Uso de los hongos comestibles Agaricus bisporus var. brunnescens y Pleurotus ostreatus var. florida en la elaboración de alternativas veganas a salchichas

Abstract

Consumption of foods of animal origin plays a fundamental role in human evolution. However, its production has a negative impact on the environment, and the consumption of meat products causes problems for human health, the most striking being colon cancer. Therefore, in recent years, veganism has been embraced by new generations, as this philosophy promotes environmental awareness and rejects any type of animal abuse. Thus, edible mushrooms can be an alternative to meat, as they contain high levels of protein and essential amino acids. The objective of this study was to evaluate the use of edible Portobello mushrooms (Agaricus bisporus var. brunnescens) and white oysters (Pleurotus ostreatus var. florida) in the elaboration of vegan alternatives to sausage. Three treatments were then elaborated, and a texture profile and sensory evaluation were performed to determine the best treatment, which was then subjected to proximate analysis. The use of oyster mushrooms at a higher percentage than portobello mushrooms gave a more pleasant flavor and color to the sausages. However, this product contains 3, 19, and 7 percent fat, protein, and dietary fiber, respectively. Therefore, this food can be considered healthy because it is a source of protein and fiber, together with a low lipid level, compared to sausages of animal origin.