THE EFFECTS OF Morchella esculenta AND Lactarius deliciosus MUSHROOMS ON THE PHYSICAL AND SENSORY PROPERTIES OF CHICKEN MEATBALLS
Conference paper > Summary Text · 2022
Authors: Gülen TURP, Gamze SEL
Ege 7. Uluslararası Uygulamalı Bilimler Kongresi, Türkiye, İzmir, International, Verbal, Summary Text, 2022-2022, pp 100-100
Summary
<p>Mushrooms contain high proportions of protein, essential amino acids, unsaturated fatty acids, dietary fiber, vitamins, minerals and phenolic compounds. The objective of this study was to evaluate the effects of two mushroom powders (<em>Morchella esculenta</em> and <em>Lactarius deliciosus</em>) and different cooking methods (microwave and pan) on physical and sensory properties chicken meatballs. Six sample groups were prepared and mushrooms were used as 4% in samples. The cooking yield values of the samples cooked in pan were higher than those of the samples cooked in microwave (<em>P</em><0.05). However, the cooking yield values were not affected from usage mushrooms in meatball formulations. It was detected that the hardness values of the samples increased with the addition of mushroom powder compared to control group <em>(P</em><0.05). The color <em>L</em>* values were higher and a* values were lower in the microwave cooked samples than the pan cooked samples (<em>P</em><0.05). Samples with <em>Morchella esculenta</em> mushroom had higher <em>L</em>* and <em>a</em>* values compared to the samples with <em>Lactarius deliciosus</em> mushroom cooked with same method (<em>P</em><0.05). According to sensory evaluation results, higher overall acceptability scores were determined in samples cooked in the pan with the mushroom powder than those of the control sample (<em>P</em><0.05). The appearance and color properties of samples with <em>Morchella esculenta</em> were higher than the samples with <em>Lactarius deliciosus</em>. Flavor and overall acceptance scores of the pan cooked samples with two types of the mushrooms were higher than the pan cooked control sample. It can be concluded that the pan cooking was more preferable method according the microwave cooking for chicken meatballs formulated with<em> Morchella esculenta</em> and <em>Lactarius deliciosus</em> mushrooms in terms of cooking yield value, flavor and overall acceptability properties.</p>