Food Science and Biotechnology· 2026Q1
Unveiling the effects of high-intensity ultrasound and sodium tripolyphosphate on a hybrid product of bovine meat and Agaricus bisporus
- 0citations
- Q1SCImago
- 2026year
Short summary
Adding Agaricus bisporus and high-intensity ultrasound (HIUS) to beef hybrids maintained color stability and reduced hardness, gumminess, and chewiness, while allowing a reduction in sodium tripolyphosphate (STPP) by up to ~0.1%.
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Key points
- Agaricus bisporus (30%) and high-intensity ultrasound (HIUS) can reduce sodium tripolyphosphate (STPP) in beef-mushroom hybrids.
- A. bisporus maintained color stability (Δ E < 3) and decreased hardness, gumminess, and chewiness.
- HIUS alone did not fully replace STPP's control over cooking loss.
- Mushroom's alkalinizing capacity and antioxidants contribute to replacing STPP functions.
- At low STPP levels (~0.1%), HIUS restructured meat protein secondary structures, enhancing texture.
AI-generated from the title and abstract; the full text is not read.
Abstract
The food industry increasingly demands sustainable, healthy, and clean-label products with fewer chemical additives, making hybrid meat matrices a viable alternative. This study evaluated the potential of Agaricus bisporus (30%) and high-intensity ultrasound (HIUS) to reduce sodium tripolyphosphate (STPP) in beef-mushroom hybrids. Factorial analysis showed STPP remains critical for controlling cooking loss, which HIUS alone did not fully replace. However, adding A. bisporus maintained color stability (Δ E < 3) and decreased hardness, gumminess, and chewiness. The replacement potential is attributed to the mushroom’s alkalinizing capacity and antioxidant compounds, mirroring STPP functions. Furthermore, CCRD analysis revealed that at low STPP levels (∼ 0.1), HIUS restructured protein secondary structures in meat-only formulations, improving protein network stability and texture. Consequently, A. bisporus and HIUS may represent effective strategies for developing reduced-additive novel meat products.
The authors' abstract, as published at the source. Food Science and Biotechnology, 2026 · DOI ↗
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Field: Animal Science and Zoology
Animal Science and ZoologyAgricultural and Biological Sciences