Improvement in texture and flavor of prepared meat patties with natural marination ingredients

This study investigated the effects of four natural ingredients including Lentinula edodes ( L. edodes ) powder, yeast extract, germinated brown rice (GBR) powder, and chicken soup on the texture and flavor of prepared meat patties. Samples were subjected to five marinating treatments (Con group: basic formulation; non-LE group: formulation without L. edodes powder; non-CS group: formulation without chicken soup; non-YE group: formulation without yeast extracts; AI group: all ingredients included). The results showed that the four treatments, using different ingredients, significantly reduced reheating loss. Compared to the other groups, the AI group exhibited the highest percentage of P 21 (the proportion of immobilized water in the total water content). The texture of the four treatment groups were improved to the same extent. Non-LE, non-CS, and non-YE groups showed a significant increase in umami and sweet taste amino acid contents. Meanwhile, high levels of flavor nucleotides, aldehydes, and esters were observed in the non-CS and AI groups., with the non-CS group receiving the highest sensory score. These findings suggest that the non-CS group offers a better combination of natural ingredients, indicating its potential for developing premium, flavorful meat patties. • Germinated brown rice plays an important role in reducing the reheating loss. • The non-CS group retained the highest of the meat's most important umami nucleotides. • Lentinula edodes powder and yeast extract improve flavor compound composition. • Formulation in non-Cs Group: The best choice for Prepared Meat Patties.