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 2...
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| Format: | Article |
| Language: | English |
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World Academy of Science, Engineering and Technology (WASET)
2011
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| Online Access: | http://eprints.usm.my/32624/ http://eprints.usm.my/32624/1/WASET_2011_The-Effect-of-Pleurotus-MUHA.pdf |
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| author | Wan Rosli, W. I. Solihah, M.A. Nik Fakurudin,, N. A. Aishah, M. S. Mohsin, S. S. J. |
| author_facet | Wan Rosli, W. I. Solihah, M.A. Nik Fakurudin,, N. A. Aishah, M. S. Mohsin, S. S. J. |
| author_sort | Wan Rosli, W. I. |
| building | USM Institutional Repository |
| collection | Online Access |
| description | 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. |
| first_indexed | 2025-11-15T17:06:16Z |
| format | Article |
| id | usm-32624 |
| institution | Universiti Sains Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T17:06:16Z |
| publishDate | 2011 |
| publisher | World Academy of Science, Engineering and Technology (WASET) |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | usm-326242017-08-28T05:02:49Z http://eprints.usm.my/32624/ The Effect of Pleurotus sajor-caju (PSC) Addition on the Nutritional Composition and Sensory Properties of Poultry-Based Patty Wan Rosli, W. I. Solihah, M.A. Nik Fakurudin,, N. A. Aishah, M. S. Mohsin, S. S. J. RA0421 Public health. Hygiene. Preventive Medicine TP368-456 Food processing and manufacture 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. World Academy of Science, Engineering and Technology (WASET) 2011-04-29 Article PeerReviewed application/pdf en cc_by_nc_sa http://eprints.usm.my/32624/1/WASET_2011_The-Effect-of-Pleurotus-MUHA.pdf Wan Rosli, W. I. and Solihah, M.A. and Nik Fakurudin,, N. A. and Aishah, M. S. and Mohsin, S. S. J. (2011) The Effect of Pleurotus sajor-caju (PSC) Addition on the Nutritional Composition and Sensory Properties of Poultry-Based Patty. World Academy of Science, Engineering and Technology, 5. ISSN 2010-3778 |
| spellingShingle | RA0421 Public health. Hygiene. Preventive Medicine TP368-456 Food processing and manufacture Wan Rosli, W. I. Solihah, M.A. Nik Fakurudin,, N. A. Aishah, M. S. Mohsin, S. S. J. The Effect of Pleurotus sajor-caju (PSC) Addition on the Nutritional Composition and Sensory Properties of Poultry-Based Patty |
| title | The Effect of Pleurotus sajor-caju (PSC)
Addition on the Nutritional Composition and
Sensory Properties of Poultry-Based Patty |
| title_full | The Effect of Pleurotus sajor-caju (PSC)
Addition on the Nutritional Composition and
Sensory Properties of Poultry-Based Patty |
| title_fullStr | The Effect of Pleurotus sajor-caju (PSC)
Addition on the Nutritional Composition and
Sensory Properties of Poultry-Based Patty |
| title_full_unstemmed | The Effect of Pleurotus sajor-caju (PSC)
Addition on the Nutritional Composition and
Sensory Properties of Poultry-Based Patty |
| title_short | The Effect of Pleurotus sajor-caju (PSC)
Addition on the Nutritional Composition and
Sensory Properties of Poultry-Based Patty |
| title_sort | effect of pleurotus sajor-caju (psc)
addition on the nutritional composition and
sensory properties of poultry-based patty |
| topic | RA0421 Public health. Hygiene. Preventive Medicine TP368-456 Food processing and manufacture |
| url | http://eprints.usm.my/32624/ http://eprints.usm.my/32624/1/WASET_2011_The-Effect-of-Pleurotus-MUHA.pdf |