Preparation of modified chicken burger by partial replacement of chicken meat with powdered of oyster mushroom and study it is physical and sensory properties

Abstract EN

This study examined the effect of partial replacement for chicken meat with mushroom powder (MP) in chicken burger production, chicken meat was partially replaced by MP in ratios of 0,10, and 15%.

physical properties, and sensory evaluation were done at zero time and after 3 and 7 days of storage at 6 ± 1°C.

The results showed that 15% of beef meat could be replaced with MP and still providing good quality of burger.

also burger formulated with 15% MP significantly p≤ 0.05 recorded the lowest reduction in weight loss during cooking , diameter and thickness 6.42, 5.95 and 12.52% as compared with control 32.48 , 18.04 , 37.82 %.

The adding of MP has significantly increased the water holding capacity of manufactured burgers it was 30.13, 52 .25 and 58.03% for control , 10% and 15% substitute respectively .In the sensory evaluation, burger incorporated with 10 and 15 % MP had the highest scores for all sensory attributes.

the juiciness and tenderness of these burgers was improved, So that values of these parameters were increased with increasing of replacement percentage of meat comparing with control treatment.

the present study suggested that incorporation of MP up to 15 % to replace chicken meat improved flavor, juiciness , tenderness and acceptance.