Abstract

This study evaluated the technological and sensory effects of incorporating oyster mushroom (Pleurotus ostreatus) powder and sylvinite as strategies to reduce salt content in beef patties while maintaining product quality. A 4 & times; 4 full factorial design was implemented to develop sixteen distinct formulations, evaluating the interaction between four levels of mushroom powder (0, 3, 5, and 10% w/w) as a partial meat replacer and four levels of sylvinite (0, 0.5, 1, and 2% w/w) as a NaCl substitute. To establish a baseline for comparison, control samples were prepared without sylvinite, with a fixed concentration of 1% NaCl. Patties were produced with low-fat content (6%), formed into 100 g portions, and evaluated in raw and cooked states. Physicochemical analyses included color (CIE L*, a*, b*), cooking yield, shrinkage, and texture profile analysis, while sensory quality was assessed by an expert panel and complemented with consumer discriminative tests, specifically a triangle test. Multivariate analysis revealed that mushroom powder significantly influenced color parameters, increasing redness and yellowness, whereas sylvinite tended to reduce color intensity; however, their interaction mitigated these effects at intermediate inclusion levels. Mushroom incorporation improved cooking yield and reduced hardness, particularly at 3-5% inclusion, enhancing elasticity and cohesiveness. Sensory results indicated that formulations containing 3-5% mushroom powder and up to 2% sylvinite achieved high overall acceptability. Consumer tests confirmed that these formulations effectively modulated saltiness and texture perception. Overall, the combined use of oyster mushroom powder and sylvinite represents a viable approach for developing reduced-sodium beef patties with acceptable technological and sensory properties.