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African Journal of Food Science and Technology

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Louise Wicker

Department of Food Science and Technology, University of Georgia, Athens, GA 30602, USA


  • Rapid Communication   
    Pleaurotus Eryngii Is Used In The Making Of Pork Sausages
    Author(s): Louise Wicker*

    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 .. View More»
    DOI: http:/

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