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|a 10.1177/10820132221147079
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|a eng
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|a Doğan, Cemhan
|e verfasserin
|4 aut
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1 |
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|a Development of novel heat-treated sausage with Pleurotus ostreatus
|b Low energy, enhanced bioactivity, reduced amount of meat and fat
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| 264 |
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1 |
|c 2024
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|a Text
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|a Date Completed 05.03.2024
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|a Date Revised 05.03.2024
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|a published: Print-Electronic
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|a Citation Status MEDLINE
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|a 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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| 650 |
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|a Journal Article
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|a Meat replacer
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| 650 |
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|a Pleurotus ostreatus
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| 650 |
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|a d-optimal
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| 650 |
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|a optimization
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|a sausage
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|t Food science and technology international = Ciencia y tecnologia de los alimentos internacional
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|g 30(2024), 3 vom: 27. März, Seite 260-272
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