PHYSICOCHEMICAL COMPATIBILITY BETWEEN PORK MEAT AND SHIMEJI IN HYBRID GROUND MEAT ELABORATED WITH DIFFERENT CONCENTRATIONS OF SODIUM CHLORIDE

The combination of animal and plant-derived ingredients in hybrid meat products can compromise quality attributes, making it necessary to investigate strategies to improve technological and functional properties while ensuring the acceptance and safety of the final product. This study evaluated the impact of the partial substitution of pork with Pleurotus ostreatus (Shimeji) mushroom on the physicochemical characteristics of hybrid ground meat formulated with different sodium chloride (NaCl) contents. Six treatments were developed, combining proportions of 100% or 50% pork meat (74.4% moisture, 20.7% protein, 3.4% lipidis and 1.1% ash), with 50% Shimeji (88.5% moisture, 4.1% protein, 6.6% carbohydrates, 0.3% lipidis and 0.3% ash), and NaCl contents of 1%, 0.5%, or 0%. The mushroom was previously blanched and minced, while the pork ham was ground using a 5 mm plate, and both raw materials were stored at -1 °C for 24 hours. These ingredients were homogenized for 40 seconds, portioned, and frozen at -18 °C until analysis. The samples were evaluated for proximate composition, water activity (Aw), overall visual appearance, and pH, using official and adapted methodologies. The results demonstrated that moisture content increased with the reduction of NaCl, the increase of ice, and mainly due to the substitution of meat with Shimeji. Protein and lipid contents were lower in treatments containing Shimeji, which is a reflection of the mushroom's composition rich in water and fibers, but poor in protein and fat. Ash values decreased with the reduction of NaCl and the addition of Shimeji, indicating a dilution effect on the mineral fraction resulting from the replacement of meat with a high-moisture ingredient. Water activity was influenced by NaCl and ice levels, as well as the addition of the mushroom, with higher values reported for salt-free treatments containing Shimeji. The pH increased in the hybrid treatments due to the intrinsic pH of the mushroom, which is close to neutrality. The overall appearance of the hybrid ground meats received higher visual impression scores when higher NaCl contents were added. In conclusion, NaCl favored the compatibility between pork and Shimeji in hybrid ground meats.