Wong Kristin M, Corradini Maria G, Autio Wesley, Kinchla Amanda J
Department of Food Science University of Massachusetts Amherst Massachusetts.
Stockbridge School ofAgriculture University of Massachusetts Amherst Massachusetts.
Food Sci Nutr. 2019 Jan 21;7(2):506-518. doi: 10.1002/fsn3.824. eCollection 2019 Feb.
Lowering the sodium content in meat products, particularly in beef patties, can be challenging because sodium plays many functional roles in these products. Meat extenders can contribute to lower sodium content by imparting complementary flavors while reducing caloric and sodium content. A systematic comparison of two meat extenders, namely mushrooms and textured soy (TSP) in terms of physical and sensory characteristics, is presented herein. The physical properties of the samples suggested that the use of mushroom and TSP extender would perform statistically similar to an all-meat control depending on the level of substitution. Hedonic sensory analysis showed meat extension using mushrooms yielded liking scores more similar to the all-meat formulations than TSP in reduced sodium applications. The results of this research suggest that mushrooms have the potential to be successfully incorporated into reduced sodium meat products to provide a healthier product.
降低肉制品中的钠含量，尤其是牛肉饼中的钠含量可能具有挑战性，因为钠在这些产品中发挥着多种功能作用。肉类填充剂可以通过赋予互补风味同时降低热量和钠含量来有助于降低钠含量。本文对两种肉类填充剂，即蘑菇和组织化大豆蛋白（TSP）在物理和感官特性方面进行了系统比较。样品的物理性质表明，根据替代水平，使用蘑菇和TSP填充剂在统计学上与全肉对照相似。享乐感官分析表明，在低钠应用中，使用蘑菇进行肉类填充所产生的喜好分数比TSP更接近全肉配方。这项研究的结果表明，蘑菇有潜力成功地应用于低钠肉制品中，以提供更健康的产品。
