Commenced in January 2007
Paper Count: 30848
The Effect of Pleurotus sajor-caju (PSC) Addition on the Nutritional Composition and Sensory Properties of Poultry-Based Patty
Abstract:The nutrient composition and sensory properties of poultry-based patties (PBPs) incorporated with various levels of grey oyster mushroom (Pleurotus sajor-caju, PSC) were studied. The PBPs were formulated with either 0%, 25% or 50% of fresh ground PSC. Results show poultry patty formulated with 25% PSC had protein content of 17.46% lower than the control patty which had 18.13% but it was not significant. Meanwhile, both cooked poultry patties containing 25% and 50% PSC significantly recorded lower concentration of fat at 10.67% and 7.15%, respectively. On the other hand, poultry patty added with 50% ground PSC shows the highest concentration of total dietary fibre (TDF) of 4.90 g/100g compared to poultry patty containing 25% of mushroom (3.40 g/100g) and to the control (1.90g/100g). In addition, patty incorporated with 25% PSC had moisture content of 57.91% which is significantly lower than patty formulated with 50% which had moisture of 61.80%. In the sensory evaluation, there were no differences recorded in all sensory attributes of PSC-based patties judged by untrained panelists. In conclusion, the addition of PSC to replace poultry meat can be recommended for the purpose of lowering production cost, enhancing nutritional composition and maintaining the acceptability of poultry patties.
Digital Object Identifier (DOI): doi.org/10.5281/zenodo.1083389Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 1406
 S. Muhammad Nasir, A. A. Nadeem, and S. Nadia. "2006 Effect of Different Methods of Compost Preparation and Lime Concentration on the Yield of Pleurotus sajor-caju", International Journal of Agriculture & Biology, vol 8, pp. 129-131.
 L. Pan, H. Pan, A. T. Soccol, A. Pandey, and C. R. Soccol, "2006 Advances in Mushroom Research in the Last Decade", Food Technol. Biotechnol, vol 44, pp. 303-311.
 J. L. Mau, C. N. Chang, S. J. Huang, and C. C. Chen, "2004 Antioxidant properties of methanolics extracts from Grifola frondosa, Morchella esculenta and Termitomyces albuminosus mycelia", Food Chemistry, vol 87, pp. 111-118.
 J. Regu┼éa, and M. Siwulski, "2007 Dried shitake (Lentinulla edodes) and oyster (Pleurotus ostreatus) mushrooms as a good source of nutrient", Acta Sci. Pol. Technol. Aliment, vol 6, pp. 135-142.
 F. Y. Chye, J. Y. Wong, and J. S. Lee. "2008 Nutritional quality and antioxidant activity of selected edible wild mushrooms", Food Sci Tech Int, vol 14, pp. 375-384.
 V. Dunkwal, S. Jood, and S. Singh, "2007 Physico-chemical properties and sensory evaluation of Pleurotus sajor-caju powder as influenced by pre-treatments and drying methods", British Food Journal, vol 109, pp. 749-759.
 P. Manzi, S. Marconi, A. Aguzzi, and L. Pizzoferrato, "2004 Commercial Mushrooms: Nutritional quality and effect of cooking", Food Chemistry, vol 84, pp. 201-206.
 A. Synytsya, K. Mickova, I. Jablonsky, M. Slukova, J. Copikova, "2008 Mushrooms of genus Pleurotus as a source of dietary fibres and glucans for food suplements", Czech Journal of Food Science, vol 26, pp.441-446.
 G. Inglett, S. Peterson, C. Carriere, and S. Maneepun, "2005 Rheological, textural and sensory properties of Asian noodles containing on oat cereal hydrocolloid", Food Chemistry, vol. 90, pp. 1- 8.
 I. Yilmaz, and O. Daglioglu, "2003 The effect of replacing fat with oat bran on fatty acid composition and physicochemical properties of meatballs", Meat Science, vol 65, pp. 819-823.
 M. Garc├¡a, R. Dominguez, M. Galvez, C. Casas, and M. Selgas, "2002 Utilization of cereal and fruit fibres in low fat dry fermented sausages", Meat Science, vol. 60, pp. 227-236.
 S. El-Magoli, S. Laroia, and P. Hansen, "1996 Flavor and texture characteristics of low fat ground beef patties formulated with whey protein concentrate", Meat Science, vol 42, pp. 179-193.
 S. G. Sayago-Ayerdi, A. Brenes, and I, Go├▒i, "2009 Effect of grape antioxidant dietary fiber on the lipid oxidation of raw and cooked chicken hamburgers", LWT - Food Science and Technology, vol. 42, pp. 971-976.
 AOAC, "1996 Official Methods of Analysis of AOAC International", 16th edition. AOAC International, Maryland USA.
 SAS, "1989 SAS User-s Guide: Statistics", Version 6.12. SAS Institute Inc., Cary, NC.
 C. L. Dikeman, L. L. Bauer, E. A. Flickinger, and G. C. Fahey, "2005 Effects of stage of maturity and cooking on the chemical composition of select mushroom varieties" J Agric Food Chem, vol. 53, pp. 1130- 1138.
 S. I. Kurasawa, T. Sugahara, and J. Hayashi, "1982 Studies on dietary fibre of mushrooms and edible wild plants" Nutr. Rep. Int, vol. 26, pp. 167-173.
 N. Kotwaliwale, P. Bakane, and A. Verma, "2007 Changes in textural and optical properties of oyster mushroom during hot air drying", Journal of Food Engineering, vol. 78, pp. 1207-1211.
 S. J. Tsai, N. Unklesbay, K. Unklesbay, and A. Clarke, "1998 Textural properties of restructured beef products with five binders at four isothermal temperatures", Journal of Food Quality, vol. 21, pp. 397- 410.
 L. Aleson-Carbonella, J. Fern├índez-L├│pez, J. A. Pérez-Alvarez, and V. Kuri, "2005 Characteristics of beef burger as influenced by various types of lemon albedo", Innovative Food Science & Emerging Technologies, vol. 6, pp. 247-255.
 W. I. Wan Rosli, A. R. Nurhanan, M. A. Solihah, and S. S. J. Mohsin, "2011 Cornsilk improves nutrient content and physical characteristics of beef patties", Sains Malaysiana, vol. 40, pp. 155-161.