Effect of partial replacement of beef meat with powdered of oyster mushroom Pleurotus eryngii (King oyster mushroom)‎ on physical and sensory properties of meat burger

Abstract EN

The present study examined the effect of partial replacement for beef meat with Mushroom Powder (MP) in beef burger production.

Beef meat was partially replaced by MP in ratios of (0, 10, and 15 %).

physical properties, and sensory evaluation were done at zero time and after 3 and 7 days of storage at 6 ± 1°C.

The result showed that 15 % of beef meat could be replaced with MP and still providing good quality of burger.

also burger formulated with 15 % MP significantly (p≤ 0.05) recorded the lowest reduction in diameter, thickness and weight loss during cooking (12.40, 3.57 and 11.11 %) as compared with control (17.82, 19.81, 19.68 %).

The adding of MP has significantly increased the water holding capacity of manufactured burgers it was (33.93, 45.61 and 51.80 %) for control, 10% and 15 % substitute respectively.

In the sensory evaluation, burger incorporated with 10 and 15 % MP had the highest scores for all sensory attributes.

the juiciness and tenderness of these burgers was improved, So that values of these parameters were increased with increasing of replacement percentage of meat comparing with control treatment.

the present study suggested that incorporation of MP up to 15 % to replace beef meat improved flavor, juiciness, tenderness and acceptance