Colour, textural properties, cooking characteristics
and fibre content of chicken patty added with
oyster mushroom (Pleurotus sajor-caju)

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Colour, textural properties, cooking characteristics and fibre content of chicken patty added with oyster mushroom (Pleurotus sajor-caju)

The optical and textural properties of chicken patty formulated with different level of grey oyster mushroom (Pleurotus sajor-caju) at 0, 25 or 50% to replace chicken meat were investigated. The addition of up to 50% oyster mushroom to chicken patty formulations did not change colour a* (redness),...

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Bibliographic Details
Main Authors:	Wan Rosli, W. I., Solihah, M.A., Aishah, M. S., Nik Fakurudin,, N. A., Mohsin, S. S. J.
Format:	Article
Language:	English
Published:	Faculty of Food Science and Technology, Universiti Putra Malaysia 2011
Subjects:	RA0421 Public health. Hygiene. Preventive Medicine TP368-456 Food processing and manufacture
Online Access:	http://eprints.usm.my/32643/ http://eprints.usm.my/32643/1/CP_colour_tex_cooking_IFRJ-2010-240_MUHA.pdf

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