Abstract

This study throws the light on the utilization of mushroom with 0, 15, 30 and 45% of meat content in beef sausage recipe. Proximate composition, physical, chemical properties TBARS, amino acids profile and sensory evaluation were carried out. Substitution with 30% mushroom gave the best treatment. During subsequent frozen storage, a continuous reduction in moisture content was recorded. Protein content was around 15%, a slight increase was noticed by increasing substitution ratio. The higher the substitution level, the lower the fat content was recorded. Substitution treatment led to increase the pH value correspondingly with the level of substitution. The higher WHC was found in case of sample that substituted with 15% mushroom. The plasticity of various investigated samples did not affect at the beginning of storage. The cooking loss per cent did not affect before storage, it was around 15%. It increased with about 1.12, 1.14, 1.14 and 1.19 fold in 0, 15, 30 and 45% substitution level, respectively, after 45 days storage. Regarding to cooking yield per cent, a contradicted trend was recorded. The predominant essential amino acid was lysine (9.80%), while leucine came in the second order. Generally, substitution with 30% mushroom increased the total essential amino acids with 1.11 fold. Total of non-essential amino acid did not affect owing to substitution treatment. The total essential amino acids/total non-essential amino acids per cent was increased in treated sample. The TBARS of various sausage treatments showed substitution with 30% mushroom had lowest one till the end of frozen storage period indicating the antioxidant effect of mushroom. Sausage sample substituted with 30% mushroom had higher scores for all sensory parameters scores.