192
11.15 Limitations
Mycoproteins may be mildly allergic to some persons (Denny et al. 2008).
Mycoproteins have a lower amount of vitamin B12 and iron content than meat. But
the major concern about the mycoprotein is its high RNA content. Nearly 10% of
fungal biomass (dry weight) is of RNA, which is comparatively much higher than
muscle meat (less than 0.6%) and edible oats (0.6–2%) (Jonas et al. 2001). This
higher amount of RNA always leads to increased amount of uric acid which is a
bigger problem for gout (Denny et al. 2008; Jonas et al. 2001). This high level of
RNA can be overcome by rapid heat treatment of the fungal biomass at 68 °C for
20–45 min which reduces the RNA content to less than 2%. The RNAs are broken
down to monomers, and they will be leaving out of the cells by diffusion (Raats
et al. 2007).
11.16 Conclusion
Globally the food market has become more complex, and the search of meat alternatives is at great pace. The challenge of providing balanced nutritious, healthy, and
affordable foods with similar taste and texture has been answered via mycoproteins
as meat substitutes. Consumers choose meat alternative products for their nutritional benefits and also for their resemblance of meat in texture and taste.
Mycoprotein which is considered as a powerhouse component with less fat with less
calories, more fiber, and good taste and texture can be a promising substitute of the
future. Though several health and nutritious benefits are available, unfortunately
these mycoproteins are quite unpopular. Many countries are unaware of these mycoproteins and their health benefits. Mycoproteins have proven positive impact as a
meat substitute, but the challenge is producing these proteins in a cost-effective
manner with a sustainable production methodology. Solid-state fermentation and
any other production process using industrial or agro-residues can be an alternative
production process. Thus it is a tough task to popularize these mycoproteins as an
alternative protein source and as a healthy meat substitute. A mighty approach to
popularize and to make these mycoproteins and their products familiar, campaigns
are necessary to enhance the consumer knowledge. Technological developments
toward the production and fetching consumer awareness and popularity will make
mycoproteins as a viable substitute in the near future, and these measures can establish them as effective meat substitutes.
M. Bhuvaneswari and N. Sivakumar
11.15 Limitations
Mycoproteins may be mildly allergic to some persons (Denny et al. 2008).
Mycoproteins have a lower amount of vitamin B12 and iron content than meat. But
the major concern about the mycoprotein is its high RNA content. Nearly 10% of
fungal biomass (dry weight) is of RNA, which is comparatively much higher than
muscle meat (less than 0.6%) and edible oats (0.6–2%) (Jonas et al. 2001). This
higher amount of RNA always leads to increased amount of uric acid which is a
bigger problem for gout (Denny et al. 2008; Jonas et al. 2001). This high level of
RNA can be overcome by rapid heat treatment of the fungal biomass at 68 °C for
20–45 min which reduces the RNA content to less than 2%. The RNAs are broken
down to monomers, and they will be leaving out of the cells by diffusion (Raats
et al. 2007).
11.16 Conclusion
Globally the food market has become more complex, and the search of meat alternatives is at great pace. The challenge of providing balanced nutritious, healthy, and
affordable foods with similar taste and texture has been answered via mycoproteins
as meat substitutes. Consumers choose meat alternative products for their nutritional benefits and also for their resemblance of meat in texture and taste.
Mycoprotein which is considered as a powerhouse component with less fat with less
calories, more fiber, and good taste and texture can be a promising substitute of the
future. Though several health and nutritious benefits are available, unfortunately
these mycoproteins are quite unpopular. Many countries are unaware of these mycoproteins and their health benefits. Mycoproteins have proven positive impact as a
meat substitute, but the challenge is producing these proteins in a cost-effective
manner with a sustainable production methodology. Solid-state fermentation and
any other production process using industrial or agro-residues can be an alternative
production process. Thus it is a tough task to popularize these mycoproteins as an
alternative protein source and as a healthy meat substitute. A mighty approach to
popularize and to make these mycoproteins and their products familiar, campaigns
are necessary to enhance the consumer knowledge. Technological developments
toward the production and fetching consumer awareness and popularity will make
mycoproteins as a viable substitute in the near future, and these measures can establish them as effective meat substitutes.
M. Bhuvaneswari and N. Sivakumar