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

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dc.contributor.author Patinho, Iliani es_PE
dc.contributor.author Selani, Miriam Mabel es_PE
dc.contributor.author Saldaña, Erick es_PE
dc.contributor.author Bortoluzzi Teixeira, Ana Clara es_PE
dc.contributor.author Rios-Mera, Juan Dario es_PE
dc.contributor.author da Silva, Claudia Maria es_PE
dc.contributor.author Kushida, Marta es_PE
dc.contributor.author Contreras-Castillo, Carmen J. es_PE
dc.date.accessioned 2024-05-30T23:13:38Z
dc.date.available 2024-05-30T23:13:38Z
dc.date.issued 2021
dc.description Iliani Patinho is grateful to CAPES (Coordenação de Aperfeiçoamento de Pessoal de Nível Superior, Brazil, for the master scholarship (process n° 1766129). Juan D. Rios-Mera received the support of the CIENCIACTIVA programme, PhD scholarship contract n° 238-2018-FONDECYT. The authors would also like to thank Zucca mushrooms Company, VPJ Foods, Ibrac Additives and Condiments and Sealed Air Brazil, for donating ingredients, raw materials and packaging.
dc.description.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. © 2020 Elsevier Ltd
dc.description.sponsorship Fondo Nacional de Desarrollo Científico y Tecnológico - Fondecyt
dc.identifier.doi https://doi.org/10.1016/j.meatsci.2020.108307
dc.identifier.scopus 2-s2.0-85090424300
dc.identifier.uri https://hdl.handle.net/20.500.12390/2401
dc.language.iso eng
dc.publisher Elsevier Ltd
dc.relation.ispartof Meat Science
dc.rights info:eu-repo/semantics/openAccess
dc.subject Texture profile analysis
dc.subject Agaricus bisporus es_PE
dc.subject Beef burger es_PE
dc.subject Fat reduction es_PE
dc.subject Lipid oxidation es_PE
dc.subject Sensory profile es_PE
dc.subject.ocde http://purl.org/pe-repo/ocde/ford#4.04.01
dc.title Agaricus bisporus mushroom as partial fat replacer improves the sensory quality maintaining the instrumental characteristics of beef burger
dc.type info:eu-repo/semantics/article
dspace.entity.type Publication
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