Agaricus bisporus mushroom as partial fat replacer improves the sensory quality maintaining the instrumental characteristics of beef burger

Iliani Patinho, Miriam Mabel Selani, Erick Saldaña, Ana Clara Teixeira Bortoluzzi, Juan Dario Rios-Mera, Claudia Maria da Silva, Marta Mitsui Kushida, Carmen J. Contreras-Castillo

Research output: Contribution to journalArticlepeer-review

45 Scopus citations

Abstract

The effect of Agaricus bisporus (AB) mushroom as a fat replacer in beef burgers was evaluated. Four treatments were compared: control (0% AB, 20% fat) and 3 treatments with partial fat replacement: AB 5% (5% AB, 15% fat); AB 10% (10% AB, 10% fat); AB 15% (AB 15%, 5% fat). Mushroom addition increased moisture content and yield and decreased cooking loss and diameter reduction of the burgers. Formulations with the highest AB concentrations were lighter and redder than the control. AB incorporation affected texture, resulting in less hard and less chewy products. In general, lipid oxidation increased during the storage time, however the lowest values were observed in AB 15%, i.e. the lowest fat content and the presence of AB increased the oxidative stability. AB 10% and AB 15% had good overall liking and were sensorially characterized as juicy, tender and flavorsome burgers. The partial replacement of animal fat by AB is a promising strategy for developing a low-fat burger.

Original languageEnglish
Article number108307
JournalMeat Science
Volume172
DOIs
StatePublished - Feb 2021
Externally publishedYes

Bibliographical note

Publisher Copyright:
© 2020 Elsevier Ltd

Keywords

  • Agaricus bisporus
  • Beef burger
  • Fat reduction
  • Lipid oxidation
  • Sensory profile
  • Texture profile analysis

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