Quality characteristics of the enhanced beef using winter mushroom juice

Abstract

This study investigated the quality properties of enhanced beef, manufactured by injecting the beef with a brine containing winter mushroom juice powder (WMJP). The enhanced beef was manufactured by injecting the eye of round with brine (15% by green weight). Four treatments consisted of control (no injection of brine) and three enhanced beef, EBS (brine containing 5 g sodium chloride per kg beef), EBW 0.2 (brine containing 5 g sodium chloride and 2 g WMJP per kg beef), and EBW 0.5 (brine containing 5 g sodium chloride and 5 g WMJP per kg beef), were tested. The effect of enhancement or WMJP on the quality properties of beef was evaluated during storage at 4℃ for 1, 5, and 10 days. Total aerobic bacteria counts between the control and the enhanced beef, and among EBS, EBW 0.2, and EBW 0.5 were not significantly different after any storage period (p > 0.05). The pH of beef was not different between the control and the enhanced beef, and among enhanced beef at 1 and 5 days of storage (p > 0.05). However, it was higher in the enhanced beef than control, and EBW 0.2 and EBW 0.5 had higher pH than EBS after 10 days of storage (p < 0.05). The enhanced beef showed a high total loss at all storage days (p < 0.05). There were no differences in total loss among enhanced beef after any storage period (p > 0.05). The enhanced beef had no consistent differences in L*, a*, and b* values with control during storage, however, EBW 0.5 showed high color stability. The hardness of the enhanced beef was significantly lower than that of the control after 10 days of storage, although the values were lower at all storage stages. EBS 0.5 had the lowest thiobarbituric acid reactive substance (TBARS) value among cooked beef of all treatments at all storage days. The enhanced beef received higher scores in all sensory properties than control, and no negative effect of WMJP was found in the sensory quality of the enhanced beef. The use of winter mushroom juice can result in quality improvement in enhanced beef.

Effect of different cooking methods on selected quality criteria and polycyclic aromatic hydrocarbon content of cultivated mushrooms (Agaricus bisporus)

“…However, no significant differences were observed between the pH values of raw samples and cooked samples, except for the boiled samples which have a significantly higher pH value than those found in raw mushrooms. It is generally stated that the cooking process generally leads to an increase in the pH value of food due to protein unfolding, the release of basic amino acids, and the formation of certain compounds with alkaline properties (Choi et al ., 2020; Sumer & Oz, 2023). Indeed, Choi et al .…”

Alternative of Phosphate by Freeze- or Oven-Dried Winter Mushroom Powder in Beef Patty

“…There were no significant differences in L* and a* values, except for b* value among control, BP and BFW ( Table 4 , p>0.05). Previous study reported that the lack of an effect of winter mushroom based on its white color on the color of meat products could be a suitable property as a natural ingredient for meat products ( Choe et al, 2018 ; Choi et al, 2020 ; Jo et al, 2018 ; Jo et al, 2020b ). BP had a higher b* value than control and BFW (p<0.05).…”

“…In addition, the water retention in the meat products was improved with the addition of winter mushrooms because of high dietary fiber and pH in winter mushrooms ( Choe et al, 2018 ). Recent studies reported that winter mushroom could be a suitable alternative to phosphate in pork sausage, chicken sausage, and enhanced beef ( Choe et al, 2018 ; Choi et al, 2020 ; Jo et al, 2018 ; Jo et al, 2020b ).…”

“…Beef is highly nutritious because it contains balanced amino acids, vitamins, and minerals ( Lee et al, 2020b ). However, beef products are easily oxidized because of the abundant iron content, which is a critical prooxidant in meat ( Baron and Andersen, 2002 ; Choi et al, 2020 ; Lee et al, 2020a ). Lipid oxidation affects the sensory and nutritional value of meat products, and lipid oxidation products, including malondialdehyde (MDA), are negatively recognized by consumers for their genotoxicity and cytotoxicity ( Jung et al, 2016 ; Min et al, 2010 ).…”

Processing Characteristics of Freeze-Dried Pork Powder for Meat Emulsion Gel

“…GFD had a significantly lower hardness (values of 48.25 and 55.55 N) than GFT (values of 78.59 and 100.84 N) at salt levels of 1.5% and 2.5%, respectively (p<0.05, Table 3 ). The lower protein solubility of the freeze-dried pork powder might contribute to weakening the emulsion gels because solubilized proteins form a gel network through interactions with insoluble proteins, and also by holding water molecules and fat particles ( Choi et al, 2020 ; Sun and Holley, 2011 ). An increase in salt levels results in an increase in the myofibrillar protein solubility due to enhanced electrical repulsion ( Chen et al, 2016 ).…”