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A shiitake mushroom extract as a viable alternative to NaCl for a reduction in sodium in beef burgers: A sensory perspective

Thayana Vilela Mattar (Department of Food Science, Universidade Federal de Lavras, Lavras, Brazil)
Carla Saraiva Gonçalves (Department of Food Science, Universidade Federal de Lavras, Lavras, Brazil)
Rafaela Corrêa Pereira (Department of Food Science, Universidade Federal de Lavras, Lavras, Brazil)
Michelle Aparecida Faria (Department of Food Science, Universidade Federal de Lavras, Lavras, Brazil)
Vanessa Rios de Souza (Department of Food Science, Universidade Federal de Lavras, Lavras, Brazil)
João de Deus Souza Carneiro (Department of Food Science, Universidade Federal de Lavras, Lavras, Brazil)

British Food Journal

ISSN: 0007-070X

Article publication date: 7 June 2018

Issue publication date: 4 July 2018

653

Abstract

Purpose

The purpose of this paper is to evaluate a shiitake mushroom extract as a potential natural taste enhancer in low-sodium beef burgers by means of sensorial and physico-chemical assays because nowadays there is a trend in the market for the development of clean-label products.

Design/methodology/approach

Ten formulations of beef burgers were developed, varying in the percentage reduction in NaCl (0-75 per cent) and mushroom water extracts (obtained from a 5, 12.5, or 20 per cent mushroom homogenate). Sensory characterisation was performed by time-intensity (TI) and acceptance tests. In addition, physico-chemical analyses (pH, yield, shrinkage, shear force, and colour) were conducted.

Findings

Extracts obtained from 5, 12.5, or 20 per cent mushroom homogenate (E1, E2, and E3, respectively) did not enhance the salty taste in formulations with a 0 or 75 per cent reduction in NaCl. In formulations with a 50 per cent reduction in NaCl, all the extracts enhanced salinity perception, with E3 being the most effective. E3 also increased acceptance of colour, aroma, texture, flavour, and overall perception, although it caused changes in some physico-chemical characteristics (pH, yield, shrinkage, shear force, and colour).

Originality/value

The shiitake mushroom extract is a natural ingredient with a potential to serve as a taste enhancer in meat and other food products, for the purpose of reducing sodium content without compromising sensory acceptability. Therefore, this extract will enable the development of healthier products (owing to a reduction in sodium) with preserved sensory quality and will meet consumers’ requirements for the minimal use of chemical additives in food.

Keywords

Citation

Mattar, T.V., Gonçalves, C.S., Pereira, R.C., Faria, M.A., de Souza, V.R. and Carneiro, J.d.D.S. (2018), "A shiitake mushroom extract as a viable alternative to NaCl for a reduction in sodium in beef burgers: A sensory perspective", British Food Journal, Vol. 120 No. 6, pp. 1366-1380. https://doi.org/10.1108/BFJ-05-2017-0265

Publisher

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Emerald Publishing Limited

Copyright © 2018, Emerald Publishing Limited

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