Effects of Pleurotus ostreatus on Physicochemical Properties and Residual Nitrite of the Pork Sausage

Abstract

In this work, a novel sausage incorporated with the Pleurotus ostreatus (PO) puree was successfully developed to reduce the residual nitrite and lipid oxidation during refrigerated storage (4 ± 1 °C) for 20 days. Five recipes with the supplement proportion of 0 wt.%, 10 wt.%, 20 wt.%, 30 wt.%, and 40 wt.% PO were produced and their physicochemical properties, nitrite residue, and sensory characteristics were measured. The results show that the content of moisture and all the essential amino acids (especially lysine and leucine) and the non-essential amino acids (especially aspartic and glutamic), lightness, springiness, and water holding capacity of the sausages were increased. However, the content of protein, fat, ash, pH, redness, hardness, gumminess, and chewiness of the sausages was decreased. For the sensory evaluation, the sausage with 20 wt.% PO had better sensory performance including flavor, aroma, and acceptability compared with other experimental groups and the control group. Moreover, the sausages with PO reduced the residual nitrite and inhibited lipid oxidation during storage. All of these results indicate that adding PO puree into pork sausage is a realizable and effective way to obtain nutritional and healthy pork sausages.

Physicochemical Properties and Sensory Preference of Keropok Lekor with Partial Replacement of Fish Flesh with Oyster Mushroom

“…This finding was in line with the results from Husain and Huda-Faujan [20] on the Imitation Chicken Nugget (ICNs) from oyster mushroom (Pleurotus ostreatus) stems and chickpea flour where the fat content of ICNs ranged from 0.47% to 0.62% were lower than the fat content of control nugget samples (1.30%). In addition, similar results were also reported in the declining pattern of fat content from 17.60% to 14.82% on sausage incorporated with the increasing amount of Pleurotus ostreatus [21]. In fact, the fat content of edible mushrooms (Pleurotus ostreatus) was 1.50% [22], while the fat content of Indian scad (Decapterus russelli) was recorded as less than 4.00% [23].…”

Total phenolics, tannin contents, antioxidant properties, protein and sensory analysis of Pleurotus ostreatus, Pleurotus citrinopileatus and Pleurotus djamor cultivated on different sawdusts

“…El-Refai et al (2014) were also found that sensory analysis of 8 % (w/w) P. ostreatus added beef meatballs had good sensory characteristics. Wu et al (2022) reported that Sausage containing P. ostreatus had better sensory scores than sausage samples without P. ostreatus (Wu et al 2022).…”