Reduction of Salt and Fat in Frankfurter Sausages by Addition of Agaricus bisporus and Pleurotus ostreatus Flour
The reduction of fat and salt and the incorporation of fiber-rich compounds in frankfurters is a trend to improve their nutritional profile. The objective of this study was to evaluate the partial replacement of 30 and 50% of pork backfat and 50% of salt by adding edible mushroom flour (2.5 and 5%)...
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Published in | Foods Vol. 9; no. 6; p. 760 |
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Abstract | The reduction of fat and salt and the incorporation of fiber-rich compounds in frankfurters is a trend to improve their nutritional profile. The objective of this study was to evaluate the partial replacement of 30 and 50% of pork backfat and 50% of salt by adding edible mushroom flour (2.5 and 5%) from Agaricus bisporus (Ab) and Pleurotus ostreatus (Po) on physicochemical, microbiological and sensory properties of frankfurters sausages during cold storage. The addition of flours increased the moisture, and the dietary fiber contents in frankfurters, keeping the amino acid profile. Lipid oxidation remained under acceptable values despite not antioxidant effect was observed by mushrooms flours. Only spore-forming bacteria were found during cold storage. Color and texture was modified by addition of mushroom, being the Ab samples darker, while Po flour addition resulted in softer and less cohesive sausages. Although lower color, flavor, and taste scores were given to the mushroom samples than the control, they ranked in the acceptable level confirming that the inclusion of 2.5 and 5% of Ab and Po flours in fat- and salt-reduced frankfurter sausages resulted a feasible strategy to enhance the nutritional profile these products. |
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AbstractList | The reduction of fat and salt and the incorporation of fiber-rich compounds in frankfurters is a trend to improve their nutritional profile. The objective of this study was to evaluate the partial replacement of 30 and 50% of pork backfat and 50% of salt by adding edible mushroom flour (2.5 and 5%) from Agaricus bisporus (Ab) and Pleurotus ostreatus (Po) on physicochemical, microbiological and sensory properties of frankfurters sausages during cold storage. The addition of flours increased the moisture, and the dietary fiber contents in frankfurters, keeping the amino acid profile. Lipid oxidation remained under acceptable values despite not antioxidant effect was observed by mushrooms flours. Only spore-forming bacteria were found during cold storage. Color and texture was modified by addition of mushroom, being the Ab samples darker, while Po flour addition resulted in softer and less cohesive sausages. Although lower color, flavor, and taste scores were given to the mushroom samples than the control, they ranked in the acceptable level confirming that the inclusion of 2.5 and 5% of Ab and Po flours in fat- and salt-reduced frankfurter sausages resulted a feasible strategy to enhance the nutritional profile these products. The reduction of fat and salt and the incorporation of fiber-rich compounds in frankfurters is a trend to improve their nutritional profile. The objective of this study was to evaluate the partial replacement of 30 and 50% of pork backfat and 50% of salt by adding edible mushroom flour (2.5 and 5%) from Agaricus bisporus (Ab) and Pleurotus ostreatus (Po) on physicochemical, microbiological and sensory properties of frankfurters sausages during cold storage. The addition of flours increased the moisture, and the dietary fiber contents in frankfurters, keeping the amino acid profile. Lipid oxidation remained under acceptable values despite not antioxidant effect was observed by mushrooms flours. Only spore-forming bacteria were found during cold storage. Color and texture was modified by addition of mushroom, being the Ab samples darker, while Po flour addition resulted in softer and less cohesive sausages. Although lower color, flavor, and taste scores were given to the mushroom samples than the control, they ranked in the acceptable level confirming that the inclusion of 2.5 and 5% of Ab and Po flours in fat- and salt-reduced frankfurter sausages resulted a feasible strategy to enhance the nutritional profile these products. |
Audience | Academic |
Author | Rangel-Vargas, Esmeralda Pateiro, Mirian Sánchez-Ortega, Irais Bermúdez, Roberto Rodríguez, Jose A Lorenzo, José M Santos, Eva M Cerón-Guevara, Magdalena I |
AuthorAffiliation | 2 Meat Technology Centre of Galicia, Rúa Galicia Nº 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; jmlorenzo@ceteca.net (J.M.L.); robertobermudez@ceteca.net (R.B.); mirianpateiro@ceteca.net (M.P.) 1 Universidad Autónoma del Estado de Hidalgo, Área Académica de Química, Crta. Pachuca-Tulancingo Km 4.5 s/n, Col. Carboneras, Mineral de la Reforma, HID 42183, Mexico; magdacerondcash@gmail.com (M.I.C.-G.); esmeralda_rangel10403@uaeh.edu.mx (E.R.-V.); josear@uaeh.edu.mx (J.A.R.); irais_sanchez5498@uaeh.edu.mx (I.S.-O.) |
AuthorAffiliation_xml | – name: 2 Meat Technology Centre of Galicia, Rúa Galicia Nº 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; jmlorenzo@ceteca.net (J.M.L.); robertobermudez@ceteca.net (R.B.); mirianpateiro@ceteca.net (M.P.) – name: 1 Universidad Autónoma del Estado de Hidalgo, Área Académica de Química, Crta. Pachuca-Tulancingo Km 4.5 s/n, Col. Carboneras, Mineral de la Reforma, HID 42183, Mexico; magdacerondcash@gmail.com (M.I.C.-G.); esmeralda_rangel10403@uaeh.edu.mx (E.R.-V.); josear@uaeh.edu.mx (J.A.R.); irais_sanchez5498@uaeh.edu.mx (I.S.-O.) |
Author_xml | – sequence: 1 givenname: Magdalena I. surname: Cerón-Guevara fullname: Cerón-Guevara, Magdalena I. – sequence: 2 givenname: Esmeralda orcidid: 0000-0001-7863-2911 surname: Rangel-Vargas fullname: Rangel-Vargas, Esmeralda – sequence: 3 givenname: José M. orcidid: 0000-0002-7725-9294 surname: Lorenzo fullname: Lorenzo, José M. – sequence: 4 givenname: Roberto surname: Bermúdez fullname: Bermúdez, Roberto – sequence: 5 givenname: Mirian orcidid: 0000-0002-9682-4594 surname: Pateiro fullname: Pateiro, Mirian – sequence: 6 givenname: Jose A. orcidid: 0000-0002-3920-9827 surname: Rodríguez fullname: Rodríguez, Jose A. – sequence: 7 givenname: Irais surname: Sánchez-Ortega fullname: Sánchez-Ortega, Irais – sequence: 8 givenname: Eva M. orcidid: 0000-0002-3803-2820 surname: Santos fullname: Santos, Eva M. |
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SubjectTerms | Agaricus bisporus Amino acids Antioxidants Bacteria Basidiocarps Chemical properties Cold storage Color Dietary fiber edible mushroom flour Flavor Flour Food science Frankfurters healthier meat products Lipid peroxidation Lipids Meat industry Meat products Meat quality Mushrooms Oxidation Phosphates Pleurotus ostreatus Polyethylene Pork Proteins Reduction Salt Salts Sausage Sausages Sensory evaluation Sensory properties Sodium Spore-forming bacteria |
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Title | Reduction of Salt and Fat in Frankfurter Sausages by Addition of Agaricus bisporus and Pleurotus ostreatus Flour |
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