more widely
used, and their nutritional value is similar to that of animal proteins,
while there are not many meat analogue commodities made from
mushrooms [48,50]. With the extension of the edible mushroom
industry chain and the demand for diversified development of plant-
based meat analogues, meat analogues made from edible mushrooms
as the main raw material is becoming an emerging topic.
Studies on edible mushroom protein meat analogue have focused on
product texture, taste and flavor, and processing technic; Kim et al. [51]
used A. bisporus mycelium as a substitute for soy protein to make
vegetable protein imitation beef patties, and although the sensory
aspects were still far from the real beef patties, the firmness, elasticity
and chewiness, and freshness of A. bisporus patties were improved
compared with those made from soy protein; Patinho et al. [52] used
A. bisporus mushrooms to replace fat in beef burgers, resulting in
reduced fat content, increased oxidative stability, and juicy tenderness,
suggesting that partial replacement of animal fat with A. bisporus
mushrooms is a good strategy for developing low-fat burgers;
Yuan et al. [53] developed a mushroom meat sausage with aroma
similar to animal-derived meat by using L. edodes, P. ostreatus, and
Coprinus comatus with soy protein to simulate animal meat sausage;
Wang et al. [54] evaluated the improvement effect of replacing pork
lean meat in sausage with L. edodes in terms of physicochemical
properties, amino acid content, and sensory characteristics, and found
that when mushrooms are used to replace part of the lean pork meat,
the amino acid content of sausages can be improved and the sensory
characteristics are good; Mazlan et al. [49] explored the processing
process of P. ostreatus-soy protein meat from the perspective of
physical and microstructural properties, aiming at the physical and
aesthetic properties of the composite artificial meat closer to those of
real meat. In recent years, there are more and more patents on edible
mushroom protein meat analogue in China and abroad. It can be seen
that edible mushrooms have a wide scope for research, development
and application in the manufacturing, improvement and innovation of
artificial meat.
Although there are many researches on edible mushroom
protein meat analogues, compared with other vegetable protein
meat analogues, the road to commercialization of edible mushroom
protein meat analogue is only just starting and in the early stage of
development, and there are fewer related products in the market.
However, some meat analogue foods made from mushrooms can
still be found in the market, such as pickled fish fillets made from
Hericium erinaceus from plant diary, and mushroom meat snacks
made from L. edodes from Vesta, etc. In 2020, Xuerong Bio, a listed
company in China’s edible mushroom industry, actively laid out the
field of edible mushroom deep processing and worked with other
related food companies to develop edible mushroom protein as raw
material for meat analogues, to make a breakthrough in the field of
edible mushroom meat analogues [55].
8. Conclusion
Based on the nutritional properties of edible mushrooms from
four perspectives: nutrients, active ingredients, allergens and flavor-
presenting substances, we summarize their unique nutritional
advantages by comparing them with animal meat and plant-based
meat analogue, and finally analyze the industrialization development
situation of edible mushroom protein meat analogues in China and
abroad. We concluded that 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. In the future, it is believed that more and more brands
and enterprises will see the advantages of edible mushroom protein
meat analogue and increase the research and development efforts and
promotion of edible mushroom protein meat analogue, and edible
mushrooms will be expected to become another major raw material in
addition to beans and other plant-based meat analogue raw materials.
Conflict of interest
The authors declare there is no conflict of interest.
Acknowledgement
The authors thank the supports from Beijing Innovation
Consortium of Agriculture Research System BAIC03-01, CAS
Engineering Laboratory for Advanced Microbial Technology of
Agriculture KFJ-PTXM-016, and Henan Province key research and
development project “Precise breeding and directional development
of important edible fungi germplasm” (Project ID:221111110600).
References
[1] S.M. Jia, Definition of edible mushroom concept and standardization of
terms, Edible Fungi 35 (2013) 61-64, 68.
[2] Y. Li, Present situation and prospect of chinese edible mushroom
industry, J. Jilin Agric. Univ. (2008) 446-450. https://doi.org/10.13327/
j.jjlau.2008.04.040.
[3] China Edible Fungi Association, Statistics on the production and output
value of edible mushrooms in China in 2020. https://www.cefa.org.cn/.
(accessed 12 September, 2022)
[4] J.X. Zhang, Q. Chen, C.Y. Huang, et al., History, current situation and trend
of edible mushroom industry development, Mycosystema 34 (2015) 524-
540. https://doi.org/10.13346/j.mycosystema.150076.
[5] Ministry of Agriculture and Rural Affairs of the People’s Republic of China,
Ministry of Agriculture and Rural Affairs on Printing and Distributing the
“14th Five-Year National Planting Industry Development Plan”, http://www.
gov.cn/zhengce/zhengceku/2022-01/07/content_5666862.htm. (accessed 12
September, 2022)
[6] General Administration of Customs of the People’s Republic of China,
Customs statistics search, http://online.customs.gov.cn/. (accessed 12
September, 2022)
[7] Y.R. Li, G.Y. Zhou, Q.X. Hu, et al., Research advance on biodegradation
of lignin by mushroom, Edible Fungi China 28 (2009) 3-6. https://doi.
org/10.3969/j.issn.1003-8310.2009.05.001.
[8] Y. Hadar, Z. Kerem, B. Gorodecki, et al., Utilization of lignocellulosic waste
by the edible mushroom, Pleurotus, in: E. Rosenberg (Eds.), Microorganisms
to Combat Pollution, Springer Netherlands, Dordrecht, 1993, pp. 65-81.
https://doi.org/10.1007/978-94-011-1672-5_6.
[9] J.A. Buswell, Y.J. Cai, S.T. Chang, et al., Lignocellulolytic enzyme profiles
of edible mushroom fungi, World J. Microbiol. Biotechnol. 12 (1996) 537-
542. https://doi.org/10.1007/BF00419469.
[10] C.H. Ding, X. Wang, M.X. Li, Evaluation of six white-rot fungal
pretreatments on corn stover for the production of cellulolytic and
ligninolytic enzymes, reducing sugars, and ethanol, Appl. Microbiol.
Biotechnol. 103 (2019) 5641-5652. https://doi.org/10.1007/s00253-019-
09884-y.
[11] F. Xu, P. Chen, H. Li, et al., Comparative transcriptome analysis reveals the
differential response to cadmium stress of two Pleurotus fungi: Pleurotus
cornucopiae and Pleurotus ostreatus, J. Hazard. Mater. 416 (2021) 125814.
https://doi.org/10.1016/j.jhazmat.2021.125814.
 Meiqi Wang et al. / Journal of Future Foods 3-1 (2023) 1–7 7
Meiqi Wang et al. / Journal of Future Foods 3-1 (2023) 1-7
[12] X.L. An, Q.X. Zhou, Bioaccumulation of heavy metals in macrofungi and its
application in ecological remediation, Chin. J. Appl. Ecol. (2007) 1897-1902.
[13] X.H. Gao, N. Li, Research on the application of mycelium composite
materials in design, Metall. Mater. 40 (2020) 99-100.
[14] M. Haneef, L. Ceseracciu, C. Canale, et al., Advanced materials from fungal
mycelium: fabrication and tuning of physical properties, Sci. Rep. 7 (2017)
1-11. https://doi.org/10.1038/srep41292.
[15] F.V.W. Appels, S. Camere, M. Montalti, et al., Fabrication factors
influencing mechanical, moisture- and water-related properties of mycelium-
based composites, Mater. Des. 161 (2019) 64-71. https://doi.org/10.1016/
j.matdes.2018.11.027.
[16] T.J. Barzee, L. Cao, Z. Pan, et al., Fungi for future foods, J. Future Foods 1
(2021) 25-37. https://doi.org/10.1016/j.jfutfo.2021.09.002.
[17] A.W. Bilal, Nutritional and medicinal importance of mushrooms, J. Med.
Plan. Res. 4 (2010) 2598-2604. https://doi.org/10.5897/jmpr09.565.
[18] L. Zhang, Z.Q. Gong, W.L. Wang, et al., Analysis of flavor components and
evaluation on umami of seven kinds of edible fungi, Food Sci. Technol. 42
(2017) 274-278, 283. https://doi.org/10.13684/j.cnki.spkj.2017.03.053.
[19] G.S. Gao, T. Zhang, S.R. Wu, et al., Qualityevaluation of protein in the
edible fungus and utilizing the complementary principle of amino acid to
lmprove the nutritional value of protein, Edible Fungi China 31 (2012) 35-
38. https://doi.org/10.13629/j.cnki.53-1054.2012.01.016.
[20] M.R. Liu, Y.W. Mao, X. Luo, et al., Research progress on materials and
technologies of plant-based meat, Food Ferment. Ind. 47 (2021) 293-298.
https://doi.org/10.13995/j.cnki.11-1802/ts.025016.
[21] A.K. Das, P.K. Nanda, P. Dandapat, et al., Edible mushrooms as functional
ingredients for development of healthier and more sustainable muscle foods:
a flexitarian approach, Molecules 26 (2021) 2463. https://doi.org/10.3390/
molecules26092463.
[22] Y.M. Li, Function components and health function of edible fungi, Food Sci.
26 (2005) 517-521. https://doi.org/10.3321/j.issn:1002-6630.2005.08.134.
[23] J.J. Wang, Preparation of oat and mushroom extracts and their application
in cosmetics, Master Degree Thesis, Shanghai, China: Shanghai Institute of
Technology, 2019.
[24] Food Composition Database, Food Nutritional Composition Search, https://
nlc.chinanutri.cn/fq/. (accessed 12 September, 2022)
[25] Q.Y. Shi, W.P. Shao, Determination of nutritive components of eight edible
fungi, J. Gansu Agric. Univ. (2003) 336-339, 345. https://doi.org/10.3969/
j.issn.1003-4315.2003.03.014.
[26] Z. Yin, Z. Liang, C. Li, et al., Immunomodulatory effects of polysaccharides
from edible fungus: a review, Food Sci. Hum. Wellness 10 (2021) 393-400.
https://doi.org/10.1016/j.fshw.2021.04.001.
[27] C. Li, Y. Cui, J. Lu, et al., Spectrum-effect relationship of immunologic
activity of Ganoderma lucidum by UPLC-MS/MS and component knock-
out method, Food Sci. Hum. Wellness 10 (2021) 278-288. https://doi.
org/10.1016/j.fshw.2021.02.019.
[28] G.X. Ma, W.J. Yang, L.Y. Zhao, et al., A critical review on the health
promoting effects of mushrooms nutraceuticals, Food Sci. Hum. Wellness 7
(2018) 125-133. https://doi.org/10.1016/j.fshw.2018.05.002.
[29] Y. Liu, R. Chen, L. Li, et al., The triterpenoids-enriched extracts from
Antrodia cinnamomea mycelia attenuate alcohol-induced chronic liver
injury via suppression lipid accumulation in C57BL/6 mice, Food Sci. Hum.
Wellness 10 (2021) 497-507. https://doi.org/10.1016/j.fshw.2021.04.012.
[30] Q. Yu, H.X. Huang, S.W. Liu, Advances research in food allergen and its
measurement analysis technology, Market Regu. Qual. Technol. (2009) 27-31.
[31] Y.L. Yao, Y.G. He, Analysis of allergens and serum IgE in 1598 patients
with allergic disease by in vitro detection, Int. J. Lab. Med. 33 (2012) 1221-
1222. https://doi.org/10.3969/j.issn.1673-4130.2012.10.034.
[32] T. Toda, M. Yamaguchi, Y. Nakase, et al., A case of anaphylactic reaction
following matsutake mushroom ingestion: demonstration of histamine
release reaction of basophils, Allergol. Int. 59 (2010) 417-419. https://doi.
org/10.2332/allergolint.10-CR-0205.
[33] D. Betancor, E. Nuez-Borque, J. Cuesta-Herranz, et al., Porin: a new button
mushroom (Agaricus bisporus) allergen, J. Investig. Allergol. Clin. Immunol.
30 (2020) 135-136. https://doi.org/10.18176/jiaci.0454.
[34] V.L. Hegde, J.R. Das, Y.P. Venkatesh, Anaphylaxis caused by the ingestion
of cultivated mushroom (Agaricus bisporus): identification of allergen as
mannitol, Allergol. Int. 51 (2002) 121-129. https://doi.org/10.1046/j.1440-
1592.2002.00252.x.
7
[35] V. Pravettoni, L. Primavesi, M. Piantanida, Shiitake mushroom (Lentinus
edodes): a poorly known allergen in Western countries responsible for severe
work-related asthma, Int. J. Occup. Med. Environ. Health. 27 (2014) 871-
874. https://doi.org/10.2478/s13382-014-0296-2.
[36] G. Senti, C. Leser, M. Lundberg, et al., Allergic asthma to shiitake and oyster
mushroom, Allergy 55 (2000) 975-976. https://doi.org/10.1034/j.1398-
9995.2000.00557.x.
[37] Y.F. Zhao, G.H. Bu, Y.X. Zuo, Research progress of plant protein allergens
and physical methods of reducing allergenicity, Cereals Oils 30 (2017) 8-11.
https://doi.org/10.3969/j.issn.1008-9578.2017.05.003.
[38] X.X. Wang, Study of taste active components of five wild edible mushrooms
in Yunnan, Master Degree Thesis, Kunming, China: Kunming University of
Science and Technology, 2015.
[39] J.H. Bi, H.Y. Wang, H. Qian, et al., Reducing food allergen by enzyme
hydrolysis, Sci. Technol. Food Ind. 32 (2011) 432-436, 439. https://doi.
org/10.13386/j.issn1002-0306.2011.08.120.
[40] J.A. Maga, Mushroom flavor, J. Agric. Food Chem. 29 (1981) 1-4. https://
doi.org/10.1021/jf00103a001.
[41] M.Y. Jung, D.E. Lee, H.Y. Cheng, et al., Characterization of volatile
profiles of six popular edible mushrooms using headspace-solid-
phase microextraction coupled with gas chromatography combined
with chemometric analysis, J. Food Sci. 84 (2019) 421-429. https://doi.
org/10.1111/1750-3841.14481.
[42] H. Pyysalo, Identification of volatile compounds in 7 edible fresh
mushrooms, Acta Chem. Scand. B. 30 (1976) 235-244. https://doi.
org/10.3891/acta.chem.scand.30b-0235.
[43] D.A. Cronin, M.K. Ward, Characterisation of some mushroom volatiles,
J. Sci. Food Agric. 22 (1971) 477-479. https://doi.org/10.1002/
jsfa.2740220912.
[44] R.J. Shi, L.M. Guo, Z.J. Chen, et al., Effect of heat treatment on the texture
properties and composition of Agaricus bisporus, J. Nucl. Agric. Sci. 32
(2018) 1162-1170. https://doi.org/10.11869/j.issn.100-8551.2018.06.1162.
[45] A.G.A. Sá, Y.M.F. Moreno, B.A.M. Carciofi, Plant proteins as high-quality
nutritional source for human diet, Trends Food Sci. Technol. 97 (2020) 170-
184. https://doi.org/10.1016/j.tifs.2020.01.011.
[46] Y. Zeng, X.C. Hao, T. Dong, et al., Research progress on raw material
development, processing technology and nutritional properties of plant
based meat, Sci. Technol. Food Ind. 42 (2021) 338-345, 350. https://doi.
org/10.13386/j.issn1002-0306.2020030365.
[47] S.S. Liu, L. Sha, Nutrition and safety assessment of plant protein-based meat
alternative products, Food Ferment. Ind. 47 (2021) 297-303. https://doi.
org/10.13995/j.cnki.11-1802/ts.025807.
[48] P. Kumar, M.K. Chatli, N. Mehta, et al., Meat analogues: health promising
sustainable meat substitutes, Crit. Rev. Food Sci. Nutr. 57 (2017) 923-932.
https://doi.org/10.1080/10408398.2014.939739.
[49] M.M. Mazlan, R.A. Talib, N.L. Chin, et al., Physical and microstructure
properties of oyster mushroom-soy protein meat analog via single-screw
extrusion, Foods 9 (2020) 1023. https://doi.org/10.3390/foods9081023.
[50] S.N. Wang, Y.H. Ma, G.P. Zhao, et al., Technical characteristics and demand
analysis of artificial meat, Acta Vet. Zootech. Sin. 51 (2020) 2641-2650.
https://doi.org/10.11843/j.issn.0366-6964.2020.11.004.
[51] K. Kim, B. Choi, I. Lee, et al., Bioproduction of mushroom mycelium of
Agaricus bisporus by commercial submerged fermentation for the production
of meat analogue, J. Sci. Food Agric. 91 (2011) 1561-1568. https://doi.
org/10.1002/jsfa.4348.
[52] I. Patinho, M.M. Selani, E. Saldana, et al., Agaricus bisporus mushroom as
partial fat replacer improves the sensory quality maintaining the instrumental
characteristics of beef burger, Meat Sci. 172 (2021). https://doi.org/10.1016/
j.meatsci.2020.108307.
[53] X.Y. Yuan, W. Jiang, D.W. Zhang, et al., Textural, sensory and volatile
compounds analyses in formulations of sausages analogue elaborated with
edible mushrooms and soy protein isolate as meat substitute, Foods 11 (2022)
52. https://doi.org/10.3390/foods11010052.
[54] L.Y. Wang, H.Y. Guo, X.J. Liu, et al., Roles of Lentinula edodes as the pork
lean meat replacer in production of the sausage, Meat Sci. 156 (2019) 44-51.
https://doi.org/10.1016/j.meatsci.2019.05.016.
[55] H.L. Liu, Xuerong Bio deploys “meat analogues”, experts say that
the industry market has broad prospects, http://www.zqrb.cn/gscy/
gongsi/2020-07-10/A1594337805365.html. (accessed 12 September, 2022)