The effect of different cooking techniques of oyster mushroom on physicochemical and sensory properties and its application in beef patty
The inheritance of Malaysian food is frequently driven by international influences which cause Malaysia to rely on imports of red meat. The utilization of non-meat-based substitute such as mushroom to the patty formulation is potentially practical since it contain various nutritive values. The effe...
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| Format: | Monograph |
| Language: | English |
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Universiti Sains Malaysia
2015
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| Online Access: | http://eprints.usm.my/60468/1/RIFHAN%20AQILAH%20BINTI%20MOHAMMAD%20FADZIL%20-%20e.pdf |
| _version_ | 1825908287381438464 |
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| author | Fadzil, Rifhan Aqilah Mohammad |
| author_facet | Fadzil, Rifhan Aqilah Mohammad |
| author_sort | Fadzil, Rifhan Aqilah Mohammad |
| collection | USM |
| description | The inheritance of Malaysian food is frequently driven by international influences which cause Malaysia to rely on imports of red meat. The utilization of non-meat-based substitute such as mushroom to the patty formulation is potentially practical since it contain various nutritive
values. The effect of different cooking techniques on physical and sensory properties of oyster
mushroom and its application in beef patty were investigated. Result shows beef patty replaced
with raw oyster mushrooms (control), recorded the highest cooking yield (85.40%). On the other
physical traits, beef patty which was replaced with blanched oyster mushroom (BOM), recorded
the highest moisture retention (33.32%). The color analysis of beef patty substitute with 25% of
steamed oyster mushrooms (SOM) was brighter as it had higher L* (lightness) value compared
with raw beef patty substitute with BOM but less brightness compared to the control patty. Beef
patty substituted with BOM recorded the lowest a* value (redness) compared to beef patty
substituted with SOM and control, respectively. Meanwhile, beef patty substituted with SOM
recorded the highest b* value (yellowness) compared to beef patty substituted with BOM and
control, respectively. Sensory evaluation of the products revealed significant (p<0.05)
differences for color, juiciness, flavor, overall acceptance attributes. Conversely, the products
had no significant (p>0.05) effect on aroma and tenderness attributes. The score for color of beef
patty substituted with SOM was not significantly different (p>0.05) from the control. In
summary, different cooking techniques applied to the oyster mushroom before substituted in the
beef patty did not jeopardize several physical properties and sensory properties attributes. |
| first_indexed | 2024-09-25T03:56:19Z |
| format | Monograph |
| id | usm.eprints-60468 |
| institution | Universiti Sains Malaysia |
| language | English |
| last_indexed | 2024-09-25T03:56:19Z |
| publishDate | 2015 |
| publisher | Universiti Sains Malaysia |
| record_format | dspace |
| spelling | usm.eprints-604682024-05-07T07:58:00Z http://eprints.usm.my/60468/ The effect of different cooking techniques of oyster mushroom on physicochemical and sensory properties and its application in beef patty Fadzil, Rifhan Aqilah Mohammad R Medicine (General) R735-854 Medical education. Medical schools. Research RM214-258 Diet therapy. Dietary cookbooks The inheritance of Malaysian food is frequently driven by international influences which cause Malaysia to rely on imports of red meat. The utilization of non-meat-based substitute such as mushroom to the patty formulation is potentially practical since it contain various nutritive values. The effect of different cooking techniques on physical and sensory properties of oyster mushroom and its application in beef patty were investigated. Result shows beef patty replaced with raw oyster mushrooms (control), recorded the highest cooking yield (85.40%). On the other physical traits, beef patty which was replaced with blanched oyster mushroom (BOM), recorded the highest moisture retention (33.32%). The color analysis of beef patty substitute with 25% of steamed oyster mushrooms (SOM) was brighter as it had higher L* (lightness) value compared with raw beef patty substitute with BOM but less brightness compared to the control patty. Beef patty substituted with BOM recorded the lowest a* value (redness) compared to beef patty substituted with SOM and control, respectively. Meanwhile, beef patty substituted with SOM recorded the highest b* value (yellowness) compared to beef patty substituted with BOM and control, respectively. Sensory evaluation of the products revealed significant (p<0.05) differences for color, juiciness, flavor, overall acceptance attributes. Conversely, the products had no significant (p>0.05) effect on aroma and tenderness attributes. The score for color of beef patty substituted with SOM was not significantly different (p>0.05) from the control. In summary, different cooking techniques applied to the oyster mushroom before substituted in the beef patty did not jeopardize several physical properties and sensory properties attributes. Universiti Sains Malaysia 2015 Monograph NonPeerReviewed application/pdf en http://eprints.usm.my/60468/1/RIFHAN%20AQILAH%20BINTI%20MOHAMMAD%20FADZIL%20-%20e.pdf Fadzil, Rifhan Aqilah Mohammad (2015) The effect of different cooking techniques of oyster mushroom on physicochemical and sensory properties and its application in beef patty. Project Report. Universiti Sains Malaysia. (Submitted) |
| spellingShingle | R Medicine (General) R735-854 Medical education. Medical schools. Research RM214-258 Diet therapy. Dietary cookbooks Fadzil, Rifhan Aqilah Mohammad The effect of different cooking techniques of oyster mushroom on physicochemical and sensory properties and its application in beef patty |
| title | The effect of different cooking techniques of
oyster mushroom on physicochemical and sensory
properties and its application in beef patty |
| title_full | The effect of different cooking techniques of
oyster mushroom on physicochemical and sensory
properties and its application in beef patty |
| title_fullStr | The effect of different cooking techniques of
oyster mushroom on physicochemical and sensory
properties and its application in beef patty |
| title_full_unstemmed | The effect of different cooking techniques of
oyster mushroom on physicochemical and sensory
properties and its application in beef patty |
| title_short | The effect of different cooking techniques of
oyster mushroom on physicochemical and sensory
properties and its application in beef patty |
| title_sort | effect of different cooking techniques of oyster mushroom on physicochemical and sensory properties and its application in beef patty |
| topic | R Medicine (General) R735-854 Medical education. Medical schools. Research RM214-258 Diet therapy. Dietary cookbooks |
| url | http://eprints.usm.my/60468/1/RIFHAN%20AQILAH%20BINTI%20MOHAMMAD%20FADZIL%20-%20e.pdf |
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