Analogue Sausage Formulation of Tempeh-White Oyster Mushrooms (Pleurotus Ostreatus) with the Addition of Carrageenan (original) (raw)
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International Journal on Food, Agriculture and Natural Resources, 2020
This study was aimed to determine the effect of different ratios of chicken meat to fresh oyster mushroom (Pleurotus sajor-caju) on the physicochemical properties and sensory acceptability of chicken sausages. Five formulations of sausages were prepared by different combinations of chicken meat with fresh oyster mushroom (100:0, 85: 15, 70: 30, 55: 45 and 40: 60). The physicochemical analyses included color profile, texture profile, calorie values, and proximate analysis were carried in triplicate while sensory acceptability of chicken sausages were evaluated using sensory acceptance test with 7-point of hedonic scale. Results indicated that the b* value as well as the hardness, springiness, cohesiveness, gumminess, and chewiness of sausages were significantly (p
Food ScienTech Journal Vol. 1 (1) 2019 ISSN : 2685-4279 DOI
2019
Sausage is a food product that is processed as a variety of food. Tempeh and white oyster mushroom (Pleurotus ostreatus) contain many nutrients needed by the body. In addition, carrageenan also contributes to the nutritional content of the product. This research was conducted to determine the chemical and sensory characteristics of sausage that are rich in fiber and received by consumers. This study used completely randomized design method (CRD) which consists of two factors. The first factor was the substitution of tempeh and white oyster mushroom with a ratio of 50:100; 75:75; 100:50. The second factor was the addition of carrageenan, including 4, 6 and 8 g. The chosen ratio was the treatment of a comparison of 75 g of tempeh and 75 g of white oyster mushroom with the addition 6 g of carrageenan. The chemical properties of the analogue sausage was: 14% protein, 11.22% fat, 44.24% moisture, 6.02% crude fiber, 2.37% ash and 27.29% total carbohydrate. While for sensory test color was...
IOP Conference Series: Earth and Environmental Science, 2020
As a food with low content of saturated fats, wood-ear mushroom can be utilized to be meat replacer of conventional sausages. The product, however, probably characterize differently compared to meat-based sausages. This research was aimed to evaluate the effect of carrageenan on texture and organoleptic properties of wood-ear mushroom sausage. Five different concentrations of carrageenan (2, 4, 6, 8 and 10%) were preliminary assessed by using hedonic test to determine three of the most preferred samples which were sausage formulated with carrageenan 2, 6 and 8%. The results showed that different concentration of carrageenan altered texture attributes and overall liking of wood-ear mushroom sausage, with 2% carrageenan formulation as the most accepted sample. The proximate composition determination resulted 8.85% moisture, 12.27% ash, 8.58% protein, 11.03% fat, and 59.27% carbohydrate. Furthermore, it was characterized by texture attributes including 7849.78 ±3 66.382 g, 0.69 ± 0.036...
Effect of Binding Agents on Quality Characteristics of Mushroom Based Sausage Analogue
Journal of Food Processing and Preservation, 2016
Effect of binding agents (carrageenan, soy protein concentrate, casein and xanthan gum) at different concentrations on quality characteristics and nutritional properties of mushroom based sausage analogues made with 5% saturated fat was studied. Significant improvement in textural properties (purge loss and emulsion stability) was observed in samples made with carrageenan as binding agent (P < 0.5). Compression and springiness values also corroborated the same. Sausage samples with xanthan gum were rated as second best after carrageenan samples in terms of textural properties by objective evaluation but subjective evaluation by panelists rated the product as sticky. With carrageenan concentration at 0.8%, purge loss and cook loss of analogue sausages decreased by 59.63 and 55.55% respectively, while yield and emulsion stability improved by 37.62 and 67.49%, respectively, as compared to control. Sausages with SPC and casein were found to be unacceptable by subjective as well as objective evaluation. PRACTICAL APPLICATIONS The concept of utilization of fat replacement additives to improve the quality characteristics of low fat meat sausages has been extended to mushroom based sausage analogues made with added fat. This will lead to development of mushroom based sausages as meat analogues and this study would further open research for utilization of mushrooms and fungal mycelia for meat replacement. Soya has been in use for years as a meat replacer and with studies in this area would open scope for utilization of mushroom for the same purpose and also for new product development from mushrooms. This would also cater to the large vegetarian population and also to the growing vegan population across the globe.
Food Science and Technology
The aim of this study was to determine the effect of bioactive compounds of natural origin on the quality of sausages. Four variants of sausages were manufactured: a control variant (C) and three variants with the addition of catuaba, galangal, roseroot, maca, guarana and polyfloral honey (E 1 , E 2 , E 3). The pH values, colour and chemical parameters (total phenolic content, total antioxidant activity and anti-inflamantory activity) of the meat batters and finished products were determined. Additionally, texture and sensory analyses of the sausages were performed. Ot was found that regardless of slightly lower acceptability, sausages with bioactive components were characterised by increased antioxidant properties, higher total phenol values and higher anti-inflamantory activity. The best results were obtained when the highest level of bioactive compounds was used (1.734% of catuaba bark, 0.022% of ground great galangal root, 0.458% of ground roseroot, 0.614% of maca root extract (4:1), 0.600% of ground guarana and 1.146% of polyfloral honey).
Universiti Malaysia Terengganu Journal of Undergraduate Research, 2020
The aim of this study was to determine the effect of different ratios of low protein flour to oyster mushroom (Pleurotus sajor-caju) powder on the physicochemical properties and sensory acceptability of edible tablespoon. Fresh grey oyster mushroom was dried in a convection oven at temperature of 55.0˚C ± 2.0˚C for 20 h prior to the grinding process. The low protein flour (LPF) was then incorporated with oyster mushroom powder (OMP) at different ratios of 100:0, 96:4, 92:8, 88:12 and 84:16, before being with vegetable oil, sugar, egg white and water in formulating the edible tablespoon. The proximate analyses were carried out in triplicate for calorie content, colour profile, hardness value and morphological structure of edible tablespoon. This study revealed that with decreasing LPF and increasing OMP in the formulation, the ash content (1.24% to 1.92%), crude fat content (8.98% to 10.40%) and fiber content (0.13% to 1.24%) were observed to have increased as well as the hardness va...
Sensory Evaluation Of Cooked Sausages With Legumes Additive
2012
In the meat processing industry the substitution of meat with non-meat ingredients is considered an important strategy for reducing overall production costs. The main purpose of the current research was to evaluate differences in physical-chemical composition of cooked sausage with different legumes additions. Peas (Pisum sativum), beans (Phaseolus vulgaris) and lentil (Lens culinaris) were used in preparation of sausages. The legumes at proportion of 20% of the total weight of meat were added in sausages. The whole ingredients were mixed, filled into casing, compressed, cooked and cooled. After storage the samples were sensory evaluated. The sensory evaluation was carried out using the nine point hedonic scale and line scale. Sausages without legumes flour was used as control sample. The main conclusion of the current research the legumes flour can be successfully used for cooked sausages production.
Interaction among Nutritive, Textural, and Sensory Properties of Rabbit Sausages
Journal of Food Processing, 2016
The nutritive, textural, and sensory properties of commercial fresh rabbit sausages and their interactions were evaluated. The mean contents of moisture, protein, fat, ash, and carbohydrate were 43.89 ± 1.66%, 9.82 ± 2.71%, 22.37 ± 1.7%, 2.99 ± 0.10%, and 20.94 ± 3.05%, respectively. Conversely, the mean values of hardness, adhesiveness, springiness, cohesiveness, gumminess, and chewiness were 103.36 ± 3.48 N, −4.54 ± 1.58 N s, 3.38 ± 0.67 mm, 0.15 ± 0.03, 16.07 ± 3.20 N, and 55.73 ± 20.44 N mm, respectively. The moisture and protein contents showed significant negative correlation while three remaining nutritive properties showed significant positive correlation with textural properties (P<0.05 for all parameters). The score for nonparametric ranking of sensory properties like appearance/colour, flavour, juiciness, and tenderness ranged from 28.28 to 38.78, 29.41 to 35.91, 30.06 to 37.38, 26.75 to 40.69, and 29.03 to 36.75, respectively. In conclusion, rabbit sausages formulated...
international food research journal, 2013
Mushroom cultivation has been more popular recently in Malaysia. They are favoured due to their delicious flavour and low calorific value. Apart from that, they also contain high amount of protein and other essential nutrients. As recommended by food pyramid, people should take in more of their calories from whole grains-based foods than any other sources. Three selected carbohydrate based products namely rice-porridge (RP), paratha flat bread (PB) and conventional cake (CC) were formulated with dried Pleurotus sajor-caju (PSC) powder. All three products were analyzed for proximate analysis and sensory evaluation. Result shows the percentage of moisture, ash, fat and protein of RP increased in line with the levels of PSC powder used except for carbohydrate. Whereas for PB and CCs added with 2%, 4% and 6% PSC, the percentage of all nutrients were higher than control (0%) except for fat. Mushroombased RP had significantly higher value of odour attribute as compared to control, with RP...