Abstract
This study aimed to evaluate the potential use of Agaricus bisporus mushroom as a natural antioxidant, fat/salt substitute and flavor enhancer in beef burger. Ten treatments were considered using a fractional factorial design (salt [0.5, 1.25 and 2.0%], fat [10, 15 and 20%] and mushroom content [0, 15 and 30%]). Treatments were characterized by instrumental and sensory measurements. The statistical design indicated that fat content had little influence on the results. The principal component analysis showed that the incorporation of mushrooms and salt modified the texture, moisture and water activity. Oxidative stability decreased as the salt content increased, at a low-fat content. Finally, the sensory profile was affected by the mushroom and salt contents, with the fat content exerting the least influence. Therefore, mushroom incorporation in beef burger may be a feasible strategy to reduce the fat content of beef burgers.Graphical abstract
Highlights
Because of the population aging, inadequate nutrition and lifestyle-related diseases, health concerns have become increasingly important (Araújo, 2017)
The dietary pattern has changed to a diet where meats, fats and simple carbohydrates are widely consumed, while the intake of plant proteins and fibers is dramatically reduced (Kendall et al 2010)
This has contributed to the nutritional transition observed in the last decades, characterized by increased incidence of noncommunicable diseases (NCD), such as metabolic cardiovascular diseases (CVD) and tumors (Ribeiro et al 2019)
Summary
Because of the population aging, inadequate nutrition and lifestyle-related diseases, health concerns have become increasingly important (Araújo, 2017). The dietary pattern has changed to a diet where meats, fats and simple carbohydrates are widely consumed, while the intake of plant proteins and fibers is dramatically reduced (Kendall et al 2010) This has contributed to the nutritional transition observed in the last decades, characterized by increased incidence of noncommunicable diseases (NCD), such as metabolic cardiovascular diseases (CVD) and tumors (Ribeiro et al 2019). In order to address the above concerns, consumers are looking for products with reduced salt, fat and sugar contents as well as free and/or low in synthetic antioxidants They are not willing to sacrifice the sensory quality of these foods (Tuorila & Monteleone, 2009). Producing foods with a balanced nutritional profile preserving the sensory quality is challenging
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