The effect of different cooking techniques of oyster mushroom on physicochemical and sensory properties and its application in beef patty
The inheritance of Malaysian food is frequently driven by international influences which cause Malaysia to rely on imports of red meat. The utilization of non-meat-based substitute such as mushroom to the patty formulation is potentially practical since it contain various nutritive values. The effe...
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| Format: | Monograph |
| Language: | English |
| Published: |
Universiti Sains Malaysia
2015
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| Online Access: | http://eprints.usm.my/60468/ http://eprints.usm.my/60468/1/RIFHAN%20AQILAH%20BINTI%20MOHAMMAD%20FADZIL%20-%20e.pdf |
| Summary: | The inheritance of Malaysian food is frequently driven by international influences which cause Malaysia to rely on imports of red meat. The utilization of non-meat-based substitute such as mushroom to the patty formulation is potentially practical since it contain various nutritive
values. The effect of different cooking techniques on physical and sensory properties of oyster
mushroom and its application in beef patty were investigated. Result shows beef patty replaced
with raw oyster mushrooms (control), recorded the highest cooking yield (85.40%). On the other
physical traits, beef patty which was replaced with blanched oyster mushroom (BOM), recorded
the highest moisture retention (33.32%). The color analysis of beef patty substitute with 25% of
steamed oyster mushrooms (SOM) was brighter as it had higher L* (lightness) value compared
with raw beef patty substitute with BOM but less brightness compared to the control patty. Beef
patty substituted with BOM recorded the lowest a* value (redness) compared to beef patty
substituted with SOM and control, respectively. Meanwhile, beef patty substituted with SOM
recorded the highest b* value (yellowness) compared to beef patty substituted with BOM and
control, respectively. Sensory evaluation of the products revealed significant (p<0.05)
differences for color, juiciness, flavor, overall acceptance attributes. Conversely, the products
had no significant (p>0.05) effect on aroma and tenderness attributes. The score for color of beef
patty substituted with SOM was not significantly different (p>0.05) from the control. In
summary, different cooking techniques applied to the oyster mushroom before substituted in the
beef patty did not jeopardize several physical properties and sensory properties attributes. |
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