Quality and Sensory Characterization of White Jelly Mushroom (<i>T</i>
                        <i>remella fuciformis</i>
) as a Meat Substitute in Pork Patty Formulation

Das

et al. 2020

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 significantly (p < 0.05) improved the oxidative stability and shelf-life of treated nuggets by reducing lipid oxidation during the nine-day storage period. Again, the inclusion of MSW did not negatively affect the color and sensory attributes of treated meat nuggets. Overall, our results suggest that enoki mushroom stem waste (4%) can be used as a value-added functional ingredient to produce nutritionally improved and healthier meat products.

Section: Sensory Characteristics Of Meat Nuggetsmentioning

confidence: 99%

Application of Enoki Mushroom (Flammulina Velutipes) Stem Wastes as Functional Ingredients in Goat Meat Nuggets

Das

et al. 2020

Foods

Journal of Food Processing and Preservation

“…To address this issue, Cha et al . () used white jelly mushroom ( Tremella fuciformis ) to increase the oil‐holding capacity of pork patties.…”

Section: Conventional and Current Applications Of Edible Mushroomsmentioning

confidence: 99%

Conventional and Novel Applications of Edible Mushrooms in Today's Food Industry

Moon

2013

For centuries, mushrooms have been used as a part of the human diet and also as medicinal ingredients because they are a good source of nutrients and have biological activities. More than half of the mushrooms produced for human consumption worldwide are processed, mainly in canned form. Recently, various studies have been conducted to increase the application of mushrooms in processed foods. However, limited information is available regarding the various applications of edible mushrooms. Therefore, the conventional and current applications of edible mushrooms as well as their processing considerations were reviewed in this article. Mushrooms were directly added to various products to increase the quality characteristics and beneficial health effects of processed foods. Indirectly, mushrooms were used as a substitute for enzymes or other functional compounds. To keep or improve mushroom quality during processing and temperature extremes, pretreatment as well as irradiation conditions were proposed. Practical Applications Many varieties of mushrooms are considered to be useful natural products because they are a good source of nutrients and have other biological activities, such as hypotensive, antioxidant and anti‐inflammatory effects. Recently, various studies have been conducted to increase the application of mushrooms in processed foods in both direct and indirect ways. This review regarding conventional and current applications of edible mushrooms as well as their processing considerations will provide valuable information to the scientific community, to industries that are interested in mushroom processing conditions, and to the development of new functional products using mushrooms.

“…Therefore, drying is a comparatively effective method for the storage of mushrooms, and dehydrated mushrooms have been especially appreciated by consumers [21]. As a food additive, T. fuciformis powders can supplement bread [22] or can be used as meat substitutes [23] to improve their sensory and physicochemical properties. Tsai et al [14] found that small particle sizes of T. fuciformis powder had water holding capacity and solubility that are well suited for the manufacture of instant foods.…”

Section: Introductionmentioning

confidence: 99%

Assessment of Melting Kinetics of Sugar-Reduced Silver Ear Mushroom Ice Cream under Various Additive Models

Tsai

Tsay

et al. 2020

Applied Sciences

This study focuses on assessing the effects of various food processing silver ear (Tremella fuciformis) powders in sugar-reduced ice cream through melting kinetic simulation, sensory properties and functional ingredients. T. fuciformis, a natural anti-melting stabilizer in ice cream, has the advantage of functional ingredients. Using 100, 200, and 300 mesh of particle sizes, and then selecting a suitable particle size, those are added to the additive ratios of 0.4, 0.9, and 1.4% T. fuciformis powder to replace fresh T. fuciformis fruit body. Decreased particle size of T. fuciformis powder significantly increased ice cream stability. Comparisons of sensory evaluation and melting properties, in order to learn the differences of T. fuciformis ice cream under various stabilizer models, were evaluated and elucidated. Therefore, we obtained 300 mesh at 0.9% additive ratio of T. fuciformis powder, which is closest to the fresh fruit body/base ice cream. The enrichment of ice cream with T. fuciformis is to enhance the nutritional aspects and develop a functional food. Overall, the kinetic parameters of T. fuciformis ice cream melting can be provided as a reference for frozen dessert processing technology.