The effects of 4 treatments of genus Pleaurotus eryngii (king oyster mushroom) as replacements for pork back fat were evaluated for the chemistry, technological, and sensory properties; group content; and organic compound profile in pork sausages. 5 batches were manufactured: one management (formulated with pork back fat) and 4 treatments with raw, boiled, deep-fried, and cooked P. eryngii to interchange the pork back fat in sausages. The results indicated that the fat content and energy worth bated, whereas the macromolecule, moisture, total dietary fiber content, preparation loss, and water-holding capability of the changed sausages multiplied. All samples were judged acceptable for his or her sensory characteristics, with the most effective one being the sausage containing cooked P. eryngii. The raw and cooked P. eryngii bated the residual group content within the sausages. Boiled P. eryngii increased the essential amino acids content within the sausages, whereas the opposite P. eryngii treatments improved the nonessential organic compound content. In summary, P. eryngii could doubtless replace fat in sausages. Sensible APPLICATION: In producing pork sausages, the mushroom P. eryngii will substitute pork back fat to boost the nutritionary quality by reducing fat and energy worth, whereas enhancing the macromolecule and total dietary fiber content within the sausages. Raw and cooked P. eryngii bated the residual group content within the sausages. This study provides a basis for getting ready healthier alternatives to ancient sausages by subbing pork fat with mushrooms.
Share this article