21 July 2020
Eben van Tonder
Introduction
Mushrooms offer unique properties that can enhance meat products, including emulsified sausages like frankfurters. This analysis, based on the articles by Cerón-Guevara et al. (2020) and Al-Dalain (2018), explores the potential of incorporating mushrooms into meat formulations, focusing on the development of various recipes, including frankfurters, and the theoretical underpinnings of these innovations.
Theoretical Underpinnings
1. Functional Properties of Mushrooms:
Mushrooms are rich in dietary fibre, antioxidants, and essential amino acids. Their functional properties include water retention, fat-binding capacity, and emulsion stability. These characteristics make them an excellent ingredient in meat products, contributing to texture, moisture retention, and nutritional value.
2. Salt Reduction in Meat Products:
Reducing salt in meat products is a growing trend due to health concerns. Mushrooms, with their natural umami flavour, can compensate for the reduced saltiness, enhancing the overall flavour profile. Additionally, the moisture-retaining properties of mushrooms can counteract the dryness often associated with lower salt content.
Recipe Applications
1. Low-Fat, High-Fiber Frankfurter with Mushrooms
High-End Formulation:
| Ingredient | Percentage (%) |
|---|---|
| Lean Pork | 40% |
| Beef | 20% |
| Mushrooms (finely chopped) | 15% |
| Pork Fat | 10% |
| Ice/Water | 10% |
| Spices (Salt, Paprika, White Pepper, Garlic Powder, Onion Powder) | 3% |
| Phosphate | 0.3% |
| Nitrite | 0.015% |
Method:
- Chop and Prepare Mushrooms: Clean and finely chop mushrooms.
- Grind Meats: Grind lean pork and beef.
- Mix Ingredients: Combine ground meats, mushrooms, spices, phosphate, and nitrite in a mixer. Gradually add ice/water.
- Emulsify: Blend until a stable emulsion is formed.
- Stuff: Fill sausage casings with the mixture.
- Cook: Steam or boil at 75-80°C until the internal temperature reaches 70°C.
- Cool: Rapidly cool the sausages in ice water.
Bottom-End Formulation:
| Ingredient | Percentage (%) |
|---|---|
| Mechanically Deboned Meat (MDM) | 50% |
| Pork Fat | 20% |
| Mushrooms (coarsely chopped) | 20% |
| Textured Soy Protein | 5% |
| Ice/Water | 3% |
| Spices (Salt, Paprika, White Pepper, Garlic Powder, Onion Powder) | 2% |
| Phosphate | 0.2% |
| Nitrite | 0.015% |
Method:
- Follow the same procedure as the high-end formulation, adjusting for the coarser mushroom texture and the inclusion of textured soy protein.
2. Mushroom-Enhanced Meatballs
High-End Formulation:
| Ingredient | Percentage (%) |
|---|---|
| Ground Beef/Pork | 60% |
| Mushrooms (finely chopped) | 20% |
| Breadcrumbs/Rusk/TVP | 10% |
| Spices (Salt, Black Pepper, Garlic Powder, Onion Powder) | 5% |
| Egg (for binding) | 3% |
| Milk | 2% |
Method:
- Prepare Ingredients: Finely chop mushrooms.
- Mix: Combine ground meat, mushrooms, breadcrumbs, spices, egg, and milk in a bowl.
- Form Meatballs: Shape the mixture into small balls.
- Cook: Bake or fry until fully cooked.
Bottom-End Formulation:
| Ingredient | Percentage (%) |
|---|---|
| Mechanically Deboned Meat (MDM) | 70% |
| Mushrooms (coarsely chopped) | 15% |
| Textured Soy Protein | 10% |
| Spices (Salt, Black Pepper, Garlic Powder, Onion Powder) | 3% |
| Water | 2% |
Method:
- Follow the same procedure, focusing on maintaining the texture with MDM and soy protein.
3. Mushroom-Infused Hamburger Patties
High-End Formulation:
| Ingredient | Percentage (%) |
|---|---|
| Ground Beef | 70% |
| Mushrooms (finely chopped) | 15% |
| Breadcrumbs/Rusk | 10% |
| Spices (Salt, Black Pepper, Paprika) | 3% |
| Egg (for binding) | 2% |
Method:
- Chop Mushrooms: Finely chop mushrooms.
- Mix Ingredients: Combine all ingredients in a bowl.
- Form Patties: Shape into patties.
- Cook: Grill or pan-fry until the desired doneness.
Bottom-End Formulation:
| Ingredient | Percentage (%) |
|---|---|
| Mechanically Deboned Meat (MDM) | 80% |
| Mushrooms (coarsely chopped) | 10% |
| Textured Soy Protein | 5% |
| Spices (Salt, Black Pepper, Paprika) | 3% |
| Water | 2% |
Method:
- Follow the same procedure, ensuring that the mushrooms and soy protein are well-integrated.
Discussion
Salt Reduction:
Incorporating mushrooms allows for a natural reduction in salt content without sacrificing flavour. The umami-rich profile of mushrooms compensates for lower salt levels, enhancing overall taste while maintaining health benefits.
Texture and Mouthfeel:
Mushrooms contribute to the firmness and cohesiveness of the meat matrix, particularly in emulsified products like frankfurters. When combined with MDM, mushrooms can create a firm, cohesive texture similar to traditional formulations, making them suitable even for lower-cost products.
Health Benefits:
The inclusion of mushrooms increases the dietary fiber and reduces the overall fat content in meat products, aligning with consumer demand for healthier options. This approach is particularly valuable in premium formulations, where the focus is on high-quality ingredients and nutritional benefits.
Conclusion
Incorporating mushrooms into meat products offers a versatile and health-conscious approach to product development. Whether used in high-end formulations or cost-effective alternatives, mushrooms provide functional and sensory benefits that enhance meat products across the board. These recipes demonstrate the potential of mushrooms to innovate traditional meat products, making them healthier and more sustainable.
References
SATI YASSIN AHMED AL-DALAIN, Utilization of mushroom fungi in processing of meat sausage Res. on Crops 19 (2) : 294-299 (2018), DOI : 10.5958/2348-7542.2018.00044.X
Magdalena I. Cerón-Guevara , Esmeralda Rangel-Vargas, José M. Lorenzo ,
Roberto Bermúdez, Mirian Pateiro, Jose A. Rodríguez, Irais Sánchez-Ortega
and Eva M. Santos. 12 May 2020. Reduction of Salt and Fat in Frankfurter Sausages; MDPI, Foods