Development, Chemical Composition, Textural Characterization and Sensory Acceptability of Oyster or Big Cup Mushroom Incorporated Chicken Meatloaves

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cg.authorship.typesCGIAR and developing country instituteen
cg.contributor.affiliationFederal University of Agriculture, Abeokutaen
cg.contributor.affiliationInternational Institute of Tropical Agricultureen
cg.contributor.donorWorld Banken
cg.coverage.countryNigeria
cg.coverage.iso3166-alpha2NG
cg.coverage.regionAfrica
cg.coverage.regionWestern Africa
cg.creator.identifierAdebowale Akande: 0000-0002-2380-6379
cg.howPublishedFormally Publisheden
cg.identifier.doihttps://doi.org/10.1080/15428052.2024.2401804en
cg.isijournalISI Journalen
cg.issn1542-8052en
cg.journalJournal of Culinary Science & Technologyen
cg.reviewStatusPeer Reviewen
cg.subject.actionAreaResilient Agrifood Systems
cg.subject.iitaAGRONOMYen
cg.subject.iitaFOOD SECURITYen
cg.subject.iitaLIVELIHOODSen
cg.subject.sdgSDG 2 - Zero hungeren
dc.contributor.authorOlabinke, C.K.en
dc.contributor.authorAdegoke, A.F.en
dc.contributor.authorSobukola, O.P.en
dc.contributor.authorFafiolu, A.O.en
dc.contributor.authorAdebowale, A.A.en
dc.date.accessioned2024-11-21T09:51:18Zen
dc.date.available2024-11-21T09:51:18Zen
dc.identifier.urihttps://hdl.handle.net/10568/160606
dc.titleDevelopment, Chemical Composition, Textural Characterization and Sensory Acceptability of Oyster or Big Cup Mushroom Incorporated Chicken Meatloavesen
dcterms.abstractThis study examined chemical and textural attributes as well as sensory acceptability of chicken and mushroom (oyster and big cup) meatloaves. Simplex lattice design was used to create eight formulations of chicken-oyster mushroom (COM) and chicken-big cup mushroom (CBM), respectively. The samples were analyzed for proximate and mineral composition, crust and crumb color, pH, and texture. The optimized meatloaf samples were subjected to sensory evaluation. The optimized chicken-mushroom ratios were determined to be 83.82% chicken meat and 16.18% oyster mushroom, and 84.78% chicken meat and 15.22% big cup mushroom. Chicken-oyster meatloaf was rated as more acceptable than chicken-big cup meatloaf and control samples in all aspects by sensory panelists. There was no significant difference (p > 0.05) between the sensory attributes, except for aroma (p < 0.05). The study concluded that inclusion of oyster or big cup mushroom in chicken meatloaf had significant influence (p < 0.05) on nutritional, color, pH, and texture characteristics of chicken meatloaf.en
dcterms.accessRightsLimited Access
dcterms.audienceScientistsen
dcterms.available2024-09-26
dcterms.bibliographicCitationOlabinke, C.K., Adegoke, A.F., Sobukola, O.P., Fafiolu, A.O. & Adebowale, A.R.A. (2024). Development, Chemical Composition, Textural Characterization and Sensory Acceptability of Oyster or Big Cup Mushroom Incorporated Chicken Meatloaves. Journal of Culinary Science & Technology, 1-24.en
dcterms.extentpp. 1-24en
dcterms.issued2024
dcterms.languageen
dcterms.licenseCopyrighted; all rights reserved
dcterms.publisherInforma UK Limiteden
dcterms.replaceshttps://hdl.handle.net/10568/160899en
dcterms.subjectchickensen
dcterms.subjecttextureen
dcterms.subjectevaluationen
dcterms.subjectoystersen
dcterms.subjectmushroomen
dcterms.subjectproximate compositionen
dcterms.subjectfood securityen
dcterms.typeJournal Article

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