Incorporation of shiitake (Lentinula edodes) and brown button mushroom (Agaricus bisporus) as fat replacers in meatballs processed with different mixing times

Abstract

Shiitake and brown button mushrooms have high protein and fibre content and can potentially be utilised as a fat replacer in meat products like meatballs. Meanwhile, different mixing times during meatball manufacturing may also influence product quality. The present work investigated the physicochemical, microstructure and sensory properties of fat-replaced meatballs with shiitake (Lentinula edodes) and brown button mushroom (Agaricus bisporus) processed at different mixing times (5, 10 or 20 min) using bowlcutter. No differences (p<0.05) were found for the linear expansion, water holding capacity, texture profile analysis and Warner Bratzler for both types of mushrooms and mixing times. Shiitake meatballs mixed at 20 min have a higher (p<0.05) cooking yield while the total soluble protein is higher (p<0.05) regardless of any mixing time. The redness (a*) value of shiitake meatballs increases (p<0.05) as the mixing time increases. Microstructure images showed improved surface compositions of meatballs as the mixing time increased. Nevertheless, brown button meatballs with a mixing time of 20 min have the highest (p<0.05) scores in terms of texture and juiciness. In conclusion, both shiitake and brown button mushrooms are suitable to be used as fat replacers but a longer mixing time produced better quality meatballs.