Physicochemical Characteristics and Storage Stability of Hybrid Beef Patty Using Shiitake Mushroom (Lentinus edodes)
This study evaluated the physicochemical characteristics and storage stability (at 0, 3, and 7 days) of hybrid beef patties with different amount of shiitake mushrooms (Lentinus edodes) added. Shiitake mushrooms contain healthy ingredients such as ergosterol and β-glucan. Four proportions of shiitak...
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| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2023-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2023/7239709 |
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| author | Gyutae Park Sehyuk Oh Sanghun Park Yun-a Kim Yunhwan Park Youngjin Kim Juho Lee Hwayong Lee Jungseok Choi |
| author_facet | Gyutae Park Sehyuk Oh Sanghun Park Yun-a Kim Yunhwan Park Youngjin Kim Juho Lee Hwayong Lee Jungseok Choi |
| author_sort | Gyutae Park |
| collection | DOAJ |
| description | This study evaluated the physicochemical characteristics and storage stability (at 0, 3, and 7 days) of hybrid beef patties with different amount of shiitake mushrooms (Lentinus edodes) added. Shiitake mushrooms contain healthy ingredients such as ergosterol and β-glucan. Four proportions of shiitake mushrooms were added to beef patties (T1, 20%, T2, 40%, T3, 60%, T4, 80%) as a substitute for beef and compared with a control group (CON 0%). Chemical composition, water holding capacity (WHC), cooking loss, pH, color, texture profile analysis, and sensory properties of the products were compared on day 0. As a storage stability experiment, volatile basic nitrogen (VBN), 2-thiobarbituric acid reactive substances (TBARS), and total microbial count were compared (0, 3, and 7 days). The results revealed that replacement with shiitake improved the WHC and cooking loss of patties but had a negative effect on sensory properties and storage stability. These results indicate that shiitake mushrooms can be added along with beef to produce hybrid patties; however, the usage amount must be considered. |
| format | Article |
| id | doaj-art-9a4b8654c7bc45d1aa9d74b2d6663e2b |
| institution | Kabale University |
| issn | 1745-4557 |
| language | English |
| publishDate | 2023-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-9a4b8654c7bc45d1aa9d74b2d6663e2b2025-02-03T06:04:51ZengWileyJournal of Food Quality1745-45572023-01-01202310.1155/2023/7239709Physicochemical Characteristics and Storage Stability of Hybrid Beef Patty Using Shiitake Mushroom (Lentinus edodes)Gyutae Park0Sehyuk Oh1Sanghun Park2Yun-a Kim3Yunhwan Park4Youngjin Kim5Juho Lee6Hwayong Lee7Jungseok Choi8Department of Animal ScienceDepartment of Animal ScienceDepartment of Animal ScienceDepartment of Animal ScienceDepartment of Animal ScienceDepartment of Animal ScienceCorporate Research InstituteDepartment of Forest ScienceDepartment of Animal ScienceThis study evaluated the physicochemical characteristics and storage stability (at 0, 3, and 7 days) of hybrid beef patties with different amount of shiitake mushrooms (Lentinus edodes) added. Shiitake mushrooms contain healthy ingredients such as ergosterol and β-glucan. Four proportions of shiitake mushrooms were added to beef patties (T1, 20%, T2, 40%, T3, 60%, T4, 80%) as a substitute for beef and compared with a control group (CON 0%). Chemical composition, water holding capacity (WHC), cooking loss, pH, color, texture profile analysis, and sensory properties of the products were compared on day 0. As a storage stability experiment, volatile basic nitrogen (VBN), 2-thiobarbituric acid reactive substances (TBARS), and total microbial count were compared (0, 3, and 7 days). The results revealed that replacement with shiitake improved the WHC and cooking loss of patties but had a negative effect on sensory properties and storage stability. These results indicate that shiitake mushrooms can be added along with beef to produce hybrid patties; however, the usage amount must be considered.http://dx.doi.org/10.1155/2023/7239709 |
| spellingShingle | Gyutae Park Sehyuk Oh Sanghun Park Yun-a Kim Yunhwan Park Youngjin Kim Juho Lee Hwayong Lee Jungseok Choi Physicochemical Characteristics and Storage Stability of Hybrid Beef Patty Using Shiitake Mushroom (Lentinus edodes) Journal of Food Quality |
| title | Physicochemical Characteristics and Storage Stability of Hybrid Beef Patty Using Shiitake Mushroom (Lentinus edodes) |
| title_full | Physicochemical Characteristics and Storage Stability of Hybrid Beef Patty Using Shiitake Mushroom (Lentinus edodes) |
| title_fullStr | Physicochemical Characteristics and Storage Stability of Hybrid Beef Patty Using Shiitake Mushroom (Lentinus edodes) |
| title_full_unstemmed | Physicochemical Characteristics and Storage Stability of Hybrid Beef Patty Using Shiitake Mushroom (Lentinus edodes) |
| title_short | Physicochemical Characteristics and Storage Stability of Hybrid Beef Patty Using Shiitake Mushroom (Lentinus edodes) |
| title_sort | physicochemical characteristics and storage stability of hybrid beef patty using shiitake mushroom lentinus edodes |
| url | http://dx.doi.org/10.1155/2023/7239709 |
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