Physicochemical properties and sensory evaluation of patty from Pleurotus Ostreatus mushroom

• Main Author: Jeyesiri Subramani
• Format: Undergraduate Final Project Report
• Published: 2022
• Online Access: http://discol.umk.edu.my/id/eprint/13519/

Mushrooms became main and mostly used to replace meat-based products. In the vegan community, they use mushrooms as their replacement for chicken, beef, and other meat-based products because mushrooms have the taste and properties just like meat. This study mainly focuses on Pleurotus ostreatus, which is known as white oyster mushroom. The effects of different percentages of mushrooms on the physicochemical and sensory properties of patty were investigated. For mulation three has the highest protein value (11.53 ± 0.22%) compared to other formulations because the amount of mushroom was increased to 80%. Formulation 3 follows the same moisture content and ash trend but recorded the lowest fat content (0.62 ± 0.06%). The control was significantly lowest (yellowness b*) at 7.68 ± 2.536 than the developed formulation. On the other physical traits, there is no significant different (p>0.05) between the formulations 10.00 ± 0.00. Besides that, there is a signification difference (p<0.05) between the formulation and the texture profile analysis except for the springiness. In sensory evaluation formulation 1 score highest mean value in overall acceptance (5.57%). In summary, formulated patty has better results than control patty and P. ostreatus consumers accept mushroom patty. Keywords: Pleurotus ostreatus, physicochemical properties, sensory evaluation, patty, physical traits