Nutritional Composition and Sensory Properties of Oyster Mushroom-based Patties Packed with Biodegradable Packaging (Komposisi Pemakanan dan Ciri Sensori Burger Berasaskan Cendawan Tiram yang Dibungkus dengan Pembungkus Terurai Secara Biologi)
The increase use of synthetic packaging films in food products has led to serious environmental problems due to their total non-biodegradability property. Nutrient composition and sensory acceptability of chicken patties formulated with various levels of Pleurotus sajor-caju popularly known as grey...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Faculty of Science and Technology, Universiti Kebangsaan Malaysia
2014
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| Online Access: | http://eprints.usm.my/32451/1/08_W.I._Rosli_degradable_MUHA.pdf http://eprints.usm.my/32451/ http://ejournal.ukm.my/jsm |
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| Institution: | Universiti Sains Malaysia |
| Language: | English |
| Summary: | The increase use of synthetic packaging films in food products has led to serious environmental problems due to their total non-biodegradability property. Nutrient composition and sensory acceptability of chicken patties formulated with various levels of Pleurotus sajor-caju popularly known as grey oyster mushroom (OM) and wrapped with degradable plastic were studied. The chicken patties were formulated with either 0, 25 or 50% of fresh OM. The results showed that chicken patty formulated with 25% PSC has protein content of 17.46% lower than the control patty which had 18.13% but it was not significant (p>0.05). After storage, cooked chicken patty formulated with 25% OM had protein content of 21.53% lower than the control patty (23.90%) but it was not significant (p>0.05). However, incorporation of OM in chicken patties resulted in decreasing of fat content significantly (p≤0.05) from 15.58 (control) to 13.33% after storage. On the other nutrient, the concentration of β-glucan were detected at values ranged between 0.70 and 0.76 (g/100 g) after 6 month. Other results showed that patty formulated with 25% OM received the highest scores for all attributes except for aroma. Meanwhile, patty prepared with 50% OM received the highest score of aroma attribute after 6 month of storage. However, the score values for all attributes of all OM-based patties were not statistically different with control patty (p> 0.05). In conclusion, the addition of OM at 25% can be recommended for the purpose of lowering fat content while keeping protein and β-glucan unchanged without jeopardizing sensorial properties. This investigation therefore, suggested that biodegradable plastic can be used in packing any type of processed meat-based products. || Peningkatan penggunaan filem pembungkus sintetik dalam produk makanan telah menjadi punca kepada masalah persekitaran yang serius disebabkan ketidakupayaan ciri kebolehuraiannya secara biologi. Komposisi nutrien dan penerimaan sensori burger ayam yang diformulasikan dengan Pleurotus sajor-caju atau lebih dikenali sebagai cendawan tiram (OM) pada paras berbeza dan dibungkus dengan plastik mudahurai telah dikaji. Burger ayam diformulasikan dengan sama ada 0, 25 atau 50% OM segar. Keputusan kajian menunjukkan burger ayam yang diformulasikan dengan 25% OM mengandungi protein sebanyak 17.46% kurang daripada burger kawalan yang mengandungi protein 18.13% tetapi tidak signifikan (p>0.05). Selepas penyimpanan, burger ayam masak yang diformulasikan dengan 25% OM mengandungi protein sebanyak 21.53% lebih rendah daripada burger kawalan (23.90%) tetapi tidak signifikan (p>0.05). Walau bagaimanapun, penambahan OM dalam burger ayam mengurangkan kandungan lemak secara signifikan (p≤0.05) daripada 15.58 (kawalan) kepada 13.33% selepas penyimpanan. Dalam nutrien lain, kepekatan β-glukan dikesan berada pada julat antara 0.70-0.76 (g/100 g) selepas 6 bulan. Keputusan lain menunjukkan burger yang diformulasikan dengan 25% OM menerima skor yang tertinggi untuk semua atribut kecuali aroma. Sementara itu, burger yang disediakan dengan 50% OM menerima skor tertinggi bagi aroma selepas 6 bulan penyimpanan. Walau bagaimanapun, nilai skor untuk semua atribut bagi semua burger berasaskan OM tidak signifikan secara statistik berbanding burger kawalan (p> 0.05). Kesimpulannya, penambahan OM pada 25% boleh dicadangkan untuk tujuan mengurangkan kandungan lemak sambil tidak mengubah kandungan protein dan β-glukan serta tidak menjejaskan ciri sensori. Kajian ini menunjukkan plastik mudahurai secara biologi boleh disarankan untuk diguna dalam membungkus produk makanan terproses berasaskan daging yang lain juga |
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