The ability of oyster mushroom in improving nutritional composition, β-glucan and textural properties of chicken frankfurter
This study was focused on the effect of incorporation of oyster mushroom, Pleurotus sajorcaju (PSC) powder to partially replace chicken meat in frankfurters on nutritional composition, β-glucan content and textural properties. The frankfurters were formulated with either 0 (control), 2, 4 or 6% of P...
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| Format: | Article |
| Language: | English |
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Faculty of Food Science and Technology, Universiti Putra Malaysia
2015
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| Online Access: | http://eprints.usm.my/31546/ http://eprints.usm.my/31546/1/IFRJ_WR_IJA_Raushan_2015_%2845%29.pdf |
| _version_ | 1848876600541577216 |
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| author | Wan Rosli, W. I. Nor Maihiza, M. S. Raushan, M. |
| author_facet | Wan Rosli, W. I. Nor Maihiza, M. S. Raushan, M. |
| author_sort | Wan Rosli, W. I. |
| building | USM Institutional Repository |
| collection | Online Access |
| description | This study was focused on the effect of incorporation of oyster mushroom, Pleurotus sajorcaju (PSC) powder to partially replace chicken meat in frankfurters on nutritional composition, β-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 β-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 β-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. |
| first_indexed | 2025-11-15T17:02:08Z |
| format | Article |
| id | usm-31546 |
| institution | Universiti Sains Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T17:02:08Z |
| publishDate | 2015 |
| publisher | Faculty of Food Science and Technology, Universiti Putra Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | usm-315462017-08-28T05:02:45Z http://eprints.usm.my/31546/ The ability of oyster mushroom in improving nutritional composition, β-glucan and textural properties of chicken frankfurter Wan Rosli, W. I. Nor Maihiza, M. S. Raushan, M. RA0421 Public health. Hygiene. Preventive Medicine TX341-641 Nutrition. Foods and food supply This study was focused on the effect of incorporation of oyster mushroom, Pleurotus sajorcaju (PSC) powder to partially replace chicken meat in frankfurters on nutritional composition, β-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 β-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 β-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. Faculty of Food Science and Technology, Universiti Putra Malaysia 2015 Article PeerReviewed application/pdf en cc_by_sa http://eprints.usm.my/31546/1/IFRJ_WR_IJA_Raushan_2015_%2845%29.pdf Wan Rosli, W. I. and Nor Maihiza, M. S. and Raushan, M. (2015) The ability of oyster mushroom in improving nutritional composition, β-glucan and textural properties of chicken frankfurter. International Food Research Journal, 22 (1). pp. 311-317. ISSN 2231 7546 http://www.ifrj.upm.edu.my |
| spellingShingle | RA0421 Public health. Hygiene. Preventive Medicine TX341-641 Nutrition. Foods and food supply Wan Rosli, W. I. Nor Maihiza, M. S. Raushan, M. The ability of oyster mushroom in improving nutritional composition, β-glucan and textural properties of chicken frankfurter |
| title | The ability of oyster mushroom in improving nutritional composition, β-glucan and textural properties of chicken frankfurter |
| title_full | The ability of oyster mushroom in improving nutritional composition, β-glucan and textural properties of chicken frankfurter |
| title_fullStr | The ability of oyster mushroom in improving nutritional composition, β-glucan and textural properties of chicken frankfurter |
| title_full_unstemmed | The ability of oyster mushroom in improving nutritional composition, β-glucan and textural properties of chicken frankfurter |
| title_short | The ability of oyster mushroom in improving nutritional composition, β-glucan and textural properties of chicken frankfurter |
| title_sort | ability of oyster mushroom in improving nutritional composition, β-glucan and textural properties of chicken frankfurter |
| topic | RA0421 Public health. Hygiene. Preventive Medicine TX341-641 Nutrition. Foods and food supply |
| url | http://eprints.usm.my/31546/ http://eprints.usm.my/31546/ http://eprints.usm.my/31546/1/IFRJ_WR_IJA_Raushan_2015_%2845%29.pdf |