Application of Fungi as Meat Alternatives in Industry: Mini Review

Wong Kok Kee; Ong Ghim Hock; Sabrina Ling Shuet Yee; Loh Khye Er

doi:10.18006/2022.10(4).728.736

Authors

Wong Kok Kee Faculty of Health and Life Sciences, INTI International University, Persiaran Perdana BBN, Putra Nilai, 71800 Nilai, Negeri Sembilan, Malaysia. https://orcid.org/0000-0001-5402-2561
Ong Ghim Hock Faculty of Health and Life Sciences, INTI International University, Persiaran Perdana BBN, Putra Nilai, 71800 Nilai, Negeri Sembilan, Malaysia. https://orcid.org/0000-0001-9458-9511
Sabrina Ling Shuet Yee Faculty of Health and Life Sciences, INTI International University, Persiaran Perdana BBN, Putra Nilai, 71800 Nilai, Negeri Sembilan, Malaysia. https://orcid.org/0000-0002-9252-1078
Loh Khye Er Department of Bioscience, Faculty of Applied Sciences, Tunku Abdul Rahman University College, Jalan Genting Kelang, 53300 Setapak, Kuala Lumpur. https://orcid.org/0000-0002-9673-7976

DOI:

https://doi.org/10.18006/2022.10(4).728.736

Keywords:

Fungi, Meat alternatives, Nutritional values, Safety, Growth rate

Abstract

Human consumption has outpaced meat production and manufacturing due to the rising human population and limited land for livestock agriculture. Meat consumption can have negative effects on human health, but meat production can negatively affect the environment by causing global warming and water pollution. Hence, this study produces the idea of using fungus as an alternative to replacing meat. Fungus is an ideal choice as a meat replacement because it has high nutritional content and a fast growth rate. The main objective of this review was to assess the nutritional potential of nine fungal species namely Fusarium venenatum, Neurospora intermedia, Tuber sp., Xerocomus badius, Ganoderma lucidum, Pleurotuseryngii, Agaricus bisporus, Pleurotus sajor-caju and Lentinula edodes and to determine which species is the best candidate for meat replacement. The nutritional values, toxicity, and growth rate of each fungus were assessed. Comparative data analysis suggests that F. venenatum, N. intermedia, P. eryngii, A. bisporus, P. sajor-caju, and L. edodes are found suitable for producing fungi-based meat.

Author Biographies

Wong Kok Kee, Faculty of Health and Life Sciences, INTI International University, Persiaran Perdana BBN, Putra Nilai, 71800 Nilai, Negeri Sembilan, Malaysia.

Faculty of Health and Life Sciences, INTI International University, Persiaran Perdana BBN, Putra Nilai, 71800 Nilai, Negeri Sembilan, Malaysia

Sabrina Ling Shuet Yee, Faculty of Health and Life Sciences, INTI International University, Persiaran Perdana BBN, Putra Nilai, 71800 Nilai, Negeri Sembilan, Malaysia.

Faculty of Health and Life Sciences, INTI International University, Persiaran Perdana BBN, Putra Nilai, 71800 Nilai, Negeri Sembilan, Malaysia

Loh Khye Er, Department of Bioscience, Faculty of Applied Sciences, Tunku Abdul Rahman University College, Jalan Genting Kelang, 53300 Setapak, Kuala Lumpur.

Department of Bioscience, Faculty of Applied Sciences, Tunku Abdul Rahman University College, Jalan Genting Kelang, 53300 Setapak, Kuala Lumpur

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