As can be seen from Figure 1 b, with the increase in the replacement amount of mycoprotein, the color difference in red sausage showed a trend of decrease in the value of red and an increase in the value of brightness.
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Characterization of <i>Fusarium venenatum</i> Mycoprotein-Based Harbin Red Sausages.
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In terms of the water content ( Table S3 ), there is a decreasing trend as the amount of mycoprotein substitution increases, which will increase the firmness and chewiness of the red sausage, and a low water content means that the concentration of other ingredients (e.g., fats, proteins, etc.) is relatively high, which will help to increase the concentration of flavor in the sausage, making it more flavorful and potentially prolonging the shelf-life of the red sausage.