Abstract:To investigate the effect of <i>Agaricus bisporus</i> and soybean oil as complex fat substitutes on the storage characteristics of chicken sausages, a pre-mixture of <i>A. bisporus</i> and soybean oil (1:2) was used to replace 0% (CK), 30% (T30), 60% (T60), and 90% (T90) of pork back fat in chicken sausages. The changes in color (brightness value, L*; redness value, a*; and yellowness value, b*), texture, pH, and total viable count… Show more
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