Synthesis and characterization of Neurospora intermedia-based composite mycoprotein gel meat: Insight into the effect of pH and soluble starch on water-holding capacity and texture properties

Meat alternatives are in great demand in current situation to address the increasing human health and animal welfare issues. This study focuses on microbial protein meats, emphasizing the importance of sourcing structurally similar fungal strains and optimizing processing conditions. A new strain, Neurospora intermedia, was identified and evaluated for availability. The impact of pH (3, 5, and 7) and soluble starch (SS) addition (0, 3, and 6%) on the textural and water retention properties of composite mycoprotein gel meat (CMGM) developed by using N. intermedia was investigated. Zeta potential, dynamic rheology, SEM, and FTIR techniques were employed to elucidate the mechanism. CMGM at pH 7 exhibited the sparsest internal structure but demonstrated better elasticity and recovery properties due to strong electrostatic repulsion. Lowering pH enhanced material interaction, improving gel intensity and water-holding capacity after steaming. A 6% SS addition significantly enhanced CMGM's hardness and reduced internal porosity, which further enhanced the water retention, but also reduced fracture elongation. Thus a 3% SS addition was found to be moderate. The mycelium and gel in the system exhibited complementary characteristics. SPI and SS were dispersed under the guidance of the mycelial fiber framework before steaming. The materials were fully crosslinked after steaming and the mycelial fibers were fixed in the gel material, which conferred support to the gel material. As a result, the modulation of excipients can achieve CMGM with different properties—a systematic approach to producing high-quality microbial protein meat.