The Potential of Cultivated Mushrooms as Salt Substitutes in Meat Products

The Potential of Cultivated Mushrooms as Salt Substitutes in Meat Products

This study reviews the feasibility of using cultivated mushrooms in the development of salt-reduced meat products. For this purpose, it is important to know the role of salt in meat products in order to develop viable strategies for its substitution. In addition, mushroom types and properties (compo...

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Bibliographic Details
Main Authors: Juana Fernández-López, Manuel Viuda-Martos, Carmen Botella-Martínez, Clara Muñoz-Bas, Patricia Bermúdez-Gómez, Raquel Lucas-González, José Ángel Pérez-Álvarez
Format: Article
Language:English
Published: MDPI AG 2025-03-01
Series:Foods
Subjects:
salt-reduced
meat products
umami flavor
sensory properties
natural ingredients
health benefits
Online Access:https://www.mdpi.com/2304-8158/14/6/977
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