Consumer acceptance of dishes in which beef has been partially substituted with mushrooms and sodium has been reduced

Guinard, Jean‐Xavier; Miller, Amy; Mills, Kelly; Wong, Thomas; Lee, Soh Min; Sirimuangmoon, Chirat; Schaefer, Sarah E.; Drescher, Greg

doi:10.1016/j.appet.2016.06.018

Cited by 74 publications

(70 citation statements)

References 26 publications

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“…The control samples with 1.2% NaCl could be expected to provide 420.16–458.74 mg Na/100 g product, which corresponds to around 21%–23% of the recommended daily amount of Na (2 g/day; established by the World Health Organisation [WHO], ). The addition of Ab and Po flours would reduce this percentage by half, supported by the umami flavor that these edible mushrooms possess, to reach values of 215–269 mg Na/100 g. Several investigations have highlighted the usefulness of umami as a healthy additive to substitute NaCl in meat and decrease Na content, due to its palatability and wide adaptability in food preparations (Dermiki, Phanphensophon, Mottram, & Methven, ; Guinard et al, ; Phat, Moon, & Lee, ; Poojary, Orlien, Passamonti, & Olsen, ; Zhang et al, ).…”

Section: Resultsmentioning

confidence: 99%

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

Cerón‐Guevara

Rangel‐Vargas

Lorenzo

et al. 2019

J Food Process Preserv

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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. Practical applications The inclusion of 2.5% of mushroom flour from Agaricus bisporus and Pleurotus ostreatus is a feasible alternative to improve the nutritional profile of beef patties enriching the fiber content and reducing the fat and salt content (25% and 50%, respectively) with an acceptable sensory profile. Higher percentages of flour would deeply affect sensory properties to a consumer not accustomed to the intense umami flavor. The inclusion of mushroom flour in beef patties represents also an opportunity for the mushroom producers adding value to the product by simple drying processes.

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Section: Resultsmentioning

confidence: 99%

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

Cerón‐Guevara

Rangel‐Vargas

Lorenzo

et al. 2019

J Food Process Preserv

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“…For example, the concept could be tested in settings more realistic than the laboratory, such as a dining hall, café, or restaurant. In addition, it was shown that mushrooms could be used for their natural flavor‐enhancing properties to carry out the swap from high‐meat to high‐vegetable without adding extra seasoning (micro‐ingredients; Myrdal Miller and others ; Guinard and others ). This same concept could be applied to other recipes, utilizing the flavors and textures inherently present in vegetables other than mushrooms, meaning vegetables themselves could potentially be a successful sensory strategy for the Flexitarian Flip™.…”

Section: Discussionmentioning

confidence: 99%

“…This research is part of the Healthy Flavors Research Initiative, a collaboration between the Culinary Institute of America (CIA) and UC Davis with the objective of exploring culinary and flavoring techniques to maintain the sensory appeal to consumers when ingredients considered less healthy are replaced with healthier, plant‐based ingredients. This concept was studied specifically with beef and mushrooms (Myrdal Miller and others ; Guinard and others ). The CIA and UC Davis found that substituting 50% or even 80% of the beef with ground white mushrooms could enhance the overall flavor of a beef taco blend and maintain consumer acceptance ratings (Myrdal Miller and others ; Guinard and others ).…”

Section: Introductionmentioning

confidence: 99%

“…This concept was studied specifically with beef and mushrooms (Myrdal Miller and others ; Guinard and others ). The CIA and UC Davis found that substituting 50% or even 80% of the beef with ground white mushrooms could enhance the overall flavor of a beef taco blend and maintain consumer acceptance ratings (Myrdal Miller and others ; Guinard and others ). Variations of the beef/mushroom blend, known as The Blend™, are now used in school cafeterias and food service (Jacewicz ).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

The Flexitarian Flip^™: Testing the Modalities of Flavor as Sensory Strategies to Accomplish the Shift from Meat‐Centered to Vegetable‐Forward Mixed Dishes

Spencer

Guinard

2017

Journal of Food Science

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The American diet is lacking in plant-based foods and vegetables, higher in protein than necessary, and too centered on meat and poultry. Two major dietary shifts recommended by the 2015-2020 U.S. Dietary Guidelines are to increase vegetable intake and to increase the variety of protein food sources. One suggested strategy for doing this is to partially replace meat and poultry with vegetables and plant-based ingredients in mixed dishes. This research tested the potential of flavor modalities (taste, aroma, trigeminal, and their combination) as strategies to increase the sensory appeal of plant-forward dishes. Consumer testing (n = 141) was conducted in a cross-sectional design in a laboratory setting on 24 recipe variations. Three factors were tested: cuisine (Latin American, Mediterranean, and Asian), meat proportion (high-meat/low-vegetable versus low-meat/high-vegetable), and flavor strategy (taste, aroma, trigeminal, and a reducedintensity trimodal combination). Statistical analysis was performed in R and XLSTAT-Sensory R 2017. Four consumer preference segments were uncovered. The low-meat dishes achieved parity or higher in consumer acceptance across all recipes and flavor strategies. The taste and trigeminal strategies both had higher overall acceptability scores than the aroma strategy, and the differences were significant (P < 0.05) in some consumer preference segments. The consumers successfully characterized the samples using a Check-All-That-Apply task, verifying the flavor strategy design. This research provides insight into consumer preferences regarding flavor strategies to partially replace meat with vegetables in mixed dishes. The trigeminal and trimodal combination strategies were found to be the most promising flavor modalities to use to implement this shift.

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“…Mushrooms are high in protein, carbohydrates, and dietary fiber but low in fat and energy (Guinard et al., ). Mushrooms can be used as healthy substitutes for sodium in meat‐based dishes, phosphates in emulsion‐type sausages, and the nitrite in emulsion‐type sausage (Choe et al., ; Ghobadi, Mohammadi, Chabavizade, & Sami, ; Myrdal Miller et al., ).…”

Section: Introductionmentioning

confidence: 99%

Production of Pork Sausages Using Pleaurotus eryngii with Different Treatments as Replacements for Pork Back Fat

Wang

Ren

et al. 2019

Journal of Food Science

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The effects of four treatments of Pleurotus eryngii (king oyster mushroom) as replacements for pork back fat were evaluated for the physicochemical, technological, and sensory properties; nitrite content; and amino acid profile in pork sausages. Five batches were manufactured: one control (formulated with pork back fat) and four treatments with raw, boiled, deep‐fried, and fried P. eryngii to replace the pork back fat in sausages. The results indicated that the fat content and energy value decreased, while the protein, moisture, total dietary fiber content, cooking loss, and water‐holding capacity of the modified sausages increased. All samples were judged acceptable for their sensory characteristics, with the best one being the sausage containing deep‐fried P. eryngii. The raw and fried P. eryngii decreased the residual nitrite content in the sausages. Boiled P. eryngii enhanced the essential amino acids content in the sausages, while the other P. eryngii treatments improved the nonessential amino acid content. In summary, P. eryngii may potentially replace fat in sausages. Practical Application In manufacturing pork sausages, the mushroom P. eryngii can substitute pork back fat to improve the nutritional quality by reducing fat and energy value, while enhancing the protein and total dietary fiber content in the sausages. Raw and fried P. eryngii decreased the residual nitrite content in the sausages. This study provides a basis for preparing healthier alternatives to traditional sausages by substituting pork fat with mushrooms.

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Consumer acceptance of dishes in which beef has been partially substituted with mushrooms and sodium has been reduced

Cited by 74 publications

References 26 publications

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

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

The Flexitarian Flip^™: Testing the Modalities of Flavor as Sensory Strategies to Accomplish the Shift from Meat‐Centered to Vegetable‐Forward Mixed Dishes

Production of Pork Sausages Using Pleaurotus eryngii with Different Treatments as Replacements for Pork Back Fat

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Consumer acceptance of dishes in which beef has been partially substituted with mushrooms and sodium has been reduced

Cited by 74 publications

References 26 publications

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

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

The Flexitarian Flip™: Testing the Modalities of Flavor as Sensory Strategies to Accomplish the Shift from Meat‐Centered to Vegetable‐Forward Mixed Dishes

Production of Pork Sausages Using Pleaurotus eryngii with Different Treatments as Replacements for Pork Back Fat

Contact Info

Product

Resources

About

The Flexitarian Flip^™: Testing the Modalities of Flavor as Sensory Strategies to Accomplish the Shift from Meat‐Centered to Vegetable‐Forward Mixed Dishes