Nutritive qualities of patties prepared with mixture of meat and oyster mushroom

Nutritive qualities of patties prepared from chicken, beef and oyster mushroom were determined. Three groups of rats were fed with patty diets prepared with either a combination of 75% chicken + 25% oyster mushroom (CMP) or 75% beef + 25% oyster mushroom (BMP) or 100% chicken patty + 0% oyster mushroom (CP). There was no significant difference (P < 0.05) in total tryglyceride (0.3-0.5 mmol/L), total cholesterol (1.7-1.9 mmol/L) LDL-cholesterol (0.3-0.4 mmol/L) and HDL-cholesterol (1.2-1.4 mmol/L) for all groups except for protein free. Protein effeciency ratio (PER) values of CMP and BMP groups were significantly lower than casein group but significantly higher than chicken patty (CP) group. Both CMP and BMP fed groups recorded PER values at 1.73 and 1.69 while CP had PER value at 1.52. The AD of rats fed with CMP, BMP and CP diets were closely ranged from 98.3-98.9% but not significant as compared to casein diet group (98.5%). The close AD values between CMP, BMP and CP indicated that the mixture of patty protein from either chicken or beef with protein of oyster mushroom did not affect digestibility aspect. In summary, addition of oyster mushroom into either chicken or beef patties did not changed AD but improved PER value, thus proving that oyster mushroom could be used as an alternative ingredient to replace meat partially in the making of patties

Nutritional Composition and Sensory Properties of Oyster Mushroom-based Patties Packed with Biodegradable Packaging (Komposisi Pemakanan dan Ciri Sensori Burger Berasaskan Cendawan Tiram yang Dibungkus dengan Pembungkus Terurai Secara Biologi)

The increase use of synthetic packaging films in food products has led to serious environmental problems due to their total non-biodegradability property. Nutrient composition and sensory acceptability of chicken patties formulated with various levels of Pleurotus sajor-caju popularly known as grey oyster mushroom (OM) and wrapped with degradable plastic were studied. The chicken patties were formulated with either 0, 25 or 50% of fresh OM. The results showed that chicken patty formulated with 25% PSC has protein content of 17.46% lower than the control patty which had 18.13% but it was not significant (p>0.05). After storage, cooked chicken patty formulated with 25% OM had protein content of 21.53% lower than the control patty (23.90%) but it was not significant (p>0.05). However, incorporation of OM in chicken patties resulted in decreasing of fat content significantly (p≤0.05) from 15.58 (control) to 13.33% after storage. On the other nutrient, the concentration of β-glucan were detected at values ranged between 0.70 and 0.76 (g/100 g) after 6 month. Other results showed that patty formulated with 25% OM received the highest scores for all attributes except for aroma. Meanwhile, patty prepared with 50% OM received the highest score of aroma attribute after 6 month of storage. However, the score values for all attributes of all OM-based patties were not statistically different with control patty (p> 0.05). In conclusion, the addition of OM at 25% can be recommended for the purpose of lowering fat content while keeping protein and β-glucan unchanged without jeopardizing sensorial properties. This investigation therefore, suggested that biodegradable plastic can be used in packing any type of processed meat-based products. || Peningkatan penggunaan filem pembungkus sintetik dalam produk makanan telah menjadi punca kepada masalah persekitaran yang serius disebabkan ketidakupayaan ciri kebolehuraiannya secara biologi. Komposisi nutrien dan penerimaan sensori burger ayam yang diformulasikan dengan Pleurotus sajor-caju atau lebih dikenali sebagai cendawan tiram (OM) pada paras berbeza dan dibungkus dengan plastik mudahurai telah dikaji. Burger ayam diformulasikan dengan sama ada 0, 25 atau 50% OM segar. Keputusan kajian menunjukkan burger ayam yang diformulasikan dengan 25% OM mengandungi protein sebanyak 17.46% kurang daripada burger kawalan yang mengandungi protein 18.13% tetapi tidak signifikan (p>0.05). Selepas penyimpanan, burger ayam masak yang diformulasikan dengan 25% OM mengandungi protein sebanyak 21.53% lebih rendah daripada burger kawalan (23.90%) tetapi tidak signifikan (p>0.05). Walau bagaimanapun, penambahan OM dalam burger ayam mengurangkan kandungan lemak secara signifikan (p≤0.05) daripada 15.58 (kawalan) kepada 13.33% selepas penyimpanan. Dalam nutrien lain, kepekatan β-glukan dikesan berada pada julat antara 0.70-0.76 (g/100 g) selepas 6 bulan. Keputusan lain menunjukkan burger yang diformulasikan dengan 25% OM menerima skor yang tertinggi untuk semua atribut kecuali aroma. Sementara itu, burger yang disediakan dengan 50% OM menerima skor tertinggi bagi aroma selepas 6 bulan penyimpanan. Walau bagaimanapun, nilai skor untuk semua atribut bagi semua burger berasaskan OM tidak signifikan secara statistik berbanding burger kawalan (p> 0.05). Kesimpulannya, penambahan OM pada 25% boleh dicadangkan untuk tujuan mengurangkan kandungan lemak sambil tidak mengubah kandungan protein dan β-glukan serta tidak menjejaskan ciri sensori. Kajian ini menunjukkan plastik mudahurai secara biologi boleh disarankan untuk diguna dalam membungkus produk makanan terproses berasaskan daging yang lain jug

Effect on the addition of Pleurotus sajor-caju (PSC) on physical and sensorial properties of beef patty

Mushrooms are well known to be healthy because they are low in calories, fat and cholesterol level but rich in vitamin and other essential nutrients. The grey oyster mushroom, Pleurotus sajor-caju (PSC), is a common edible mushroom and is now grown commercially around the world for food and food products. The ability of PSC in changing physical characteristics and sensory properties of beef patty formulated with this fungus were investigated. Result shows beef patty added with 50% ground PSC recorded the highest concentration total dietary fibre (TDF) at 9.95 g/100g compared to beef patty containing 25% of PSC (7.00 g/100g) and control (3.90g/100g). Beef which was replaced with 25% of PSC, recorded the highest cooking yield (76.62%) and moisture retention (59.80%) respectively. On the other physical traits, beef patty containing 25% PSC recorded fat retention at 89.04% and was not significant (P<0.05) with control patty (88.59%). However, the fat retention was proportionally decreased with the increment of PSC content in patty formulations. There were no differences recorded in all sensory attributes of PSC-based patties perceived by panelists. The addition of PSC at 25% can be recommended for incorporation in beef patties and permit a reduction of the formulation cost without affecting sensory descriptors of the product to which the consumer is familiarized

Phytochemicals screening and total phenolic content of Malaysian Zea mays hair extracts

In the present study, Malaysian Zea mays hair extracts are screened for the occurrence of bioactive compounds. The results positively showed the present of flavonoids, saponin, tannins, phlobatannins, phenols, alkaloids and cardiac glycosides in both aqueous and methanolic extract of Zea mays hair. Terpenoid compounds however present only in the methanolic extract sample. In addition, the total phenolic content (TPC) in aqueous extract was significantly higher (42.71 + 0.87 μg/g of tannic acid equivalent (TAE)) compared to methanolic extract (40.38 + 1.10 μg/g of TAE). The findings suggested that phytochemicals present in Zea mays hair are potentially beneficial as therapeutic and antioxidative agents in pharmaceuticals, food and other related industries

Maydis stigma Improves Physical Traits and Unchanged Sensory Properties of Beef and Chicken Patties

The proximate composition, physical traits and sensory properties of beef and chicken patties incorporated with various level of dried cornsilk (Maydis stigma) were studied. The beef and chicken patties were formulated with either 2%, 4% or 6% of cornsilk. Both cooked beef and chicken patties incorporated with 6% cornsilk recorded the highest protein concentration at 23.3% and 28.42%, respectively. Both cooked beef and chicken patties containing 6% cornsilk significantly recorded the lowest concentration of fat at 11.4% and 14.60%, respectively. Beef and chicken patties formulated with 6% cornsilk recorded the highest cooking yield at 80.13% and 83.03% compared to other treatments. The inclusion of cornsilk did not change the sensory properties and consumer acceptability of cornsilk-based beef and chicken patties. Cornsilk fibre has been effective in improving cooking yield, moisture and fat retention of beef and chicken pattie

The stability of nutritional composition and physical traits of chicken patty containing oyster mushroom packed with biodegradable and non-degradable packaging materials

Extensive use of synthetic-based polymer plastic as packaging medium to pack food products has led to serious environmental problems due to their total non-biodegradability property. The stability of nutritional composition and physical traits of chicken patties containing oyster mushroom packed with biodegradable and non-degradable packaging materials were studied. The chicken patties containing oyster mushroom were packed with either biodegradable plastic (BP), paper box (PB) or non-biodegradable high density polyethylene (HDPE). Generally, there were no significant (P>0.05) different in all nutrient analyzed except for carbohydrate after 6 months of storage for chicken patties packed with different types of packaging. The chicken burger packed with both BP and PB packagings were able to retain the moisture and fat without jeopardizing the diameter reduction and cooking yield during storage. There were no differences in all nutrient analyzed after 6 months of storage of chicken patties packed with either biodegradable packagings (BP and PB) or non-degradable packaging. In addition, frozen storage does not significantly affect the concentration of of β-glucan in both BP and PB packagings. In summary, these results indicate that biodegradable packagings applied in packing chicken patty frozen for 6 months were effective in controlling the microbial growth and provide wholesomeness and safety to the chicken patty containing oyster mushroom

On the ability of oyster mushroom (Pleurotus sajor-caju) confering changes in proximate composition and sensory evaluation of chicken patty

The proximate composition and sensory evaluation of chicken patties incorporated with various levels of grey oyster mushroom (Pleurotus sajor-caju, PSC) were studied. The chicken patties were formulated with either 0%, 25% or 50% of fresh PSC. Results show chicken patty formulated with 25% PSC had protein content of 17.46% lower than the control patty which had 18.13% but it was not significant. However, protein content reduces significantly when chicken meat being replaced with 50% PSC. Meanwhile, both cooked chicken patties containing 25% and 50% PSC significantly recorded lower concentration of fat at 10.67% and 7.15%, respectively. In addition, patty incorporated with 25% PSC had moisture content of 56.91% which is significantly lower than patty formulated with 50% which had moisture of 58.80%. In the sensory evaluation, there were no differences recorded in all sensory attributes of PSC-based patties judged by untrained panellists. The reduction of sensory scores for springiness and juiciness attributes were observed parallel with the level of PSC used in the patty formulations due to the higher moisture content of fresh PSC used in the formulation. Incorporation of ground PSC to replace partially chicken meat reduces fat and ash but increase moisture content of cooked patties. The addition of PSC at 25% to partially replace chicken meat can be recommended for the purpose of lowering production cost and fat content while unchanging the protein content. On the other hand, incorporation of 50% of PSC in chicken patties reduces all proximate composition except for moisture content but maintaining the overall acceptability of chicken patties

Ultra structural Description of Young Corn (Zea mays L) Ear

Young corn (Zea mays L) ears are small, immature indehiscent fruits that do not open spontaneously at maturity to release seeds. The present ultra structural study was conducted to examine detailed surface structure topography of the young corn ear. Macroscopic observation was done on fresh young corn ears prior to dry-gross sectioning. They were viewed using variable pressure scanning electron microscope (VPSEM). Observation of the longitudinal and horizontal section shows manifestation of anomalous appearances of the pedicel of the cotyledon. The actual area of growth of the corn silk base mimics the structured formation of matured corn fruit were seen in all micrographs. The ultra structures of the young corn ears consist of the pith cell, pedicel, corn silk roots and pericarp of the cotyledon. Corn silks also present as a single hollow tubular strand with longitudinally-oriented array tubes at every pedicel. The size of these corn silks strands vary between 6-8 μm in diameter. These findings are the first recording describing the VPSEM analysis of the surface ultra structure topography of young corn ears

The Effect of Pleurotus sajor-caju (PSC) Addition on the Nutritional Composition and Sensory Properties of Poultry-Based Patty

The nutrient composition and sensory properties of poultry-based patties (PBPs) incorporated with various levels of grey oyster mushroom (Pleurotus sajor-caju, PSC) were studied. The PBPs were formulated with either 0%, 25% or 50% of fresh ground PSC. Results show poultry patty formulated with 25% PSC had protein content of 17.46% lower than the control patty which had 18.13% but it was not significant. Meanwhile, both cooked poultry patties containing 25% and 50% PSC significantly recorded lower concentration of fat at 10.67% and 7.15%, respectively. On the other hand, poultry patty added with 50% ground PSC shows the highest concentration of total dietary fibre (TDF) of 4.90 g/100g compared to poultry patty containing 25% of mushroom (3.40 g/100g) and to the control (1.90g/100g). In addition, patty incorporated with 25% PSC had moisture content of 57.91% which is significantly lower than patty formulated with 50% which had moisture of 61.80%. In the sensory evaluation, there were no differences recorded in all sensory attributes of PSC-based patties judged by untrained panelists. In conclusion, the addition of PSC to replace poultry meat can be recommended for the purpose of lowering production cost, enhancing nutritional composition and maintaining the acceptability of poultry patties