The Effect of Adding Sun-Dried Oyster Mushrooms on the Nutritional Value and Organoleptic Properties of Chicken Burgers

Document Type : Original research articles

Authors

1 Department of Home Economics, Faculty of Specific Education, South Valley University, Qena, Egypt

2 Microbiology Department, Faculty of Agriculture, South Valley University, Qena, Egypt

Abstract

The
 main aim of this study was to explore the effect of adding sun-dried oyster mushrooms on the nutritional value and organoleptic properties of chicken burgers. Sample (1, 2 and3) were prepared by replacement (10, 20 and 30%) of chicken meat with oyster mushroom powder respectively. Nutritional composition and physiochemical characteristics of samples were measured. The results showed that oyster mushroom was rich in protein and ash content which were (5.07 and 1.57%), respectively, and low fat and fiber content. Sample S1 recorded the highest protein content, while sample S2 recorded the lowest fat and fiber content Sample S3 showed the highest ash, fiber, and carbohydrates contents fat content, while its lowest fat content in organoleptic evaluation S3 recorded the lowest values in shrinkage and cooking loss. It observed that there was inverse relationship a significant between “shrinkage and cooking loss” and between “cooking yield and moisture retention” and this led to rise in its value weight of cooked burger and diameter of cooked burger, in sample S3 which recorded the highest value in cooking yield and moisture retention. Control sample scored the highest values in hardness cycle 1 and 2, springiness, Gumminess and chewiness. Sample S2 recorded the highest value in resilience, cohesiveness and springiness. While sample 3 recorded the lowest values in hardness cycle 1 and 2, cohesiveness, gumminess and chewiness. Sample S3 recorded the highest value in a* and b*, but the lowest value in L*.

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