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

İsmail Balıkçı; Ozen Yurdakul; Soner Tutun

doi:10.51754/ejmhs.1852501

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

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

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Details

Primary Language

English

Subjects

Veterinary Sciences (Other)

Journal Section

Research Article

Authors

İsmail Balıkçı
0009-0004-1466-9482
Türkiye

Ozen Yurdakul
0000-0001-7680-015X
Türkiye

Soner Tutun ^*
0000-0002-6208-476X
Türkiye

Publication Date

December 31, 2025

Submission Date

September 16, 2025

Acceptance Date

November 17, 2025

Published in Issue

Year 2025 Volume: 10 Number: 3

DOI

https://doi.org/10.51754/ejmhs.1852501

IZ

https://izlik.org/JA57ZK23KS

Cite

RIS / Bibtex

APA

Balıkçı, İ., Yurdakul, O., & Tutun, S. (2025). Effects of The Use of Some Mushroom (Agaricus Bisporus, Agaricus Campestris, Morchella Esculenta) Flours on the Quality Characteristics of Burdur Shish Meatballs. European Journal of Multidisciplinary Health Sciences, 10(3), 199-208. https://doi.org/10.51754/ejmhs.1852501

AMA

1.Balıkçı İ, Yurdakul O, Tutun S. Effects of The Use of Some Mushroom (Agaricus Bisporus, Agaricus Campestris, Morchella Esculenta) Flours on the Quality Characteristics of Burdur Shish Meatballs. Eur J Multidiscip Health Sci. 2025;10(3):199-208. doi:10.51754/ejmhs.1852501

Chicago

Balıkçı, İsmail, Ozen Yurdakul, and Soner Tutun. 2025. “Effects of The Use of Some Mushroom (Agaricus Bisporus, Agaricus Campestris, Morchella Esculenta) Flours on the Quality Characteristics of Burdur Shish Meatballs”. European Journal of Multidisciplinary Health Sciences 10 (3): 199-208. https://doi.org/10.51754/ejmhs.1852501.

EndNote

Balıkçı İ, Yurdakul O, Tutun S (December 1, 2025) Effects of The Use of Some Mushroom (Agaricus Bisporus, Agaricus Campestris, Morchella Esculenta) Flours on the Quality Characteristics of Burdur Shish Meatballs. European Journal of Multidisciplinary Health Sciences 10 3 199–208.

IEEE

[1]İ. Balıkçı, O. Yurdakul, and S. Tutun, “Effects of The Use of Some Mushroom (Agaricus Bisporus, Agaricus Campestris, Morchella Esculenta) Flours on the Quality Characteristics of Burdur Shish Meatballs”, Eur J Multidiscip Health Sci, vol. 10, no. 3, pp. 199–208, Dec. 2025, doi: 10.51754/ejmhs.1852501.

ISNAD

Balıkçı, İsmail - Yurdakul, Ozen - Tutun, Soner. “Effects of The Use of Some Mushroom (Agaricus Bisporus, Agaricus Campestris, Morchella Esculenta) Flours on the Quality Characteristics of Burdur Shish Meatballs”. European Journal of Multidisciplinary Health Sciences 10/3 (December 1, 2025): 199-208. https://doi.org/10.51754/ejmhs.1852501.

JAMA

1.Balıkçı İ, Yurdakul O, Tutun S. Effects of The Use of Some Mushroom (Agaricus Bisporus, Agaricus Campestris, Morchella Esculenta) Flours on the Quality Characteristics of Burdur Shish Meatballs. Eur J Multidiscip Health Sci. 2025;10:199–208.

MLA

Balıkçı, İsmail, et al. “Effects of The Use of Some Mushroom (Agaricus Bisporus, Agaricus Campestris, Morchella Esculenta) Flours on the Quality Characteristics of Burdur Shish Meatballs”. European Journal of Multidisciplinary Health Sciences, vol. 10, no. 3, Dec. 2025, pp. 199-08, doi:10.51754/ejmhs.1852501.

Vancouver

1.İsmail Balıkçı, Ozen Yurdakul, Soner Tutun. Effects of The Use of Some Mushroom (Agaricus Bisporus, Agaricus Campestris, Morchella Esculenta) Flours on the Quality Characteristics of Burdur Shish Meatballs. Eur J Multidiscip Health Sci. 2025 Dec. 1;10(3):199-208. doi:10.51754/ejmhs.1852501

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https://doi.org/10.52973/rcfcv-e362828