Abstract
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.
Highlights
Mushrooms, due to their good nutritional attributes and richness in high-quality proteins, dietary fibers, vitamins, minerals, and phenolic compounds, are considered to be a healthy food product [1,2]
The dried mushroom stem waste (MSW) sample was ground using a grinder (Kenstar, Mumbai, India) into powder (0.01 mm), which was used as a functional ingredient in the goat meat product formulation
The composition of enoki MSW analyzed by other researchers [3,8,33]
Summary
Due to their good nutritional attributes and richness in high-quality proteins, dietary fibers, vitamins, minerals, and phenolic compounds, are considered to be a healthy food product [1,2]. Enoki mushrooms (Flammulina velutipes), popularly known in different countries as “golden needle”, “winter”, “lily” or “velvet stem” mushrooms, are widely recognized for their good nutritional value and desirable taste attributes [3,4]. Protein, lipids, glycoproteins, phenols, and sesquiterpenes have been isolated from different parts of this mushroom [5]. Enoki mushrooms have been known to exhibit good antioxidant, anti-inflammatory, Foods 2020, 9, 432; doi:10.3390/foods9040432 www.mdpi.com/journal/foods. The stem base and other parts of the mushroom are removed during harvesting and these leftovers either go to landfills or are used as compost [8]
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