International Conference on Agricultural, Biosystems, Biotechnology & Biological Engineering
The nutrient composition and sensory properties of poultry-based patties (PBPs) incorporated with various levels of grey oyster mushroom (Pleurotus sajor-caju, PSC) were studied. The PBPs were formulated with either 0%, 25% or 50% of fresh ground PSC. Results show poultry patty formulated with 2...
| Main Author: | |
|---|---|
| Format: | Monograph |
| Language: | English |
| Published: |
Pusat Pengajian Sains Perubatan
2010
|
| Subjects: | |
| Online Access: | http://eprints.usm.my/54413/1/PROF%20MADYA%20WAN%20ROSLI%20WAN%20ISHAK%40WAN%20AHMAD%20-%20e.pdf |
| _version_ | 1825907087502213120 |
|---|---|
| author | Wan Rosli, Wan Ishak@ Wan Ahmad |
| author_facet | Wan Rosli, Wan Ishak@ Wan Ahmad |
| author_sort | Wan Rosli, Wan Ishak@ Wan Ahmad |
| collection | USM |
| description | The nutrient composition and sensory properties of
poultry-based patties (PBPs) incorporated with various levels of grey
oyster mushroom (Pleurotus sajor-caju, PSC) were studied. The
PBPs were formulated with either 0%, 25% or 50% of fresh ground
PSC. Results show poultry patty formulated with 25% PSC had
protein content of 17.46% lower than the control patty which had
18.13% but it was not significant. Meanwhile, both cooked poultry
patties containing 25% and 50% PSC significantly recorded lower
concentration of fat at 10.67% and 7.15%, respectively. On the other
haod, poultty patty added with 50% ground PSC shows the highest
concentration of total dietary fibre (IDF) of 4.90 gil OOg compared to
poultry patty containing 25% of mushroom (3.40 g/IOOg) aod to the
control (1.90g/100g). In addition, patty incorporated with 25% PSC
had moisture content of 57.91% which is significantly lower than
patty formulated with 50% which had moisture of 61.80%. In the
sensory evaluation, there were no differences recorded in all sensory
attributes of PSC-based patties judged by untrained panelists. In
conclusion, the addition of PSC to replace poultry meat can be
recommended for the purpose of lowering production cost, enhancing
nutritional composition and maintaining the acceptability of poultry
patties |
| first_indexed | 2024-03-06T15:59:00Z |
| format | Monograph |
| id | usm.eprints-54413 |
| institution | Universiti Sains Malaysia |
| language | English |
| last_indexed | 2024-03-06T15:59:00Z |
| publishDate | 2010 |
| publisher | Pusat Pengajian Sains Perubatan |
| record_format | dspace |
| spelling | usm.eprints-544132022-08-30T07:57:00Z http://eprints.usm.my/54413/ International Conference on Agricultural, Biosystems, Biotechnology & Biological Engineering Wan Rosli, Wan Ishak@ Wan Ahmad R Medicine (General) The nutrient composition and sensory properties of poultry-based patties (PBPs) incorporated with various levels of grey oyster mushroom (Pleurotus sajor-caju, PSC) were studied. The PBPs were formulated with either 0%, 25% or 50% of fresh ground PSC. Results show poultry patty formulated with 25% PSC had protein content of 17.46% lower than the control patty which had 18.13% but it was not significant. Meanwhile, both cooked poultry patties containing 25% and 50% PSC significantly recorded lower concentration of fat at 10.67% and 7.15%, respectively. On the other haod, poultty patty added with 50% ground PSC shows the highest concentration of total dietary fibre (IDF) of 4.90 gil OOg compared to poultry patty containing 25% of mushroom (3.40 g/IOOg) aod to the control (1.90g/100g). In addition, patty incorporated with 25% PSC had moisture content of 57.91% which is significantly lower than patty formulated with 50% which had moisture of 61.80%. In the sensory evaluation, there were no differences recorded in all sensory attributes of PSC-based patties judged by untrained panelists. In conclusion, the addition of PSC to replace poultry meat can be recommended for the purpose of lowering production cost, enhancing nutritional composition and maintaining the acceptability of poultry patties Pusat Pengajian Sains Perubatan 2010 Monograph NonPeerReviewed application/pdf en http://eprints.usm.my/54413/1/PROF%20MADYA%20WAN%20ROSLI%20WAN%20ISHAK%40WAN%20AHMAD%20-%20e.pdf Wan Rosli, Wan Ishak@ Wan Ahmad (2010) International Conference on Agricultural, Biosystems, Biotechnology & Biological Engineering. Other. Pusat Pengajian Sains Perubatan. (Submitted) |
| spellingShingle | R Medicine (General) Wan Rosli, Wan Ishak@ Wan Ahmad International Conference on Agricultural, Biosystems, Biotechnology & Biological Engineering |
| title | International Conference on Agricultural, Biosystems, Biotechnology &
Biological Engineering |
| title_full | International Conference on Agricultural, Biosystems, Biotechnology &
Biological Engineering |
| title_fullStr | International Conference on Agricultural, Biosystems, Biotechnology &
Biological Engineering |
| title_full_unstemmed | International Conference on Agricultural, Biosystems, Biotechnology &
Biological Engineering |
| title_short | International Conference on Agricultural, Biosystems, Biotechnology &
Biological Engineering |
| title_sort | international conference on agricultural biosystems biotechnology biological engineering |
| topic | R Medicine (General) |
| url | http://eprints.usm.my/54413/1/PROF%20MADYA%20WAN%20ROSLI%20WAN%20ISHAK%40WAN%20AHMAD%20-%20e.pdf |
| work_keys_str_mv | AT wanrosliwanishakwanahmad internationalconferenceonagriculturalbiosystemsbiotechnologybiologicalengineering |