A shiitake mushroom extract as a viable alternative to NaCl for a reduction in sodium in beef burgers

Abstract

Purpose The purpose of this paper is to evaluate a shiitake mushroom extract as a potential natural taste enhancer in low-sodium beef burgers by means of sensorial and physico-chemical assays because nowadays there is a trend in the market for the development of clean-label products. Design/methodology/approach Ten formulations of beef burgers were developed, varying in the percentage reduction in NaCl (0-75 per cent) and mushroom water extracts (obtained from a 5, 12.5, or 20 per cent mushroom homogenate). Sensory characterisation was performed by time-intensity (TI) and acceptance tests. In addition, physico-chemical analyses (pH, yield, shrinkage, shear force, and colour) were conducted. Findings Extracts obtained from 5, 12.5, or 20 per cent mushroom homogenate (E1, E2, and E3, respectively) did not enhance the salty taste in formulations with a 0 or 75 per cent reduction in NaCl. In formulations with a 50 per cent reduction in NaCl, all the extracts enhanced salinity perception, with E3 being the most effective. E3 also increased acceptance of colour, aroma, texture, flavour, and overall perception, although it caused changes in some physico-chemical characteristics (pH, yield, shrinkage, shear force, and colour). Originality/value The shiitake mushroom extract is a natural ingredient with a potential to serve as a taste enhancer in meat and other food products, for the purpose of reducing sodium content without compromising sensory acceptability. Therefore, this extract will enable the development of healthier products (owing to a reduction in sodium) with preserved sensory quality and will meet consumers’ requirements for the minimal use of chemical additives in food.

Possibilities of using dried oyster mushroom ( Pleurotus ostreatus ) in the production of beef salami

“…Mattar et al. (2018) reported that the addition of different levels of mushroom extract (0%, 10%, 20%, and 30%) and reduction in NaCI (0.75%) did not have any effect on L * values of beef burgers. In another study, Cha et al.…”

“…Due to the growing concerns of consumers about health‐related issues, the using of additives obtained from natural sources is increasing day by day to restore their confidence instead of synthetic additives used in the meat products (Ferguson, 2010; Granato et al., 2017; Gu & Weng, 2001; Honikel, 2008; Jayaprakasha et al., 2003; Oktay et al., 2003). In many studies, the natural compounds such as various extract from plants (Hayes et al., 2010; Mathenjwa et al., 2012; Mattar et al., 2018; Schilling et al., 2019) and mushroom powders (Gençcelep, 2012; Gençcelep & Zorba, 2017; Jo et al., 2018) have been used in the formulation of emulsified meat products.…”

Use of Agaricus bisporus mushroom in beef burgers: antioxidant, flavor enhancer and fat replacing potential

“…Accordingly, G1S1C1 (0% mushroom, 10% fat) and G3S3C3 (30% mushroom, 20% fat) presented the lowest and highest intensity of yellow color, respectively, indicating that fat and mushroom increased the yellowness of the burger. Mattar et al (2018) and Pil-Nam et al (2015) found a higher yellow color intensity of meat products manufactured with mushroom powder in the formulation.…”

“…Recent studies have evaluated the incorporation of mushrooms in meat-based foods aiming to reduce sodium content (Mattar et al 2018) and lipid oxidation (Tom et al 2018) and to replace fat (Wong, 2017). However, it is still unclear in which of these strategies A. bisporus presents greater potential for development of a healthier burger.…”

Estudo das propriedades físico-químicas e sensoriais de hambúrgueres formulados com cogumelo >i<Agaricus bisporus>/i<

“…O arroz, feijão e a farinha de mandioca que foram desde o século XVIII a base do cardápio da maioria da população perderam espaço para esses produtos (DOS SANTOS, 2005). Segundo Meireles (2018) os hambúrgueres representam 13% do total das vendas de fast food no Brasil.…”