Physicochemical, Functional, and Microbial Safety Characteristics of the Developed Rice-Mushroom Protein-Based Meat Analogue as Affected by Different Storage Conditions
Published: 2025
Author(s) Name: Ringshangphi Khapudang and Saleem Siddiqui |
Author(s) Affiliation: Sharda School of Bioscience and Technology, Sharda University, Greater Noida, Uttar Pradesh, India.
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Abstract
The growing demand for plant-based meat analogues (PBMAs) has driven the need for sustainable and stable products with extended shelf life. A cost-effective, soy-free PBMA was developed from rice bran and oyster mushroom protein isolates (1:6 ratio) using a steaming process. Samples were packed under vacuum and normal atmospheric conditions, and stored at low (4±1 °C) and room (25±2 °C) temperatures. Rapid microbial growth and quality loss were observed at room temperature, limiting shelf life to 3 and 7 days under normal and vacuum conditions, respectively. In contrast, low-temperature vacuum storage minimized spoilage, maintained desirable composition (moisture 4.28%, protein 42.45%, fat 4.65%, ash 5.02%), and preserved color, texture, and water and oil holding capacities. Shelf life of 14 days under normal and 28 days under vacuum conditions were observed under low temperature storage. The study emphasizes the importance of packaging, temperature, and further strategies in ensuring PBMA quality during storage.
Keywords: Functional properties, Microbial safety, Packaging, Rice-mushroom meat analogue, Shelf life.
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