Development of novel heat-treated sausage with Pleurotus ostreatus: Low energy, enhanced bioactivity, reduced amount of meat and fat
Food Science and Technology International, vol.30, no.3, pp.260-272, 2024 (SCI-Expanded, Scopus)
- Publication Type: Article / Article
- Volume: 30 Issue: 3
- Publication Date: 2024
- Doi Number: 10.1177/10820132221147079
- Journal Name: Food Science and Technology International
- Journal Indexes: 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
- Page Numbers: pp.260-272
- Keywords: Meat replacer, Pleurotus ostreatus, sausage, d-optimal, optimization
- Yozgat Bozok University Affiliated: Yes
Abstract
© 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.