Development of novel heat-treated sausage with Pleurotus ostreatus: Low energy, enhanced bioactivity, reduced amount of meat and fat

DOĞAN C.

Food Science and Technology International, cilt.30, sa.3, ss.260-272, 2024 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 30 Sayı: 3
  • Basım Tarihi: 2024
  • Doi Numarası: 10.1177/10820132221147079
  • Dergi Adı: Food Science and Technology International
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Compendex, EMBASE, Food Science & Technology Abstracts, INSPEC, MEDLINE, Veterinary Science Database, DIALNET
  • Sayfa Sayıları: ss.260-272
  • Anahtar Kelimeler: Meat replacer, Pleurotus ostreatus, sausage, d-optimal, optimization
  • Yozgat Bozok Üniversitesi Adresli: Evet

Özet

© The Author(s) 2023.The use of Pleurotus ostreatus to reduce calories and increase bioactivity in processed meat products is an increasingly common practice. In this study, a novel sausage containing P. ostreatus was developed based parameters like protein, antioxidants, total phenolic content, cohesiveness, energy, fat, ΔE, hardness, and gumminess values using a D-optimal mixture design. The results showed that over 20% of P. ostreatus could be used in sausage production. Moreover, it was concluded that the optimized sausages contain less fat (33.05%) and meat (18.6%) and therefore have a lower calorie value (19.03%). In addition, P. ostreatus added to the sausage formulation decreased the use of animal raw materials, increased the bioactive properties of the sausages, and did not cause a significant change in the amino acid profile.