MARC details
| 000 -LEADER |
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| fixed length control field |
03161ntm a2200337 i 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
MY-KuUP |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20260415172800.0 |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS |
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| fixed length control field |
t||||fr|||| 000 0 |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION |
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| fixed length control field |
ta |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
260415t20252025my a|||fr|||| 000 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
THE0010469 (Local) |
| Qualifying information |
Hardback |
| 040 ## - CATALOGING SOURCE |
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| Original cataloging agency |
UMPSA |
| Language of cataloging |
eng |
| Transcribing agency |
UMPSA |
| Description conventions |
rda |
| 090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN) |
|---|
| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) |
FIST .T39 2025 r Bc. |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Tazihan Hakimi Bin Tarmizi, |
| Relator term |
author. |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Physicochemical and nutritional properties of sausage from mushroom / |
| Statement of responsibility, etc. |
Tazihan Hakimi Bin Tarmizi |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
Kuantan, Pahang : |
| Name of producer, publisher, distributor, manufacturer |
UMPSA, |
| Date of production, publication, distribution, manufacture, or copyright notice |
2025 |
| 264 #4 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Date of production, publication, distribution, manufacture, or copyright notice |
© 2025 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
x, 59 pages : |
| Other physical details |
illustrations ; |
| 336 ## - CONTENT TYPE |
|---|
| Source |
rdacontent |
| Content type term |
text |
| 337 ## - MEDIA TYPE |
|---|
| Source |
rdamedia |
| Media type term |
unmediated |
| 338 ## - CARRIER TYPE |
|---|
| Source |
rdacarrier |
| Carrier type term |
volume |
| 347 ## - DIGITAL FILE CHARACTERISTICS |
|---|
| Source |
rda |
| File type |
text file |
| Encoding format |
PDF |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Faculty of Industrial Sciences and Technology |
| 502 ## - DISSERTATION NOTE |
|---|
| Dissertation note |
Final Year Report (Bachelor of Applied Science of Industrial Chemistry) -- Universiti Malaysia Pahang Al-Sultan Abdullah - 2025 |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Include bibliographical reference |
| 520 3# - SUMMARY, ETC. |
|---|
| Summary, etc. |
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. |
| 610 20 - SUBJECT ADDED ENTRY--CORPORATE NAME |
|---|
| Corporate name or jurisdiction name as entry element |
Faculty of Industrial Sciences and Technology |
| General subdivision |
Dissertations |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Universities and colleges |
| General subdivision |
Dissertations |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| General subdivision |
Dissertations |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Library of Congress Classification |
| Koha item type |
Final Year Report |