There are growing health concerns regarding high-fat meat products. This study systematically evaluated the quality of reformulated chicken sausages through progressive substitution (30%, 60%, and 90%) of traditional pork-back fat with an Agaricus bisporus–soybean oil complex. The 60% substitution optimized texture, fatty acids, and sensory properties: hardness increased from 4332.38 N (control) to 5810.04 N, and chewiness from 3048.55 N to 3896.93 N. Linoleic acid (C18:2n6) rose from 13.00 to 32.81 g/100 g and α-linolenic acid (C18:3n3) from 0.60 to 3.05 g/100 g, improving the PUFA/SFA ratio from 0.40 to 1.15). Sensory scores (flavor/taste/overall) increased from 6.0/5.1/6.6 to 7.2/5.6/7.4. After 35-day storage, TBARS values (0.161, 0.147, 0.126 mg/100 g for 30%/60%/90% groups) remained below the control (0.232 mg/100 g). Meanwhile, the reduced-fat sausages exhibited a deeper, less saturated red hue. Scanning electron microscopy (SEM) revealed an enhanced network structure in the sausage matrix. The reformulated sausages maintained essential product characteristics such as cooking yield, moisture retention, protein content, and amino acid profile while achieving a 9.5–16.1% reduction in energy value. These findings collectively demonstrate that the A. bisporus–soybean oil complex effectively enhances the product quality, nutrition, antioxidant capacity, and sensory quality of reduced-fat chicken sausages, demonstrating this plant-based composite as a promising functional ingredient for developing healthier meat products.

Перспективи використання культивованих грибів у технології ковбасних виробів

The authors propose a new type of minced meat products with the addition of dry mushrooms in powder form. It provides high protein content and good taste of finished products. The article presents the results of experimental studies on the enrichment of minced meat products with mushroom powder. Tasting analysis showed that the best organoleptic indicators have samples of culinary products with the content of enriched mushroom powder in 10%. A further increase above 15% adversely affects the organoleptic characteristics of the finished culinary products. Adding of mushroom powder to the amount of minced meat products allowed to improve consumer properties, reduce calorie content, as well as produce functional products.