Protein is the basic component of body tissues and cells and the primary nutrient of the human body. It is very important for children, because children need more protein than adults in a period of vigorous growth and development. Chicken meat is rich in protein, Its intake is very important for growing children. There are various kinds of chicken meat products on the market, such as sausages, ham, meatballs, patties, etc. They are very popular with children. However, in order to adjust the smoothness and taste of sausage and reduce the cost, a certain proportion of animal fat is usually added in the production of meat products [1]. Therefore, due to its high animal fat content and unsafe food additives (such as nitrite and phosphate), eating sausages in large quantities for a long time will lead to children's obesity and other health problems [2]. Therefore, it is very important to find a high protein and low fat substance as a substitute of fat in meat products to produce high nutrition and low calorie meat products.
An edible fungus also known as mushroom and is rich in nutrition, such as protein, amino acids, polysaccharides, dietary fiber and other nutrients [3]. Many studies showed that mushroom has various biological activities, such as antioxidant, antitumor, decreasing blood sugar and lipid, etc [4]. Every 100g of fresh mushroom contains 2.9g of high-quality protein, 0.2g of fat, 2.4g of carbohydrate, 0.6g of dietary fiber, 8mg of calcium, 66mg of phosphorus, 1.3g of iron, 0.16mg of vitamin B, 3.3mg of niacin and 4mg of vitamin C.
Different edible fungi have different protein content and amino acid composition proportion, nowadays, there are few reports on the comparison of nutritional and biological values of edible fungi and meat proteins commonly found on the market. how to find an optimal edible fungus, its protein content and composition are equal to or better than meat protein, and partially replace meat protein, which is great significant to develop a new food for children.
Through the investigation of amino acid content, amino acid score, essential amino acid index, the protein biological value of ten kinds of edible fungi (Hypsizygus marmoreus, Oyster mushroom, Shiitake, Enoki, Coprinus comatus, Auricularia auricula, Agaricus bisporus, Pleurotus eryngii, Straw mushroom, Agrocybe Cylindracea) and eight kinds of meat (Pork, Beef, Chicken, Cyprinus carpio, Lateolabrax japonicus, Trichiurus haumela, Crucian,Grass carp ) sold in Chinese market were compared, so as to provide theoretical parameters for the application of edible fungi in meat products for children.
Mushrooms and checken meats contained 18 amino acids, except Lateolabrax Japonicus, Cyprinus Carpio, Coprinus Comatus, Trichiurus haumela and Hypsizygus marmoreus that are lower, the amino acids in other edible fungi were as high as those in meats which are all higher than the ideal model proposed by FAO /WHO.
The percentage of essential amino acids (EAA) in total amino acids (TAA) of Pleurotus eryngii and Coprinus comatus were higher than that of all other edible fungi and meats which had nearly the same amount. At the same time, the EAA /TAA values of all edible fungi and meat were higher than 40%.
The ratios of essential and non-essential amino acids (EAA/NAA) of Pleurotus eryngii, Coprinus comatus, and Agaricus bisporus were higher than all meats. Except Hypsizygus marmoreus, the EAA/NAA values were all around 0.8, while all EAA/NAA values were above 0.6.
The amino acid composition of protein in mushrooms were higher than the perfect protein that proposed by FAO/WHO. Therefore, mushroom protein was as good as meats protein.
Therefore, edible fungi are rich in high-quality protein and essential amino acid like chicken meats. Most edible fungi and meats have the same proportion of essential amino acids and have high nutritional value. Most edible fungi have the same high biological value as meats, and proteins in edible fungi are easily digested and absorbed. In the processing of chicken meat products for children, edible fungi can partially replace meats to increase protein content and reduce fat content.
References
1. Birzele B, Djordjević S, Krämer J. A study of the role of different nitrite concentrations on human pathogenic bacteria in fresh spreadable ham and onion sausage, Food Control 2005; 16(8): 0-699.
2. Asgar MA, Fazilah A, Huda N, Bhat R, Karim AA. Nonmeat Protein Alternatives as Meat Extenders and Meat Analogs, Comprehensive Reviews in Food Science & Food Safety 2010; 9(5): 513-529.
3. Caglarirmak N, Unal K, Otles S. Nutritional value of edible wild mushrooms collected from the Black Sea region of Turkey, Micología Aplicada Internacional 2002; 02(1): 1-5.
4. Muszynska B, Kala K, Firlej A, Sulkowska-Zaja K. Cantharellus cibarius-culinary-medicinal edible mushroom content and biological activity, Acta Pol Pharm 2016; 73(3): 589-598.
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