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

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%)...

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Autores principales: Cerón-Guevara, Magdalena I., Rangel-Vargas, Esmeralda, Lorenzo, José M., Bermúdez, Roberto, Pateiro, Mirian, Rodríguez, Jose A., Sánchez-Ortega, Irais, Santos, Eva M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353507/
https://www.ncbi.nlm.nih.gov/pubmed/32526952
http://dx.doi.org/10.3390/foods9060760
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author Cerón-Guevara, Magdalena I.
Rangel-Vargas, Esmeralda
Lorenzo, José M.
Bermúdez, Roberto
Pateiro, Mirian
Rodríguez, Jose A.
Sánchez-Ortega, Irais
Santos, Eva M.
author_facet Cerón-Guevara, Magdalena I.
Rangel-Vargas, Esmeralda
Lorenzo, José M.
Bermúdez, Roberto
Pateiro, Mirian
Rodríguez, Jose A.
Sánchez-Ortega, Irais
Santos, Eva M.
author_sort Cerón-Guevara, Magdalena I.
collection PubMed
description 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.
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spelling pubmed-73535072020-07-15 Reduction of Salt and Fat in Frankfurter Sausages by Addition of Agaricus bisporus and Pleurotus ostreatus Flour Cerón-Guevara, Magdalena I. Rangel-Vargas, Esmeralda Lorenzo, José M. Bermúdez, Roberto Pateiro, Mirian Rodríguez, Jose A. Sánchez-Ortega, Irais Santos, Eva M. Foods Article 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. MDPI 2020-06-09 /pmc/articles/PMC7353507/ /pubmed/32526952 http://dx.doi.org/10.3390/foods9060760 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
Cerón-Guevara, Magdalena I.
Rangel-Vargas, Esmeralda
Lorenzo, José M.
Bermúdez, Roberto
Pateiro, Mirian
Rodríguez, Jose A.
Sánchez-Ortega, Irais
Santos, Eva M.
Reduction of Salt and Fat in Frankfurter Sausages by Addition of Agaricus bisporus and Pleurotus ostreatus Flour
title Reduction of Salt and Fat in Frankfurter Sausages by Addition of Agaricus bisporus and Pleurotus ostreatus Flour
title_full Reduction of Salt and Fat in Frankfurter Sausages by Addition of Agaricus bisporus and Pleurotus ostreatus Flour
title_fullStr Reduction of Salt and Fat in Frankfurter Sausages by Addition of Agaricus bisporus and Pleurotus ostreatus Flour
title_full_unstemmed Reduction of Salt and Fat in Frankfurter Sausages by Addition of Agaricus bisporus and Pleurotus ostreatus Flour
title_short Reduction of Salt and Fat in Frankfurter Sausages by Addition of Agaricus bisporus and Pleurotus ostreatus Flour
title_sort reduction of salt and fat in frankfurter sausages by addition of agaricus bisporus and pleurotus ostreatus flour
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353507/
https://www.ncbi.nlm.nih.gov/pubmed/32526952
http://dx.doi.org/10.3390/foods9060760
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