The effects of the use of mushroom powders on the quality characteristics of sausage

The effects of adding Agaricus bisporus mushroom powder as a dietary fiber source at different rates (0%, 5%, 8% and 10%) to sausages (Turkish dry fermented product) on the quality properties during storage (0, 7, 14, 21 and 28 days) were investigated. The effects of Agaricus bisporus mushroom powder on the physicochemical, microbiological and sensory properties of sausages were investigated. Physicochemically, pH, color, water activity (aw), dry matter, moisture, fat, cholesterol, protein, salt, ash, carbohydrate, energy, TBARS, dietary fiber and texture analyses were performed on experimental sausage samples. As a result of the analysis, a significant difference was found among the experimental sausage samples in dry matter, moisture, ash, color analyses, fat, cholesterol, protein, carbohydrate, dietary fiber, TBARs, energy, texture and sensory analyses (p<0.05); however, no significant difference was found in pH, aw, salt and residual nitrite analyses (p>0.05). As a result, it affects lipid oxidation and color properties of sausages and can be used to improve sausage quality/safety during storage in sausage production. Also, in this study, it can be suggested to use A. bisporus as a functional ingredient in sausage.