Chorizo sausage with shiitake mushrooms (Lentinula edodes) as a fat substitute: quality evaluation
Journal: "Foods and Raw materials" Journal (Vol.12, No. 1)Publication Date: 2024-02-13
Authors : Edicson Mauricio Rincón Soledad; Mónica Alejandra Arredondo Nontién; Jose Wilson Castro; Dursun Barrios; Sandra Milena Vásquez Mejía;
Page : 168-178
Keywords : Shiitake; fat substitute; comminuted sausages; processed meat; sensory acceptance;
Abstract
Traditional meat products are made with large amounts of saturated fat and binders such as starch, which increase calories and move away from current consumer trends that seek low-fat products with natural ingredients. Shiitake mushroom has beneficial health properties and it can be used as a fat substitute in processed meat products. We aimed to identify the effects of incorporating shiitake powder into chorizo sausages as a fat substitute. Shiitake powder was characterized and five formulations of chorizo sausage were developed: control and four experimental samples with 30, 40, 50 and 100% fat substitution (the latter included 50% of shiitake powder and 50% of olive oil). The experimental sausage showed a greater moisture, lower lipid content, and less cooking loss. The samples with shiitake powder were darker and less red than the control. Texture parameters were not affected by substituting 40% of fat with shiitake powder. The treatment with 40% fat substitution had a greater insoluble fiber content and a lower aerobic mesophile count (CFU/g) than the control. No significant differences were found in the fatty acids profile. The samples with shiitake powder had a moderate level of sensory acceptance which might be associated with the consumers’ lack of familiarity with shiitake. Consumers may accept comminuted sausages in which a maximum of 40% of fat is substituted with shiitake powder. Such products have an adequate nutritional composition, as well as acceptable physicochemical, technological, and microbiological properties.
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Last modified: 2024-04-05 13:07:19