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

Foods
Magdalena I Cerón-GuevaraEva M Santos

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.

References

Jun 12, 2010·Meat Science·Wangang ZhangDong U Ahn
Jun 29, 2010·Meat Science·Eric A Decker, Yeonhwa Park
Nov 8, 2011·Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association·Filipa S ReisIsabel C F R Ferreira
Dec 25, 2012·Meat Science·L Salcedo-SandovalF Jiménez-Colmenero
Oct 15, 2013·Journal of the Science of Food and Agriculture·Emin Burçin Özvural, Halil Vural
Dec 3, 2013·Journal of Food Science and Technology·Swapna C HathwarBhaskar Narayan
Apr 30, 2016·Critical Reviews in Food Science and Nutrition·Cem EkmekciogluHans-Peter Hutter
Jul 28, 2016·Frontiers in Microbiology·Ivette González-PalmaJorge Soriano-Santos

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BETA
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thermal treatment

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Statgraphics Centurion XVI
Empower
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