Consumer acceptance of dishes in which beef has been partially substituted with mushrooms and sodium has been reduced.

We tested the hypothesis that because of their flavor-enhancing properties, mushrooms could be used as a healthy substitute for meat and a mitigating agent for sodium (salt) reduction without reduction in sensory appeal among consumers. In a fully-randomized design for each product, 147 consumers evaluated blind two carne asada and six taco blend recipes in which beef had been partially substituted with mushrooms and/or salt had been reduced by 25%, for overall liking, liking of appearance, flavor, texture and mouth feel on the 9-point hedonic scale, and adequacy of level of saltiness, spiciness and moistness on 5-point just-about-right (JAR) scales. Overall consumer acceptance of the carne asada, and liking for its appearance, flavor and texture/mouth feel decreased significantly when half the steak was substituted with mushrooms.