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Effect of Partial Meat Replacement by Hibiscus sabdariffa By-Product and Pleurotus djamor Powder on the Quality of Beef Patties.

Roberto BermúdezEsmeralda Rangel-VargasJosé Manuel Lorenzo RodriguezJosé Antonio RodríguezPaulo E S MunekataAlfredo Jorge Costa TeixeiraMirian PateiroLeticia RomeroEva María Santos López
Published in: Foods (Basel, Switzerland) (2023)
The effects of Hibiscus sabdariffa (roselle; Hs) by-product (2-5%) and Pleurotus djamor (pink oyster; Pd) powder (5-7.5%) as meat replacers on the physicochemical and sensorial properties of beef patties were analyzed. The addition of these non-meat ingredients significantly decreased moisture and increased fiber content, and did not affect the protein level of the product. The antioxidant effect of the roselle by-product was limited, while Pleurotus djamor favored the oxidation processes. The samples supplemented with roselle by-product and mushroom powder presented significantly lower microbial counts (total viable counts, enterobacteria, and Pseudomonas ) than control, but texture and sensorial parameters were significantly affected. The patties darkened due to the presence of the Hibiscus by-product, while the color of the samples containing 5% Pleurotus djamor was hardly modified. These samples, together with the control samples, were the most sensorially appreciated. The addition of these ingredients provoked a decrease in texture parameters, being less pronounced in the samples with only 2% of roselle by-product. In spite of the good antimicrobial and antioxidant properties of Hibiscus by-products, its inclusion in meat should be moderate (2-2.5%) to avoid consumer rejection when Pleurotus djamor is also included in the formulation.
Keyphrases
  • oxidative stress
  • healthcare
  • staphylococcus aureus
  • escherichia coli
  • magnetic resonance
  • hydrogen peroxide
  • quality improvement
  • amino acid
  • protein protein