Microbial safety, spoilage, and flavor changes in mycoprotein under different thermal treatments and packaging

Abstract

The growth of Listeria monocytogenes and Bacillus cereus was studied on mycoprotein under various thermal processing, storage and packaging conditions. Elevated CO₂ levels slightly inhibited L. monocytogenes growth at 7 °C. B. cereus growth was completely prevented by 30% CO₂ at chilled temperatures up to 10 °C. However, this effect diminished at higher storage temperatures. This study also explored the spoilage microbiota of mycoprotein, identifying Pseudomonas and Paenibacillus species as potential spoilers. Flavor changes were also investigated, revealing alterations in volatile compounds between sterilized and pasteurized samples. Storage conditions influenced flavor profiles, hinting at potential lipid oxidation. The impact of thermal treatments on umami compounds was also assessed showing reduced IMP levels in MAP with 30% and 50% CO₂. In conclusion, this research provides insights into microbial safety and population dynamics, and flavor changes of mycoprotein under diverse processing and storage conditions, contributing to food safety considerations and product quality optimization.