Mushrooms are rich in high-quality proteins, vitamins, minerals, fibers, and phenolic compounds are considered to be healthy ingredients in a lot of cuisines. Enoki (Flammulina velutipes) mushrooms are also popularly known as velvet stem, golden needle, and winter mushrooms are very much recognized for their distinct flavor and nutritional profile. Enoki mushrooms have a pure white bean sprout on a velvety stem. Moreover, cultivated varieties have a little white cap and the wild variety have a larger brown shiny cap. Generally, the stems are removed during mushroom harvest and are used for composting.
2.5% of mushroom flour from Agaricus bisporus and Pleurotus ostreatus was used to obtain a feasible alternative to enhance the nutritional profile of beef patties. The fiber content and reduced fat with accepted salt levels and sensory profile.
Experimental findings of making goat/lamb nuggets, minced meat (e.g. ultra low fat chicken patties) products with MSW
Mushroom stem waste (MSW) was collected from the harvesting Enoki mushrooms facility and was dried and powdered finely. Goat meat was procured from a local supermarket and stored in the freezer until further processing. Goat meat was minced finely upon thawing and mixed with mushroom stem waste at different ratios. Enoki mushroom stem waste was analyzed and tested in three different formulations; T2 (2%), T4 (4%), and T6 (6%), and compared with simple control.
The mushroom stem waste from Enoki was found to exhibit significant antioxidant potential and is attributed to free radical scavenging activity, metal chelating ability, and ferric reducing power. Enoki mushroom stem waste was found to improve the shelf-life, physicochemical properties, and nutritional profile by 4% when compared to the control samples.
Food Research Lab can help you solve these problems related to the formulation of low fat and low salt meat products with extended shelf life using Enoki mushroom. FRL is for food and nutraceutical manufacturers as well as those companies involved in NPD and developing spec without manufacturing. FRL gives you the ability to improve all phases and aspects of new product development, such as original specification, ideation, shelf-life, and packaging. Additionally, you can get them out to market quicker than ever before.
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An Academic presentation by
Dr. Nancy Agnes, Head, Technical Operations, FoodResearchLab
HOW TO USE
AS A FUNCTIONAL
INGREDIENT IN MEAT
Experimental Findings of Making Goat/Lamb
Nuggets with MSW
are rich in high
ingredient in a lot of cuisines.
Enoki mushrooms are also popularly known as
mushrooms are very much recognized for their
distinct flavour and nutritional profile.
Enoki mushrooms have a pure white bean
sprout on a velvety stem.
Moreover, cultivated varieties have a little white
cap and the wild variety have a larger brown
the stems are
mushroom harvest and are used for composting.
In recent times, there is demand for plant based
materials with functional properties to be used as
One such application is the Enoki mushrooms
stems incorporation in meat products to add a
polyphenols, vitamins and minerals.
These combinations of antioxidant dietary fivers
(ADF) are consumed to improve gastro intestinal
health and to inhibit lipid oxidation in foods, to
extend their shelf life.
Enoki mushrooms extract
For instance, low calorie density, high lipid profile
enhances protein and phenolic contents.
These mushroom extracts have been reported to
have a strong antioxidant potential with a huge
scavenging as well as metal chelating ability.
The dietary fiber extract
is proven to reduce
triacylglycerol, low-density lipoprotein levels in the
blood and total cholesterol.
Previously Enoki mushroom extracts have been
used to fortify foods such as biscuits, cookies
Very limited studies have been