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<p>This study investigated the potential of Lion’s Mane mushroom (<i>Hericium erinaceus</i>) for developing vegan crab analogues, emphasizing the influence of pretreatments on nutritional, sensory, and physicochemical properties. Inherent bitterness limits consumer acceptance, making pretreatments essential. Fresh mushrooms were subjected to four pretreatments; boiling (3&#xa0;min), steaming (3&#xa0;min), microwave cooking (3&#xa0;min), mixing with 5% (w/w) common salt, and no pretreatment (control) before nugget preparation. Boiling emerged as the most effective method, yielding nuggets with superior sensory scores by reducing bitterness, minimizing shrinkage (1.86%) and cooking loss (11.05%), and enhancing β-glucan content (55.81%) and antioxidant capacity (DPPH 77.45&#xa0;mg AEAC/100&#xa0;g; FRAP 541.97&#xa0;mg AEAC/100&#xa0;g). Steaming and microwave cooking also improved antioxidant activity and preserved nutrients, though less effective in bitterness reduction. Compared with crab nuggets, mushroom-based nuggets contained lower protein (8.31% vs 24.87%) but higher carbohydrate (44.77% vs 22.3%) and fiber (2.57% vs 0.56%). Economic analysis revealed a clear cost advantage, with mushroom nuggets produced at 3.3 USD/kg (6.5 cents per nugget) compared to 4.7 USD/kg (9.4 cents per nugget) for crab nuggets. Overall, <i>H. erinaceus</i> offers a sustainable and economical vegetarian base for seafood analogues, with scope for protein and micronutrient fortification to strengthen its nutritional profile.</p>

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Utilization of Lion’s Mane mushroom (Hericium erinaceus) for vegan crab analogue: effects of pre-treatments on nutritional, sensory, and physicochemical properties

  • 期刊论文

  • 发表日期：

    2025年10月27日

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  • Anuradha Srivastava,
  • Brij Lal Attri,
  • Shweta Bijla,
  • Anarase Dattatray Arjun,
  • Pratibha Sharma

摘要

This study investigated the potential of Lion’s Mane mushroom (Hericium erinaceus) for developing vegan crab analogues, emphasizing the influence of pretreatments on nutritional, sensory, and physicochemical properties. Inherent bitterness limits consumer acceptance, making pretreatments essential. Fresh mushrooms were subjected to four pretreatments; boiling (3 min), steaming (3 min), microwave cooking (3 min), mixing with 5% (w/w) common salt, and no pretreatment (control) before nugget preparation. Boiling emerged as the most effective method, yielding nuggets with superior sensory scores by reducing bitterness, minimizing shrinkage (1.86%) and cooking loss (11.05%), and enhancing β-glucan content (55.81%) and antioxidant capacity (DPPH 77.45 mg AEAC/100 g; FRAP 541.97 mg AEAC/100 g). Steaming and microwave cooking also improved antioxidant activity and preserved nutrients, though less effective in bitterness reduction. Compared with crab nuggets, mushroom-based nuggets contained lower protein (8.31% vs 24.87%) but higher carbohydrate (44.77% vs 22.3%) and fiber (2.57% vs 0.56%). Economic analysis revealed a clear cost advantage, with mushroom nuggets produced at 3.3 USD/kg (6.5 cents per nugget) compared to 4.7 USD/kg (9.4 cents per nugget) for crab nuggets. Overall, H. erinaceus offers a sustainable and economical vegetarian base for seafood analogues, with scope for protein and micronutrient fortification to strengthen its nutritional profile.