Effects of shiitake mushroom (lentinula edodes) powder on the quality of reduced-fat chicken sausage

• Main Authors: Sylvester Mantihal, Diana Lius, Patricia Matanjun, Wolyna Pindi
• Format: Conference or Workshop Item
• Language: English; English
• Published: 2022
• Subjects: TX341-641 Nutrition. Foods and food supply; TX642-840 Cooking
• Online Access: https://eprints.ums.edu.my/id/eprint/35256/1/ABSTRACT.pdf; https://eprints.ums.edu.my/id/eprint/35256/2/FULL%20TEXT.pdf; https://eprints.ums.edu.my/id/eprint/35256/

This study aimed to determine the effects of reducing chicken fat levels from 15% to 7.5% by partially substituting the fat with Shiitake mushroom powder. A total of five chicken sausage formulations was developed and tested for its physicochemical properties as well as sensory evaluation. The sampl...