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Evaluation of oyster mushroom powder (Pleurotus ostreatus) as a partial substitute for phosphates in red tilapia fillet sausage

Evaluation of oyster mushroom powder (Pleurotus ostreatus) as a partial substitute for phosphates... The purpose of this article was to study the influence of oyster mushroom powder (Pleurotus ostreatus) as a partial substitute for sodium pyrophosphate in frankfurters made from red tilapia (Oreochromis spp.) fillets.Design/methodology/approachThis study looks at adding oyster mushroom powder (OMP) to the emulsion at concentrations of 0, 0.075, 0.150, 0.225 and 0.300% (p/p) in combination with sodium pyrophosphate (PS), which was added at concentrations of 0.225, 0.150, 0.075 and 0%, respectively. A sausage with only sodium pyrophosphate added was evaluated as the control sample. The proximal chemical composition, physicochemical parameters, color, texture, lipid oxidation and sensory characteristics were determined for each treatment.FindingsThe results revealed that adding OMP up to 0.150% (w/w) provided the best conditions for the sausages in terms of pH, lipid oxidation, moisture retention capacity and cooking losses. In addition, the characteristics of texture and color, as well as the sensory evaluation, showed the best values for this OMP and SP ratio, meaning a substitution of sodium pyrophosphate with oyster mushroom powder at this concentration is suitable.Originality/valueThis paper discusses the beneficial properties of oyster mushroom powder, thereby showing potential for the establishment of health-promoting effects of the fish sausages. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png British Food Journal Emerald Publishing

Evaluation of oyster mushroom powder (Pleurotus ostreatus) as a partial substitute for phosphates in red tilapia fillet sausage

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Publisher
Emerald Publishing
Copyright
© Emerald Publishing Limited
ISSN
0007-070X
DOI
10.1108/bfj-11-2020-1020
Publisher site
See Article on Publisher Site

Abstract

The purpose of this article was to study the influence of oyster mushroom powder (Pleurotus ostreatus) as a partial substitute for sodium pyrophosphate in frankfurters made from red tilapia (Oreochromis spp.) fillets.Design/methodology/approachThis study looks at adding oyster mushroom powder (OMP) to the emulsion at concentrations of 0, 0.075, 0.150, 0.225 and 0.300% (p/p) in combination with sodium pyrophosphate (PS), which was added at concentrations of 0.225, 0.150, 0.075 and 0%, respectively. A sausage with only sodium pyrophosphate added was evaluated as the control sample. The proximal chemical composition, physicochemical parameters, color, texture, lipid oxidation and sensory characteristics were determined for each treatment.FindingsThe results revealed that adding OMP up to 0.150% (w/w) provided the best conditions for the sausages in terms of pH, lipid oxidation, moisture retention capacity and cooking losses. In addition, the characteristics of texture and color, as well as the sensory evaluation, showed the best values for this OMP and SP ratio, meaning a substitution of sodium pyrophosphate with oyster mushroom powder at this concentration is suitable.Originality/valueThis paper discusses the beneficial properties of oyster mushroom powder, thereby showing potential for the establishment of health-promoting effects of the fish sausages.

Journal

British Food JournalEmerald Publishing

Published: Jun 28, 2021

Keywords: Oyster mushroom (Pleurotus ostreatus); Phosphates; Sausages; Fishing industry; Sensory evaluation

References