Sautéing and roasting effect on free amino acid profiles in portobello and shiitake mushrooms, and the effect of mushroom- and cooking-related volatile aroma compounds on meaty flavor enhancement

Sissons, Joanna; Davila, Mindy; Du, Xiaofen

doi:10.1016/j.ijgfs.2022.100550

Cited by 17 publications

(6 citation statements)

References 40 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…However, no statistical differences were found (p > 0.05) between the CS and burgers with BOM. This increase in pH values may be explained by the existence of basic amino acids, including histidine, lysine, and arginine, in the button mushroom and portobello mushroom flours [15,25]. This increase in pH values agreed with the values reported by França et al [14] in low-salt beef burgers added with shiitake by-products or Patinho et al [8] in beef burgers added with button mushroom by-products.…”

Section: Physico-chemical Propertiessupporting

confidence: 87%

Assessment of Chemical, Physico-Chemical and Sensory Properties of Low-Sodium Beef Burgers Formulated with Flours from Different Mushroom Types

Botella-Martínez,

Muñoz-Tebar,

Lucas-González

et al. 2023

Foods

View full text Add to dashboard Cite

It is now widely demonstrated that excessive salt consumption can cause various health problems, and meat products are among the foods most consumed with a high salt content. For that, the aim of this work was to assess the effects of the utilization of flours obtained from oyster mushrooms (Pleurotus ostreatus), button mushrooms (Agaricus bisporus), and portobello mushrooms (Agaricus brunnescen) as salt replacers on chemical, physicochemical, and sensory properties of beef burgers. The fat and protein content was not affected by the inclusion of mushroom flour, while the sodium content was reduced by 55–61% compared to the control sample. The control sample had the lowest values for cooking loss and shrinkage (12.29 and 18.69%, respectively) whilst the reformulated samples had higher values ranging between 16.08 and 18.88% for cooking loss, respectively, and between 19.55 and 28.25% for shrinkage, respectively. The reformulated samples showed higher lipid oxidation values (ranging from 0.18 and 0.20 mg malondialdehyde/kg sample) than the control sample. Sensorially, all parameters analyzed were not affected by the replacement of sodium chloride by the different mushroom flours. The use of flours obtained from different mushroom flours is a viable alternative to be used as sodium chloride replacers in the preparation of beef burgers.

show abstract

Section: Physico-chemical Propertiessupporting

confidence: 87%

Assessment of Chemical, Physico-Chemical and Sensory Properties of Low-Sodium Beef Burgers Formulated with Flours from Different Mushroom Types

Botella-Martínez,

Muñoz-Tebar,

Lucas-González

et al. 2023

Foods

View full text Add to dashboard Cite

show abstract

“…A study investigated free amino acid profile changes in raw, sautéed, and roasted portobello and shiitake, and certain volatiles from mushroom culinary preparation. Cooking methods caused a significant free amino acid loss, while mushroom variety significantly impacted most amino acid contents [ 31 ]. L. edodes grown on logs had lower levels of amino acids than sawdust [ 32 ].…”

Section: Quality Of Mushroom Proteinmentioning

confidence: 99%

Nutritional Quality and Biological Application of Mushroom Protein as a Novel Protein Alternative

Ayimbila

Keawsompong

2023

Curr Nutr Rep

View full text Add to dashboard Cite

Purpose of Review Global concerns about population growth, economic, and nutritional transitions and health have led to the search for a low-cost protein alternative to animal origins. This review provides an overview of the viability of exploring mushroom protein as a future protein alternative considering the nutritional value, quality, digestibility, and biological benefits. Recent Findings Plant proteins are commonly used as alternatives to animal proteins, but the majority of them are low in quality due to a lack of one or more essential amino acids. Edible mushroom proteins usually have a complete essential amino acid profile, meet dietary requirements, and provide economic advantages over animal and plant sources. Mushroom proteins may provide health advantages by eliciting antioxidant, antitumor, angiotensin-converting enzyme (ACE), inhibitory and antimicrobial properties over animal proteins. Protein concentrates, hydrolysates, and peptides from mushrooms are being used to improve human health. Also, edible mushrooms can be used to fortify traditional food to increase protein value and functional qualities. These characteristics highlight mushroom proteins as inexpensive, high-quality proteins that can be used as a meat alternative, as pharmaceuticals, and as treatments to alleviate malnutrition. Summary Edible mushroom proteins are high in quality, low in cost, widely available, and meet environmental and social requirements, making them suitable as sustainable alternative proteins.

show abstract

“…As described in many previous studies, cooking will cause a series of reactions, such as the Maillard reaction, Strecker degradation, and other nutrient degradation processes. These reactions will consume reducing sugars, amino acids, proteins, carbohydrates, and polyphenols [ 26 ]. The screened different metabolites in Lentinus edodes with distinct cooking methods mainly focused on organo-heterocyclic compounds, organic acids and derivatives, lipids, and lipid-like molecules.…”

Section: Resultsmentioning

confidence: 99%

Untargeted Metabolomic Analysis Combined with Chemometrics Revealed the Effects of Different Cooking Methods on Lentinus edodes

et al. 2023

View full text Add to dashboard Cite

Cooking methods affect the compositions of Lentinus edodes metabolites. Nevertheless, little information is available on the specific impact of different cooking methods on Lentinus edodes via metabolomic analysis. This study determined the influence of boiling, steaming, air-frying, and roasting on the metabolomic profiles of Lentinus edodes based on UHPLC-Q-Exactive Orbitrap MS/MS in combination with chemometrics. A total of 990 metabolites were detected and classified into 11 super-classes. Subsequently, the metabolites of the four cooking methods were distinguished using multivariate statistical analysis. The results showed that boiling caused a massive loss of metabolites while roasting and air-frying led to an evident upregulation. The upregulation of metabolites in the steaming groups was not as significant as in roasting and air-frying. This study provided reference data for a comprehensive understanding of the metabolites associated with domestic cooking methods and valuable guidance for the development of Lentinus edodes and its products in the future.

show abstract

Sautéing and roasting effect on free amino acid profiles in portobello and shiitake mushrooms, and the effect of mushroom- and cooking-related volatile aroma compounds on meaty flavor enhancement

Cited by 17 publications

References 40 publications

Assessment of Chemical, Physico-Chemical and Sensory Properties of Low-Sodium Beef Burgers Formulated with Flours from Different Mushroom Types

Assessment of Chemical, Physico-Chemical and Sensory Properties of Low-Sodium Beef Burgers Formulated with Flours from Different Mushroom Types

Nutritional Quality and Biological Application of Mushroom Protein as a Novel Protein Alternative

Untargeted Metabolomic Analysis Combined with Chemometrics Revealed the Effects of Different Cooking Methods on Lentinus edodes

Contact Info

Product

Resources

About