Development of novel heat-treated sausage with Pleurotus ostreatus: Low energy, enhanced bioactivity, reduced amount of meat and fat

The use of Pleurotus ostreatus to reduce calories and increase bioactivity in processed meat products is an increasingly common practice. In this study, a novel sausage containing P. ostreatus was developed based parameters like protein, antioxidants, total phenolic content, cohesiveness, energy, fa...

Full description

Saved in:
Bibliographic Details
Published in:Food science and technology international 2024-04, Vol.30 (3), p.260-272
Main Author: Doğan, Cemhan
Format: Article
Language:English
Subjects:
Animals
Cooking
Energy Intake
Hot Temperature
Meat Products - analysis
Pleurotus
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
cited_by cdi_FETCH-LOGICAL-c340t-1ab8aacf98ccb14703376fe74e965cc11be69de259fae90c37c189afcffc56463
cites cdi_FETCH-LOGICAL-c340t-1ab8aacf98ccb14703376fe74e965cc11be69de259fae90c37c189afcffc56463
container_end_page 272
container_issue 3
container_start_page 260
container_title Food science and technology international
container_volume 30
creator Doğan, Cemhan
description The use of Pleurotus ostreatus to reduce calories and increase bioactivity in processed meat products is an increasingly common practice. In this study, a novel sausage containing P. ostreatus was developed based parameters like protein, antioxidants, total phenolic content, cohesiveness, energy, fat, ΔE, hardness, and gumminess values using a D-optimal mixture design. The results showed that over 20% of P. ostreatus could be used in sausage production. Moreover, it was concluded that the optimized sausages contain less fat (33.05%) and meat (18.6%) and therefore have a lower calorie value (19.03%). In addition, P. ostreatus added to the sausage formulation decreased the use of animal raw materials, increased the bioactive properties of the sausages, and did not cause a significant change in the amino acid profile.
doi_str_mv 10.1177/10820132221147079
format article
fullrecord <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_2760171232</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sage_id>10.1177_10820132221147079</sage_id><sourcerecordid>2760171232</sourcerecordid><originalsourceid>FETCH-LOGICAL-c340t-1ab8aacf98ccb14703376fe74e965cc11be69de259fae90c37c189afcffc56463</originalsourceid><addsrcrecordid>eNp9kEtP3TAQhS1UxPsHsKm87IJQj30Tx-wqXkW6EixgHTnOmBuUxLd-gNj3h-NwKZtKbDye8XeONYeQY2CnAFL-BFZzBoJzDrCQTKotsgel4AVIUX_L9_xezMAu2Q_hiTEGTNY7ZFdUpQIF1R75e4HPOLj1iFOkztLJ5ZauUMci-nxiR4NOQT8ifenjit4NmLyLKVAX3oEUzujSvVCc0D--nuS60pPJsrZ32sT-uY956rFL81CPLm0-GrOW6qmjVsdDsm31EPDoox6Qh6vL-_PfxfL2-ub817IwYsFiAbqttTZW1ca088JCyMqiXKCqSmMAWqxUh7xUVqNiRkgDtdLWWGvKalGJA_Jj47v27k_CEJuxDwaHQU_oUmi4rBhI4IJnFDao8S4Ej7ZZ-37U_rUB1szhN_-FnzXfP-xTO2L3qfiXdgZON8CcZ_Pkkp_yul84vgE6JY7H</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2760171232</pqid></control><display><type>article</type><title>Development of novel heat-treated sausage with Pleurotus ostreatus: Low energy, enhanced bioactivity, reduced amount of meat and fat</title><source>Sage Journals Online</source><creator>Doğan, Cemhan</creator><creatorcontrib>Doğan, Cemhan</creatorcontrib><description>The use of Pleurotus ostreatus to reduce calories and increase bioactivity in processed meat products is an increasingly common practice. In this study, a novel sausage containing P. ostreatus was developed based parameters like protein, antioxidants, total phenolic content, cohesiveness, energy, fat, ΔE, hardness, and gumminess values using a D-optimal mixture design. The results showed that over 20% of P. ostreatus could be used in sausage production. Moreover, it was concluded that the optimized sausages contain less fat (33.05%) and meat (18.6%) and therefore have a lower calorie value (19.03%). In addition, P. ostreatus added to the sausage formulation decreased the use of animal raw materials, increased the bioactive properties of the sausages, and did not cause a significant change in the amino acid profile.</description><identifier>ISSN: 1082-0132</identifier><identifier>EISSN: 1532-1738</identifier><identifier>DOI: 10.1177/10820132221147079</identifier><identifier>PMID: 36591916</identifier><language>eng</language><publisher>London, England: SAGE Publications</publisher><subject>Animals ; Cooking ; Energy Intake ; Hot Temperature ; Meat Products - analysis ; Pleurotus</subject><ispartof>Food science and technology international, 2024-04, Vol.30 (3), p.260-272</ispartof><rights>The Author(s) 2023</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c340t-1ab8aacf98ccb14703376fe74e965cc11be69de259fae90c37c189afcffc56463</citedby><cites>FETCH-LOGICAL-c340t-1ab8aacf98ccb14703376fe74e965cc11be69de259fae90c37c189afcffc56463</cites><orcidid>0000-0002-9043-0949</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27924,27925,79236</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/36591916$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Doğan, Cemhan</creatorcontrib><title>Development of novel heat-treated sausage with Pleurotus ostreatus: Low energy, enhanced bioactivity, reduced amount of meat and fat</title><title>Food science and technology international</title><addtitle>Food Science and Technology International</addtitle><description>The use of Pleurotus ostreatus to reduce calories and increase bioactivity in processed meat products is an increasingly common practice. In this study, a novel sausage containing P. ostreatus was developed based parameters like protein, antioxidants, total phenolic content, cohesiveness, energy, fat, ΔE, hardness, and gumminess values using a D-optimal mixture design. The results showed that over 20% of P. ostreatus could be used in sausage production. Moreover, it was concluded that the optimized sausages contain less fat (33.05%) and meat (18.6%) and therefore have a lower calorie value (19.03%). In addition, P. ostreatus added to the sausage formulation decreased the use of animal raw materials, increased the bioactive properties of the sausages, and did not cause a significant change in the amino acid profile.</description><subject>Animals</subject><subject>Cooking</subject><subject>Energy Intake</subject><subject>Hot Temperature</subject><subject>Meat Products - analysis</subject><subject>Pleurotus</subject><issn>1082-0132</issn><issn>1532-1738</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2024</creationdate><recordtype>article</recordtype><recordid>eNp9kEtP3TAQhS1UxPsHsKm87IJQj30Tx-wqXkW6EixgHTnOmBuUxLd-gNj3h-NwKZtKbDye8XeONYeQY2CnAFL-BFZzBoJzDrCQTKotsgel4AVIUX_L9_xezMAu2Q_hiTEGTNY7ZFdUpQIF1R75e4HPOLj1iFOkztLJ5ZauUMci-nxiR4NOQT8ifenjit4NmLyLKVAX3oEUzujSvVCc0D--nuS60pPJsrZ32sT-uY956rFL81CPLm0-GrOW6qmjVsdDsm31EPDoox6Qh6vL-_PfxfL2-ub817IwYsFiAbqttTZW1ca088JCyMqiXKCqSmMAWqxUh7xUVqNiRkgDtdLWWGvKalGJA_Jj47v27k_CEJuxDwaHQU_oUmi4rBhI4IJnFDao8S4Ej7ZZ-37U_rUB1szhN_-FnzXfP-xTO2L3qfiXdgZON8CcZ_Pkkp_yul84vgE6JY7H</recordid><startdate>202404</startdate><enddate>202404</enddate><creator>Doğan, Cemhan</creator><general>SAGE Publications</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0002-9043-0949</orcidid></search><sort><creationdate>202404</creationdate><title>Development of novel heat-treated sausage with Pleurotus ostreatus: Low energy, enhanced bioactivity, reduced amount of meat and fat</title><author>Doğan, Cemhan</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c340t-1ab8aacf98ccb14703376fe74e965cc11be69de259fae90c37c189afcffc56463</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2024</creationdate><topic>Animals</topic><topic>Cooking</topic><topic>Energy Intake</topic><topic>Hot Temperature</topic><topic>Meat Products - analysis</topic><topic>Pleurotus</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Doğan, Cemhan</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Food science and technology international</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Doğan, Cemhan</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Development of novel heat-treated sausage with Pleurotus ostreatus: Low energy, enhanced bioactivity, reduced amount of meat and fat</atitle><jtitle>Food science and technology international</jtitle><addtitle>Food Science and Technology International</addtitle><date>2024-04</date><risdate>2024</risdate><volume>30</volume><issue>3</issue><spage>260</spage><epage>272</epage><pages>260-272</pages><issn>1082-0132</issn><eissn>1532-1738</eissn><abstract>The use of Pleurotus ostreatus to reduce calories and increase bioactivity in processed meat products is an increasingly common practice. In this study, a novel sausage containing P. ostreatus was developed based parameters like protein, antioxidants, total phenolic content, cohesiveness, energy, fat, ΔE, hardness, and gumminess values using a D-optimal mixture design. The results showed that over 20% of P. ostreatus could be used in sausage production. Moreover, it was concluded that the optimized sausages contain less fat (33.05%) and meat (18.6%) and therefore have a lower calorie value (19.03%). In addition, P. ostreatus added to the sausage formulation decreased the use of animal raw materials, increased the bioactive properties of the sausages, and did not cause a significant change in the amino acid profile.</abstract><cop>London, England</cop><pub>SAGE Publications</pub><pmid>36591916</pmid><doi>10.1177/10820132221147079</doi><tpages>13</tpages><orcidid>https://orcid.org/0000-0002-9043-0949</orcidid></addata></record>
fulltext fulltext
identifier ISSN: 1082-0132
ispartof Food science and technology international, 2024-04, Vol.30 (3), p.260-272
issn 1082-0132
1532-1738
language eng
recordid cdi_proquest_miscellaneous_2760171232
source Sage Journals Online
subjects Animals
Cooking
Energy Intake
Hot Temperature
Meat Products - analysis
Pleurotus
title Development of novel heat-treated sausage with Pleurotus ostreatus: Low energy, enhanced bioactivity, reduced amount of meat and fat
url http://sfxeu10.hosted.exlibrisgroup.com/loughborough?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-08T02%3A42%3A59IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Development%20of%20novel%20heat-treated%20sausage%20with%20Pleurotus%20ostreatus:%20Low%20energy,%20enhanced%20bioactivity,%20reduced%20amount%20of%20meat%20and%20fat&rft.jtitle=Food%20science%20and%20technology%20international&rft.au=Do%C4%9Fan,%20Cemhan&rft.date=2024-04&rft.volume=30&rft.issue=3&rft.spage=260&rft.epage=272&rft.pages=260-272&rft.issn=1082-0132&rft.eissn=1532-1738&rft_id=info:doi/10.1177/10820132221147079&rft_dat=%3Cproquest_cross%3E2760171232%3C/proquest_cross%3E%3Cgrp_id%3Ecdi_FETCH-LOGICAL-c340t-1ab8aacf98ccb14703376fe74e965cc11be69de259fae90c37c189afcffc56463%3C/grp_id%3E%3Coa%3E%3C/oa%3E%3Curl%3E%3C/url%3E&rft_id=info:oai/&rft_pqid=2760171232&rft_id=info:pmid/36591916&rft_sage_id=10.1177_10820132221147079&rfr_iscdi=true