Replacing animal fat with edible mushrooms: a strategy to produce high-quality and low-fat buffalo meatballs

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Abstract

The present work investigated the effects of replacing the fat in meatballs with enoki, brown beech, shiitake, white oyster, brown, or king oyster mushrooms on the physicochemical and sensorial characteristics of the reduced-fat meatballs. The water holding capacity of the reduced-fat meatballs increased significantly (14.4 - 36.5%) in parallel to a significant increase in the moisture (3.3 - 5.6%) and protein (4.1 - 7.5%) contents, with a decrease in fat (16.3 - 86.3%) content as compared to the control. No differences were found for the cooking yield and texture properties of the samples, except for the king oyster mushroom which reduced the hardness of the reduced-fat meatballs. The redness of the reduced-fat meatballs was comparable with the control, but reduced in yellowness and lightness. Most of the reduced-fat meatballs had better sensory characteristics as compared to the control, in particular, the meatballs with shiitake mushroom. In conclusion, all the mushrooms tested have the potential to be used as a full fat replacer in meatballs, except for king oyster mushroom which reduced the texture quality of the reduced-fat meatballs.

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Edible Mushrooms: Improving Human Health and Promoting Quality Life

María Elena Valverde, Talía Hernández-Pérez, Octavio Paredes-López (2015)

Mushrooms have been consumed since earliest history; ancient Greeks believed that mushrooms provided strength for warriors in battle, and the Romans perceived them as the “Food of the Gods.” For centuries, the Chinese culture has treasured mushrooms as a health food, an “elixir of life.” They have been part of the human culture for thousands of years and have considerable interest in the most important civilizations in history because of their sensory characteristics; they have been recognized for their attractive culinary attributes. Nowadays, mushrooms are popular valuable foods because they are low in calories, carbohydrates, fat, and sodium: also, they are cholesterol-free. Besides, mushrooms provide important nutrients, including selenium, potassium, riboflavin, niacin, vitamin D, proteins, and fiber. All together with a long history as food source, mushrooms are important for their healing capacities and properties in traditional medicine. It has reported beneficial effects for health and treatment of some diseases. Many nutraceutical properties are described in mushrooms, such as prevention or treatment of Parkinson, Alzheimer, hypertension, and high risk of stroke. They are also utilized to reduce the likelihood of cancer invasion and metastasis due to antitumoral attributes. Mushrooms act as antibacterial, immune system enhancer and cholesterol lowering agents; additionally, they are important sources of bioactive compounds. As a result of these properties, some mushroom extracts are used to promote human health and are found as dietary supplements.

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Factors affecting the water holding capacity of red meat products: a review of recent research advances.

Wen Sun, Q Cheng (2008)

The water holding capacity of meat products is a very important quality attribute which has an influence on product yield, which in turn has economic implications, but is also important in terms of eating quality. A number of pre-and post-mortem factors influence the water holding capacity (WHC) of meat. During the growth and development of meat animals, genotype and animal diet are important due to their direct influence on muscle characteristics. In the immediate pre-slaughter period, stresses on the animal such as fasting, and different stunning methods are likely to influence meat WHC. In the post-slaughter period chilling, ageing, injecting non-meat ingredients, as well as tumbling have important influences on WHC. Furthermore, cooking and cooling procedures for the final meat products can also affect the WHC of the product, in particular the cooking and the cooling methods, the heating and the cooling rate, the cooking temperature, and the endpoint temperature. This paper provides an overview of recent research on important intrinsic and extrinsic factors that affect the WHC of beef, pork, and lamb products, and reveals explanations and solutions to some of the critical problems related to WHC and product quality.