Reduction of Salt and Fat in Frankfurter Sausages by Addition of Agaricus bisporus and Pleurotus ostreatus Flour

• Published in: Foods Vol. 9; no. 6; p. 760
• Main Authors: Cerón-Guevara, Magdalena I., Rangel-Vargas, Esmeralda, Lorenzo, José M., Bermúdez, Roberto, Pateiro, Mirian, Rodríguez, Jose A., Sánchez-Ortega, Irais, Santos, Eva M.
• Format: Journal Article
• Language: English
• Published: Basel MDPI AG 01.06.2020; MDPI
• Subjects: 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; Spain; United States > US

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%)...