On the Road to Salt Liberation: The Effect of Including Oyster Mushrooms and Sylvinite on the Quality of Traditional Beef Patties
Gaston Sepulveda-Truan, Johanan Espinosa-Ramírez, Viridiana Tejada-Ortigoza, Rommy Díaz, Nestor Sepúlveda, Leonardo Almonacid, Ailin Martínez, Erick Scheuermann, Ruben Domínguez-Valencia, John Quiñones
TL;DR
This study explores using oyster mushrooms and sylvinite to reduce salt in beef patties while keeping quality intact.
Contribution
A novel combination of oyster mushroom powder and sylvinite is proposed to reduce sodium in beef patties without compromising quality.
Findings
Mushroom powder improved cooking yield and texture at 3–5% inclusion.
Sylvinite reduced saltiness perception while maintaining sensory acceptability.
Combined use of mushroom and sylvinite effectively mitigated negative quality effects.
Abstract
This study evaluated the technological and sensory effects of incorporating oyster mushroom (Pleurotus ostreatus) powder and sylvinite as strategies to reduce salt content in beef patties while maintaining product quality. A 4 × 4 full factorial design was implemented to develop sixteen distinct formulations, evaluating the interaction between four levels of mushroom powder (0, 3, 5, and 10% w/w) as a partial meat replacer and four levels of sylvinite (0, 0.5, 1, and 2% w/w) as a NaCl substitute. To establish a baseline for comparison, control samples were prepared without sylvinite, with a fixed concentration of 1% NaCl. Patties were produced with low-fat content (6%), formed into 100 g portions, and evaluated in raw and cooked states. Physicochemical analyses included color (CIE L*, a*, b*), cooking yield, shrinkage, and texture profile analysis, while sensory quality was assessed by…
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Taxonomy
TopicsMeat and Animal Product Quality · Fungal Biology and Applications · Food Drying and Modeling