The Effect of Pleurotus sajor-caju (PSC) Addition on the Nutritional Composition and Sensory Properties of Poultry-Based Patty
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.
[1] 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.
[2] 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.
[3] 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.
[4] J. Reguła, 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.
[5] 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.
[6] 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.
[7] 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.
[8] 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.
[9] 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.
[10] 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.
[11] M. García, 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.
[12] 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.
[13] 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.
[14] AOAC, "1996 Official Methods of Analysis of AOAC International",
16th edition. AOAC International, Maryland USA.
[15] SAS, "1989 SAS User-s Guide: Statistics", Version 6.12. SAS Institute
Inc., Cary, NC.
[16] 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.
[17] 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.
[18] 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.
[19] 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.
[20] 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.
[21] 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.
[1] 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.
[2] 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.
[3] 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.
[4] J. Reguła, 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.
[5] 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.
[6] 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.
[7] 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.
[8] 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.
[9] 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.
[10] 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.
[11] M. García, 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.
[12] 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.
[13] 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.
[14] AOAC, "1996 Official Methods of Analysis of AOAC International",
16th edition. AOAC International, Maryland USA.
[15] SAS, "1989 SAS User-s Guide: Statistics", Version 6.12. SAS Institute
Inc., Cary, NC.
[16] 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.
[17] 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.
[18] 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.
[19] 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.
[20] 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.
[21] 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.
@article{"International Journal of Biological, Life and Agricultural Sciences:63656", author = "W. I. Wan Rosli and M. A. Solihah. and N. A. Nik Fakurudin and M. S. Aishah and S. S. J. Mohsin", title = "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.", keywords = "oyster mushroom (PSC), poultry patty, nutrient composition, sensory evaluation", volume = "5", number = "4", pages = "251-4", }
