Mushroom–Legume-Based Minced Meat: Physico-Chemical and Sensory Properties (original) (raw)
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Mushroom-Legume-Based Minced Meat: Physico-chemical and Sensorial Properties
A growing number of health conscious consumers are looking for animal protein alternatives with similar texture, appearance, and flavor. There has been a lot of interest in meat analogs as potential meat substitutes. However, research and development still needs to find any alternative non-meat materials. The objective of the current research was to develop fungi minced meat alternative (FMMA) from edible mushrooms. Pleurotus Sajor-caju (SC) was used as the starting material. SC mushroom was selected for starting materials based on high protein content (41.99%.) and sensory attributes. Chickpea flour was used to improve the textural properties by mixing with SC mushroom at a ratio of 0:50, 12.5:37.5, 25:25, 37.5:12.5, and 50:0 (w/w). Textural and sensory attributes suggest that SC mushroom to chickpea at a ratio of 37.5:12.5, shows higher acceptability of FMMA with the protein content up to 47%. Beetroot extract 0.2% (w/w), and 5% (w/w) canola oil showed the most acceptable color pa...
International Journal on Food, Agriculture and Natural Resources, 2020
This study was aimed to determine the effect of different ratios of chicken meat to fresh oyster mushroom (Pleurotus sajor-caju) on the physicochemical properties and sensory acceptability of chicken sausages. Five formulations of sausages were prepared by different combinations of chicken meat with fresh oyster mushroom (100:0, 85: 15, 70: 30, 55: 45 and 40: 60). The physicochemical analyses included color profile, texture profile, calorie values, and proximate analysis were carried in triplicate while sensory acceptability of chicken sausages were evaluated using sensory acceptance test with 7-point of hedonic scale. Results indicated that the b* value as well as the hardness, springiness, cohesiveness, gumminess, and chewiness of sausages were significantly (p
Effect of Binding Agents on Quality Characteristics of Mushroom Based Sausage Analogue
Journal of Food Processing and Preservation, 2016
Effect of binding agents (carrageenan, soy protein concentrate, casein and xanthan gum) at different concentrations on quality characteristics and nutritional properties of mushroom based sausage analogues made with 5% saturated fat was studied. Significant improvement in textural properties (purge loss and emulsion stability) was observed in samples made with carrageenan as binding agent (P < 0.5). Compression and springiness values also corroborated the same. Sausage samples with xanthan gum were rated as second best after carrageenan samples in terms of textural properties by objective evaluation but subjective evaluation by panelists rated the product as sticky. With carrageenan concentration at 0.8%, purge loss and cook loss of analogue sausages decreased by 59.63 and 55.55% respectively, while yield and emulsion stability improved by 37.62 and 67.49%, respectively, as compared to control. Sausages with SPC and casein were found to be unacceptable by subjective as well as objective evaluation. PRACTICAL APPLICATIONS The concept of utilization of fat replacement additives to improve the quality characteristics of low fat meat sausages has been extended to mushroom based sausage analogues made with added fat. This will lead to development of mushroom based sausages as meat analogues and this study would further open research for utilization of mushrooms and fungal mycelia for meat replacement. Soya has been in use for years as a meat replacer and with studies in this area would open scope for utilization of mushroom for the same purpose and also for new product development from mushrooms. This would also cater to the large vegetarian population and also to the growing vegan population across the globe.
An Introduction to Mushroom, 2020
Edible mushrooms are an excellent source of proteins, minerals, polysaccharides, unsaturated fatty acids, and secondary metabolites. Numerous studies have provided evidence for the protective effects of edible mushrooms against various chronic diseases. In this review, details on the compositions and nutritional values of edible mushrooms were discussed. Furthermore, bioactive compounds such as polyphenolic compounds and antioxidant capacity of edible mushrooms, as well as the application of these edible mushrooms as potential therapeutic agents, were covered. This chapter also endeavoured to review the recent progress on the potential utilisation of edible mushrooms in the development of functional food products and its effects on the nutritional, physical, and organoleptic properties of the developed food products. Based on the recent socioeconomic trends, the substitution of edible mushroom as an essential source of functional ingredients in food products could become a natural adjuvant for the prevention and alleviation of several lifestyle-related diseases. This information could be beneficial for the development of food products with health functionalities, which are of great interest to the medical nutrition industry, which is an industry that emerged from the convergence between the food and pharma industries.
Effects of biologically-active preparation on physical and chemical parameters of minced meat
Caspian Journal of Environmental Sciences, 2024
The introduction of biologically-active preparations (BAP) in Konskaya Varenaya (Horse and cooked sausage) significantly alters the functional processing and structural-mechanical properties of minced meat, thereby affecting the quality of the final product. This study aimed to determine the optimal formulation of combined cooked sausage with BAP by examining the influence of varying amounts of the preparation on minced meat and sausage quality. Key functional and processing characteristics, including water-binding power (WBP), moisture content, pH level, yield, and water activity, as well as structural-mechanical properties such as yield value, adhesiveness, and plasticity, were assessed using standard laboratory methods. The results indicated that WBP is significantly influenced by both the quantity of BAP and cutting time. Additionally, the inclusion of egg-derived BAP positively affected the protein system of minced meat, leading to an increased pH and enhanced WBP.
Meat Analogue Derived from Common Legumes
OALib, 2015
This research study aimed to explore the possibility of utilization of other common legumes i.e. white kidney beans and lima beans that can mimic the texture and taste of natural meat counterpart and to establish recommendations for other legumes as a considerable raw material substitute in production of texturized vegetable protein (TVP) that can simulate natural meat in terms of organoleptic properties that comprise equivalent ingredient functions as soybean based meat analogues. The meat analogue from common legumes was developed using the combination of indigenous legumes, which are commonly available all seasons, such as cannellini, lima and white kidney beans. Based on the microbiological analysis, the Aerobic Plate Count of the product has an actual value of less than 10 4 cfus/g sample, the Psychotropic count accounts to less than 10 3 cfus/g sample, the Coliform count with an actual value of less than 10 2 cfus/g sample, Yeast and Molds count of less than 10 cfus/g sample, E. coli Count with an actual value of less than 10 cfus/g sample and negative findings for Salmonella Determination. In terms of acceptability of the product, the appearance, aroma and texture got a mean score of 7 which is interpreted as moderately based on the hedonic rating scaling. The taste or flavor attribute got a mean score of 8 which is interpreted as very much and 7.35 for overall acceptability which is interpreted as moderately as well. The product passed the BFAD standards in terms of microbiological analysis. The product passed the evaluation for overall acceptability.
Food Chemistry, 2013
Aqueous extracts of dried shiitake mushrooms (Lentinus edodes) were prepared as taste and flavour enhancers for meat formulations. Effects of time and temperature on the chemical and sensory properties of the extracts were examined. Extracts prepared at 70°C had significantly higher concentrations (p < 0.001) of the savoury tasting 5 0-ribonucleotides than those prepared at 22°C but increasing the extraction time from 30 to 360 min only increased their recovery slightly (p = 0.053). In contrast, higher temperature extracts had considerably smaller concentrations of the major volatile compounds, such as lenthionine, 1-octen-3-ol, 1,3-dithiethane and dimethyl disulfide, because of loss through volatilisation. A sensory discrimination test showed that the lower temperature extract was perceived to have less umami taste than the higher temperature extract (p = 0.048). Incorporating the 70°C shiitake extract into minced meat formulations led to significantly higher levels of savoury tasting 5 0-ribonucleotides in the cooked meat but no significant difference in umami perception.
Foods
The impact of different amounts (2%, 4% and 6%) of enoki (Flammulina velutipes) mushroom stem waste (MSW) powder on the physicochemical quality, color and textural, oxidative stability, sensory attributes and shelf-life of goat meat nuggets was evaluated. These mushroom by-products (MSW powder) contained a good source of protein (13.5%), ash (8.2%), total phenolics content (6.3 mg GAE/g), and dietary fiber (32.3%) and also exhibited the potential to be strong antioxidants, due to their good metal chelating ability (41.3%), reducing power (60.1%), and free radical scavenging activity (84.2%). Mushroom stem waste improved (p < 0.05) the emulsion stability, dietary fiber, ash and phenolics content of nuggets compared to control. Although no significant differences (p > 0.05) in expressible water and textural properties were observed among the formulations, but MSW powder improved the water holding capacity and slightly decreased the hardness. Further, the inclusion of MSW signifi...
2013
The effect of added supplement from button mushroom, Agaricus bisporus of the quality of broilers meet was researched in this paper. Nutritional content of an animal feed is influenced not only by nutrient content but also by many other aspects such as, feed presentation, hygiene, digestibility, and effect on health. Usage of antibiotic growth promotors is abandoned in poultry production as well, it is neccesery to find alternative strategies for control and prevention of infections. Broilers buttlock and white meat from seven broilers from each experimental group were taken in order to examine the effect of addition of the supplement of white button mushroom to the controlled food intended for broilers on chemical quality of broilers meat using standard chemical methodes. Based on the percentages of water, protein, fat and ash in meat of broilers fed with food additive made of Agaricus bisporus we conclude that it is characterized by a low energy value, and as such can be considere...