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

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...

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Autores principales:	Faridah Yahya, Hun Tze Ting
Formato:	article
Lenguaje:	EN
Publicado:	Food, Agriculture, and Natural Resources (FANRes) - Networks 2020
Materias:	Agriculture S Nutrition. Foods and food supply TX341-641
Acceso en línea:	https://doaj.org/article/3ef4b4b10bd54fada768d6a966577480
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spelling	oai:doaj.org-article:3ef4b4b10bd54fada768d6a9665774802021-12-01T01:17:29ZEffect of Different Ratios of Chicken Meat to Fresh Osyter Mushroom (Pleurotus sajor-caju) on the Physicochemical Properties and Sensory Acceptability of Sausages2722-406610.46676/ij-fanres.v1i1.2https://doaj.org/article/3ef4b4b10bd54fada768d6a9665774802020-06-01T00:00:00Zhttps://journal.fanres.org/index.php/IJFANRES/article/view/2https://doaj.org/toc/2722-4066This 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 (pFaridah YahyaHun Tze TingFood, Agriculture, and Natural Resources (FANRes) - NetworksarticleAgricultureSNutrition. Foods and food supplyTX341-641ENInternational Journal on Food, Agriculture and Natural Resources, Vol 1, Iss 1, Pp 7-14 (2020)
institution	DOAJ
collection	DOAJ
language	EN
topic	Agriculture S Nutrition. Foods and food supply TX341-641
spellingShingle	Agriculture S Nutrition. Foods and food supply TX341-641 Faridah Yahya Hun Tze Ting Effect of Different Ratios of Chicken Meat to Fresh Osyter Mushroom (Pleurotus sajor-caju) on the Physicochemical Properties and Sensory Acceptability of Sausages
description	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
format	article
author	Faridah Yahya Hun Tze Ting
author_facet	Faridah Yahya Hun Tze Ting
author_sort	Faridah Yahya
title	Effect of Different Ratios of Chicken Meat to Fresh Osyter Mushroom (Pleurotus sajor-caju) on the Physicochemical Properties and Sensory Acceptability of Sausages
title_short	Effect of Different Ratios of Chicken Meat to Fresh Osyter Mushroom (Pleurotus sajor-caju) on the Physicochemical Properties and Sensory Acceptability of Sausages
title_full	Effect of Different Ratios of Chicken Meat to Fresh Osyter Mushroom (Pleurotus sajor-caju) on the Physicochemical Properties and Sensory Acceptability of Sausages
title_fullStr	Effect of Different Ratios of Chicken Meat to Fresh Osyter Mushroom (Pleurotus sajor-caju) on the Physicochemical Properties and Sensory Acceptability of Sausages
title_full_unstemmed	Effect of Different Ratios of Chicken Meat to Fresh Osyter Mushroom (Pleurotus sajor-caju) on the Physicochemical Properties and Sensory Acceptability of Sausages
title_sort	effect of different ratios of chicken meat to fresh osyter mushroom (pleurotus sajor-caju) on the physicochemical properties and sensory acceptability of sausages
publisher	Food, Agriculture, and Natural Resources (FANRes) - Networks
publishDate	2020
url	https://doaj.org/article/3ef4b4b10bd54fada768d6a966577480
work_keys_str_mv	AT faridahyahya effectofdifferentratiosofchickenmeattofreshosytermushroompleurotussajorcajuonthephysicochemicalpropertiesandsensoryacceptabilityofsausages AT huntzeting effectofdifferentratiosofchickenmeattofreshosytermushroompleurotussajorcajuonthephysicochemicalpropertiesandsensoryacceptabilityofsausages
_version_	1718406017714225152

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

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