Chemical, technological and microbiological evaluation of chicken burgers mixing with dried oyster mushroom (Pleurotus eryngii)

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This study was carried out to prepare mushroom chicken burger by partial substitution of dried mushroom. The organoleptic properties, gross chemical composition, caloric value and physical properties of this prepared burger were evaluated. A microbiological examination was also conducted during frozen storage of prepared burger. The addition of 10, 20 and 30% of dried mushroom to chicken burgers formulated did not change in both sensory properties and consumers' acceptability. The reduction of sensory scores for texture and hardness was observed simultaneously with the level of dried mushroom used. Chicken burger prepared with 30% of dried mushroom, recorded the highest scores of moisture, ash and fiber in both raw and cooked burgers while, protein, fat, carbohydrate and total caloric values recorded lower concentrations. On the other hand, fat and water retention, cooking yield, Feder value and the water holding capacity of prepared burgers were significantly (p < /em><0.05) elevated with the increasing level of dried mushroom compared to control. Values of shrinkage and cooking loss parameters were decreased with increasing substitution percentage of dried mushroom comparing with the control treatment. Total bacterial counts of all treatments were decreased during frozen storage. Treatments containing dried mushroom were markedly decreased the bacterial count. Pathogenic bacteria, Coliform group and Salmonella sp., were not detected in all treatments during frozen storage

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