Producción Científica Profesorado

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



Rodríguez Ávila, José Antonio

2020

Magdalena I. Cerón-Guevara, Esmeralda Rangel-Vargas, José M. Lorenzo, Roberto Bermúdez, Mirian Pateiro, Jose A. Rodríguez, Irais Sánchez-Ortega, Eva M. Santos. Reduction of Salt and Fat in Frankfurter Sausages by Addition of Agaricus bisporus and Pleurotus ostreatus Flour. Foods 2020, 9(6), 760; https://doi.org/10.3390/foods9060760


Abstract


The reduction of fat and salt and the incorporation of fiber-rich compounds in frankfurters is a trend to improve their nutritional profile. The objective of this study was to evaluate the partial replacement of 30 and 50% of pork backfat and 50% of salt by adding edible mushroom flour (2.5 and 5%) from Agaricus bisporus (Ab) and Pleurotus ostreatus (Po) on physicochemical, microbiological and sensory properties of frankfurters sausages during cold storage. The addition of flours increased the moisture, and the dietary fiber contents in frankfurters, keeping the amino acid profile. Lipid oxidation remained under acceptable values despite not antioxidant effect was observed by mushrooms flours. Only spore-forming bacteria were found during cold storage. Color and texture was modified by addition of mushroom, being the Ab samples darker, while Po flour addition resulted in softer and less cohesive sausages. Although lower color, flavor, and taste scores were given to the mushroom samples than the control, they ranked in the acceptable level confirming that the inclusion of 2.5 and 5% of Ab and Po flours in fat- and salt-reduced frankfurter sausages resulted a feasible strategy to enhance the nutritional profile these prod



Producto de Investigación




Artículos relacionados

Synthesis and crystal structures of cis-palladium(II) and cis-platinum(II) complexes containing dipy...

Magnetic solid phase extraction based on phenyl silica adsorbent for the determination of tetracycli...

Development of a novel composite sensor based on doped pyrrole selective to nitrate ions

Sequential Injection Spectrophotometric Determination of Diclofenac in Urine and Pharmaceutical Form...

Determination of non-steroidal anti-inflammatory drugs in wastewaters by magnetic matrix solid phase...

Development of a Polypyrrole Selective Membrane For The Potentiometric Quantification of Saccharinat...

Design and Construction of Solid State Ag/AgCl Reference Electrodes Through Electrochemical Depositi...

Nucleation and Growth Kinetics of Electrodeposited Sulfate-Doped Polypyrrole: Determination of the D...

Magnetic solids in analytical chemistry: A review

High-performance liquid magneto-chromatography