Sodium reduction strategies through use of meat extenders (white button mushrooms vs. textured soy) in beef patties

Wong, Kristin M.; Corradini, Maria G.; Autio, Wesley R.; Kinchla, Amanda J.

doi:10.1002/fsn3.824

Cited by 44 publications

(36 citation statements)

References 31 publications

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“…No significant effect on lightness was observed, corroborating the results obtained by Wong et al (2018) in ground beef added of A. bisporus mushroom (25 to 50%). As for the parameter a* (redness), only treatment G1S1C1 (10% fat, 0.5% salt and 0% mushroom) presented a significant difference in relation to the control (20% fat, 2.0% salt and 0% mushroom).…”

Section: Physicochemical Analysissupporting

confidence: 87%

Use of Agaricus bisporus mushroom in beef burgers: antioxidant, flavor enhancer and fat replacing potential

Patinho

Saldaña

Selani

et al. 2019

Food Prod Process and Nutr

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This study aimed to evaluate the potential use of Agaricus bisporus mushroom as a natural antioxidant, fat/salt substitute and flavor enhancer in beef burger. Ten treatments were considered using a fractional factorial design (salt [0.5, 1.25 and 2.0%], fat [10, 15 and 20%] and mushroom content [0, 15 and 30%]). Treatments were characterized by instrumental and sensory measurements. The statistical design indicated that fat content had little influence on the results. The principal component analysis showed that the incorporation of mushrooms and salt modified the texture, moisture and water activity. Oxidative stability decreased as the salt content increased, at a low-fat content. Finally, the sensory profile was affected by the mushroom and salt contents, with the fat content exerting the least influence. Therefore, mushroom incorporation in beef burger may be a feasible strategy to reduce the fat content of beef burgers.

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Section: Physicochemical Analysissupporting

confidence: 87%

Use of Agaricus bisporus mushroom in beef burgers: antioxidant, flavor enhancer and fat replacing potential

Patinho

Saldaña

Selani

et al. 2019

Food Prod Process and Nutr

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“…It implied that the sensory properties of formulated patties were quite acceptable. Studies have shown consumer acceptance toward meat products substituted with mushroom: The overall liking of variant beef patties with mushroom substitution up to 30% was similar to the all‐meat control (Wong et al., 2019); variant dishes with mushroom up to 45% had similar overall liking to the all‐meat control (Wong et al., 2017, 2019); and no significant difference in overall liking was observed among six recipes where beef had been partially substituted with mushrooms (Guinard et al., 2016). It is well known that mushrooms have certain “meaty” taste and are suitable to be used as meat analogues (Kumar et al., 2017).…”

Section: Discussionmentioning

confidence: 90%

“…The focus of such research has been consumer acceptance of different dishes or patties with mushrooms added. For example, consumer tests involving the addition of mushroom to savory products such as sausage‐type, beef patties, or chicken patties (Akesowan, 2016; Guinard et al., 2016; Spencer & Guinard, 2018; Stephan et al., 2018; Tom et al., 2018; Wong et al., 2017, 2019). Additionally, several studies have evaluated different mushroom powders applied to bakery products and their consumer acceptance (Salehi, 2019).…”

Section: Introductionmentioning

confidence: 99%

Consumer acceptance of egg white partially substituted with mushrooms and mushroom–egg white flavor pairing

Muniz

Sissons

et al. 2021

Food Science & Nutrition

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Mushroom possesses a distinctive sensory quality and unique nutrients. Its pairing with egg white and consumer acceptance has never been investigated. In this study, formulated mushroom–egg white patty prototypes (white and crimini mushrooms at 0%, 10%, 20%, and 30%, either oven roasted or steamed) were evaluated by 380 participants for acceptance and intensity of nine sensory attributes. Mushroom–egg white patty prototypes received positive hedonic scores for overall acceptance and the likeability of overall flavor, mushroom flavor, meaty flavor, egg white flavor, overall texture, and firmness. Consumer overall acceptance was most strongly and positively correlated with overall flavor liking, followed by overall appearance and overall texture likeability. Additionally, the likeability of flavor pairing between mushroom and egg white was rated positively across all 16 patties, indicating a good flavor match of mushroom and egg white. Consumer hedonic levels toward mushroom patties were significantly (p ≤ .05) impacted by cooking method, mushroom type, and mushroom level. The addition of mushroom was acceptable up to 20%, with steam method and crimini mushroom most preferred. The results provided new insights into consumer attitudes and potentially important sensory factors affecting the acceptability of mushroom–egg white patties, consequently increasing the utilization and consumption of mushrooms and mushroom‐blended products.

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“…Comparing plant-based meat analogs to their meat equivalent can be adopted as a strategy during evaluation of extended meat products. Wong and colleagues [ 31 ] developed three formulations of hybrid beef patties by substituting 10%, 20%, and 30% ground beef with hydrated textured soy protein (TSP). A first hedonic test with 55 consumers showed no significant difference in overall liking scores for all formulations compared to the all-beef control.…”

Section: Literature Reviewmentioning

confidence: 99%

Role of Sensory Evaluation in Consumer Acceptance of Plant-Based Meat Analogs and Meat Extenders: A Scoping Review

Fiorentini

Kinchla

Nolden

2020

Foods

Self Cite

252

142

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Growing demand for sustainable food has led to the development of meat analogs to satisfy flexitarians and conscious meat-eaters. Successful combinations of functional ingredients and processing methods result in the generation of meat-like sensory attributes, which are necessary to attract non-vegetarian consumers. Sensory science is a broader research field used to measure and interpret responses to product properties, which is not limited to consumer liking. Acceptance is evaluated through hedonic tests to assess the overall liking and degree of liking for individual sensory attributes. Descriptive analysis provides both qualitative and quantitative results of the product’s sensory profile. Here, original research papers are reviewed that evaluate sensory attributes of meat analogs and meat extenders through hedonic testing and/or descriptive analysis to demonstrate how these analytical approaches are important for consumer acceptance. Sensory evaluation combined with instrumental measures, such as texture and color, can be advantageous and help to improve the final product. Future applications of these methods might include integration of sensory tests during product development to better direct product processing and formulation. By conducting sensory evaluation, companies and researchers will learn valuable information regarding product attributes and overall liking that help to provide more widely accepted and sustainable foods.

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Sodium reduction strategies through use of meat extenders (white button mushrooms vs. textured soy) in beef patties

Cited by 44 publications

References 31 publications

Use of Agaricus bisporus mushroom in beef burgers: antioxidant, flavor enhancer and fat replacing potential

Use of Agaricus bisporus mushroom in beef burgers: antioxidant, flavor enhancer and fat replacing potential

Consumer acceptance of egg white partially substituted with mushrooms and mushroom–egg white flavor pairing

Role of Sensory Evaluation in Consumer Acceptance of Plant-Based Meat Analogs and Meat Extenders: A Scoping Review

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