Sensory impacts of fresh oyster mushroom (Pleurotus ostreatus) addition in beef sausage
DOI:
https://doi.org/10.64171/JAES.6.5.85-90Keywords:
Addition, Beef sausage, Oyster mushroom, Sensory evaluationAbstract
The nutritional and functional value of oyster mushroom (Pleurotus ostreatus) has gained global recognition due to its desirable taste, flavour, high nutrient content, and medicinal properties. Conventional beef sausages, while popular, are often criticized for their high fat, cholesterol, and salt content, which contribute to diet‑related non‑communicable diseases. Reformulating sausages with healthier ingredients offers a potential solution to this public health concern. This study therefore aimed to determine the impact of fresh oyster mushroom addition on the sensory properties of beef sausage. Four sausage formulations were prepared at varying addition levels of fresh oyster mushroom, and these were: 0%, 25%, 50% and 75%. Sensory evaluation was conducted by 150 participants using a 5‑point hedonic scale to assess colour/appearance, aroma/odour, texture/mouthfeel, taste, and overall acceptability of the different sausage formulations. The results revealed significant differences across treatments, with sensory scores declining as fresh oyster mushroom concentration increased. Sausage formulation B (25% fresh oyster mushroom addition) was generally more acceptable compared to other mushroom‑containing formulations, balancing improved nutritional value with consumer preference. The findings suggest that incorporating fresh oyster mushroom at a 25% addition level optimizes sensory acceptability, providing a viable strategy for developing healthier beef sausages without compromising consumer satisfaction.
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