No abstract

No abstract

The characteristics of beef patties with partial replacement of fat and salt by the addition of 2.5 and 5.0% edible mushroom (Agaricus bisporus and Pleurotus ostreatus) flours were studied during cold storage. Besides the reduction of fat and sodium content, the addition of flours significantly improved the dietary fiber and protein contents (from 17.53% to 19.23% with 5% of A. bisporus flour). Hardness, gumminess, and chewiness values were not significantly different from control samples, while springiness and cohesiveness significantly decreased. The addition of flours modified the color, although odor and taste were the attributes most affected. Burgers with 2.5% flour presented acceptable sensory parameters, so that they could be an acceptable option to provide a reduction of fat and salt. During cold storage, formulations were rapidly spoiled because of the microbial growth and oxidation processes, but a small antimicrobial effect against Pseudomonas was observed when mushroom flours were added. Practical applications The inclusion of 2.5% of mushroom flour from Agaricus bisporus and Pleurotus ostreatus is a feasible alternative to improve the nutritional profile of beef patties enriching the fiber content and reducing the fat and salt content (25% and 50%, respectively) with an acceptable sensory profile. Higher percentages of flour would deeply affect sensory properties to a consumer not accustomed to the intense umami flavor. The inclusion of mushroom flour in beef patties represents also an opportunity for the mushroom producers adding value to the product by simple drying processes.

No abstract

In this investigation, we evaluated the crystallization process of triacylglycerols (TAG) in unrefined cocoa butter (CB) and in CB without polar lipids (CB‐WPL), under non‐isothermal and isothermal conditions. These conditions were obtained by cooling from 80 °C at a cooling rate of 1 °C/min until achieving particular crystallization temperatures (i.e., 18.5 °C, 19.0 °C, 19.5 °C, and 20 °C), at which isothermal crystallization studies were done. Phase shift angle rheograms (δ) showed that the onset of crystallization during the non‐isothermal stage, independently of the crystallization temperature (TCr) used, was 59.8 ± 3.7 °C in CB and 39.5 ± 1.5 °C in CB‐WPL. These results pointed out the nucleating role of phosphatidylcholine (26.53 ± 0.04%) and phosphatidylethanolamine (57.14 ± 0.07%), the main phospholipids present in the CB used in this investigation. Under similar crystallization conditions, differential scanning calorimetry (DSC) provided an onset of crystallization during the non‐isothermal stage of 15.0 ± 0.0 °C in CB‐WPL and of 15.5 ± 0.1 °C in CB. Then, δ rheograms were more sensitive to detect the nucleating role of phospholipids than DSC. Under isothermal conditions, both DSC and δ rheograms showed that shorter times were needed in CB‐WPL to complete crystallization than in CB. In the same way, at all TCr investigated, a higher crystallization rate was achieved in CB‐WPL than in CB, this as measured by the crystallization rate constant (z) of the Avrami equation. These results showed that crystallization of α and β' polymorphs took longer in CB than in CB‐WPL, pointing out that polar lipids delayed the α‐to‐β' polymorphic transition. Additional results confirmed that polar lipids affect the kinetics of TAG crystallization in CB. However, polar lipids do not affect the thermodynamic properties of the crystals [i.e., heat of fusion (δHM), temperature of fusion (TM')], the storage modulus at the end of the crystallization process (i.e., G' of pseudo‐equilibrium), or the mechanism of crystal growth (i.e., the Avrami index, n).

The presence of multidrug-resistant pathogenic bacteria in food is a significant public health concern. Diarrheagenic Escherichia coli pathotypes (DEPs) are foodborne bacteria. In Mexico, DEPs have been associated with diarrheal illness. There is no information about the presence of multidrug-resistant DEPs on fresh vegetables and in cooked vegetable salads in Mexico. "Nopalitos" (Opuntia ficus-indica L.) is a Cactacea extensively used as a fresh green vegetable throughout Mexico. The presence of generic E. coli and multidrug-resistant DEPs on raw whole and cut nopalitos and in nopalitos salad samples was determined. One hundred raw whole nopalitos (without prickles) samples, 100 raw nopalitos cut into small square samples, and 100 cooked nopalitos salad samples were collected from markets. Generic E. coli was determined using the most probable number procedures. DEPs were identified using two multiplex polymerase chain reaction procedures. Susceptibility to 16 antibiotics was tested for the isolated DEP strains by standard test. Of the 100 whole nopalitos samples, 100 cut nopalitos samples, and 100 nopalitos salad samples, generic E. coli and DEPs were identified, respectively, in 80% and 10%, 74% and 10%, and 64% and 8%. Eighty-two DEP strains were isolated from positive nopalitos samples. The identified DEPs included Shiga toxin-producing E. coli (STEC), enteropathogenic E. coli (EPEC), and enterotoxigenic E. coli (ETEC). All isolated strains exhibited resistance to at least six antibiotics. To the best of our knowledge, this is the first report of the presence of multidrug-resistant and antibiotic resistance profiles of STEC, ETEC, and EPEC on raw nopalitos and in nopalitos salads in Mexico.

No abstract

The reduction of fat and salt and the incorporation of fiber-rich compounds in frankfurters is a trend to improve their nutritional profile. The objective of this study was to evaluate the partial replacement of 30 and 50% of pork backfat and 50% of salt by adding edible mushroom flour (2.5 and 5%) from Agaricus bisporus (Ab) and Pleurotus ostreatus (Po) on physicochemical, microbiological and sensory properties of frankfurters sausages during cold storage. The addition of flours increased the moisture, and the dietary fiber contents in frankfurters, keeping the amino acid profile. Lipid oxidation remained under acceptable values despite not antioxidant effect was observed by mushrooms flours. Only spore-forming bacteria were found during cold storage. Color and texture was modified by addition of mushroom, being the Ab samples darker, while Po flour addition resulted in softer and less cohesive sausages. Although lower color, flavor, and taste scores were given to the mushroom samples than the control, they ranked in the acceptable level confirming that the inclusion of 2.5 and 5% of Ab and Po flours in fat- and salt-reduced frankfurter sausages resulted a feasible strategy to enhance the nutritional profile these products.