ArticleFood science of animal resources2021
Alternative of Phosphate by Freeze- or Oven-Dried Winter Mushroom Powder in Beef Patty.
Article in Food science of animal resources, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Clean-Label Strategies for the Replacement of Nitrite, Ascorbate, and Phosphate in Meat Products: A Review.Foods (Basel, Switzerland) · 2025Review
- Effect of ultra-high pressure treatment on the physico-chemical properties of emulsified meat analogs.Food science and biotechnology · 2025Article
- Differences in pork myosin solubility and structure with various chloride salts and their property of pork gel.Journal of animal science and technology · 2023Article
- Recent strategies for improving the quality of meat products.Journal of animal science and technology · 2023Review
- Utilization of Electrical Conductivity to Improve Prediction Accuracy of Cooking Loss of Pork Loin.Food science of animal resources · 2023Article
- Effect of Grafted Insect Protein with Palatinose on Quality Properties of Phosphate-Free Meat Emulsion.Foods (Basel, Switzerland) · 2022Article
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Authors and funding
7 authors.
Funding
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Abstract
This study investigated freeze- or oven-dried winter mushroom powder (FDP or ODP, respectively) as an alternative to phosphate in beef patties. The beef patties were prepared with four treatments: no addition of phosphate and winter mushroom (control), addition of 0.3% sodium pyrophosphate (BP), addition of 1% FDP (BFW), and addition of 1% ODP (BOW). The pH of FDP and ODP was 6.73, and 7.00, respectively. FDP and ODP contained phenolic compound at a level of 3.50 and 5.45 g gallic acid equivalent/kg, respectively. The cooking loss of beef patties was the highest in the control and lowest in BP (p<0.05). BFW had lower cooking loss than the control (p<0.05), and BOW showed similar cooking loss as that of the control (p>0.05). Inhibition of lipid oxidation was found in BP and BOW as compared with control (p<0.05). BFW was similar to the control in terms of the degree of lipid oxidation (p>0.05). BOW showed lower L* and higher a* values than those of the control, BP and BFW (p<0.05). Texture properties such as hardness, springiness, cohesiveness, gumminess, and chewiness were the highest in BP (p<0.05). A slight increase in hardness and springiness was observed in BOW compared to those of the control (p<0.05). The results showed that FDP and ODP did not exhibit all the properties of phosphate in beef patties. Therefore, FDP and ODP can be used for partial substitution of phosphate in beef patties.
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