Effect of Different Ratios of Chicken Meat to Fresh Osyter Mushroom (Pleurotus sajor-caju) on the Physicochemical Properties and Sensory Acceptability of Sausages

Faridah Yahya, Hun Tze Ting


This study was aimed to determine the effect of different ratios of chicken meat to fresh oyster mushroom (Pleurotus sajor-caju) on the physicochemical properties and sensory acceptability of chicken sausages. Five formulations of sausages were prepared by different combinations of chicken meat with fresh oyster mushroom (100:0, 85: 15, 70: 30, 55: 45 and 40: 60). The physicochemical analyses included color profile, texture profile, calorie values, and proximate analysis were carried in triplicate while sensory acceptability of chicken sausages were evaluated using sensory acceptance test with 7-point of hedonic scale. Results indicated that the b* value as well as the hardness, springiness, cohesiveness, gumminess, and chewiness of sausages were significantly (p<0.05) reduced with the addition of fresh oyster mushroom. An increasing level of fresh oyster mushroom and reducing the chicken meat in the formulation were significantly (p<0.05) decreased the ash, crude fat and crude protein content but increased the moisture and crude fiber content of sausages. The carbohydrate content of sausages was insignificantly (p>0.05) influenced by different ratios of chicken meat to fresh oyster mushroom. This study also revealed that there were significant differences (p<0.05) between chicken sausages and mushroom-based sausages in all evaluated sensory attributes except for flavor and mouthfeel attributes. Chicken sausage with 45% of fresh oyster mushroom was the most acceptable formulation with providing fat-lowering and fiber-improving effects when compared to the control sausage.

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DOI: https://doi.org/10.46676/ij-fanres.v1i1.2


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