Use of Agaricus bisporus mushroom in beef burgers: antioxidant, flavor enhancer and fat replacing potential

Food Production, Processing and Nutrition

卷:1

Miriam Mabel Selani¹  Erick Saldaña²  Anna Paula de Souza Silva²  Iliani Patinho²  Thais Cardoso Merlo²  Beatriz Schmidt Menegali²  Carmen J. Contreras-Castillo²  Adriano Costa de Camargo³ 

[1] Centro de Ciências da Natureza, Campus Lagoa do Sino, Universidade Federal de São Carlos;

[2] Departamento de Agroindústria, Alimentos e Nutrição (LAN), Escola Superior de Agricultura “Luiz de Queiroz” (ESALQ), Universidade de São Paulo (USP);

[3] Departamento de Ciencias Vegetales, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile;

关键词: Beef burger;    Agaricus bisporus;    Lipid oxidation;    Texture profile analysis;    Descriptive analysis;   

DOI  :  10.1186/s43014-019-0006-3

来源: DOAJ

【 摘 要 】

Abstract This study aimed to evaluate the potential use of Agaricus bisporus mushroom as a natural antioxidant, fat/salt substitute and flavor enhancer in beef burger. Ten treatments were considered using a fractional factorial design (salt [0.5, 1.25 and 2.0%], fat [10, 15 and 20%] and mushroom content [0, 15 and 30%]). Treatments were characterized by instrumental and sensory measurements. The statistical design indicated that fat content had little influence on the results. The principal component analysis showed that the incorporation of mushrooms and salt modified the texture, moisture and water activity. Oxidative stability decreased as the salt content increased, at a low-fat content. Finally, the sensory profile was affected by the mushroom and salt contents, with the fat content exerting the least influence. Therefore, mushroom incorporation in beef burger may be a feasible strategy to reduce the fat content of beef burgers. Graphical abstract

【 授权许可】

Unknown