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Abstract
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Article Information:
Sensory Evaluation and Textural Properties of Mushroom Sausages
Fei Lu, Yuqin Chen, Chengyun He, Jia Li and 1Bo Li
Corresponding Author: Bo Li
Submitted: March 19, 2014
Accepted: April 15, 2014
Published: June 10, 2014 |
Abstract:
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Fresh mushroom was used as primary material to produce mushroom sausages and their qualities was assessed by sensory evaluation and textural analysis. The processing procedures include clean, slice, blanch, crush and pulp, add accessories, stuff, heat and cool. Ingredients for mushroom sausage are mushroom 100, chicken 0~10, soybean protein isolate 10, corn starch 10, oil 2, spice 2.4, salt 1, sugar 1 and carrageenan 0.8. The optimal mushroom for sausage processing is Pleurotus nebrodensis and the following is Pleurotus ostreatus and other white or light color mushrooms. Mushroom sausages possess many advantages as far as nutrition, safety, cost and processing compared to normal sausages. This study shows that sausage is a potential and effective method for mushroom processing.
Key words: Mushroom, Pleurotus nebrodensis, Pleurotus ostreatus, sausage, sensory, texture,
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Cite this Reference:
Fei Lu, Yuqin Chen, Chengyun He, Jia Li and 1Bo Li, . Sensory Evaluation and Textural Properties of Mushroom Sausages. Advance Journal of Food Science and Technology, (6): 792-796.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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