Please use this identifier to cite or link to this item: http://hdl.handle.net/1959.13/931905
- Development of fermented oyster-mushroom sausage
Stathopoulos, Costas E.
- The University of Newcastle. Faculty of Science & Information Technology, School of Environmental and Life Sciences
- This project addressed the consumer driven need for the development of a healthier substitute to the Thai fermented pork sausage; a traditional popular product which, however, contains very high levels of saturated fat. Oyster mushrooms were used as a substitute for pork and the optimal ratio of mushroom to rice was revealed through a two-stage recipe optimisation process. Using this ratio, a trial was conducted assessing the use of different types of rice and their effect on the characteristics of the product. The final product was characterised by proximate and microbiological analysis and sensory evaluation was carried out. In conclusion, the production of an alternative to the traditional fermented Thai sausage is possible using the more economical and healthier oyster mushroom. The final product, containing a mushroom to glutinous rice ratio of 40:60, was acceptable to panellists and compared favourably against traditional fermented sausages in terms of calorific values and microbial standards.
- Asian Journal of Food and Agro-Industry Vol. 3, Issue 1, p. 35-43
- King Mongkut's University of Technology Thonburi (KMUTT)
Thai fermented sausage;
- Resource Type
- journal article