QUALITY AND SENSORY CHARACTERIZATION OF WHITE JELLY MUSHROOM (TREMELLA FUCIFORMIS) AS A MEAT SUBSTITUTE IN PORK PATTY FORMULATION

Abstract

White jelly mushroom (Tremella fuciformis, WJM) has been used for medicinal purposes due to its diverse physiological activities. This study evaluated the effect of WJM in pork patties on the quality and sensory characteristics of it. Pork patties were formulated by combining minced pork with 0, 10, 20 and 30% of WJM by weight proportion. Moisture content of patties increased with the amount of WJM added and pork patties formulated with WJM had significantly higher cooking yield than control sample. All treatments had a higher lightness (64.31-67.23) and yellowness (14.39-14.60) content than the control (61.73 and 14.20, respectively). Control sample showed lowest score (3.8) in acceptance by oiliness and this value was lower than average (4.0), whereas acceptance by oiliness in samples with WJM increased (4.9-5.8). Therefore, the oil holding capacity of WJM has a positive effect on cooking yield of patty as well as sensory affection.