Physicochemical and nutritional properties of sausage from mushroom /
Tazihan Hakimi Bin Tarmizi,
Physicochemical and nutritional properties of sausage from mushroom / Tazihan Hakimi Bin Tarmizi - x, 59 pages : illustrations ;
Faculty of Industrial Sciences and Technology
Final Year Report (Bachelor of Applied Science of Industrial Chemistry) -- Universiti Malaysia Pahang Al-Sultan Abdullah - 2025
Include bibliographical reference
This research examines the creation and assessment of mushroom-based sausages as a sustainable and nutritious substitute for conventional meat products. White oyster mushrooms were combined with textured vegetable protein (TVP) in two formulations: F1 (25% mushroom powder and 75% TVP) and F2 (50% mushroom powder and 50% TVP). Comprehensive analyses were performed, encompassing physicochemical, nutritional, and sensory evaluations, utilising established analytical methods as recommended by AOAC. Proximate analysis indicated that F1 and F2 exhibited greater protein and energy content compared to mushroom powder alone, with F2 presenting the highest energy value of 240 kcal per 100 grammes. The fat and carbohydrate content in F2 was significantly higher, enhancing its flavour, texture, and caloric density, whereas F1 exhibited superior moisture retention and mineral content. UPLC-QTOF-MS analysis of mushroom extracts revealed bioactive compounds possessing antioxidant and immune-modulating properties, potentially improving the nutritional and functional qualities of sausages. Sensory evaluations involving 20 panellists revealed statistically significant differences among the formulations. F2 attained the highest scores in colour, aroma, taste, and overall acceptability, demonstrating an optimal balance of sensory attributes. In contrast, F1 demonstrated superior texture, probably attributable to its elevated TVP content. The results indicate that mushroom-based sausages, especially the 50:50 formulation, present a feasible and consumer-acceptable substitute for traditional meat sausages. This study emphasises the capability of mushroom-based sausages to fulfil consumer requirements for sustainable, nutritious, and innovative food options. The findings enhance the existing literature on plant-based alternatives, highlighting their significance in fostering environmentally sustainable food systems.
THE0010469 (Local)
Faculty of Industrial Sciences and Technology--Dissertations
Universities and colleges--Dissertations--Dissertations
Physicochemical and nutritional properties of sausage from mushroom / Tazihan Hakimi Bin Tarmizi - x, 59 pages : illustrations ;
Faculty of Industrial Sciences and Technology
Final Year Report (Bachelor of Applied Science of Industrial Chemistry) -- Universiti Malaysia Pahang Al-Sultan Abdullah - 2025
Include bibliographical reference
This research examines the creation and assessment of mushroom-based sausages as a sustainable and nutritious substitute for conventional meat products. White oyster mushrooms were combined with textured vegetable protein (TVP) in two formulations: F1 (25% mushroom powder and 75% TVP) and F2 (50% mushroom powder and 50% TVP). Comprehensive analyses were performed, encompassing physicochemical, nutritional, and sensory evaluations, utilising established analytical methods as recommended by AOAC. Proximate analysis indicated that F1 and F2 exhibited greater protein and energy content compared to mushroom powder alone, with F2 presenting the highest energy value of 240 kcal per 100 grammes. The fat and carbohydrate content in F2 was significantly higher, enhancing its flavour, texture, and caloric density, whereas F1 exhibited superior moisture retention and mineral content. UPLC-QTOF-MS analysis of mushroom extracts revealed bioactive compounds possessing antioxidant and immune-modulating properties, potentially improving the nutritional and functional qualities of sausages. Sensory evaluations involving 20 panellists revealed statistically significant differences among the formulations. F2 attained the highest scores in colour, aroma, taste, and overall acceptability, demonstrating an optimal balance of sensory attributes. In contrast, F1 demonstrated superior texture, probably attributable to its elevated TVP content. The results indicate that mushroom-based sausages, especially the 50:50 formulation, present a feasible and consumer-acceptable substitute for traditional meat sausages. This study emphasises the capability of mushroom-based sausages to fulfil consumer requirements for sustainable, nutritious, and innovative food options. The findings enhance the existing literature on plant-based alternatives, highlighting their significance in fostering environmentally sustainable food systems.
THE0010469 (Local)
Faculty of Industrial Sciences and Technology--Dissertations
Universities and colleges--Dissertations--Dissertations