Producción Científica Profesorado

Effect of the addition of edible mushroom flours (Agaricus bisporus and Pleurotus ostreatus) on physicochemical and sensory properties of cold?stored beef patties



Santos López, Eva María

2020

Magdalena I. Cerón?Guevara, Esmeralda Rangel?Vargas, José Manuel Lorenzo, Roberto Bermúdez, Mirian Pateiro, José A. Rodriguez, Irais Sanchez-Ortega, Eva M. Santos. Effect of the addition of edible mushroom flours (Agaricus bisporus and Pleurotus ostreatus) on physicochemical and sensory properties of cold?stored beef patties. J Food Process Preserv. (2020);44:e14351. DOI:10.1111/jfpp.14351


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.



Producto de Investigación




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