Open AccessQuality of physicochemical and sensory of mushroom (Pleurotus ostreatus) chicken nuggets with carrageenan and konjac as hydrocolloids
Author(s) -
Woro Setiaboma,
Dita Kristanti
Publication year - 2021
Publication title -
iop conference series. materials science and engineering
Language(s) - English
Resource type - Journals
eISSN - 1757-899X
pISSN - 1757-8981
DOI - 10.1088/1757-899x/1011/1/012014
Subject(s) - chewiness , food science , mushroom , chemistry , carrageenan , moisture , pleurotus ostreatus , organic chemistry
Nuggets are mostly made of meat however reducing meat in meat product impact on characterization products. The present study was to investigate the effect of various hydrocolloids (carrageenan and konjac) on the physicochemical characteristic of chicken mushroom nuggets. Four formulations of mushroom chicken nuggets were N0 (non-hydrocolloid), N1 (sodium tripolyphosphate -STPP), N2 (konjac), and N3 (carrageenan). All nuggets were evaluated for moisture content, ash content, color, texture, pH, cooking loss, and sensory evaluation. The moisture content was less than 60 %. The cooking loss and texture of the nuggets was affected (P 0.05) to N1.