Agaricus bisporus mushroom as partial fat replacer improves the sensory quality maintaining the instrumental characteristics of beef burger

Edible Mushrooms as a Natural Source of Food Ingredient/Additive Replacer

“…However, the reduction of fat in meat products can lead to a possible rejection because of the negative impact on sensory properties. Several successful attempts have been made to substitute animal fat with edible mushrooms [17,[43][44][45][46], reducing the caloric content in meat products (Table 1). Wang et al [43] replaced the total pork back fat in the elaboration of pork sausage with Pleurotus eryngii prepared in different presentations (raw, boiled, deep-fried, and fried) showing the best sensory results with the use of deep-fried and fried mushrooms.…”

“…Burgers are other meat products with high contents of fat [47,48]. Patinho et al [17] replaced up to 75% of fat by cooked Agaricus bisporus in beef burgers, obtaining good overall liking scores for the product that was characterized as juicy, tender, and flavor, some with less cooking loss. According to the authors, the high water and moisture retention of mushrooms helps to reduce the cooking losses by water lost [17].…”

“…Patinho et al [17] replaced up to 75% of fat by cooked Agaricus bisporus in beef burgers, obtaining good overall liking scores for the product that was characterized as juicy, tender, and flavor, some with less cooking loss. According to the authors, the high water and moisture retention of mushrooms helps to reduce the cooking losses by water lost [17]. In a previous work of the same authors [49], the reduction of fat was combined with salt reduction up to 75% and similar results were obtained.…”

“…Considering the reported antioxidant properties for edible mushrooms [109,110], the addition of mushrooms (fresh, dried or extracts) has been successful in preventing or reducing lipid oxidation, especially in products with high levels of fat, as alternatives to synthetic antioxidants. In several works where mushroom species were used to replace main ingredients (Table 1), the antioxidant effect in the food product was also investigated, generally by determining thiobarbituric acid reactive substances (TBARS) or peroxide value, which measure oxidation products such as malondialdehyde and peroxides, respectively [17,38,49,62,66,96]. For example, in the case of meat products, Pil-Nam et al [111] reported that 1.2% of shiitake mushroom freeze-dried powder included in frankfurters kept TBARS at 0.48-0.50 mg MDA/kg sample during cold storage, much lower than the values (almost 3.0 mg MDA/kg after 30 days storage) of control samples added with 100 mg/kg NaNO 2 (Table 2).…”

“…Their nutritional value, antioxidant activity, and health-beneficial properties, as well as the flavor and texture properties, have attracted the industry's attention to use mushrooms as possible substitutes for several ingredients and additives in processed foods, mainly bakery and meat products [17]. In this work, studies from the last decade about the use of edible mushrooms as a food ingredient or additive replacer in foods are reviewed.…”