The Effect of Cantharellus Cibarius Addition on Quality Characteristics of Frankfurter during Refrigerated Storage

Abstract

The antioxidant and antimicrobial properties of Cantharellus cibarius decoction and the effect of mushroom addition on the physicochemical and microbiological properties of frankfurters during refrigerated storage were studied. Mushroom addition significantly reduced (p < 0.05) the formation of total aerobic mesophilic bacteria during storage. Regarding the texture, there was no negative effect in frankfurters with the mushroom added, compared to the control group of sausages. Generally, C. cibarius can be used as a natural ingredient in order to prevent the growth of microorganisms in cooked pork sausages, causing an extension in shelf life during chilled storage.

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

“…The characteristic flavor or umami in mushrooms is intense, especially in Ab samples [20], and the acceptability of the frankfurter will depend on how accustomed the consumer to this flavor. When aqueous extract from other edible mushroom, Cantharella cibarius, was added to frankfurter, it was not sensorially different from control samples [26]. In general, umami compounds enhance palatability in savory foods which allows to reduce salt content without a negatively perception in the consumer increasing also satiety [55].…”

“…Moreover, cultivation of edible mushrooms is an easily and economically viable process, due to their ability to grow on different wastes such as cereal, cotton, fruit, vegetable, sawdust and leaf [22]. Several successful attempts to use mushroom flour in some bakery products have been reported [23][24][25] but less information is available about its incorporation in meat products with different results [8,26]. Due to the above reasons, mushrooms could be considered a promising naturally functional ingredient to improve nutritional quality of meat products, being Agaricus bisporus (Ab; champignon) and Pleurotus ostreatus (Po; oyster mushroom) the most worldwide cultivated species [27].…”

Antimicrobial Polyamide-Alginate Casing Incorporated with Nisin and ε-Polylysine Nanoparticles Combined with Plant Extract for Inactivation of Selected Bacteria in Nitrite-Free Frankfurter-Type Sausage

“…Frankfurter-type sausages are a kind of emulsified meat products, which because of their high techno-functional components (bioavailable vitamins (B), essential amino acids, fatty acids, zinc, and heme-iron), ready to eat (RTE) product status, flavour acceptance and low cost, are widely consumed [ 1 , 2 , 3 ]. However, contamination in meat products like sausages, especially by foodborne bacteria, is the main concern of meat producers [ 4 ].…”

Effect of replacing beef fat with safflower oil on physicochemical, nutritional and oxidative stability characteristics of wieners

“…Wieners are emulsified meat products with 20-30% animal fat content and have high consumption in many countries (Ospina-E et al, 2015). Wieners are usually manufactured with animal based fats such as beef and pork back fats (Henck et al, 2019;Novakovic et al, 2019). Animal fat plays a key role in many quality traits of meat products, including nutritional value and sensory properties, as well as the technological aspects (Gómez & Lorenzo, 2013).…”