Sains Malaysiana 43(1)(2014): 65–71

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

Received: 1 August 2012/Accepted: 10 March 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

REFERENCES

AACC Report. 2002. The definition of dietary fiber. Cereal Foods World 46: 112-129.

AOAC. 1996. Official Methods of Analysis of AOAC International. 16th ed. AOAC International, Maryland USA.

Aminah, A. 2000. Prinsip Penilaian Sensori. Bangi: Penerbit Universiti Kebangsaan Malaysia.

Astley, M. 2012. Packaging Materials, Packaging, Sustainability. Food production daily.com.

Aleson-Carbonella, L., Fernández-López, J., Pérez-Alvarez, J.A. & Kuri, V. 2005. Characteristics of beef burger as influenced by various types of lemon albedo. Innovative Food Science & Emerging Technologies 6: 247-255.

Barros, L., Baptista, P., Correia, D.M., Morais, J.S. & Ferreira, C.F.R. 2007. Effects of conservation treatment and cooking on the chemical composition and antioxidant activity of Portugese wild edible mushrooms. Agricultural and Food Chemistry 55: 4781-4788.

Cheung, P.C.K. 1997. Dietary fibre content and composition of some edible fungi determined by two methods of analysis. J. Agric. Food Chem. 73: 255-260.

Chirinang, P. & Intarapichet, K.O. 2009. Amino acids and antioxidant properties of the oyster mushrooms, Pleurotus ostreatus and Pleurotus sajor-caju. ScienceAsia 35: 326-331.

Dikeman, C.L., Bauer, L.L., Flickinger, E.A. & Fahey, G.C. 2005. Effects of stage of maturity and cooking on the chemical composition of select mushroom varieties. J. Agric. Food Chem. 53: 1130-1138.

Food Act 281 and Regulations. 1983. Laws of Malaysia. Petaling Jaya, Selangor: International Law Book Services.

Hanenian, R., Mittal, G.S. & Usborne, W.R. 1989. Effects of pre-chilling, freezing rate, and storage time on beef patty quality. Journal of Food Science 54(3): 532-535.

Hung, P.V. & Nhi, N.N.Y. 2012. Nutritional composition and antioxidant capacity of several edible mushrooms grown in the Southern Vietnam. International Food Research Journal 19(2): 611-615.

Kurasawa, S.I., Sugahara, T. & Hayashi, J. 1982. Studies on dietary fibre of mushrooms and edible wild plants. Nutr. Rep. Int. 26: 167-173.

Manzi, P., Marconi, S., Aguzzi, A. & Pizzoferrato, L. 2004. Commercial Mushrooms: Nutritional quality and effect of cooking. Food Chemistry 84: 201-206.

Rohani, A.M., Hanafi, I. & Razaina, M.T. 2010. Effects of polyethylene-g-maleic anhydride on properties of low density polyethylene/thermoplastic sago starch reinforced kenaf fibre composites. Iranian Polymer Journal 19(7): 501-510.

SPSS Inc. 2009. SPSS predictive analytics aoftware statistics (PASW Statistics) computer program. Version 18.0.0. Chicago (IL), USA.

Tsai, S.J., Unklesbay, N., Unklesbay, K. & Clarke, A. 1998. Textural properties of restructured beef products with five binders at four isothermal temperatures. Journal of Food Quality 21: 397-410.

Waha, M.K.A., Ismail, H. & Othman, N. 2011. Characterization of citric acid-modified tapioca starch and its influence on thermal behavior and water absorption of high density polyethylene /natural rubber/thermoplastic tapioca starch blends. Polymer Plastic Technology England 50(7): 748-753.

Wan Rosli, W.I., Solihah, M.A., Aishah, M., Nik Fakurudin, N.A. & Mohsin, S.S.J. 2011. Colour, textural properties, cooking characteristics and fibre content of chicken patty added with oyster mushroom (Pleurotus sajor-caju). International Food Research Journal 18: 612-618.

Wan Rosli, W.I. & Solihah, M.A. 2012. Effect of addition of Pleurotus sajor-caju (PSC) on physical and sensorial properties of beef patty. International Food Research Journal 19(3): 993-999.

Wolever, T., Tosh, S., Gibbs, A., Brand-Miller, J., Duncan, A., Hart, V., Lamarche, B., Thomson, B., Duss, R. & Wood, P. 2010. Physicochemical properties of oat β-glucan influence its ability to reduce serum LDL cholesterol in humans: A randomized clinical trial. American Journal of Clinical Nutrition 92: 723-732.

Zhong, O.X., Ismail, H., Aziz, N.A.A. & Bakar, A.A. 2011. Preparation and properties of biodegradable polymer film based on polyvinyl alcohol and tropical fruit waste flour. Polymer Plastic Technology Engineering 50(7): 705-711.

*Corresponding author; email: wrosli@kck.usm.my