Effects of using some mushroom flours (agaricus bisporus, agaricus campestris, morchella esculenta) on the quality characteristics of burdur shish meatballs

For Burdur and surrounding regions, 'Burdur Shish Meatballs' has an important place among traditional meat products. The Mediterranean Region is also among the top edible mushroom diversity and cultivation. In the Mediterranean region, Agaricus bisporus, Agaricus campestris and Morchella esculenta mushrooms are frequently consumed mushroom varieties. In this study, the effects of 5% and 10% Agaricus bisporus, Agaricus campestris and Morchella esculenta mushroom powder added as a dietary fiber source on the physicochemical, microbiological and sensory properties of Burdur Shish Meatballs were investigated. Physicochemically, weight loss, pH, color, water activity (aw), dry matter, moisture, fat, cholesterol, protein, salt, ash, carbohydrate, energy, TBARS, dietary fiber and texture analyses were performed on raw and cooked Burdur Shish Meatball samples. As a result of the analysis, pH, color, water activity (aw), fat, protein, salt, ash, carbohydrate, energy, dietary fiber, texture analyses found a significant difference between raw and cooked Burdur Shish Meatball samples (p<0,01); however, no difference was found in weight loss, dry matter, moisture, cholesterol, and TBARS analyses (p>0.05). As a result of the microbiological analyses, TMAB values increased as a result of cooking, while yeast and mold values decreased as a result of cooking. As a result of the sensory analyses, it was determined that the groups with the highest general appreciation were the control and 5% cultured mushroom flour added groups. As a result of the study, it was determined that Burdur Shish Meatballs with mushroom flour added were accepted by the consumer. Innovative studies are needed on meat and meat products with different herbal supplements that can have high dietary fiber amounts that consumers like.