Cargando…

Application of Enoki Mushroom (Flammulina Velutipes) Stem Wastes as Functional Ingredients in Goat Meat Nuggets

The impact of different amounts (2%, 4% and 6%) of enoki (Flammulina velutipes) mushroom stem waste (MSW) powder on the physicochemical quality, color and textural, oxidative stability, sensory attributes and shelf-life of goat meat nuggets was evaluated. These mushroom by-products (MSW powder) cont...

Descripción completa

Detalles Bibliográficos
Autores principales: Banerjee, Dipak Kumar, Das, Arun K., Banerjee, Rituparna, Pateiro, Mirian, Nanda, Pramod Kumar, Gadekar, Yogesh P., Biswas, Subhasish, McClements, David Julian, Lorenzo, Jose M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7231162/
https://www.ncbi.nlm.nih.gov/pubmed/32260391
http://dx.doi.org/10.3390/foods9040432
_version_ 1783535127374069760
author Banerjee, Dipak Kumar
Das, Arun K.
Banerjee, Rituparna
Pateiro, Mirian
Nanda, Pramod Kumar
Gadekar, Yogesh P.
Biswas, Subhasish
McClements, David Julian
Lorenzo, Jose M.
author_facet Banerjee, Dipak Kumar
Das, Arun K.
Banerjee, Rituparna
Pateiro, Mirian
Nanda, Pramod Kumar
Gadekar, Yogesh P.
Biswas, Subhasish
McClements, David Julian
Lorenzo, Jose M.
author_sort Banerjee, Dipak Kumar
collection PubMed
description The impact of different amounts (2%, 4% and 6%) of enoki (Flammulina velutipes) mushroom stem waste (MSW) powder on the physicochemical quality, color and textural, oxidative stability, sensory attributes and shelf-life of goat meat nuggets was evaluated. These mushroom by-products (MSW powder) contained a good source of protein (13.5%), ash (8.2%), total phenolics content (6.3 mg GAE/g), and dietary fiber (32.3%) and also exhibited the potential to be strong antioxidants, due to their good metal chelating ability (41.3%), reducing power (60.1%), and free radical scavenging activity (84.2%). Mushroom stem waste improved (p < 0.05) the emulsion stability, dietary fiber, ash and phenolics content of nuggets compared to control. Although no significant differences (p > 0.05) in expressible water and textural properties were observed among the formulations, but MSW powder improved the water holding capacity and slightly decreased the hardness. Further, the inclusion of MSW significantly (p < 0.05) improved the oxidative stability and shelf-life of treated nuggets by reducing lipid oxidation during the nine-day storage period. Again, the inclusion of MSW did not negatively affect the color and sensory attributes of treated meat nuggets. Overall, our results suggest that enoki mushroom stem waste (4%) can be used as a value-added functional ingredient to produce nutritionally improved and healthier meat products.
format Online
Article
Text
id pubmed-7231162
institution National Center for Biotechnology Information
language English
publishDate 2020
publisher MDPI
record_format MEDLINE/PubMed
spelling pubmed-72311622020-05-22 Application of Enoki Mushroom (Flammulina Velutipes) Stem Wastes as Functional Ingredients in Goat Meat Nuggets Banerjee, Dipak Kumar Das, Arun K. Banerjee, Rituparna Pateiro, Mirian Nanda, Pramod Kumar Gadekar, Yogesh P. Biswas, Subhasish McClements, David Julian Lorenzo, Jose M. Foods Article The impact of different amounts (2%, 4% and 6%) of enoki (Flammulina velutipes) mushroom stem waste (MSW) powder on the physicochemical quality, color and textural, oxidative stability, sensory attributes and shelf-life of goat meat nuggets was evaluated. These mushroom by-products (MSW powder) contained a good source of protein (13.5%), ash (8.2%), total phenolics content (6.3 mg GAE/g), and dietary fiber (32.3%) and also exhibited the potential to be strong antioxidants, due to their good metal chelating ability (41.3%), reducing power (60.1%), and free radical scavenging activity (84.2%). Mushroom stem waste improved (p < 0.05) the emulsion stability, dietary fiber, ash and phenolics content of nuggets compared to control. Although no significant differences (p > 0.05) in expressible water and textural properties were observed among the formulations, but MSW powder improved the water holding capacity and slightly decreased the hardness. Further, the inclusion of MSW significantly (p < 0.05) improved the oxidative stability and shelf-life of treated nuggets by reducing lipid oxidation during the nine-day storage period. Again, the inclusion of MSW did not negatively affect the color and sensory attributes of treated meat nuggets. Overall, our results suggest that enoki mushroom stem waste (4%) can be used as a value-added functional ingredient to produce nutritionally improved and healthier meat products. MDPI 2020-04-04 /pmc/articles/PMC7231162/ /pubmed/32260391 http://dx.doi.org/10.3390/foods9040432 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Banerjee, Dipak Kumar
Das, Arun K.
Banerjee, Rituparna
Pateiro, Mirian
Nanda, Pramod Kumar
Gadekar, Yogesh P.
Biswas, Subhasish
McClements, David Julian
Lorenzo, Jose M.
Application of Enoki Mushroom (Flammulina Velutipes) Stem Wastes as Functional Ingredients in Goat Meat Nuggets
title Application of Enoki Mushroom (Flammulina Velutipes) Stem Wastes as Functional Ingredients in Goat Meat Nuggets
title_full Application of Enoki Mushroom (Flammulina Velutipes) Stem Wastes as Functional Ingredients in Goat Meat Nuggets
title_fullStr Application of Enoki Mushroom (Flammulina Velutipes) Stem Wastes as Functional Ingredients in Goat Meat Nuggets
title_full_unstemmed Application of Enoki Mushroom (Flammulina Velutipes) Stem Wastes as Functional Ingredients in Goat Meat Nuggets
title_short Application of Enoki Mushroom (Flammulina Velutipes) Stem Wastes as Functional Ingredients in Goat Meat Nuggets
title_sort application of enoki mushroom (flammulina velutipes) stem wastes as functional ingredients in goat meat nuggets
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7231162/
https://www.ncbi.nlm.nih.gov/pubmed/32260391
http://dx.doi.org/10.3390/foods9040432
work_keys_str_mv AT banerjeedipakkumar applicationofenokimushroomflammulinavelutipesstemwastesasfunctionalingredientsingoatmeatnuggets
AT dasarunk applicationofenokimushroomflammulinavelutipesstemwastesasfunctionalingredientsingoatmeatnuggets
AT banerjeerituparna applicationofenokimushroomflammulinavelutipesstemwastesasfunctionalingredientsingoatmeatnuggets
AT pateiromirian applicationofenokimushroomflammulinavelutipesstemwastesasfunctionalingredientsingoatmeatnuggets
AT nandapramodkumar applicationofenokimushroomflammulinavelutipesstemwastesasfunctionalingredientsingoatmeatnuggets
AT gadekaryogeshp applicationofenokimushroomflammulinavelutipesstemwastesasfunctionalingredientsingoatmeatnuggets
AT biswassubhasish applicationofenokimushroomflammulinavelutipesstemwastesasfunctionalingredientsingoatmeatnuggets
AT mcclementsdavidjulian applicationofenokimushroomflammulinavelutipesstemwastesasfunctionalingredientsingoatmeatnuggets
AT lorenzojosem applicationofenokimushroomflammulinavelutipesstemwastesasfunctionalingredientsingoatmeatnuggets