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Article
Publication date: 25 January 2021

Jose Igor Hleap-Zapata and Gloria Carmenza Rodríguez-de-la-Pava

The purpose of this article was to study the influence of oyster mushroom powder (Pleurotus ostreatus) as a partial substitute for sodium pyrophosphate in frankfurters…

Abstract

Purpose

The purpose of this article was to study the influence of oyster mushroom powder (Pleurotus ostreatus) as a partial substitute for sodium pyrophosphate in frankfurters made from red tilapia (Oreochromis spp.) fillets.

Design/methodology/approach

This study looks at adding oyster mushroom powder (OMP) to the emulsion at concentrations of 0, 0.075, 0.150, 0.225 and 0.300% (p/p) in combination with sodium pyrophosphate (PS), which was added at concentrations of 0.225, 0.150, 0.075 and 0%, respectively. A sausage with only sodium pyrophosphate added was evaluated as the control sample. The proximal chemical composition, physicochemical parameters, color, texture, lipid oxidation and sensory characteristics were determined for each treatment.

Findings

The results revealed that adding OMP up to 0.150% (w/w) provided the best conditions for the sausages in terms of pH, lipid oxidation, moisture retention capacity and cooking losses. In addition, the characteristics of texture and color, as well as the sensory evaluation, showed the best values for this OMP and SP ratio, meaning a substitution of sodium pyrophosphate with oyster mushroom powder at this concentration is suitable.

Originality/value

This paper discusses the beneficial properties of oyster mushroom powder, thereby showing potential for the establishment of health-promoting effects of the fish sausages.

Details

British Food Journal, vol. 123 no. 6
Type: Research Article
ISSN: 0007-070X

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