Growth characteristics and productivity of oyster mushroom according to adding of Rhus verniciflua sawdust

Lee, Chan-Jung; Yoo, Young-Mi; Han, Ju-Yeon; Cheong, Jong-Chun; Jhune, Chang-Sung; Moon, Ji-Won; Kong, Won-Sik; Suh, Jang-Sun

doi:10.14480/jm.2014.12.3.232

Cited by 2 publications

(1 citation statement)

References 2 publications

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“…Especially, oyster mushroom ( Pleurotus ostreatus ) is the most widely cultivated type which has the excellent flavor and taste (Yeob et al, 2016). Pleurotus species among mushrooms have the strong texture responsible for dense structure in the fungal tissue of fruit body (Lee et al, 2018; Yoon et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

Effects of oyster mushroom addition on quality characteristics of full fat soy‐based analog burger patty by extrusion process

Cho

Ryu

2022

J Food Process Engineering

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The effects of oyster mushroom (Pleurotus ostreatus) addition on quality characteristics of full fat soy (FFS) and isolated soy protein (ISP)‐based analog burger patties by extrusion process were compared and investigated. Oyster mushroom added to the base mixtures (FFS and ISP) as different levels (0%, 4%, 8%, and 12%), which were texturized by using the twin‐screw extruder equipped with cooling die. After extrusion cooking, in comparison on meat analogs and its analog burger patty, ISP‐based meat analog had the higher textural properties including hardness, springiness, cohesiveness, and chewiness than FFS‐based meat analog. Textural properties of ISP‐based meat analog consistently also increased with the increase in oyster mushroom contents (p < .05), while FFS‐based meat analog had the inconstant patterns in the springiness and cohesiveness, and it obtained the higher cutting strength than ISP‐based. In contrast, in its analog burger patty, the consistent patterns exhibited in all the FFS‐based. Moreover, FFS‐based had the higher textural properties (p < .05) with cutting strength than ISP‐based burger patty. The highest water holding capacity, cooking properties, and organoleptic properties were also observed in FFS‐based analog burger patty with 12% oyster mushroom content except meat patty. Overall, this study suggested that the addition of the oyster mushroom into the analog burger patties improved the overall quality, and FFS could be possible to potential alternative of soy material for analog burger patty.Practical ApplicationsPlant‐proteins for analog burger patty are the high cost and required with several steps for purifying process. In addition, meat analog commonly exhibits the weak texture, and almost tasteless, which has resulted in the use of excessive seasoning, flavoring, adding the binding agent. Oyster mushroom (Pleurotus ostreatus) has played an important role as additive which could enhance the texture and organoleptic quality of analog burger patty by using the high moisture extrusion technology. This work demonstrated that addition of oyster mushroom into the full fat soy‐based formation that has health benefits, cost effectiveness and environmentally friendly could offer the high‐quality burger patty to the consumers who might have concern of negative issues on meat as well as vegetarian.

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Section: Introductionmentioning

confidence: 99%