Agaricus bisporus mushroom as partial fat replacer improves the sensory quality maintaining the instrumental characteristics of beef burger

• Published in: Meat science 2021-02, Vol.172, p.108307-108307, Article 108307
• Main Authors: Patinho, Iliani, Selani, Miriam Mabel, Saldaña, Erick, Bortoluzzi, Ana Clara Teixeira, Rios-Mera, Juan Dario, da Silva, Claudia Maria, Kushida, Marta Mitsui, Contreras-Castillo, Carmen J.
• Format: Article
• Language: English
• Subjects: Agaricus bisporus; Beef burger; Fat reduction; Lipid oxidation; Sensory profile; Texture profile analysis
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2020.108307

The effect of Agaricus bisporus (AB) mushroom as a fat replacer in beef burgers was evaluated. Four treatments were compared: control (0% AB, 20% fat) and 3 treatments with partial fat replacement: AB 5% (5% AB, 15% fat); AB 10% (10% AB, 10% fat); AB 15% (AB 15%, 5% fat). Mushroom addition increased moisture content and yield and decreased cooking loss and diameter reduction of the burgers. Formulations with the highest AB concentrations were lighter and redder than the control. AB incorporation affected texture, resulting in less hard and less chewy products. In general, lipid oxidation increased during the storage time, however the lowest values were observed in AB 15%, i.e. the lowest fat content and the presence of AB increased the oxidative stability. AB 10% and AB 15% had good overall liking and were sensorially characterized as juicy, tender and flavorsome burgers. The partial replacement of animal fat by AB is a promising strategy for developing a low-fat burger. •Agaricus bisporus (AB) was evaluated as fat substitute in beef burger.•Cooking properties of the burgers were improved with AB addition.•A. bisporus incorporation resulted in less hard and less chewy products.•Burger with 10 and 15% AB were sensorially characterized as juicy, tender and tasty burgers.