Utilização de cogumelos e seus subprodutos no desenvolvimento de produtos cárneos

Abstract

Meat products, foods widely consumed in Brazil and worldwide, have several components relevant to health, such as fatty acids, minerals (especially iron), vitamins such as B12 and proteins of high biological value. However, their high consumption can negatively affect human health, as they contain high amounts of saturated fat, sodium, cholesterol and chemical additives. For this reason, the population has increasingly demanded products that offer health benefits. In view of this, there is a current trend of studies that seek alternatives to make meat products healthier, with emphasis on the use of edible mushrooms and their by-products. The aim of this bibliographic review is to provide an overview of the use of edible mushrooms and their by-products in meat products, in order to understand how they interfere with the physical- chemical, technological and sensory properties of reformulated products when applied as antioxidants, meat extenders and flavor enhancers. Studies have shown that mushrooms and their by-products have interesting characteristics for the preparation and reformulation of meat products and that their application has given interesting technological characteristics to products, in addition to making them healthier, more natural and sustainable. It is important that more studies are carried out in order to deepen the knowledge about this reformulation and to make possible the industrial application of mushrooms and their by-products in meat products.