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Alternative of Phosphate by Freeze- or Oven-Dried Winter Mushroom Powder in Beef Patty

Summary

This study tested whether mushroom powder could replace chemical additives in beef patties. Researchers compared freeze-dried and oven-dried winter mushroom powder against sodium pyrophosphate, a common meat additive. Oven-dried mushroom powder was better at preventing spoilage through oxidation, while freeze-dried powder helped retain moisture. While mushroom powder showed promise, it could only partially replace phosphate and would work best combined with other natural ingredients.

Background

Phosphate is an essential additive in meat products that improves water retention, gel strength, and inhibits lipid oxidation. However, consumer demand for clean-label foods without synthetic additives has increased. Winter mushrooms contain antioxidative substances such as phenolic compounds that could serve as natural alternatives to phosphate in meat products.

Objective

This study investigated freeze-dried (FDP) or oven-dried (ODP) winter mushroom powder as an alternative to phosphate in beef patties. The research compared the effects of these mushroom powders on cooking loss, lipid oxidation, color, and texture properties compared to sodium pyrophosphate addition.

Results

ODP had higher phenolic content (5.45 g GAE/kg) and antioxidant activity than FDP (3.50 g GAE/kg). BP showed the lowest cooking loss and strongest lipid oxidation inhibition. BFW reduced cooking loss compared to control, while BOW inhibited lipid oxidation. Neither FDP nor ODP achieved all properties of phosphate, though BOW showed slight improvements in hardness and springiness.

Conclusion

Winter mushroom powder showed potential as a partial substitute for phosphate in beef patties with different effects based on drying method. FDP primarily reduced cooking loss, while ODP inhibited lipid oxidation. However, neither fully replicated phosphate’s multifunctional properties, suggesting they could be used for partial substitution in combination with other natural ingredients.
  • Published in:Food Science of Animal Resources,
  • Study Type:Experimental Study,
  • Source: 10.5851/kosfa.2021.e18, PMID: 34017960
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