Effect on the addition of Pleurotus sajor-caju (PSC) on physical and sensorial properties of beef patty
Mushrooms are well known to be healthy because they are low in calories, fat and cholesterol level but rich in vitamin and other essential nutrients. The grey oyster mushroom, Pleurotus sajor-caju (PSC), is a common edible mushroom and is now grown commercially around the world for food and food pro...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Faculty of Food Science and Technology, Universiti Putra Malaysia
2012
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| Online Access: | http://eprints.usm.my/32616/ http://eprints.usm.my/32616/1/WanRosli_PSC_Beef_Patty_2012_MUHA.pdf |
| _version_ | 1848876858913849344 |
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| author | Wan Rosli, W. I. Solihah, M.A. |
| author_facet | Wan Rosli, W. I. Solihah, M.A. |
| author_sort | Wan Rosli, W. I. |
| building | USM Institutional Repository |
| collection | Online Access |
| description | Mushrooms are well known to be healthy because they are low in calories, fat and cholesterol level but rich in vitamin and other essential nutrients. The grey oyster mushroom, Pleurotus sajor-caju (PSC), is a common edible mushroom and is now grown commercially around the world for food and food products. The ability of PSC in changing physical characteristics and sensory properties of beef patty formulated with this fungus were investigated. Result shows beef patty added with 50% ground PSC recorded the highest concentration total dietary fibre (TDF) at 9.95 g/100g compared to beef patty containing 25% of PSC (7.00 g/100g) and control (3.90g/100g). Beef which was replaced with 25% of PSC, recorded the highest cooking yield (76.62%) and moisture retention (59.80%) respectively. On the other physical traits, beef patty containing 25% PSC recorded fat retention at 89.04% and was not significant (P<0.05) with control patty (88.59%). However, the fat retention was proportionally decreased with the increment of PSC content in patty formulations. There were no differences recorded in all sensory attributes of PSC-based patties perceived by panelists. The addition of PSC at 25% can be recommended for incorporation in beef patties and permit a reduction of the formulation cost without affecting sensory descriptors of the product to which the consumer is familiarized. |
| first_indexed | 2025-11-15T17:06:14Z |
| format | Article |
| id | usm-32616 |
| institution | Universiti Sains Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T17:06:14Z |
| publishDate | 2012 |
| publisher | Faculty of Food Science and Technology, Universiti Putra Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | usm-326162017-08-28T05:02:49Z http://eprints.usm.my/32616/ Effect on the addition of Pleurotus sajor-caju (PSC) on physical and sensorial properties of beef patty Wan Rosli, W. I. Solihah, M.A. RA0421 Public health. Hygiene. Preventive Medicine TP368-456 Food processing and manufacture Mushrooms are well known to be healthy because they are low in calories, fat and cholesterol level but rich in vitamin and other essential nutrients. The grey oyster mushroom, Pleurotus sajor-caju (PSC), is a common edible mushroom and is now grown commercially around the world for food and food products. The ability of PSC in changing physical characteristics and sensory properties of beef patty formulated with this fungus were investigated. Result shows beef patty added with 50% ground PSC recorded the highest concentration total dietary fibre (TDF) at 9.95 g/100g compared to beef patty containing 25% of PSC (7.00 g/100g) and control (3.90g/100g). Beef which was replaced with 25% of PSC, recorded the highest cooking yield (76.62%) and moisture retention (59.80%) respectively. On the other physical traits, beef patty containing 25% PSC recorded fat retention at 89.04% and was not significant (P<0.05) with control patty (88.59%). However, the fat retention was proportionally decreased with the increment of PSC content in patty formulations. There were no differences recorded in all sensory attributes of PSC-based patties perceived by panelists. The addition of PSC at 25% can be recommended for incorporation in beef patties and permit a reduction of the formulation cost without affecting sensory descriptors of the product to which the consumer is familiarized. Faculty of Food Science and Technology, Universiti Putra Malaysia 2012 Article PeerReviewed application/pdf en cc_by_nc_sa http://eprints.usm.my/32616/1/WanRosli_PSC_Beef_Patty_2012_MUHA.pdf Wan Rosli, W. I. and Solihah, M.A. (2012) Effect on the addition of Pleurotus sajor-caju (PSC) on physical and sensorial properties of beef patty. International Food Research Journal, 19 (3). pp. 993-999. ISSN 2231-7546 http://www.ifrj.upm.edu.my |
| spellingShingle | RA0421 Public health. Hygiene. Preventive Medicine TP368-456 Food processing and manufacture Wan Rosli, W. I. Solihah, M.A. Effect on the addition of Pleurotus sajor-caju (PSC) on physical and sensorial properties of beef patty |
| title | Effect on the addition of Pleurotus sajor-caju (PSC) on physical and sensorial properties of beef patty |
| title_full | Effect on the addition of Pleurotus sajor-caju (PSC) on physical and sensorial properties of beef patty |
| title_fullStr | Effect on the addition of Pleurotus sajor-caju (PSC) on physical and sensorial properties of beef patty |
| title_full_unstemmed | Effect on the addition of Pleurotus sajor-caju (PSC) on physical and sensorial properties of beef patty |
| title_short | Effect on the addition of Pleurotus sajor-caju (PSC) on physical and sensorial properties of beef patty |
| title_sort | effect on the addition of pleurotus sajor-caju (psc) on physical and sensorial properties of beef patty |
| topic | RA0421 Public health. Hygiene. Preventive Medicine TP368-456 Food processing and manufacture |
| url | http://eprints.usm.my/32616/ http://eprints.usm.my/32616/ http://eprints.usm.my/32616/1/WanRosli_PSC_Beef_Patty_2012_MUHA.pdf |