Yayınlanmış 1 Ocak 2021
| Sürüm v1
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Açık
Possibilities of using dried oyster mushroom (Pleurotus ostreatus) in the production of beef salami
Oluşturanlar
- 1. Pamukkale Univ, Dept Food Engn, TR-20017 Denizli, Turkey
Açıklama
This study was focused on the effect of incorporation of different levels of dried oyster mushrooms (Pleurotus ostreatus) on some quality and sensory characteristics of beef salami as a functional ingredient. The salamis were formulated with 0% (control), 1% (A1), 3% (A2), and 5% (A3) of dried oyster mushrooms. Proximate composition, pH, color, residual nitrite, lipid and protein oxidation, and sensory analyses were performed during storage (2 degrees C, 3 months). Results revealed that the moisture content in salami samples ranged from 54.46% to 57.65% and incorporation of oyster mushroom resulted with reduced fat and protein content. Color values (CIE L*, a*, and b*) decreased with time showing significant differences (p < .05). Dried oyster mushroom was found as a significant factor for preventing lipid and protein oxidation. Sensory evaluation revealed that the increment of mushroom level resulted with undesired textural losses but oyster mushroom had no negative effect on sensory color, flavor, and overall acceptability.
Dosyalar
bib-39632b65-8b9d-44fa-9053-f61d9c4ec0a3.txt
Dosyalar
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