Publication:
Impact of oyster mushroom (Pleurotus ostreatus) on chemical, physical, microbiological and sensory characteristics of fish burger prepared from salmon and striped catfish filleting by-product

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Issued Date

2022

Resource Type

Article

Language

eng

File Type

application/pdf

ISSN

1878450X

DOI

10.1016/j.ijgfs.2022.100598

Rights Holder(s)

Scopus

Bibliographic Citation

Natural Product Research. Vol , No. (2022), p.-

Suggested Citation

Pachekrepapol U., Thangrattana M., Kitikangsadan A. Impact of oyster mushroom (Pleurotus ostreatus) on chemical, physical, microbiological and sensory characteristics of fish burger prepared from salmon and striped catfish filleting by-product. Natural Product Research. Vol , No. (2022), p.-. doi:10.1016/j.ijgfs.2022.100598 Retrieved from: https://hdl.handle.net/20.500.14740/9337

Title

Impact of oyster mushroom (Pleurotus ostreatus) on chemical, physical, microbiological and sensory characteristics of fish burger prepared from salmon and striped catfish filleting by-product

Author(s)

Pachekrepapol U.
 Thangrattana M.
 Kitikangsadan A.

Abstract

The aim of this study is to develop fish burger prepared from salmon and striped catfish filleting by-product with supplementation of oyster mushroom (Pleurotus ostreatus) or soy protein isolate (SPI). Oyster mushroom was used in the formulation at 10% and 15% (w/w), while SPI was added at 2% (w/w). It was found that fish burgers prepared with oyster mushroom and SPI showed reduced thiobarbituric acid reactive substances (TBARS) values and improved thawing loss and cooking yield during storage at −18°C. The incorporation of mushroom increased total viable counts, but there was no significant change during storage. All samples were adequate for human consumption as the microbiological analyses were within the acceptable range. Incorporation of mushroom did not affect the sensory characteristics of the products. © 2022 Elsevier B.V.

Subject(s)

Antioxidant
 Cryoprotectant
 Fish burger
 Oyster mushroom

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URI

https://hdl.handle.net/20.500.14740/9337

Collections

Scopus: Year 2022

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