Possibilities of using dried oyster mushroom (Pleurotus ostreatus) in the production of beef salami

This study was focused on the effect of incorporation of different levels of dried oyster mushrooms (Pleurotus ostreatus) on some quality and sensory characteristics of beef salami as a functional ingredient. The salamis were formulated with 0% (control), 1% (A1), 3% (A2), and 5% (A3) of dried oyster mushrooms. Proximate composition, pH, color, residual nitrite, lipid and protein oxidation, and sensory analyses were performed during storage (2 degrees C, 3 months). Results revealed that the moisture content in salami samples ranged from 54.46% to 57.65% and incorporation of oyster mushroom resulted with reduced fat and protein content. Color values (CIE L*, a*, and b*) decreased with time showing significant differences (p < .05). Dried oyster mushroom was found as a significant factor for preventing lipid and protein oxidation. Sensory evaluation revealed that the increment of mushroom level resulted with undesired textural losses but oyster mushroom had no negative effect on sensory color, flavor, and overall acceptability. Practical applications Beef salamis are one of the most popular meat products all around the world. However, they prone to quality deterioration throughout storage. To the best of our knowledge, few studies have explored the effect of dried oyster mushroom usage on quality of beef salamis. Accordingly, we report that dried oyster mushroom significantly inhibits lipid and protein oxidation of beef salamis during storage, thereby improving the product quality. Also, we thought that the oyster mushrooms could be used as an alternative sodium nitrite in meat product.