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 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.

Optimization and comparison of three cooking methods for wheat flour‐oyster mushroom ( P. ostreatus ) powder composite chips

“…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).…”

“…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.…”

Reduction of Salt and Fat in Frankfurter Sausages by Addition of Agaricus bisporus and Pleurotus ostreatus Flour

“…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.…”

“…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.…”

Application of Enoki Mushroom (Flammulina Velutipes) Stem Wastes as Functional Ingredients in Goat Meat Nuggets

“…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].…”