Utilizing Mushrooms to Reduce Overall Sodium in Taco Filling Using Physical and Sensory Evaluation

Wong, Kristin M.; Decker, Eric A.; Autio, Wesley R.; Toong, Ken; DiStefano, Garett; Kinchla, Amanda J.

doi:10.1111/1750-3841.13838

Cited by 25 publications

(31 citation statements)

References 30 publications

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“…It implied that the sensory properties of formulated patties were quite acceptable. Studies have shown consumer acceptance toward meat products substituted with mushroom: The overall liking of variant beef patties with mushroom substitution up to 30% was similar to the all‐meat control (Wong et al., 2019); variant dishes with mushroom up to 45% had similar overall liking to the all‐meat control (Wong et al., 2017, 2019); and no significant difference in overall liking was observed among six recipes where beef had been partially substituted with mushrooms (Guinard et al., 2016). It is well known that mushrooms have certain “meaty” taste and are suitable to be used as meat analogues (Kumar et al., 2017).…”

Section: Discussionmentioning

confidence: 98%

“…The focus of such research has been consumer acceptance of different dishes or patties with mushrooms added. For example, consumer tests involving the addition of mushroom to savory products such as sausage‐type, beef patties, or chicken patties (Akesowan, 2016; Guinard et al., 2016; Spencer & Guinard, 2018; Stephan et al., 2018; Tom et al., 2018; Wong et al., 2017, 2019). Additionally, several studies have evaluated different mushroom powders applied to bakery products and their consumer acceptance (Salehi, 2019).…”

Section: Introductionmentioning

confidence: 99%

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Consumer acceptance of egg white partially substituted with mushrooms and mushroom–egg white flavor pairing

Muniz

Sissons

et al. 2021

Food Science & Nutrition

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Mushroom possesses a distinctive sensory quality and unique nutrients. Its pairing with egg white and consumer acceptance has never been investigated. In this study, formulated mushroom–egg white patty prototypes (white and crimini mushrooms at 0%, 10%, 20%, and 30%, either oven roasted or steamed) were evaluated by 380 participants for acceptance and intensity of nine sensory attributes. Mushroom–egg white patty prototypes received positive hedonic scores for overall acceptance and the likeability of overall flavor, mushroom flavor, meaty flavor, egg white flavor, overall texture, and firmness. Consumer overall acceptance was most strongly and positively correlated with overall flavor liking, followed by overall appearance and overall texture likeability. Additionally, the likeability of flavor pairing between mushroom and egg white was rated positively across all 16 patties, indicating a good flavor match of mushroom and egg white. Consumer hedonic levels toward mushroom patties were significantly (p ≤ .05) impacted by cooking method, mushroom type, and mushroom level. The addition of mushroom was acceptable up to 20%, with steam method and crimini mushroom most preferred. The results provided new insights into consumer attitudes and potentially important sensory factors affecting the acceptability of mushroom–egg white patties, consequently increasing the utilization and consumption of mushrooms and mushroom‐blended products.

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Section: Discussionmentioning

confidence: 98%

Section: Introductionmentioning

confidence: 99%

Consumer acceptance of egg white partially substituted with mushrooms and mushroom–egg white flavor pairing

Muniz

Sissons

et al. 2021

Food Science & Nutrition

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show abstract

“…In contrast, the results from this work displayed statistical differences with color being less liked when the mushroom usage level as at 10% and 20% indicating that the mushroom type, in this case white mushrooms, may influence the consumer acceptance. Unformed beef applications, such as taco-based fillings, have also shown acceptable sensory quality attributes using white button mushrooms up to levels as high as 45% (Wong et al, 2017).…”

Section: Hedonic Sensory Study Optimizing Meat Extender Concentrationmentioning

confidence: 99%

“…Error bars presented are the calculated standard deviations within each treatment. Data points with an *indicate a significant difference from the control (Dunnett, p = 0.05)Wong et al (2017) also identified mechanical differences in meatbased products, specifically taco filling substituted with mushrooms.Apparent stress at 50% deformation significantly decreased at 50% substitution, while the residual apparent stress decreased at lower substitution levels, for example, 25%. WanRosli et al (2011) reported lower values of selected textural characteristics for chicken patties substituted with 25% and 50% blanched oyster mushroom.…”

mentioning

confidence: 92%

Sodium reduction strategies through use of meat extenders (white button mushrooms vs. textured soy) in beef patties

Wong

Corradini

Autio

et al. 2019

Food Science & Nutrition

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Lowering the sodium content in meat products, particularly in beef patties, can be challenging because sodium plays many functional roles in these products. Meat extenders can contribute to lower sodium content by imparting complementary flavors while reducing caloric and sodium content. A systematic comparison of two meat extenders, namely mushrooms and textured soy (TSP) in terms of physical and sensory characteristics, is presented herein. The physical properties of the samples suggested that the use of mushroom and TSP extender would perform statistically similar to an all‐meat control depending on the level of substitution. Hedonic sensory analysis showed meat extension using mushrooms yielded liking scores more similar to the all‐meat formulations than TSP in reduced sodium applications. The results of this research suggest that mushrooms have the potential to be successfully incorporated into reduced sodium meat products to provide a healthier product.

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“…Twenty mushrooms were used and Texture Test (TPA) was performed on mushroom cap using Instron (STM-Santam20, Iran) under the conditions as follow: test speed of 2 mm/s, pretest speed of 10 mm/s, and 30% strain. Then, force-time diagram was calculated using the software installed on the apparatus and the firmness and elasticity of the mushroom samples were calculated using the software (Wong et al, 2017). Both sterile nutrients agar were kept until reaching the desired number for performing microbial tests for 24 hr at 37 8C.…”

Section: Texture Analysis Of the Samplesmentioning

confidence: 99%

Effects of the combination of gamma irradiation and Ag nanoparticles polyethylene films on the quality of fresh bottom mushroom (Agaricus bisporus L.)

Ghasemi-Varnamkhasti

Mohammad‐Razdari

Yoosefian

et al. 2018

J Food Process Preserv

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This study was conducted to examine the combined method of gamma irradiation doses (0, 1, and 2 kGy) and Ag nanoparticles polyethylene films on the quality of fresh bottom mushroom during storage. For this purpose, physical and chemical properties such as pH, color, weight loss, as well as texture parameters test of the mushroom samples were measured and microbial tests for Ag nanoparticles polyethylene films were also performed during 21 days of storage at 4 °C. It was observed that the samples irradiated with a dose of 2 kGy and placed in Ag nanoparticles polyethylene films had the lowest reduction in pH (14.33%) and L* (lightness; 6.0%), while weight loss, b* and browning index had the fewest changes with the amount of 9.47, 5.58, and 13.84, respectively. Also, a*, for the control sample and Ag nanoparticles polyethylene films after 21 days of storage increased up to 8.39 and 7.17%, respectively, compared to the initial samples. Also, the greatest changes in the firmness and elasticity for the treatment, respectively were 5.22 and 3.24% compared to the initial samples. Finally, it has been indicated that Ag nanoparticles polyethylene films could prevent the accumulation of microbial load. The results thus demonstrate that the combined use of gamma irradiation and Ag nanoparticles polyethylene films is an effective approach to maintain the quality of fresh bottom mushroom during storage. Practical applications Irradiating food causes changes in flavor, color, nutrients, taste, and other qualitative properties and such merits could extend the shelf life of the food products for preservation aims. Also, use of nanoparticles polyethylene films could help to better preservation of the mushrooms. Such combinations (nanoparticles films with gamma rays) could be of interest for the industry in packaging process and consequently export for long time consumption.

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Utilizing Mushrooms to Reduce Overall Sodium in Taco Filling Using Physical and Sensory Evaluation

Cited by 25 publications

References 30 publications

Consumer acceptance of egg white partially substituted with mushrooms and mushroom–egg white flavor pairing

Consumer acceptance of egg white partially substituted with mushrooms and mushroom–egg white flavor pairing

Sodium reduction strategies through use of meat extenders (white button mushrooms vs. textured soy) in beef patties

Effects of the combination of gamma irradiation and Ag nanoparticles polyethylene films on the quality of fresh bottom mushroom (Agaricus bisporus L.)

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