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Effect of Different Ratio of Fresh Oyster Mushroom (Pleurotus sajor-caju) to
the Chicken Meat on the Physicochemical Properties, Sensory Acceptability
and Microbiological Study of Sausages
Hun Tze Ting
Supervisor: Dr. Faridah binti Yahya
Bachelor of Food Science (Food Service and Nutrition)
School of Food Science and Technology
The highly nutritive oyster mushroom (Pleurotus sajor-caju) with limited utilization will be
substituted into chicken sausages in order to determine the physicochemical properties,
sensory acceptability and microbiological study. Five formulation of sausages will be
prepared by different combinations of oyster mushroom with chicken meat (0: 100, 20:
80, 40: 60, 60: 40 and 80: 20). The analytical tests include proximate analysis, folding
test, pH analysis, color, calorie value ,texture profile and sensory acceptance test with 7-
point of hedonic scale and microbial analysis (total viable, mould and coliform counts)
which will be performed in triplicates. The substitution of oyster mushroom expected to
decrease the fat and protein content but increase the moisture content, carbohydrate
and fiber content of sausages. The hardness of sausages expected to be reduced but the
cohesiveness, springiness, and chewiness of sausages increased. Most of the panels
expected to accept the sausage with higher percentage of oyster mushroom. The
sausages expected to be spoiled after the three weeks of storage.
1163 | UMT UNDERGRADUATE RESEARCH DAY