Bermúdez-Gómez P, Muñoz-Tébar N, Martínez-Navarrete G, Lucas-Gonzalez R, Pérez-Clavijo M, Fernández E, Fernández-López J, Viuda-Martos M
Mushroom Technological Research Center of La Rioja (CTICH), Carretera Calahorra, KM 4, 26560 Autol, La Rioja, Spain; IPOA Research Group, Institute on Agri-Food and Agri-Environmental Research and Innovation (CIAGRO-UMH), Miguel Hernández University, Crta. Beniel km 3.2, 03312 Orihuela, Spain.
IPOA Research Group, Institute on Agri-Food and Agri-Environmental Research and Innovation (CIAGRO-UMH), Miguel Hernández University, Crta. Beniel km 3.2, 03312 Orihuela, Spain.
Meat Sci. 2025 Oct;228:109888. doi: 10.1016/j.meatsci.2025.109888. Epub 2025 Jun 13.
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, MAB) or POSF (MPO, MPO) 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.
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（里斯、拉森、比约恩斯博、托夫特和特罗勒，2022年）。食用蘑菇茎占蘑菇产量的20%，富含鲜味化合物。本研究首次评估了双孢蘑菇和糙皮侧耳茎粉（ABSF和POSF）作为莫塔代拉香肠中氯化钠、三聚磷酸钠和淀粉的部分替代品的用途。对含有2.75%和4.25%ABSF（MAB、MAB）或POSF（MPO、MPO）的配方进行了莫塔代拉香肠的化学、物理化学、微观结构和感官特性评估。结果表明，重新配方的产品保持或提高了蛋白质含量，并显著降低了残留亚硝酸盐水平（P<0.05），表明产品安全性得到改善。添加POSF可保持质地、颜色和香气，而添加ABSF会使莫塔代拉香肠颜色变深，乳液稳定性降低。在感官分析中，添加ABSF和POSF的产品总体可接受性显著较低（P<0.05）。然而，尽管减少了钠含量，但所有配方的盐味感知相似，这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成功融入蛋白质基质。这些发现支持了蘑菇茎粉作为具有成本效益的可持续成分在工业上的应用，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并满足消费者对更健康、重新配方食品的需求，为循环经济战略做出贡献。进一步的研究应解决微生物安全性和配方优化问题，以改善大规模生产的感官特性。
