[KSCI] Korea Science Citation Index Service

http://dx.doi.org/10.5851/kosfa.2021.e18

Alternative of Phosphate by Freeze- or Oven-Dried Winter Mushroom Powder in Beef Patty

Jeong, Hyun Gyung (Division of Animal and Dairy Science, Chungnam National University)
Jung, Doo Yeon (Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University)
Jo, Kyung (Division of Animal and Dairy Science, Chungnam National University)
Lee, Seonmin (Division of Animal and Dairy Science, Chungnam National University)
Choi, Yun-Sang (Research Group of Food Processing, Korea Food Research Institute)
Yong, Hae In (Research Group of Food Processing, Korea Food Research Institute)
Jung, Samooel (Division of Animal and Dairy Science, Chungnam National University)

Publication Information

Food Science of Animal Resources / v.41, no.3, 2021 , pp. 542-553 More about this Journal

Abstract

This study investigated freeze- or oven-dried winter mushroom powder (FDP or ODP, respectively) as an alternative to phosphate in beef patties. The beef patties were prepared with four treatments: no addition of phosphate and winter mushroom (control), addition of 0.3% sodium pyrophosphate (BP), addition of 1% FDP (BFW), and addition of 1% ODP (BOW). The pH of FDP and ODP was 6.73, and 7.00, respectively. FDP and ODP contained phenolic compound at a level of 3.50 and 5.45 g gallic acid equivalent/kg, respectively. The cooking loss of beef patties was the highest in the control and lowest in BP (p<0.05). BFW had lower cooking loss than the control (p<0.05), and BOW showed similar cooking loss as that of the control (p>0.05). Inhibition of lipid oxidation was found in BP and BOW as compared with control (p<0.05). BFW was similar to the control in terms of the degree of lipid oxidation (p>0.05). BOW showed lower L^* and higher a^* values than those of the control, BP and BFW (p<0.05). Texture properties such as hardness, springiness, cohesiveness, gumminess, and chewiness were the highest in BP (p<0.05). A slight increase in hardness and springiness was observed in BOW compared to those of the control (p<0.05). The results showed that FDP and ODP did not exhibit all the properties of phosphate in beef patties. Therefore, FDP and ODP can be used for partial substitution of phosphate in beef patties.

Keywords

beef patty; phosphate; winter mushroom; drying method;

Citations & Related Records

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