000			03161ntm a2200337 i 4500
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008			260415t20252025my a|||fr|||| 000 0 eng d
020			_aTHE0010469 (Local) _qHardback
040			_aUMPSA _beng _cUMPSA _erda
090			_aFIST .T39 2025 r Bc.
100	1		_aTazihan Hakimi Bin Tarmizi, _eauthor.
245	1	0	_aPhysicochemical and nutritional properties of sausage from mushroom / _cTazihan Hakimi Bin Tarmizi
264		1	_aKuantan, Pahang : _bUMPSA, _c2025
264		4	_c© 2025
300			_ax, 59 pages : _billustrations ;
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
347			_2rda _atext file _bPDF
500			_aFaculty of Industrial Sciences and Technology
502			_aFinal Year Report (Bachelor of Applied Science of Industrial Chemistry) -- Universiti Malaysia Pahang Al-Sultan Abdullah - 2025
504			_aInclude bibliographical reference
520	3		_aThis 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	2	0	_aFaculty of Industrial Sciences and Technology _xDissertations
650		0	_aUniversities and colleges _xDissertations
650		0	_xDissertations
942			_2lcc _cPSM
999			_c104747 _d104753