التفاصيل البيبلوغرافية
| العنوان: |
Development of novel heat-treated sausage with Pleurotus ostreatus : Low energy, enhanced bioactivity, reduced amount of meat and fat. |
| المؤلفون: |
Doğan, Cemhan1 (AUTHOR) cemhan.dogan@yobu.edu.tr |
| المصدر: |
Food Science & Technology International. Apr2024, Vol. 30 Issue 3, p260-272. 13p. |
| مصطلحات موضوعية: |
*SAUSAGES, *PLEUROTUS ostreatus, *MEAT, *FAT, *RAW materials, *AMINO acids |
| مستخلص: |
The use of Pleurotus ostreatus to reduce calories and increase bioactivity in processed meat products is an increasingly common practice. In this study, a novel sausage containing P. ostreatus was developed based parameters like protein, antioxidants, total phenolic content, cohesiveness, energy, fat, ΔE, hardness, and gumminess values using a D-optimal mixture design. The results showed that over 20% of P. ostreatus could be used in sausage production. Moreover, it was concluded that the optimized sausages contain less fat (33.05%) and meat (18.6%) and therefore have a lower calorie value (19.03%). In addition, P. ostreatus added to the sausage formulation decreased the use of animal raw materials, increased the bioactive properties of the sausages, and did not cause a significant change in the amino acid profile. [ABSTRACT FROM AUTHOR] |
| قاعدة البيانات: |
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