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

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),...

Bibliografski detalji
Glavni autori:	Wan Rosli, W. I., Solihah, M.A., Aishah, M. S., Nik Fakurudin,, N. A., Mohsin, S. S. J.
Format:	Članak
Jezik:	English
Izdano:	Faculty of Food Science and Technology, Universiti Putra Malaysia 2011
Teme:	RA0421 Public health. Hygiene. Preventive Medicine TP368-456 Food processing and manufacture
Online pristup:	http://eprints.usm.my/32643/1/CP_colour_tex_cooking_IFRJ-2010-240_MUHA.pdf

Slični predmeti

On the ability of oyster mushroom (Pleurotus sajor-caju) confering changes in proximate composition and sensory evaluation of chicken patty
od: Wan Rosli, W. I., i dr.
Izdano: (2011)

Morphological and nutritional study of hot air dried (Bio-dehydation system) oyster mushroom (Pleurotus sajor-caju)
od: Wan Rosli, W. I., i dr.
Izdano: (2011)

The Effect of Pleurotus sajor-caju (PSC) Addition on the Nutritional Composition and Sensory Properties of Poultry-Based Patty
od: Wan Rosli, W. I., i dr.
Izdano: (2011)

Effect on the addition of Pleurotus sajor-caju (PSC) on physical and sensorial properties of beef patty
od: Wan Rosli, W. I., i dr.
Izdano: (2012)

Effect of Different Drying Techniques on the Nutritional Values of Oyster Mushroom (Pleurotus sajor-caju)(Kesan Teknik Pengeringan Berbeza terhadap Nilai Pemakanan Cendawan Tiram (Pleurotus sajor-caju)
od: Aishah, M. S., i dr.
Izdano: (2013)

Immunomodulatory Effects of Oyster Mushroom (Pleurotus sajor-caju) Extract In Balb/c Mice.
od: Nurul, A. A., i dr.
Izdano: (2014)

The effect of addition of oyster mushroom (Pleurotus sajor-caju) on nutrient composition and sensory acceptation of selected wheat- and rice-based products
od: Aishah, M. S., i dr.
Izdano: (2013)

Effect of oyster mushroom (Pleurotus sajor-caju) addition on the nutritional composition and sensory evaluation of herbal seasoning
od: Saiful, B.S., i dr.
Izdano: (2016)

Incorporation of dietary fibre-rich oyster mushroom (Pleurotus sajor-caju) powder improves postprandial glycaemic response by interfering with starch granule structure and starch digestibility of biscuit
od: Sze, Han Ng, i dr.
Izdano: (2017)

Incorporation of Pleurotus sajor-caju powder in cinnamon biscuit: study on nutritional, physical, colour and sensorial properties
od: Ng, S. H,, i dr.
Izdano: (2017)

Effect of Partial Replacement of Wheat Flour with Oyster Mushroom (Pleurotus sajor-caju) Powder on Nutritional Composition and Sensory Properties of Butter Biscuit (Kesan Penggantian Sebahagian Tepung Gandum dengan Serbuk Cendawan Tiram Kelabu (Pleurotus sajor-caju) terhadap Komposisi Pemakanan dan Ciri-ciri Sensori Biskut Mentega)
od: Wan Rosli, W. I., i dr.
Izdano: (2012)

The stability of nutritional composition and physical traits of chicken patty containing oyster mushroom packed with biodegradable and non-degradable packaging materials
od: Wan Rosli, W. I., i dr.
Izdano: (2013)

Pleurotus sajor-caju (PSC) Improves Nutrient Contents and Maintains Sensory Properties of Carbohydrate-based Products
od: Wan Rosli, W. I., i dr.
Izdano: (2012)

Effect of Pretreatments on the Characteristics of Dried Grey Oyster Mushroom (Pleurotus sajor - caju)
od: Mohamed, Suhaila, i dr.
Izdano: (1994)

Effect of different drying techniques on the nutritional values of oyster mushroom (pleurotus sajor-caju)
od: Aishah, M.S., i dr.
Izdano: (2013)

Production of oyster mushrooms (pleurotus florida and lentinus sajor-caju) at mushroom house, Faculty of Agriculture, UPM
od: Othman, Nur Asyiqin
Izdano: (2016)

The growth and yield quality of grey oyster mushroom, Pleurotus Sajor-Caju on Brachiaria Mutica as substrate
od: Kuah, Mu Xian
Izdano: (2017)

Quality Characteristics of Pleurotus sajor-caju Powder: Study on Nutritional Compositions, Functional Properties and Storage Stability (Ciri Kualiti Serbuk Pleurotus sajor-caju: Kajian terhadap Komposisi Zat Pemakanan, Sifat Berfungsi dan Kestabilan Penyimpanan)
od: Ng, Sze Han, i dr.
Izdano: (2016)

Maydis stigma Improves Physical Traits and Unchanged Sensory Properties of Beef and Chicken Patties
od: Wan Rosli, W. I., i dr.
Izdano: (2010)

Nutritive qualities of patties prepared with mixture of meat and oyster mushroom
od: Wan Rosli, W. I., i dr.
Izdano: (2014)

The effect of ground oyster mushroom (pleurotus sajor- caju) in the nutritional enhancement, physicochemical properties and structural changes of herbal seasoning
od: Sa'ari, Saiful Bahri
Izdano: (2015)

Cornsilk Improves Nutrient Content and Physical Characteristics of Beef Patties (Sutera Jagung Memperbaiki Kandungan Nutrien dan Ciri-Ciri Fizikal Burger Daging)
od: Wan Rosli, W. I., i dr.
Izdano: (2011)

Extracellular enzyme production during anamorphic growth in the edible mushroom, Pleurotus sajor-caju
od: Tan, Yee How, i dr.
Izdano: (1997)

Effect of partial replacement of wheat flour with oyster mushroom (Pleurotus sajor-caju) powder on nutritional composition and sensory properties of butter biscuit
od: Wan Rosli, W.I, i dr.
Izdano: (2012)

Dietary fibre-rich oyster mushroom (pleurotus sajor-caju) powder as food ingredient and its application in developing low-glycaemic biscuit
od: Han, Ng Sze
Izdano: (2017)

Cornsilk (Zea mays Hairs) Improves Nutrient, Physical Traits without Affecting Sensory Properties of Chicken Patties (Sutera Jagung (Rambut Zea mays) Memperbaiki Nutrien, Ciri-Ciri Fizikal Tanpa Mengubah Sifat-Sifat Penilaian Deria Burger Ayam)
od: Wan Rosli, W. I., i dr.
Izdano: (2011)

Antioxidant properties and antimicrobial activity in the extracts of two edible mushroom, Pleurotus sajor caju and Schizophyllum commune
od: Sujjat Al Azad, i dr.
Izdano: (2022)

Comparison of protein and amino acids in the extracts of two edible mushroom, Pleurotus sajor-caju and Schizophyllum commune
od: Sujjat Al Azad, i dr.
Izdano: (2021)

Molecular Mono-Dikaryon discrimination of fungi “Pleurotus sajor-caju”
od: Avin, F.A., i dr.
Izdano: (2010)

Ultra structural Description of Young Corn (Zea mays L) Ear
od: Nik Fakurudin,, N. A., i dr.
Izdano: (2013)

Hypoglycemic and Antidiabetic Effect of Pleurotus sajor-caju Aqueous Extract in Normal and Streptozotocin-Induced Diabetic Rats
od: Sze, Han Ng, i dr.
Izdano: (2015)

Solid state fermentation of rice straw using Pleurotus sajor caju
od: Mahamad Yusof, Noor Mahizah, i dr.
Izdano: (2011)

Nutritional composition and sensory properties of oyster mushroom-based patties packed with biodegradable packaging
od: Wan Rosli, W.I., i dr.
Izdano: (2014)

Bioconversion of pineapple wastes for production of Pleurotus pulmonarius (gray oyster mushroom) and Pleurotus ostreatus (white oyster mushroom)
od: Norliana, Munir, i dr.
Izdano: (2024)

Does Extract of Pleurotus sajor-caju affect Liver Enzymes and Histological Integrity?
od: Nik Norliza, N. H., i dr.
Izdano: (2014)

The effect of different cooking techniques of oyster mushroom on physicochemical and sensory properties and its application in beef patty
od: Fadzil, Rifhan Aqilah Mohammad
Izdano: (2015)

Influences of ambient temperature, injection pressure and spray characteristics on ignition delay and combustion process of palm oil and waste cooking oil
od: Nursal, Ridwan Saputra, i dr.
Izdano: (2024)

Production of pleurotus sajor-caju on sawdust of rubber tree and empty palm fruit bunch
od: Muhamad, Ida Idayu, i dr.
Izdano: (2008)

Scanning Electron Microscopic Investigation of the Eviscerated Strands of Perhentian Island Bohadschia spp
od: Mohsin, S. S. J., i dr.
Izdano: (2012)

The ability of oyster mushroom in improving nutritional composition, β-glucan and textural properties of chicken frankfurter
od: Wan Rosli, W. I., i dr.
Izdano: (2015)