Effect of Accessory Addition on Sensory and Textural Properties ofPleurotus ostreatus Sausage(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Title:: Effect of Accessory Addition on Sensory and Textural Properties ofPleurotus ostreatus Sausage

Author(s):: LU Fei; KANG Fang-fang; ZHANG Jin-jin; LI Bo; SUN Jun-liang; School of Food Science，Henan Institute of Science and Technology，Xinxiang，Henan 453003

Abstract:: Taking Pleurotus ostreatus as the main material，the effect of accessory additions on sensory quality and textural property of P.ostreatus sausage were studied by single experiment.The results showed that using 100 g of mushroom pulp as the benchmark，12% soybean protein，12% corn starch，0.6% carrageenan and suitable seasonings were added into the pulp and mixed thoroughly.After filling the paste into the casing and heating，P.ostreatus sausage with rich nutrient and special taste was prepared.If adding 30% chicken，the taste and flavor of sausage would be better.P.ostreatus sausage was convenient and high nutrition and had a good development propect.

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Last Update: 2014-12-24