Alternative of phosphate by freeze- or oven-dried winter mushroom powder in beef patty

Hyun Gyung Jeong1, Doo Yeon Jung2, Kyung Jo1, Seonmin Lee1, Yun-Sang Choi3, Hae In Yong3, Samooel Jung1,*
Author Information & Copyright
1Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Korea.
2Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea.
3Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea.
*Corresponding Author: Samooel Jung, Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Korea. E-mail:

© Copyright 2021 Korean Society for Food Science of Animal Resources. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Jan 21, 2021 ; Revised: Mar 26, 2021 ; Accepted: Mar 26, 2021

Published Online: Mar 26, 2021


This study investigated freeze- or oven-dried winter mushroom powder (FDP or ODP, respectively) as an alternative to phosphate in beef patties. The beef patties were prepared with four treatments: no addition of phosphate and winter mushroom (control), addition of 0.3% sodium pyrophosphate (BP), addition of 1% FDP (BFW), and addition of 1% ODP (BOW). The pH of FDP and ODP was 6.73, and 7.00, respectively. FDP and ODP contained phenolic compound at a level of 3.50 and 5.45 g gallic acid equivalent/kg, respectively. The cooking loss of beef patties was the highest in the control and lowest in BP (p<0.05). BFW had lower cooking loss than the control (p<0.05), and BOW showed similar cooking loss as that of the control (p>0.05). Inhibition of lipid oxidation was found in BP and BOW as compared with control (p<0.05). BFW was similar to the control in terms of the degree of lipid oxidation (p>0.05). BOW showed lower L* and higher a* values than those of the control, BP, and BFW (p<0.05). Texture properties such as hardness, springiness, cohesiveness, gumminess, and chewiness were the highest in BP (p<0.05). A slight increase in hardness and springiness was observed in BOW compared to those of the control (p<0.05). The results showed that FDP and ODP did not exhibit all the properties of phosphate in beef patties. Therefore, FDP and ODP can be used for partial substitution of phosphate in beef patties.

Keywords: beef patty; phosphate; winter mushroom; drying method

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