The Effect of Pleurotus sajor-caju (PSC) Addition on the Nutritional Composition and Sensory Properties of Poultry-Based Patty

• Main Authors: Wan Rosli, W. I., Solihah, M.A., Nik Fakurudin,, N. A., Aishah, M. S., Mohsin, S. S. J.
• Format: Article
• Language: English
• Published: World Academy of Science, Engineering and Technology (WASET) 2011
• Subjects: RA0421 Public health. Hygiene. Preventive Medicine; TP368-456 Food processing and manufacture
• Online Access: http://eprints.usm.my/32624/1/WASET_2011_The-Effect-of-Pleurotus-MUHA.pdf; http://eprints.usm.my/32624/
• Institution: Universiti Sains Malaysia

The nutrient composition and sensory properties of poultry-based patties (PBPs) incorporated with various levels of grey oyster mushroom (Pleurotus sajor-caju, PSC) were studied. The PBPs were formulated with either 0%, 25% or 50% of fresh ground PSC. Results show poultry patty formulated with 2...