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

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...

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Bibliographic Details
Main Authors: Sylvester Mantihal, Diana Lius, Patricia Matanjun, Wolyna Pindi
Format: Conference or Workshop Item
Language:English
English
Published: 2022
Subjects:
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/
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Institution: Universiti Malaysia Sabah
Language: English
English