The ability of oyster mushroom in improving nutritional composition -glucan and textural properties of chicken frankfurter

Nor Maihiza M. S., . and Wan Rosli W. I., . and Raushan M., . The ability of oyster mushroom in improving nutritional composition -glucan and textural properties of chicken frankfurter. pp. 311-317. ISSN 22317546

This study was focused on the effect of incorporation of oyster mushroom Pleurotus sajor-caju (PSC) powder to partially replace chicken meat in frankfurters on nutritional composition -glucan content and textural properties. The frankfurters were formulated with either 0 (control) 2 4 or 6 of PSC powder. The results show control chicken frankfurter had the highest fat content (11.60) while 6 PSC frankfurter had the lowest value (10.74). In other nutrient ash moisture and carbohydrate content in all samples ranged from 1.55 to 1.92 59.36 to 61.98 and 8.84 to 13.09 respectively. Apparently total dietary fiber of chicken frankfurter was increased in line with the levels of PSC powder (0.08 - 6.20). All samples recorded -glucan in the range from 0.16 to 1.43 except for control sample. The texture profile showed that both adhesiveness and cohesiveness attributes were not significantly different among all mushroom-based frankfurters. However frankfurter added with 6 mushroom was more cohesive and springier than the control formulation. In summary partial replacement of chicken meat with PSC powder resulted in enhancement of dietary fibres up to 6.20 and -glucan up to 14.30 significantly lowering fat content but unchanged adhesiveness and cohesiveness attributes. Therefore PSC powder can be considered to be used as an alternative functional ingredient to improve nutritional values of processed food products.

Full text available from: Official URL: http://ifrj.upm.edu.my/22%20(01)%202015/(45).pdf

Abstract

This study was focused on the effect of incorporation of oyster mushroom Pleurotus sajor-caju (PSC) powder to partially replace chicken meat in frankfurters on nutritional composition -glucan content and textural properties. The frankfurters were formulated with either 0 (control) 2 4 or 6 of PSC powder. The results show control chicken frankfurter had the highest fat content (11.60) while 6 PSC frankfurter had the lowest value (10.74). In other nutrient ash moisture and carbohydrate content in all samples ranged from 1.55 to 1.92 59.36 to 61.98 and 8.84 to 13.09 respectively. Apparently total dietary fiber of chicken frankfurter was increased in line with the levels of PSC powder (0.08 - 6.20). All samples recorded -glucan in the range from 0.16 to 1.43 except for control sample. The texture profile showed that both adhesiveness and cohesiveness attributes were not significantly different among all mushroom-based frankfurters. However frankfurter added with 6 mushroom was more cohesive and springier than the control formulation. In summary partial replacement of chicken meat with PSC powder resulted in enhancement of dietary fibres up to 6.20 and -glucan up to 14.30 significantly lowering fat content but unchanged adhesiveness and cohesiveness attributes. Therefore PSC powder can be considered to be used as an alternative functional ingredient to improve nutritional values of processed food products.

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Item Type:	Article
AGROVOC Term:	Oyster mushroom
AGROVOC Term:	Pleurotus sajor caju
AGROVOC Term:	Nutritional status
AGROVOC Term:	Beta glucanase
AGROVOC Term:	Food nutrient content
AGROVOC Term:	Texture
AGROVOC Term:	Sausages
AGROVOC Term:	Chicken meat
Geographical Term:	Malaysia
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	26 Apr 2025 16:10
URI:	http://webagris.upm.edu.my/id/eprint/22016

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