Sensory Evaluation and Textural Properties of Mushroom Sausage

摘要：

Fresh mushroom was used as primary material to produce mushroom sausage and sausages quality was assessed by sensory evaluation and texture analysis. The processing procedures include clean, blanch, crush into slurry, mix with accessories, stuff, heat and cool. Ingredient of mushroom sausage is mushroom 100. chieken 0~10. isolated soybean protein 10. starch 10, oil 2. spice 2.4. salt 1, sugar I, carrageenan 0.8. The optimal mushroom is P. nebrodensis. and the following is P. ostreatus and other white or light color mushrooms. Mushroom sausage possesses many advantages as far as nutrition, safety, cost and processing compared to normal sausage, therefore, it is a promising product for mushroom processing.

关键词： mushroom edible fungi sausage processing Pleurotus ostreatus Pleurotus nebrodensis

作者: Li Bo Lu Fei

作者单位: School of Food Science, Henan Institute of Science and Technology

会议类型: 国际会议

会议名称: The 2nd Conference on Horticulture Science and Technology(第二届园艺科学与技术学术会议 CHST 2010)

会议地点: 北京

会议语种:英文

页码: 174-176

在线出版日期: 2010-12-18（万方平台首次上网日期，不代表论文的发表时间）