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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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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/32643/1/CP_colour_tex_cooking_IFRJ-2010-240_MUHA.pdf http://eprints.usm.my/32643/ http://www.ifrj.upm.edu.my
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spelling	my.usm.eprints.32643 http://eprints.usm.my/32643/ Colour, textural properties, cooking characteristics and fibre content of chicken patty added with oyster mushroom (Pleurotus sajor-caju) Wan Rosli, W. I. Solihah, M.A. Aishah, M. S. Nik Fakurudin,, N. A. Mohsin, S. S. J. RA0421 Public health. Hygiene. Preventive Medicine TP368-456 Food processing and manufacture 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), compared with the control patty. Chicken patties containing oyster mushroom had lower L* value ranging from 51.02 – 52.65 compared to that of the control patty (57.86). All oyster mushroom-based patties had lower colour b* (yellowness) value compared to chicken patty without mushroom. The hardness of chicken patty decreased proportionally with the level of oyster mushroom. On the other hand, oyster mushroom-based patties were springier than the control patty. Chicken which was replaced with 25% of fresh mushroom, recorded the highest moisture retention (77.19%) and cooking yield (80.71%), respectively. However, replacement of 25% of oyster mushroom with chicken breast in chicken patty formulation was not change the moisture retention, fat retention and cooking yield compared to control patty. Chicken patty added with 50% ground oyster mushroom the highest concentration of total dietary fibre (TDF) at 4.90 g/100 g compared to chicken patty containing 25% of mushroom (3.40 g/100 g) and control (1.90 g/100 g). In summary, the addition of oyster mushroom in chicken patties has decreased the lightness, yellowness, hardness and chewiness while no changes were noted in the redness of the patties. Faculty of Food Science and Technology, Universiti Putra Malaysia 2011 Article PeerReviewed application/pdf en cc_by_nc_sa http://eprints.usm.my/32643/1/CP_colour_tex_cooking_IFRJ-2010-240_MUHA.pdf Wan Rosli, W. I. and Solihah, M.A. and Aishah, M. S. and Nik Fakurudin,, N. A. and Mohsin, S. S. J. (2011) Colour, textural properties, cooking characteristics and fibre content of chicken patty added with oyster mushroom (Pleurotus sajor-caju). International Food Research Journal, 18. pp. 612-618. ISSN 2231-7546 http://www.ifrj.upm.edu.my
institution	Universiti Sains Malaysia
building	Hamzah Sendut Library
collection	Institutional Repository
continent	Asia
country	Malaysia
content_provider	Universiti Sains Malaysia
content_source	USM Institutional Repository
url_provider	http://eprints.usm.my/
language	English
topic	RA0421 Public health. Hygiene. Preventive Medicine TP368-456 Food processing and manufacture
spellingShingle	RA0421 Public health. Hygiene. Preventive Medicine TP368-456 Food processing and manufacture Wan Rosli, W. I. Solihah, M.A. Aishah, M. S. Nik Fakurudin,, N. A. Mohsin, S. S. J. Colour, textural properties, cooking characteristics and fibre content of chicken patty added with oyster mushroom (Pleurotus sajor-caju)
description	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), compared with the control patty. Chicken patties containing oyster mushroom had lower L* value ranging from 51.02 – 52.65 compared to that of the control patty (57.86). All oyster mushroom-based patties had lower colour b* (yellowness) value compared to chicken patty without mushroom. The hardness of chicken patty decreased proportionally with the level of oyster mushroom. On the other hand, oyster mushroom-based patties were springier than the control patty. Chicken which was replaced with 25% of fresh mushroom, recorded the highest moisture retention (77.19%) and cooking yield (80.71%), respectively. However, replacement of 25% of oyster mushroom with chicken breast in chicken patty formulation was not change the moisture retention, fat retention and cooking yield compared to control patty. Chicken patty added with 50% ground oyster mushroom the highest concentration of total dietary fibre (TDF) at 4.90 g/100 g compared to chicken patty containing 25% of mushroom (3.40 g/100 g) and control (1.90 g/100 g). In summary, the addition of oyster mushroom in chicken patties has decreased the lightness, yellowness, hardness and chewiness while no changes were noted in the redness of the patties.
format	Article
author	Wan Rosli, W. I. Solihah, M.A. Aishah, M. S. Nik Fakurudin,, N. A. Mohsin, S. S. J.
author_facet	Wan Rosli, W. I. Solihah, M.A. Aishah, M. S. Nik Fakurudin,, N. A. Mohsin, S. S. J.
author_sort	Wan Rosli, W. I.
title	Colour, textural properties, cooking characteristics and fibre content of chicken patty added with oyster mushroom (Pleurotus sajor-caju)
title_short	Colour, textural properties, cooking characteristics and fibre content of chicken patty added with oyster mushroom (Pleurotus sajor-caju)
title_full	Colour, textural properties, cooking characteristics and fibre content of chicken patty added with oyster mushroom (Pleurotus sajor-caju)
title_fullStr	Colour, textural properties, cooking characteristics and fibre content of chicken patty added with oyster mushroom (Pleurotus sajor-caju)
title_full_unstemmed	Colour, textural properties, cooking characteristics and fibre content of chicken patty added with oyster mushroom (Pleurotus sajor-caju)
title_sort	colour, textural properties, cooking characteristics and fibre content of chicken patty added with oyster mushroom (pleurotus sajor-caju)
publisher	Faculty of Food Science and Technology, Universiti Putra Malaysia
publishDate	2011
url	http://eprints.usm.my/32643/1/CP_colour_tex_cooking_IFRJ-2010-240_MUHA.pdf http://eprints.usm.my/32643/ http://www.ifrj.upm.edu.my
_version_	1643707702773284864
score	13.211869

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

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