Physicochemical Comparative Study between Meat Burger and Mushroom Burger

Abstract

The aim of this work was a trial to prepare a non-traditional and functional mushroom-beef patties and assess the effect of added mushroom on chemical and organoleptic characteristics of produced burger. Chemical composition and sensory evaluation of mushroom (Agaricus bisporus) burger of (50%, and 100%) to replace meat in burger, compared to normal burger (control) were carried out. The results obtained revealed that the chemical composition showed a significant difference (p≤ 0.05) between the control burger and the burger of 50% and 100% mushroom. The best result in protein content, moisture content, crude fiber and crude fat was found to be 26.7%, 66.8%, 2.3% and 1.80%, respectively which was in 100% mushroom burger. The minerals show a clear significant difference (p≤ 0.05) in all macrominerals content between the samples. With regard to microminerals a significant difference (p≤ 0.05) between the samples was observed in Fe and Mn while no significant difference was observed in Cu and Zn. The sensory evaluation revealed that there was no significant difference (p≤ 0.05) in color, taste, softness, juiciness and general acceptability except for flavour, the best flavour was in 100% mushroom burger. According to this study mushroom (Agaricus bisporus) is recommended in making burger.