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Texture analysis of a fungal fermented product as a meat substitute
University of Borås, Faculty of Textiles, Engineering and Business.
University of Borås, Faculty of Textiles, Engineering and Business.
2019 (English)Independent thesis Basic level (university diploma), 180 HE creditsStudent thesisAlternative title
Texturanalys av en svampfermenterad produkt som ett köttsubstitut (Swedish)
Abstract [sv]

Jordens befolkning förväntas ha överstigit 9 miljarder till 2050, vilket leder till en ökning av matbehov med 70%. Ungefär en tredjedel av all producerad mat slängs idag, speciellt grönsaker, bröd och annan mat med kort hållbarhetsdatum. Det är väldigt viktigt att hitta sätt att minska och återanvända avfallet om miljöpåverkan ska kunna minskas.

Brödrester är en stor del av Sveriges totala matavfall och använt spannmål (BSG) står för den största delen av biprodukter från bryggningsindustrin. De kan tillsammans användas som substrat för att fermentera en svampburgare som är rik på näring och protein. Denna studien syftar till att bestämma vilken filamentös svamp, N. intermedia eller R. oryzae, som ger de bästa resultaten med avseende på konsistens, proteininnehåll, smak och utseende. Detta gjordes genom textur- och proteinanalys på svampburgarna.

Ingen av svamparna utmärkte sig med märkvärt bättre resultat gällande konsistensen, men resultaten för studien hade en del osäkerheter i resultatet på grund av otillräcklig tillväxt. Med avseende på smak var N. intermedia att föredra, då den hade en sötare och mer behaglig smak. Vad gäller utseende så ser båda burgarna väldigt aptitliga ut, och de anses ha stor potential som köttsubstitut, men vidare forskning inom området krävs.

Abstract [en]

Earth’s population is expected to have exceeded 9 billion people by 2050, leading to a 70% increase in food demand. Today, approximately one quarter to one third of all food produced goes to waste, especially vegetables, bread and other foods with short shelf life. Finding ways to reduce and reuse the waste is very important if the impact on the environment is to be decreased.

Stale bread accounts for a large part of Sweden’s total food waste and brewers spent grain (BSG) is the brewing industry’s major by-product. Combined, they can be used as a substrate to produce a fungal fermented burger, rich in nutrients and protein. This study aims to determine which fungus, N. intermedia and R. oryzae, provides the best results regarding texture, protein content, taste and appearance. This was done by performing texture analysis and protein analysis on the fermented burgers.

None of the fungi showed significantly better results than the other regarding texture. However, the results from this study have a few uncertainties due to lack of growth. The fungus that was preferred when considering taste was N. intermedia, which had a sweeter and more pleasant taste in general. Regarding the appearance of the fermented burgers, they are very different but they both are equally as appealing to the eye. The fermented burgers show great potential as meat substitute, but extended research is required.

Place, publisher, year, edition, pages
2019.
Keywords [sv]
Neurospora intermedia, Rhizopus oryzae, fermenterat köttsubstitut, texturanalys
National Category
Engineering and Technology
Identifiers
URN: urn:nbn:se:hb:diva-21299OAI: oai:DiVA.org:hb-21299DiVA, id: diva2:1333463
Supervisors
Examiners
Available from: 2019-07-31 Created: 2019-07-01 Last updated: 2019-07-31Bibliographically approved

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