Partial replacement of fat and salt in liver pâté by addition of Agaricus bisporus and Pleurotus ostreatus flour

Abstract

The effect of incorporation of 7.5% (hydrated 50/50 w/w) and 10% (hydrated 70/30 w/w) of Agaricus bisporus (Ab) and Pleurotus ostreatus (Po) flours as partial replacers of fat and salts (sodium chloride and phosphates) on physicochemical properties, microbiological and sensory properties of pât e was studied during cold storage. Mushroom flours increased moisture, dietary fibre and protein contents improving the nutritional value of pât es. Mushroom flour influenced the colour parameters, especially Ab, and gave harder pât es in 10% mushroom flour addition. Sensorially, the odour and taste of 7.5% of mushroom flour were considered acceptable, and its addition hydrated in a ratio 50/50 w/w should be the most suitable to improve the nutritional value of this product without significantly affecting the sensory properties. The addition of Ab and Po flours was a feasible strategy to replace fat and salts in pât e.

Edible Mushrooms as a Natural Source of Food Ingredient/Additive Replacer

“…However, the reduction of fat in meat products can lead to a possible rejection because of the negative impact on sensory properties. Several successful attempts have been made to substitute animal fat with edible mushrooms [17,[43][44][45][46], reducing the caloric content in meat products (Table 1). Wang et al [43] replaced the total pork back fat in the elaboration of pork sausage with Pleurotus eryngii prepared in different presentations (raw, boiled, deep-fried, and fried) showing the best sensory results with the use of deep-fried and fried mushrooms.…”

“…Regarding texture, the inclusion of mushroom powder compensated for the reduction of fat avoiding the excessive increase in hardness. Cerón-Guevera et al [46] also tested these mushroom species in liver pate with the same purpose (fat and salt reduction). Pate is a high caloric meat product with fat content from 25-45% [50].…”

“…Recently, dos Santos et al [87] reported that the glutamic acid from champignon mushroom was able to substitute the use of salt in a culinary preparation of chicken stroganoff during its preparation, allowing a higher than 50% reduction of NaCl and a good sensorial acceptance. Several works of Cerón-Guevara et al [44][45][46] were successful in the replacement of 50% of salt by Agaricus bisporus and Pleurotus ostreatus in meat products.…”

Microencapsulated Healthy Oil Mixtures to Enhance the Quality of Foal Pâtés

“…In this context, pâté represents a very popular ready-to-eat meat product and is consumed worldwide owing to its affordable price and its appreciated sensory properties, such as its intense flavor and smooth texture [ 4 ]. However, this product, although it could represent an important source of protein, vitamins A and B, and iron, contains high amounts of fat (25–45%), principally saturated fatty acids (SFAs—above 30%), cholesterol and other components which, if habitually consumed, could promote adverse health effects, such as the onset of obesity, cardiovascular illnesses and other chronic diseases [ 5 , 6 ].…”

“…Therefore, in order to improve the nutritional value of this type of product, the meat industry and the scientific community are focusing on innovative strategies to achieve meat products with added value but without compromising textural and sensory features [ 5 ]. In this regard, lipid reformulation represents one of the main tactics employed with the purpose of improving lipid fractions both quantitatively and qualitatively.…”