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

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.