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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)
W.I. WAN ROSLI*
& M.A. SOLIHAH
School of Health Sciences, Universiti
Sains Malaysia Health Campus, 16150 Kubang Kerian, Kelantan, Malaysia
Diserahkan: 1 Ogos 2012/Diterima: 10 Mac
2013
ABSTRACT
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.
Keywords: Chicken patty; nutrient composition; oyster mushroom;
sensory evaluation
ABSTRAK
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 juga.
Kata kunci: Burger ayam; cendawan tiram;
komposisi nutrient; penilaian sensori
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*Corresponding author; email: wrosli@kck.usm.my
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