International Journal on Food, Agriculture and Natural Resources (IJFANRES)
Vol 1, No 1 (2020): IJ-FANRes

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 (Universiti Malaysia Terengganu, Malaysia)
Hun Tze Ting (Universiti Malaysia Terengganu, Malaysia)

Article Info

Publish Date
01 Jun 2020

Abstract

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

Copyrights © 2020




Citation Download
RIS
EndNote, Reference Manager, ProCite
BibTex
Latex, Jabref
Original Source
Download Original
Google Scholar
Check in Google Scholar
Journal Info
International Journal on Food, Agriculture and Natural Resources (IJFANRES)
Website

Abbrev

IJFANRES

Publisher

FANRes-Network

Subject

Agriculture, Biological Sciences & Forestry

Description

IJ-FANRes is an international and cross-disciplinary scholarly and scientific open access, open-source journal on the science and technology of Food, Agriculture, and Natural Resources. Our aim is to encourage Professors, Researchers, and Students to publish their experimental and theoretical ...