Table 3.
Effect of enoki mushroom stem waste (MSW) on the physicochemical, textural and color attributes of goat meat nuggets (n = 6).
| Parameters | Treatments | |||
|---|---|---|---|---|
| Control | T2 | T4 | T6 | |
| Emulsion pH | 6.33 ± 0.02 c | 6.37 ± 0.02 bc | 6.39±0.02 a | 6.40±0.02 a |
| Emulsion Stability (%) | 94.32 ± 0.20 b | 95.86 ± 0.19 a | 96.25±0.22 a | 96.67±0.22 a |
| pH | 6.38 ± 0.01 c | 6.40 ± 0.01 bc | 6.42±0.10 a | 6.44±0.0.1 a |
| Cooking loss (%) | 5.08 ± 0.12 c | 4.12 ± 0.08 b | 3.83 ± 0.16 ab | 3.12 ± 0.18 a |
| Total phenolics content (mg GAE/g) | 0.142 ± 0.42 d | 0.44 ± 0.39 c | 0.62 ± 0.45 b | 0.96 ± 0.38 a |
| Expressible water (%) | 26.3 ± 1.4 | 24.2 ± 2.3 | 22.4 ± 2.4 | 21.84 ± 2.02 |
| Proximate Composition (g/100 g) | ||||
| Moisture | 65.29 ± 0.54 | 65.36 ± 0.82 | 66.74 ± 0.56 | 67.23 ± 0.56 |
| Protein | 15.35 ± 0.24 | 15.17 ± 0.29 | 15.22 ± 0.26 | 14.68 ± 0.20 |
| Fat | 12.26 ± 0.29 | 12.15 ± 0.24 | 12.13 ± 0.32 | 12.08 ± 0.12 |
| Ash | 2.67 ± 0.05 d | 3.54 ± 0.03 c | 4.26 ± 0.05 b | 4.68 ± 0.03 a |
| Total dietary fiber | 0.82 ± 0.06 d | 1.28 ± 0.04 c | 1.42 ± 0.06 b | 1.72 ± 0.04 a |
| Textural Parameters | ||||
| Hardness (N/cm2) | 42.42 ± 1.86 | 38.40 ± 1.92 | 36.33 ± 2.08 | 34.33 ± 2.12 |
| Springiness (cm) | 0.86 ± 0.01 | 0.84 ± 0.02 | 0.83 ± 0.02 | 0.83 ± 0.02 |
| Cohesiveness | 0.48 ± 0.02 | 0.47 ± 0.01 | 0.45 ± 0.01 | 0.44 ± 0.01 |
| Gumminess (N/cm2) | 14.79 ± 1.04 | 13.42 ± 1.22 | 12.83 ± 1.34 | 12.08 ± 1.57 |
| Chewiness (N/cm) | 14.05 ± 0.82 a | 13.14 ± 0.78 ab | 11.75 ± 0.91 b | 9.46 ± 0.84 b |
| Color Parameters | ||||
| L* value | 47.42 ± 0.22 c | 48.68 ± 0.19 bc | 49.42 ± 0.24 ab | 52.02 ± 0.20 a |
| a* value | 7.62 ± 0.20 a | 7.48 ± 0.18 a | 7.22 ± 0.16 ab | 6.32 ± 0.14 b |
| b* value | 13.24 ± 0.32 | 13.12 ± 0.28 | 13.18 ± 0.22 | 13.20 ± 0.24 |
Treatments: Control = no additive; T2 = 2.0% MSW powder, T4 = 4.0% MSW powder and T6 = 6.0% MSW powder. a–c Mean values in the same row bearing different superscript differ significantly (p < 0.05).