Nutritional composition and sensory properties of oyster mushroom-based patties packed with biodegradable packaging
The increase use of synthetic packaging films in food products has led to serious environmental problems due to their total non-biodegradability property. Nutrient composition and sensory acceptability of chicken patties formulated with various levels of Pleurotus sajor-caju popularly known as grey...
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Universiti Kebangsaan Malaysia
2014
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| Online Access: | http://journalarticle.ukm.my/6816/ http://journalarticle.ukm.my/6816/ http://journalarticle.ukm.my/6816/1/08_W.I._Rosli.pdf |
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ukm-68162016-12-14T06:42:16Z http://journalarticle.ukm.my/6816/ Nutritional composition and sensory properties of oyster mushroom-based patties packed with biodegradable packaging Wan Rosli, W.I. Solihah, M.A. The increase use of synthetic packaging films in food products has led to serious environmental problems due to their total non-biodegradability property. Nutrient composition and sensory acceptability of chicken patties formulated with various levels of Pleurotus sajor-caju popularly known as grey oyster mushroom (OM) and wrapped with degradable plastic were studied. The chicken patties were formulated with either 0, 25 or 50% of fresh OM. The results showed that chicken patty formulated with 25% PSC has protein content of 17.46% lower than the control patty which had 18.13% but it was not significant (p>0.05). After storage, cooked chicken patty formulated with 25% OM had protein content of 21.53% lower than the control patty (23.90%) but it was not significant (p>0.05). However, incorporation of OM in chicken patties resulted in decreasing of fat content significantly (p≤0.05) from 15.58 (control) to 13.33% after storage. On the other nutrient, the concentration of β-glucan were detected at values ranged between 0.70 and 0.76 (g/100 g) after 6 month. Other results showed that patty formulated with 25% OM received the highest scores for all attributes except for aroma. Meanwhile, patty prepared with 50% OM received the highest score of aroma attribute after 6 month of storage. However, the score values for all attributes of all OM-based patties were not statistically different with control patty (p> 0.05). In conclusion, the addition of OM at 25% can be recommended for the purpose of lowering fat content while keeping protein and β-glucan unchanged without jeopardizing sensorial properties. This investigation therefore, suggested that biodegradable plastic can be used in packing any type of processed meat-based products. Universiti Kebangsaan Malaysia 2014-01 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/6816/1/08_W.I._Rosli.pdf Wan Rosli, W.I. and Solihah, M.A. (2014) Nutritional composition and sensory properties of oyster mushroom-based patties packed with biodegradable packaging. Sains Malaysiana, 43 (1). pp. 65-71. ISSN 0126-6039 http://www.ukm.my/jsm/ |
| repository_type |
Digital Repository |
| institution_category |
Local University |
| institution |
Universiti Kebangasaan Malaysia |
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UKM Institutional Repository |
| collection |
Online Access |
| language |
English |
| description |
The increase use of synthetic packaging films in food products has led to serious environmental problems due to their total non-biodegradability property. Nutrient composition and sensory acceptability of chicken patties formulated with various levels of Pleurotus sajor-caju popularly known as grey oyster mushroom (OM) and wrapped with degradable plastic were studied. The chicken patties were formulated with either 0, 25 or 50% of fresh OM. The results showed that chicken patty formulated with 25% PSC has protein content of 17.46% lower than the control patty which had 18.13% but it was not significant (p>0.05). After storage, cooked chicken patty formulated with 25% OM had protein content of 21.53% lower than the control patty (23.90%) but it was not significant (p>0.05). However, incorporation of OM in chicken patties resulted in decreasing of fat content significantly (p≤0.05) from 15.58 (control) to 13.33% after storage. On the other nutrient, the concentration of β-glucan were detected at values ranged between 0.70 and 0.76 (g/100 g) after 6 month. Other results showed that patty formulated with 25% OM received the highest scores for all attributes except for aroma. Meanwhile, patty prepared with 50% OM received the highest score of aroma attribute after 6 month of storage. However, the score values for all attributes of all OM-based patties were not statistically different with control patty (p> 0.05). In conclusion, the addition of OM at 25% can be recommended for the purpose of lowering fat content while keeping protein and β-glucan unchanged without jeopardizing sensorial properties. This investigation therefore, suggested that biodegradable plastic can be used in packing any type of processed meat-based products. |
| format |
Article |
| author |
Wan Rosli, W.I. Solihah, M.A. |
| spellingShingle |
Wan Rosli, W.I. Solihah, M.A. Nutritional composition and sensory properties of oyster mushroom-based patties packed with biodegradable packaging |
| author_facet |
Wan Rosli, W.I. Solihah, M.A. |
| author_sort |
Wan Rosli, W.I. |
| title |
Nutritional composition and sensory properties of oyster mushroom-based patties packed with biodegradable packaging |
| title_short |
Nutritional composition and sensory properties of oyster mushroom-based patties packed with biodegradable packaging |
| title_full |
Nutritional composition and sensory properties of oyster mushroom-based patties packed with biodegradable packaging |
| title_fullStr |
Nutritional composition and sensory properties of oyster mushroom-based patties packed with biodegradable packaging |
| title_full_unstemmed |
Nutritional composition and sensory properties of oyster mushroom-based patties packed with biodegradable packaging |
| title_sort |
nutritional composition and sensory properties of oyster mushroom-based patties packed with biodegradable packaging |
| publisher |
Universiti Kebangsaan Malaysia |
| publishDate |
2014 |
| url |
http://journalarticle.ukm.my/6816/ http://journalarticle.ukm.my/6816/ http://journalarticle.ukm.my/6816/1/08_W.I._Rosli.pdf |
| first_indexed |
2023-09-18T19:47:58Z |
| last_indexed |
2023-09-18T19:47:58Z |
| _version_ |
1777406027946262528 |