Effect of sodium and starch reduction on nutritional, physicochemical, and sensorial properties of mortadella added with Agaricus bisporus and Pleurotus ostreatus by-products

IF 7.1 1区农林科学 Q1 Agricultural and Biological Sciences

Meat Science Pub Date : 2025-06-13 DOI:10.1016/j.meatsci.2025.109888

P. Bermúdez-Gómez , N. Muñoz-Tébar , G. Martínez-Navarrete , R. Lucas-Gonzalez , M. Pérez-Clavijo , E. Fernández , J. Fernández-López , M. Viuda-Martos

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引用次数: 0

Abstract

High sodium intake is a major global health concern, driving the search for alternatives in processed foods (Riis, Lassen, Bjoernsbo, Toft, & Trolle, 2022). Edible mushroom stems, which account for up to 20 % of mushroom production, are rich in umami compounds. This study evaluated for the first time the use of Agaricus bisporus and Pleurotus ostreatus stem flours (ABSF and POSF) as partial replacements for sodium chloride, sodium tripolyphosphate, and starch in mortadella. Formulations containing 2.75 % and 4.25 % of ABSF (MAB_2.75, MAB_4.25) or POSF (MPO_2.75, MPO_4.25) were assessed for their chemical, physicochemical, microstructural, and sensory properties of mortadella. The results demonstrated that the reformulated products maintained or improved protein content and achieved a significant reduction in residual nitrite levels (P < 0.05), suggesting improved product safety. POSF incorporation preserved texture, color, and aroma, while ABSF led to darker coloration and lower emulsion stability in the mortadellas. ABSF and POSF addition revealed significantly lower overall acceptability (P < 0.05) in sensorial analysis. However, despite sodium reduction, all formulations achieved similar salinity perception, indicating the potential of mushroom by-products as natural flavor enhancers. Microstructural analysis confirmed successful integration of flours into the protein matrix. These findings support the industrial application of mushroom stem flours as cost-effective, sustainable ingredients to develop clean-label, reduced‑sodium meat products. Their use can contribute to circular economy strategies by valorizing mushroom by-products and meeting consumer demand for healthier, reformulated foods. Further research should address microbiological safety and optimization of formulation to improve sensory profiles for large-scale production.

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钠和淀粉还原对添加双孢蘑菇和平菇副产物的摩台菌营养、理化和感官特性的影响

高钠摄入量是一个主要的全球健康问题，促使人们在加工食品中寻找替代品(Riis, Lassen, Bjoernsbo, Toft, &；Trolle, 2022)。食用菌茎占蘑菇产量的20%，富含鲜味化合物。本研究首次评价了双孢蘑菇和平菇茎粉（ABSF和POSF）在mortadella中部分替代氯化钠、三聚磷酸钠和淀粉的效果。分别对含有2.75%和4.25% ABSF （MAB2.75、MAB4.25）和POSF （MPO2.75、MPO4.25）的制剂进行化学、理化、显微结构和摩台菌感官特性的评价。结果表明，重新配制的产品保持或提高了蛋白质含量，并显著降低了亚硝酸盐残留水平(P <；0.05)，说明产品安全性提高。POSF的加入保留了肉酱的质地、颜色和香气，而ABSF则导致肉酱颜色变深，乳化稳定性降低。ABSF和POSF的添加显示出较低的总体可接受性(P <；0.05)。然而，尽管钠减少了，所有配方都达到了相似的盐度感知，表明蘑菇副产品作为天然风味增强剂的潜力。微观结构分析证实了面粉与蛋白质基质的成功结合。这些发现支持了蘑菇茎粉作为具有成本效益、可持续的原料的工业应用，以开发清洁标签、低钠肉制品。它们的使用可以通过使蘑菇副产品增值和满足消费者对更健康、重新配制的食品的需求来促进循环经济战略。进一步的研究应解决微生物安全性和配方优化，以改善大规模生产的感官特征。

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来源期刊

Meat Science 工程技术-食品科技

CiteScore

12.60

自引率

9.90%

发文量

282

审稿时长

60 days

期刊介绍： The aim of Meat Science is to serve as a suitable platform for the dissemination of interdisciplinary and international knowledge on all factors influencing the properties of meat. While the journal primarily focuses on the flesh of mammals, contributions related to poultry will be considered if they enhance the overall understanding of the relationship between muscle nature and meat quality post mortem. Additionally, papers on large birds (e.g., emus, ostriches) as well as wild-captured mammals and crocodiles will be welcomed.