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Oh M, Ju JH, Ju S. What Are the Sensory Attributes Associated with Consumer Acceptance of Yellow Oyster Mushrooms ( Pleurotus citrinopileatus)? Foods 2024; 13:2061. [PMID: 38998573 PMCID: PMC11241075 DOI: 10.3390/foods13132061] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2024] [Revised: 06/14/2024] [Accepted: 06/18/2024] [Indexed: 07/14/2024] Open
Abstract
The oyster mushroom is cultivated globally, renowned for its unique texture and umami flavor, as well as its rich content of nutrients and functional ingredients. This study aims to identify the descriptive sensory characteristics, assess the consumer acceptability of new superior lines and cultivars of yellow oyster mushrooms, in addition to exploring the relationship between these descriptive characteristics and consumer acceptability. Statistical analyses were performed using one-way analysis of variance (ANOVA), principal component analysis (PCA), and partial least squares regression (PLSR). Twenty attributes were delineated, including three related to appearance/color (gray, yellow, and white), four associated with the smell/odor of fresh mushroom (oyster mushroom, woody, fishy, and seafood smells), three pertaining to the smell/odor of cooked mushrooms (mushroom, umami, and savory smells), four describing flavor/taste (sweet, salty, umami, and savory tastes), and five for texture/mouthfeel (chewy, smooth, hard, squishy, and slippery textures). Consumer acceptability tests involved 100 consumers who evaluated overall liking, appearance, overall taste, sweetness, texture, savory taste, MSG taste, smell, color, purchase intention, and recommendation. The general oyster mushroom (548 samples) scored highest in acceptability. Seven attributes, namely fresh mushroom smell, seafood smell (fresh), fishy smell (fresh), umami smell (cooked), nutty smell (cooked), salty taste, and MSG taste with the exception of appearance showed significant differences among samples (p < 0.001). The three yellow oyster mushroom samples were strongly associated with attributes like hardness, softness (texture), sweet taste (745 samples), MSG taste, salty taste, squishy texture, and fishy smell (483 and 629 samples). The development of sensory lexicons and increasing consumer acceptance of new superior lines and cultivars of yellow oyster mushroom will likely enhance sensory quality and expand the consumer market, aligning with consumer needs and preferences.
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Affiliation(s)
- Minji Oh
- Mushroom Research Division, National Institute of Horticultural & Herbal Science, RDA, Eumseong 27709, Chungbuk, Republic of Korea
| | - Jin-Hee Ju
- Department of Green Convergence Technology, College of Science and Technology, Konkuk University, Chungju-si 27478, Chungbuk, Republic of Korea
| | - Seyoung Ju
- Department of Food & Nutrition, College of Biomedical and Health Science, Konkuk University, Chungju-si 27478, Chungbuk, Republic of Korea
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2
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Łysakowska P, Sobota A, Wirkijowska A. Medicinal Mushrooms: Their Bioactive Components, Nutritional Value and Application in Functional Food Production-A Review. Molecules 2023; 28:5393. [PMID: 37513265 PMCID: PMC10384337 DOI: 10.3390/molecules28145393] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2023] [Revised: 07/11/2023] [Accepted: 07/11/2023] [Indexed: 07/30/2023] Open
Abstract
Medicinal mushrooms, e.g., Lion's Mane (Hericium erinaceus (Bull.) Pers.), Reishi (Ganoderma lucidum (Curtis) P. Karst.), Chaga (Inonotus obliquus (Ach. ex Pers.) Pilát), Cordyceps (Ophiocordyceps sinensis (Berk.) G.H. Sung, J.M. Sung, Hywel-Jones and Spatafora), Shiitake (Lentinula edodes (Berk.) Pegler), and Turkey Tail (Trametes versicolor (L.) Lloyd), are considered new-generation foods and are of growing interest to consumers. They are characterised by a high content of biologically active compounds, including (1,3)(1,6)-β-d-glucans, which are classified as dietary fibre, triterpenes, phenolic compounds, and sterols. Thanks to their low-fat content, they are a low-calorie product and are classified as a functional food. They have a beneficial effect on the organism through the improvement of its overall health and nutritional level. The biologically active constituents contained in medicinal mushrooms exhibit anticancer, antioxidant, antidiabetic, and immunomodulatory effects. In addition, these mushrooms accelerate metabolism, help fight obesity, and slow down the ageing processes thanks to their high antioxidant activity. The vast therapeutic properties of mushrooms are still not fully understood. Detailed mechanisms of the effects of medicinal mushrooms on the human organism still require long-term clinical studies to confirm their nutraceutical effects, their safety of use, and their dosage. Medicinal mushrooms have great potential to be used in the design of innovative functional foods. There is a need for further research on the possibility of incorporating mushrooms into food products to assess the interactions of their bioactive substances with ingredients in the food matrix. This review focuses on the properties of selected medicinal mushrooms and their effects on the human organism and presents current knowledge on the possibilities of their use in the production of functional foods.
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Affiliation(s)
- Paulina Łysakowska
- Department of Plant Food Technology and Gastronomy, University of Life Sciences in Lublin, Skromna 8 Street, 20-704 Lublin, Poland
| | - Aldona Sobota
- Department of Plant Food Technology and Gastronomy, University of Life Sciences in Lublin, Skromna 8 Street, 20-704 Lublin, Poland
| | - Anna Wirkijowska
- Department of Plant Food Technology and Gastronomy, University of Life Sciences in Lublin, Skromna 8 Street, 20-704 Lublin, Poland
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3
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De Cianni R, Pippinato L, Mancuso T. A systematic review on drivers influencing consumption of edible mushrooms and innovative mushroom-containing products. Appetite 2023; 182:106454. [PMID: 36623772 DOI: 10.1016/j.appet.2023.106454] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2022] [Revised: 01/01/2023] [Accepted: 01/05/2023] [Indexed: 01/09/2023]
Abstract
Edible mushrooms are attractive for their low calorie content, high-quality protein, low lipid levels, and therapeutic properties; furthermore, mushroom-containing products are gaining interest in light of the world's increasing need for protein source diversification to meet the global protein demand. At present, there is a strong heterogeneity worldwide in terms of mushroom consumption and, to date, few surveys exist on the factors influencing this. This review, through the PICo and PRISMA statements, identified and analysed 31 papers to answer the question: What are the determinants that drive consumers towards the consumption and purchase of edible mushrooms and novel products containing mushrooms? The expected outcome is to provide an overview of key research issues used thus far, identify current research gaps, and discuss implications for industries and policy-makers. Consumer attitude - including fear of poisoning - towards innovative mushroom-containing products has been poorly analysed in Europe and USA; what we do know is that processed mushrooms appeared more attractive to European and American mainlanders. Few studies have considered the ethnicity of participants, which is an important factor since mushrooms and their culinary applications appear to be known mainly thanks to family tradition. New strategies are needed to increase people's familiarity with these products and to contrast neophobic phenomena. If mushroom price is an obstacle for both companies and purchasers, intrinsic characteristics such as umami taste and positive health and sustainability benefits are strengths to consider in the development of the supply chain, public education, and information initiatives. This should be useful in directing consumer preferences towards meat alternatives containing mushrooms.
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Affiliation(s)
- Rachele De Cianni
- Department of Agricultural, Forest, and Food Sciences, University of Turin, Largo Paolo Braccini 2, Grugliasco, 10095, Italy
| | - Liam Pippinato
- Department of Agricultural, Forest, and Food Sciences, University of Turin, Largo Paolo Braccini 2, Grugliasco, 10095, Italy.
| | - Teresina Mancuso
- Department of Agricultural, Forest, and Food Sciences, University of Turin, Largo Paolo Braccini 2, Grugliasco, 10095, Italy
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4
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Physicochemical Characteristics and Storage Stability of Hybrid Beef Patty Using Shiitake Mushroom (Lentinus edodes). J FOOD QUALITY 2023. [DOI: 10.1155/2023/7239709] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/09/2023] Open
Abstract
This study evaluated the physicochemical characteristics and storage stability (at 0, 3, and 7 days) of hybrid beef patties with different amount of shiitake mushrooms (Lentinus edodes) added. Shiitake mushrooms contain healthy ingredients such as ergosterol and β-glucan. Four proportions of shiitake mushrooms were added to beef patties (T1, 20%, T2, 40%, T3, 60%, T4, 80%) as a substitute for beef and compared with a control group (CON 0%). Chemical composition, water holding capacity (WHC), cooking loss, pH, color, texture profile analysis, and sensory properties of the products were compared on day 0. As a storage stability experiment, volatile basic nitrogen (VBN), 2-thiobarbituric acid reactive substances (TBARS), and total microbial count were compared (0, 3, and 7 days). The results revealed that replacement with shiitake improved the WHC and cooking loss of patties but had a negative effect on sensory properties and storage stability. These results indicate that shiitake mushrooms can be added along with beef to produce hybrid patties; however, the usage amount must be considered.
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Gopal J, Sivanesan I, Muthu M, Oh JW. Scrutinizing the Nutritional Aspects of Asian Mushrooms, Its Commercialization and Scope for Value-Added Products. Nutrients 2022; 14:3700. [PMID: 36145076 PMCID: PMC9502967 DOI: 10.3390/nu14183700] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2022] [Revised: 09/01/2022] [Accepted: 09/05/2022] [Indexed: 11/20/2022] Open
Abstract
Mushrooms are the gifts of the non-green revolution; they are not limited by land demand or specific growth requirements. Nearly 14,000 species of mushrooms are on record thus far; of these, only 2200 species are deemed edible. Only 650 species from this list have been cultivated and consumed. Farmed on waste, mushrooms are rich reservoirs of proteins, polysaccharides, metabolites, minerals and vitamins. In the following review, various edible mushrooms have been listed and their nutritional aspects and their associated contributions have been discussed. Furthermore, the commercial mushroom-based products that are on the market have been surveyed. The challenges facing the use of mushroom and mushroom products as foods, functional foods and nutraceuticals have been presented. The need to seek options to troubleshoot the current limitations has also been discussed.
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Affiliation(s)
- Judy Gopal
- Department of Research and Innovation, Saveetha School of Engineering, Saveetha Institute of Medical and Technical Sciences (SIMATS), Thandalam, Chennai 602105, India
| | - Iyyakkannu Sivanesan
- Department of Bioresources and Food Science, Institute of Natural Science and Agriculture, Konkuk University, 1 Hwayang-dong, Gwangjin-gu, Seoul 05029, Korea
| | - Manikandan Muthu
- Department of Research and Innovation, Saveetha School of Engineering, Saveetha Institute of Medical and Technical Sciences (SIMATS), Thandalam, Chennai 602105, India
| | - Jae-Wook Oh
- Department of Stem Cell and Regenerative Biotechnology, Konkuk University, 1 Hwayang-dong, Gwangjin-gu, Seoul 05029, Korea
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Stavropoulou NA, Pavlidis VA, Giannakourou MC. Optimization of Osmotic Dehydration of White Mushrooms by Response Surface Methodology for Shelf-Life Extension and Quality Improvement of Frozen End-Products. Foods 2022; 11:2354. [PMID: 35954120 PMCID: PMC9367866 DOI: 10.3390/foods11152354] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2022] [Revised: 07/27/2022] [Accepted: 08/02/2022] [Indexed: 11/16/2022] Open
Abstract
Button mushrooms (Agaricus bisporus), one of the most common edible mushroom species, are sensitive to damages because of the absence of a protective skin layer and have a limited shelf life. Osmotic dehydration (OD), mainly used as a pre-processing step of conventional preservation methods, has been proposed as an efficient, mild treatment to preserve mushroom superior quality. In this study, response surface methodology, coupled with a Box-Behnken design, was used to investigate the effect of glycerol concentration (30-50%), temperature (30-50 °C), and duration of osmosis (0-180 min) in order to optimize the process prior to a subsequent freezing step. For each response, including mass transfer and selected quality indices, a second-order polynomial model was developed, and all process factors were found to have a significant impact. Based on the desirability approach and pre-set criteria, optimum operating conditions were estimated, namely osmosis at 50 °C, for 120 min, with a 42% glycerol solution, and the corresponding validation experiments were performed. Based on the error estimated between experimental and predicted values, polynomial equations were found to adequately predict parameter values. Based on a shelf-life test under frozen storage, OD-treated samples retained better quality attributes compared to their untreated counterparts.
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Affiliation(s)
| | | | - Maria C. Giannakourou
- Laboratory of Chemistry, Analysis and Design of Food Processes, Department of Food Science and Technology, School of Food Sciences, University of West Attica, 12243 Athens, Greece
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SOYUÇOK A, DOĞANTÜRK M, YAVUZ O, KÜÇÜKİĞCİ CB, KIYAK A. Suillus granulatus’tan elde edilen etanolik ekstraktın antioksidan ve antimikrobiyal aktivitelerinin belirlenmesi. MEHMET AKIF ERSOY ÜNIVERSITESI VETERINER FAKÜLTESI DERGISI 2022. [DOI: 10.24880/maeuvfd.992073] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022] Open
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8
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Rizzo G, Goggi S, Giampieri F, Baroni L. A review of mushrooms in human nutrition and health. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2020.12.025] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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9
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Das AK, Nanda PK, Dandapat P, Bandyopadhyay S, Gullón P, Sivaraman GK, McClements DJ, Gullón B, Lorenzo JM. Edible Mushrooms as Functional Ingredients for Development of Healthier and More Sustainable Muscle Foods: A Flexitarian Approach. Molecules 2021; 26:molecules26092463. [PMID: 33922630 PMCID: PMC8122938 DOI: 10.3390/molecules26092463] [Citation(s) in RCA: 49] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2021] [Revised: 04/19/2021] [Accepted: 04/21/2021] [Indexed: 12/15/2022] Open
Abstract
Consumers are increasingly interested in nutritious, safe and healthy muscle food products with reduced salt and fat that benefit their well-being. Hence, food processors are constantly in search of natural bioactive ingredients that offer health benefits beyond their nutritive values without affecting the quality of the products. Mushrooms are considered as next-generation healthy food components. Owing to their low content of fat, high-quality proteins, dietary fibre and the presence of nutraceuticals, they are ideally preferred in formulation of low-caloric functional foods. There is a growing trend to fortify muscle food with edible mushrooms to harness their goodness in terms of nutritive, bioactive and therapeutic values. The incorporation of mushrooms in muscle foods assumes significance, as it is favourably accepted by consumers because of its fibrous structure that mimics the texture with meat analogues offering unique taste and umami flavour. This review outlines the current knowledge in the literature about the nutritional richness, functional bioactive compounds and medicinal values of mushrooms offering various health benefits. Furthermore, the effects of functional ingredients of mushrooms in improving the quality and sensory attributes of nutritionally superior and next-generation healthier muscle food products are also highlighted in this paper.
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Affiliation(s)
- Arun K. Das
- Eastern Regional Station, ICAR-Indian Veterinary Research Institute, 37 Belgachia Road, Kolkata 700 037, India; (P.K.N.); (P.D.); (S.B.)
- Correspondence: (A.K.D.); (J.M.L.)
| | - Pramod K. Nanda
- Eastern Regional Station, ICAR-Indian Veterinary Research Institute, 37 Belgachia Road, Kolkata 700 037, India; (P.K.N.); (P.D.); (S.B.)
| | - Premanshu Dandapat
- Eastern Regional Station, ICAR-Indian Veterinary Research Institute, 37 Belgachia Road, Kolkata 700 037, India; (P.K.N.); (P.D.); (S.B.)
| | - Samiran Bandyopadhyay
- Eastern Regional Station, ICAR-Indian Veterinary Research Institute, 37 Belgachia Road, Kolkata 700 037, India; (P.K.N.); (P.D.); (S.B.)
| | - Patricia Gullón
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain;
| | | | | | - Beatriz Gullón
- Department of Chemical Engineering, Faculty of Science, Campus Ourense, University of Vigo, As Lagoas, 32004 Ourense, Spain;
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, Adva. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
- Correspondence: (A.K.D.); (J.M.L.)
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10
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Özünlü O, Ergezer H. Possibilities of using dried oyster mushroom (
Pleurotus ostreatus
) in the production of beef salami. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15117] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Orhan Özünlü
- Department of Food Engineering Pamukkale University Denizli Turkey
| | - Haluk Ergezer
- Department of Food Engineering Pamukkale University Denizli Turkey
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11
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Development of a Sensory Flavor Lexicon for Mushrooms and Subsequent Characterization of Fresh and Dried Mushrooms. Foods 2020; 9:foods9080980. [PMID: 32718026 PMCID: PMC7466268 DOI: 10.3390/foods9080980] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2020] [Revised: 07/17/2020] [Accepted: 07/21/2020] [Indexed: 12/14/2022] Open
Abstract
Mushrooms are a nutritious versatile ingredient in many food products. They are low in calories and have various potential medicinal properties as well. Surprisingly, little research on their descriptive sensory properties has been conducted. The objectives of this study were to a) establish a descriptive sensory flavor lexicon for the evaluation of fresh, dried, and powdered mushrooms and 2) use that lexicon to compare a selection of different mushrooms of various species and in fresh dried and powdered forms. A lexicon for describing mushroom was developed using a consensus profile method. A highly trained, descriptive sensory panel identified, defined, and referenced 27 flavor attributes for commercially available mushroom samples prepared as “meat” and broth. Attributes could be grouped in categories such as musty (dusty/papery, earthy/humus, earthy/damp, earthy/potato, fermented, leather (new), leather (old), mold/cheesy, moldy/damp, mushroomy), and other attributes such as fishy, shell fish, woody, nutty, brown, green, cardboard, burnt/ashy, potato, umami, protein (vegetable), yeasty, bitter, salty, sweet aromatics, sour, and astringent. Samples were then tested in three replications and mean values were compared statistically. In addition, principal component analysis was used to understand the characteristics of mushrooms evaluated. Dried mushrooms showed bitter, burnt, musty/dusty, astringent, old leather, and fresh mushroom characteristics and fresh mushroom showed umami, sweet, earthy/potato, earthy/damp, yeasty, and fermented. Mushrooms were grouped and differentiated in similar ways regardless of whether they were tested as broth or “meat”. Mushroom growers, product developers, chefs and other culinary professionals, sensory scientists, researchers, the food industry, and ultimately consumers will benefit from this lexicon describing a wide variety of mushroom flavor properties.
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12
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Effects of Shiitake ( Lentinus edodes P.) Mushroom Powder and Sodium Tripolyphosphate on Texture and Flavor of Pork Patties. Foods 2020; 9:foods9050611. [PMID: 32397670 PMCID: PMC7278668 DOI: 10.3390/foods9050611] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2020] [Revised: 05/06/2020] [Accepted: 05/06/2020] [Indexed: 11/21/2022] Open
Abstract
Increasing consumer desire for functional food ingredients, including such PRODUCTS as shiitake mushroom (Lentinus edodes P.) powder (SM), demands that the sensory impact of such ingredients be tested in an appropriate food system. Pork patties are a common food in many Asian countries. Pork patties in this study were prepared with and without SM, an ingredient that is gaining popularity around the world. A lexicon for describing the texture and flavor of cooked pork patties, with and without 0.5% sodium tripolyphosphate (STP), a typical additive to meat, and with varying amounts of SM (0% to 6%) was developed by a highly trained panel to compare sensory properties for each type of patty. The attributes evaluated were juiciness, toughness, rubberiness, mealiness, pork identity (pork ID), meatiness, mushroom, onion, garlic, black pepper, heat/burn, soapy, chemical, animal hair, fatty, salty, sour, bitter, slick, and astringent. An addition of 0.5% STP produced more intense ratings for soapy, salty, sour, and astringent attributes. Without STP, patties containing shiitake mushroom powder had a more mealy consistency but more pork ID than they did with STP.
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13
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Wong KM, Decker EA, Autio WR, Toong K, DiStefano G, Kinchla AJ. Utilizing Mushrooms to Reduce Overall Sodium in Taco Filling Using Physical and Sensory Evaluation. J Food Sci 2017; 82:2379-2386. [DOI: 10.1111/1750-3841.13838] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2016] [Revised: 05/03/2017] [Accepted: 07/11/2017] [Indexed: 11/28/2022]
Affiliation(s)
- Kristin M. Wong
- Dept. of Food Science; Univ. of Massachusetts; 102 Holdsworth Way Amherst Mass. 01003 U.S.A
| | - Eric A. Decker
- Dept. of Food Science; Univ. of Massachusetts; 102 Holdsworth Way Amherst Mass. 01003 U.S.A
| | - Wesley R. Autio
- Stockbridge School of Agriculture; Univ. of Massachusetts; 161 Holdsworth Way Amherst Mass. 01003 U.S.A
| | - Ken Toong
- Univ. of Massachusetts Auxiliary Enterprises; 669 N Pleasant Street Amherst Mass. 01003 U.S.A
| | - Garett DiStefano
- Univ. of Massachusetts Dining Services; 669 N Pleasant Street Amherst Mass. 10003 U.S.A
| | - Amanda J. Kinchla
- Dept. of Food Science; Univ. of Massachusetts; 102 Holdsworth Way Amherst Mass. 01003 U.S.A
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14
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Akesowan A. Production and storage stability of formulated chicken nuggets using konjac flour and shiitake mushrooms. Journal of Food Science and Technology 2016; 53:3661-3674. [PMID: 28017981 DOI: 10.1007/s13197-016-2332-7] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/16/2016] [Accepted: 08/25/2016] [Indexed: 11/26/2022]
Abstract
Formulated chicken nuggets which are low in fat and, high in dietary fiber and free from phosphate were developed by adding various levels of a konjac flour/xanthan gum (KF/XG) (3:1) mixture (0.2-1.5 %, w/w) and shiitake powder (SP) (1-4 %, w/w). A central composite rotatable design was used to investigate the influence of variables on the physical and sensory properties of nuggets and to optimize the formulated nugget formulation. The addition of the KF/XG mixture and SP was effective in improving nugget firmness and increasing hedonic scores for color, taste, flavor and overall acceptability. The nugget became darker with more SP was added. Optimal nuggets with 0.39 % KF/XG mixture and 1.84 % SP had reduced fat, higher dietary fiber and amino acids. After frozen (-18 ± 2 °C) storage, optimal formulated nuggets showed slower decreased in moisture, hardness and chewiness compared to standard nuggets. Konjac flour and SP also lowered lipid oxidation in frozen formulated nuggets. A slight change in sensory score was observed in both nuggets were microbiologically safe after frozen storage for 75 days.
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Affiliation(s)
- Adisak Akesowan
- Department of Food Science and Technology, School of Science and Technology, University of the Thai Chamber of Commerce, 126/1 Vibhavadee-Rangsit Rd., Dindaeng, Bangkok, 10400 Thailand
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15
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Consumer acceptance of dishes in which beef has been partially substituted with mushrooms and sodium has been reduced. Appetite 2016; 105:449-59. [DOI: 10.1016/j.appet.2016.06.018] [Citation(s) in RCA: 50] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2015] [Revised: 05/27/2016] [Accepted: 06/13/2016] [Indexed: 11/18/2022]
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16
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Myrdal Miller A, Mills K, Wong T, Drescher G, Lee S, Sirimuangmoon C, Schaefer S, Langstaff S, Minor B, Guinard JX. Flavor-Enhancing Properties of Mushrooms in Meat-Based Dishes in Which Sodium Has Been Reduced and Meat Has Been Partially Substituted with Mushrooms. J Food Sci 2014; 79:S1795-804. [DOI: 10.1111/1750-3841.12549] [Citation(s) in RCA: 69] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2014] [Accepted: 05/05/2014] [Indexed: 11/28/2022]
Affiliation(s)
| | - K. Mills
- The Culinary Inst. of America at Greystone; St. Helena CA USA
| | - T. Wong
- The Culinary Inst. of America at Greystone; St. Helena CA USA
| | - G. Drescher
- The Culinary Inst. of America at Greystone; St. Helena CA USA
| | - S.M. Lee
- Dept. of Food Science and Technology; Univ. of California; Davis CA USA
| | - C. Sirimuangmoon
- Dept. of Food Science and Technology; Univ. of California; Davis CA USA
| | - S. Schaefer
- Dept. of Food Science and Technology; Univ. of California; Davis CA USA
| | | | - B. Minor
- The Culinary Inst. of America at Greystone; St. Helena CA USA
- Mushroom Council; San José CA USA
| | - J.-X Guinard
- Dept. of Food Science and Technology; Univ. of California; Davis CA USA
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17
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Moon B, Lo Y. Conventional and Novel Applications of Edible Mushrooms in Today's Food Industry. J FOOD PROCESS PRES 2013. [DOI: 10.1111/jfpp.12185] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- B. Moon
- Department of Food and Nutrition; Chung-Ang University; Anseoung 456-756 Korea
| | - Y.M. Lo
- Department of Nutrition and Food; University of Maryland; College Park MD
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Ciric L, Tymon A, Zaura E, Lingström P, Stauder M, Papetti A, Signoretto C, Pratten J, Wilson M, Spratt D. In vitro assessment of shiitake mushroom (Lentinula edodes) extract for its antigingivitis activity. J Biomed Biotechnol 2011; 2011:507908. [PMID: 21966183 PMCID: PMC3182071 DOI: 10.1155/2011/507908] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2011] [Accepted: 07/12/2011] [Indexed: 11/17/2022] Open
Abstract
Gingivitis is a preventable disease characterised by inflammation of the gums due to the buildup of a microbial biofilm at the gingival margin. It is implicated as a precursor to periodontitis, a much more serious problem which includes associated bone loss. Unfortunately, due to poor oral hygiene among the general population, gingivitis is prevalent and results in high treatment costs. Consequently, the option of treating gingivitis using functional foods, which promote oral health, is an attractive one. Medicinal mushrooms, including shiitake, have long been known for their immune system boosting as well as antimicrobial effects; however, they have not been employed in the treatment of oral disease. In the current study, the effectiveness of shiitake mushroom extract was compared to that of the active component in the leading gingivitis mouthwash, containing chlorhexidine, in an artificial mouth model (constant depth film fermenter). The total bacterial numbers as well as numbers of eight key taxa in the oral community were investigated over time using multiplex qPCR. The results indicated that shiitake mushroom extract lowered the numbers of some pathogenic taxa without affecting the taxa associated with health, unlike chlorhexidine which has a limited effect on all taxa.
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Affiliation(s)
- Lena Ciric
- Department of Microbial Diseases, UCL Eastman Dental Institute, 256 Gray's Inn Road, London WC1X8LD, UK.
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LEE J, CHAMBERS IV E, CHAMBERS D, CHUN S, OUPADISSAKOON C, JOHNSON D. CONSUMER ACCEPTANCE FOR GREEN TEA BY CONSUMERS IN THE UNITED STATES, KOREA AND THAILAND. J SENS STUD 2010. [DOI: 10.1111/j.1745-459x.2010.00287.x] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Martínez-Flores HE, Maya-Cortés DC, Figueroa-Cárdenas JD, Garnica-Romo MG, Ponce-Saavedra J. Chemical composition and physicochemical properties of shiitake mushroom and high fiber products Composición química y propiedades físico-químicas del hongo shiitake y de productos con alto contenido de fibra. CYTA - JOURNAL OF FOOD 2009. [DOI: 10.1080/11358120902850537] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Beef’s optimum internal cooking temperature as seen by consumers from different countries using survival analysis statistics. Food Qual Prefer 2008. [DOI: 10.1016/j.foodqual.2007.06.004] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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