Evaluation of the functionals properties of the mushroom pleurotus ostreatus and of the emulsion meat mushroom fat

Abstract

This work had as objective to determine the functional properties of the mushroom strains Pleurotus ostreatus ICFC 768/12. and of the emulsion meat-mushroom-fat to be used in the elaboration of a sausage type Viennese. To the mushroom it was determined humidity, ashy, fat, protein, fiber, ELN, minerals, ß-glucans and the properties functional swelling capacity, water retention capacity and emulsification capacity. At the emulsion was determined water retention capacity, emulsification capacity and lipids retention capacity. In the mushroom the swelling capacity was of 4.8 mL/g of mushroom, the water retention capacity 0.34 g/g of mushroom and the emulsification capacity 8.8 mL oil/g of mushroom. The evaluation of the functional properties of the emulsion meat-mushroom-fat in the experimental formulations showed that the mushroom Pleurotus ostreatus has appropriate characteristics for its use as substitute of the meat in meat products of fine paste.