Colour, textural properties, cooking characteristics and fibre content of chicken patty added with oyster mushroom (Pleurotus sajor-caju)

• Main Authors: Wan Rosli, W. I., Solihah, M.A., Aishah, M. S., Nik Fakurudin,, N. A., Mohsin, S. S. J.
• Format: Article
• Language: English
• Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2011
• Subjects: RA0421 Public health. Hygiene. Preventive Medicine; TP368-456 Food processing and manufacture
• Online Access: http://eprints.usm.my/32643/1/CP_colour_tex_cooking_IFRJ-2010-240_MUHA.pdf; http://eprints.usm.my/32643/; http://www.ifrj.upm.edu.my

The optical and textural properties of chicken patty formulated with different level of grey oyster mushroom (Pleurotus sajor-caju) at 0, 25 or 50% to replace chicken meat were investigated. The addition of up to 50% oyster mushroom to chicken patty formulations did not change colour a* (redness),...