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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&lt;0.05). BFW had lower cooking loss than the control (p&lt;0.05), and BOW showed similar cooking loss as that of the control (p&gt;0.05). Inhibition of lipid oxidation was found in BP and BOW as compared with control (p&lt;0.05). BFW was similar to the control in terms of the degree of lipid oxidation (p&gt;0.05). BOW showed lower L* and higher a* values than those of the control, BP and BFW (p&lt;0.05). Texture properties such as hardness, springiness, cohesiveness, gumminess, and chewiness were the highest in BP (p&lt;0.05). A slight increase in hardness and springiness was observed in BOW compared to those of the control (p&lt;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.

Alternative of Phosphate by Freeze- or Oven-Dried Winter Mushroom Powder in Beef Patty