2019
DOI: 10.1111/jfpp.14351
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Effect of the addition of edible mushroom flours ( Agaricus bisporus and Pleurotus ostreatus ) on physicochemical and sensory properties of cold‐stored beef patties

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 an… Show more

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Cited by 33 publications
(36 citation statements)
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“…The highest protein was determined as 22.75% in the microwaved chips (46.82% MP at 750 W for 125 s) while the lowest to be 11.13% in the fried chips (13.18% MP at 165°C for 115 s). Similar results reported that increasing protein content when enriched with MP in different food products such as instant noodles (Arora et al., 2018), beef patties (Cerón‐Guevara et al, 2020), bread (Okafor et al., 2012).…”
Section: Resultssupporting
confidence: 71%
See 1 more Smart Citation
“…The highest protein was determined as 22.75% in the microwaved chips (46.82% MP at 750 W for 125 s) while the lowest to be 11.13% in the fried chips (13.18% MP at 165°C for 115 s). Similar results reported that increasing protein content when enriched with MP in different food products such as instant noodles (Arora et al., 2018), beef patties (Cerón‐Guevara et al, 2020), bread (Okafor et al., 2012).…”
Section: Resultssupporting
confidence: 71%
“…In addition to its nutritional properties, oyster mushrooms are also remarkable for their health benefits such as anticholesterol, antihypertensive, anticancer, antiviral, immunomodulatory, anti‐inflammatory, and antioxidant effect (Jayakumar, Thomas, & Geraldine, 2009; Vaz et al., 2011; Xia, Fan, Zhu, & Tong, 2011). Due to their superior properties, the idea of using oyster mushrooms in different food products such as soup (Muyanja, Kyambadde, & Namugumya, 2014), instant noodles (Arora, Kamal, & Sharma, 2018), beef patties (Cerón‐Guevara et al, 2020), bread (Okafor, Okafor, Ozumba, & Elemo, 2012), cookies (Mane, Deshmukh, Mohite, & Pusatkar, 2000), and fried mushroom crackers (Yahya, Yusof, & Chen, 2017) has attracted the attention of many researchers. However, as far as we know, there are no studies in the literature regarding the optimization of wheat chips supplemented with oyster mushroom ( Pleurotus ostreatus ) powder.…”
Section: Introductionmentioning
confidence: 99%
“…Na contents of flour added samples were approximately half of the control samples. The same behavior was observed in the ash content, quite related with the sodium chloride content reduction in the formulations [36]. The reduction of fat in meat emulsions can provoke changes in emulsion stability parameters, such as fat and water losses during cooking.…”
Section: Chemical Compositionsupporting
confidence: 69%
“…Sensory evaluation of frankfurters-type sausage was conducted by twenty trained panelists selected from the members of Meat Technology Center of Galicia, being the participants trained according ISO regulations [35] with the attributes and the scale to evaluate the color, discoloration at surface and odor of raw sausages stored for 0, 30, 60 and 90 days, using a 5-point hedonic scale, ranging from 1 = "excellent" to 5 = "not acceptable" [36]. Also, odor and taste of 1 cm-slices cooked at 180 • C until reach an internal temperature of 72 • C, were evaluated at day 0.…”
Section: Sensory Analysismentioning
confidence: 99%
“…For instance, oyster mushrooms (Pleurotus ostreatus) have been investigated as a substitute for pork meat in Thai glutinous fermented sausage [19]. Reports on the impact of dried portobello mushroom (Agaricus bisporus) on the quality characteristics of a dry spicy sausage, sucuk [20], texture and structure of meat emulsions [1] and physicochemical and sensory properties of cold-stored beef patties [21], effects of oyster mushroom (Pleurotus sajor-caju) on the color, texture, cooking characteristics, and fiber content of chicken patties [22] are also available. Besides, enoki MSW has been used as a potential substitute for antibiotics in organic egg production by chickens [8] and to enhance the growth and health status of broiler chickens [3].…”
Section: Introductionmentioning
confidence: 99%