Effects of The Use of Some Mushroom (Agaricus Bisporus, Agaricus Campestris, Morchella Esculenta) Flours on the Quality Characteristics of Burdur Shish Meatballs

Year 2025, Volume: 10 Issue: 3, 199 - 208, 31.12.2025

İsmail Balıkçı , Ozen Yurdakul , Soner Tutun

Abstract

Burdur Shish Meatballs hold an important place among traditional meat products in Burdur and its surrounding region due to the rich mushroom diversity and production in the Mediterranean Region. In this study, the physicochemical, microbiological, and sensory properties of Burdur Shish Meatballs were investigated by adding 5% and 10% Agaricus bisporus (A. bisporus), Agaricus campestris (A. campestris), and Morchella esculenta (M. esculenta) mushroom flours. The results revealed that there were no statistically significant differences between the groups in terms of pH, water activity, fat, cholesterol, ash, energy, and dietary fiber (p>0.05). However, statistically significant differences were observed between the groups regarding dry matter, moisture, protein, and carbohydrate contents (p<0.05). It was also determined that cooking caused changes in protein, carbohydrate, fat, dry matter, and energy values, and these changes were statistically significant (p<0.05). Microbiological analyses showed a decrease in total mesophilic aerobic bacteria (TMAB), yeast, and mold counts after cooking. The differences in TMAB values between the groups were statistically significant (p<0.05). No coliform or Enterobacteriaceae growth was detected in the Burdur Shish Meatball samples (<10 log10 CFU/g). Sensory evaluations indicated that the most preferred samples among consumers were the control group and those containing 5% mushroom flour. The study demonstrates that Burdur Shish Meatballs with mushroom flour were well accepted by consumers. Therefore, further innovative research on plant-based meat products containing higher amounts of dietary fiber is needed.

Keywords

Agaricus bisporus , Agaricus campestris , Burdur Shish Meatball , Edible Mushroom , Morchella esculenta

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