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Development of new meat analogues from filamentous fungi cultivated on oenological by-products: A quality perspective
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DOI：10.1016/j.ifset.2025.104409.png)
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Abstract
En 中文
• Fungi upcycle grape marc and wine lees into nutritious protein bioingredients. • Fungal biomass offers a novel protein source for clean-label vegan meat analogues. • Neurospora intermedia biomass delivers high crude protein and functional traits. • Fungi-based meat analogues show high cooking yield and distinct texture profile. • Sensory tests reveal juiciness, fibrous texture, and meat aroma mimicry.
Keywords:
Edible filamentous fungi
Grape marc
Wine lees
Meat analogues
Quality attributes
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