Upcycled Mushroom Stems as a Substrate for Sustainable Seafood Analogs

Abstract The alternative seafood category remains limited by challenges in replicating seafood flavor and texture. This study developed a mushroom-based seafood analog using upcycled button mushroom (Agaricus bisporus L.) stems, an agricultural coproduct discarded during commercial processing. Mushroom stem powder and wheat gluten were formulated into a structured analog matrix, and texture was optimized using instrumental and sensory evaluation. To reduce undesirable meat-like notes formed during heating, the mushroom powder was treated to reduce unreacted aroma precursors. A seafood flavor was developed using aroma chemistry insights from the seafood-like smelling edible lobster mushroom (Hypomyces lactifluorum) and adjusted using aroma data from cooked crab and prawn. The analog was used to prepare crab cake prototypes and evaluated through consumer sensory evaluation. No significant differences in texture or crab flavor intensity were observed between seafood-flavored mushroom crab cakes and traditional crab cakes (p > 0.05). These findings demonstrate the feasibility of using upcycled mushroom stems as ingredients in alternative seafood-analog applications.