Faculty of Food Science and Technology, Universiti Putra Malaysia
Abstract
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 patties had lower colour b*
(yellowness) value compared to chicken patty without mushroom. The hardness of chicken patty decreased
proportionally with the level of oyster mushroom. On the other hand, oyster mushroom-based patties were
springier than the control patty. Chicken which was replaced with 25% of fresh mushroom, recorded the highest
moisture retention (77.19%) and cooking yield (80.71%), respectively. However, replacement of 25% of oyster
mushroom with chicken breast in chicken patty formulation was not change the moisture retention, fat retention
and cooking yield compared to control patty. Chicken patty added with 50% ground oyster mushroom the
highest concentration of total dietary fibre (TDF) at 4.90 g/100 g compared to chicken patty containing 25% of
mushroom (3.40 g/100 g) and control (1.90 g/100 g). In summary, the addition of oyster mushroom in chicken
patties has decreased the lightness, yellowness, hardness and chewiness while no changes were noted in the
redness of the patties
