Journal article
Development of fermented oyster-mushroom sausage
Asian journal of food and agro-industry AJOFAI, Vol.3(1), pp.35-43
2010
Abstract
This project addressed the consumer driven need for the development of a healthier substitute to the Thai fermented pork sausage; a traditional popular product which, however, contains very high levels of saturated fat. Oyster mushrooms were used as a substitute for pork and the optimal ratio of mushroom to rice was revealed through a two-stage recipe optimisation process. Using this ratio, a trial was conducted assessing the use of different types of rice and their effect on the characteristics of the product. The final product was characterised by proximate and microbiological analysis and sensory evaluation was carried out. In conclusion, the production of an alternative to the traditional fermented Thai sausage is possible using the more economical and healthier oyster mushroom. The final product, containing a mushroom to glutinous rice ratio of 40:60, was acceptable to panellists and compared favourably against traditional fermented sausages in terms of calorific values and microbial standards.
Details
- Title
- Development of fermented oyster-mushroom sausage
- Authors/Creators
- Suwimol ChockchaisawasdeeSupawat NamjaideeSingdong PochanaCostas E Stathopoulos - Murdoch University, Food Futures Institute
- Publication Details
- Asian journal of food and agro-industry AJOFAI, Vol.3(1), pp.35-43
- Publisher
- King Mongkut's University of Technology Thonburi (KMUTT)
- Identifiers
- 991005707258707891
- Murdoch Affiliation
- Food Futures Institute
- Language
- English
- Resource Type
- Journal article
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