The effects of four edible mushrooms (Volvariella volvacea, Hypsizygus marmoreus, Pleurotus ostreatus and Agaricus bisporus) on physicochemical properties of beef paste

The effects of four edible mushrooms, Volvariella volvacea (Vv), Hypsizygus marmoreus (Hm), Pleurotus ostreatus (Po) and Agaricus bisporus (Ab), on beef paste quality were investigated. In this experiment, 50 g/kg dried mushroom powders were added to the beef paste, separately. The results showed that Vv and Po could reduce the hardness, chewiness, and gumminess of beef paste. Both free amino acid and volatile compound contents of the samples exhibited remarkable changes after mushroom powders were added. Compared with the control, the total free amino acid contents increased 1.31-, 1.10-, 1.67- and 1.14-fold and the essential amino acid contents increased 2.51-, 3.31-, 4.41-, and 1.69-fold in the beef samples treated with 5% Vv, Hm, Po and Ab, respectively. Up to 35 volatile compounds were identified in beef paste with 5% Vv, while only 14 volatile compounds were detected in the control. The mechanism was ascribed to the flavoring substances and the enzymes in the edible mushrooms. The above results indicated that edible mushrooms not only supply flavor components but also promote the formation of flavor substances in meat products.

Automated summary

The study found that edible mushrooms can not only provide flavor components, but also promote the formation of flavor substances in meat products.