Colour, textural properties, cooking characteristics and fibre content of chicken patty added with oyster mushroom (Pleurotus sajor-caju)

@inproceedings{Kelantan2011ColourTP,
  title={Colour, textural properties, cooking characteristics and fibre content of chicken patty added with oyster mushroom (Pleurotus sajor-caju)},
  author={Kerian Kelantan},
  year={2011}
}
The optical and textural properties of chicken patty formulated with different level of grey oyster mushroom (Pleurotus sajor-caju) at 0, 25 or 50% to replace chicken meat were investigated. The addition of up to 50% oyster mushroom to chicken patty formulations did not change colour a * (redness), compared with the control patty. Chicken patties containing oyster mushroom had lower L * value ranging from 51.02 - 52.65 compared to that of the control patty (57.86). All oyster mushroom-based… CONTINUE READING

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