Application of tempeh and split gill mushroom extracts in herbal fresh sausage: Evolution of antioxidant and antimicrobial activities
Article Sidebar
Main Article Content
Abstract
Tempeh, recognized as a high-protein meat alternative, is gaining popularity across Asian countries, while split gill mushroom (Schizophyllum commune), rich in essential nutrients, are increasingly consumed in Southeast Asia. The antioxidant activities of all treatments were significantly higher than the control (p<0.05). Furthermore, formulations containing split gill mushroom (R3, R4, and R5) exhibited lower initial total plate count (TPC) values compared to the other formulations. Sensory evaluation was then conducted on sausages containing tempeh, split gill mushrooms, and their combinations in ratios of 1:1, 1:3, and 3:1, yielding overall acceptance scores of 3.93, 3.30, 4.27, 5.33, and 3.37, respectively. The combination with a 3:1 tempeh-to-mushroom ratio demonstrated the highest consumer acceptance. Therefore, the study on the application of tempeh and split gill mushroom extracts in herbal fresh sausage is provided valuable information for developing plant-based products and functional foods in the future.
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
References
Ahnan‐Winarno, A. D., Cordeiro, L., Winarno, F. G., Gibbons, J. and Xiao, H. (2021). Tempeh: A semicentennial review on its health benefits, fermentation, safety, processing, sustainability, and affordability. Comprehensive Reviews in Food Science and Food Safety, 20:1717-1767.
Amorati, R., Foti, M. C. and Valgimigli, L. (2013). Antioxidant Activity of Essential Oils. Journal of Agricultural and Food Chemistry, 61:10835-10847.
Bavia, A. C. F., Silva, C. E. D., Ferreira, M. P., Leite, R. S., Mandarino, J. M. G. and Carrão-Panizzi, M. C. (2012). Chemical composition of tempeh from soybean cultivars specially developed for human consumption. Food Science and Technology, 32:613-620.
Beinner, M. A., Soares, A. D. N., Barros, A. L. A. and Monteiro, M. A. M. (2010). Sensory evaluation of rice fortified with iron. Ciência e Tecnologia de Alimentos, 30:516-519.
Bento, J. A. C., Bassinello, P. Z., Colombo, A. O., Vital, R. J. and Carvalho, R. N. (2021). Vegan tempeh burger: Prepared with aged bean grains fermented by Rhizopus oligosporus inoculum. Research, Society and Development, 10:e38110212503.
Cofrades, S., Serrano, A., Ayo, J., Carballo, J. and Jiménez-Colmenero, F. (2008). Characteristics of meat batters with added native and preheated defatted walnut. Food Chemistry, 107:1506-1514.
Djalal, M., Fathanah, N., Hidayat, S. H., Ainani, A. F., Yolanda, D. S., Kasmira and Nur Farahdiba Suriadi, A. (2023). Utilization of shrimp shell as a substitute ingredient in mineral and protein enrichment of tempeh steak product. IOP Conference Series: Earth and Environmental Science, 1230:012178.
Dubost, N., Ou, B. and Beelman, R. (2007). Quantification of polyphenols and ergothioneine in cultivated mushrooms and correlation to total antioxidant capacity. Food Chemistry, 105:727-735.
Godfray, H. C. J., Aveyard, P., Garnett, T., Hall, J. W., Key, T. J., Lorimer, J., Pierrehumbert, R. T., Scarborough, P., Springmann, M. and Jebb, S. A. (2018). Meat consumption, health, and the environment. Science, 361(6399):eaam5324.
Hobbs, C. (2005). The Chemistry, Nutritional Value, Immunopharmacology, and Safety of the Traditional Food of Medicinal Split-Gill Fugus Schizophyllum commune Fr.:Fr. (Schizophyllaceae). A Literature Review. International Journal of Medicinal Mushrooms, 7:27-140.
Holmer, S. F., McKeith, R. O., Boler, D. D., Dilger, A. C., Eggert, J. M., Petry, D. B., McKeith, F. K., Jones, K. L. and Killefer, J. (2009). The effect of pH on shelf-life of pork during aging and simulated retail display. Meat Science, 82:86-93.
Hygreeva, D., Pandey, M. C. and Radhakrishna, K. (2014). Potential applications of plant based derivatives as fat replacers, antioxidants and antimicrobials in fresh and processed meat products. Meat Science, 98:47-57.
Jovanović, J., Petronijević, R. B., Lukić, M., Karan, D., Parunović, N. and Branković-Lazić, I. (2017). Verification of rapid method for estimation of added food colorant type in boiled sausages based on measurement of cross section color. IOP Conference Series: Earth and Environmental Science, 85:012081.
Jung, S., Choe, J. H., Kim, B., Yun, H., Kruk, Z. A. and Jo, C. (2010). Effect of dietary mixture of gallic acid and linoleic acid on antioxidative potential and quality of breast meat from broilers. Meat Science, 86:520-526.
Kalaras, M. D., Richie, J. P., Calcagnotto, A. and Beelman, R. B. (2017). Mushrooms: A rich source of the antioxidants ergothioneine and glutathione. Food Chemistry, 233:429-433.
Kao, T. H. and Chen, B. H. (2006). Functional Components in Soybean Cake and Their Effects on Antioxidant Activity. Journal of Agricultural and Food Chemistry, 54:7544-7555.
Klaus, A., Kozarski, M., Niksic, M., Jakovljevic, D., Todorovic, N. and Van Griensven, L. J. L. D. (2011). Antioxidative activities and chemical characterization of polysaccharides extracted from the basidiomycete Schizophyllum commune. LWT - Food Science and Technology, 44:2005-2011.
Lee, S. and Ki, C. S. (2020). Inflammatory responses of macrophage-like RAW264.7 cells in a 3D hydrogel matrix to ultrasonicated schizophyllan. Carbohydrate Polymers, 229:115555.
Marshall, R. T. (1992). Standard methods for the examination of dairy products, 16th edn., American Public Health Association, pp: 221
Nout, M. J. R. and Kiers, J. L. (2005). Tempe fermentation, innovation and functionality: Update into the third millenium. Journal of Applied Microbiology, 98:789-805.
Patel, S. and Goyal, A. (2012). Recent developments in mushrooms as anti-cancer therapeutics: A review. 3 Biotech, 2:1-15.
Purlis, E. (2010). Browning development in bakery products – A review. Journal of Food Engineering, 99:239-249.
Rizzo, G. and Baroni, L. (2018). Soy, soy foods and their role in vegetarian diets. Nutrients, 10:43.
Rocchetti, G., Ferronato, G., Sarv, V., Kerner, K., Venskutonis, P. R. and Lucini, L. (2023). Meat extenders from different sources as protein-rich alternatives to improve the technological properties and functional quality of meat products. Current Opinion in Food Science, 49:100967.
Saetang, N., Amornlerdpison, D., Rattanapot, T., Ramaraj, R. and Unpaprom, Y. (2022). Processing of split gill mushroom as a biogenic material for functional food purpose. Biocatalysis and Agricultural Biotechnology, 41:102314.
Saetang, N., Ramaraj, R., Praphruet, R. and Unpaprom, Y. (2023). Unlocking the benefits of split gill mushroom: Chemical analysis and prebiotic properties of schizophyllan extract. International Journal of Biological Macromolecules, 252:126544.
Salo-väänänen, P. P. and Koivistoinen, P. E. (1996). Determination of protein in foods: Comparison of net protein and crude protein (N × 6.25) values. Food Chemistry, 57:27-31.
Smirnou, D., Knotek, P., Nesporova, K., Smejkalova, D., Pavlik, V., Franke, L. and Velebny, V. (2017). Ultrasound-assisted production of highly-purified β-glucan schizophyllan and characterization of its immune properties. Process Biochemistry, 58:313-319.
Sun, Y.-T. and Ruiz-Carrascal, J. (2023). Home made vegan nuggets with texturized soy protein and tempeh as compared to chicken-based ones: Texture, consumer perception and environmental impact. International Journal of Gastronomy and Food Science, 33:100748.
Syamsuri, R., Dewayani, W., Septianti, E. and Maintang. (2020). Chemical characteristic and sensory of tempeh sausage on different soybean varieties and cooking methods variation. IOP Conference Series: Earth and Environmental Science, 575:012012.
Teoh, S. Q., Chin, N. L., Chong, C. W., Ripen, A. M., How, S. and Lim, J. J. L. (2024). A review on health benefits and processing of tempeh with outlines on its functional microbes. Future Foods, 9:100330.
Vamanu, E. and Nita, S. (2013). Antioxidant capacity and the correlation with major phenolic compounds, anthocyanin, and tocopherol content in various extracts from the wild edible Boletus edulis mushroom. BioMed Research International, 2013:1-11.
Wang, X.-Q., Yoon, M.-Y., He, Q., Kim, T.-S., Tong, W., Choi, B.-W., Lee, Y.-S. and Park, Y.-J. (2015). Natural variations in OsγTMT contribute to diversity of the α-tocopherol content in rice. Molecular Genetics and Genomics, 290:2121-2135.
Wongaem, A., Reamtong, O., Srimongkol, P., Sangtanoo, P., Saisavoey, T. and Karnchanatat, A. (2021). Antioxidant properties of peptides obtained from the split gill mushroom (Schizophyllum commune). Journal of Food Science and Technology, 58:680-691.
Xiong, Y., Zhang, P., Warner, R. D., Hossain, M. N., Leonard, W. and Fang, Z. (2022). Effect of sorghum bran incorporation on the physicochemical and microbial properties of beef sausage during cold storage. Food Control, 132:108544.
Yelithao, K., Surayot, U., Lee, C., Palanisamy, S., Prabhu, N. M., Lee, J. and You, S. (2019). Studies on structural properties and immune-enhancing activities of glycomannans from Schizophyllum commune. Carbohydrate Polymers, 218:37-45.