Development of novel heat-treated sausage with Pleurotus ostreatus : Low energy, enhanced bioactivity, reduced amount of meat and fat
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, fa...
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 30(2024), 3 vom: 27. März, Seite 260-272 |
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| Format: | Online-Aufsatz |
| Sprache: | English |
| Veröffentlicht: |
2024
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Schlagworte: | Journal Article Meat replacer Pleurotus ostreatus d-optimal optimization sausage |
| Zusammenfassung: | 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 |
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| Beschreibung: | Date Completed 05.03.2024 Date Revised 05.03.2024 published: Print-Electronic Citation Status MEDLINE |
| ISSN: | 1532-1738 |
| DOI: | 10.1177/10820132221147079 |