Table 2.
Proximate composition (%) and content sodium (mg/100 g) of frankfurters type sausage elaborated with flour of edible mushroom (Agaricus bisporus and Pleurotus ostreatus).
| Control | MF-Ab | MF-Po | LF-Ab | LF-Po | MF-PoAb | |
|---|---|---|---|---|---|---|
| Moisture | 61.05 ± 0.17 a | 64.34 ± 0.13 b | 65.91 ± 0.21 d | 66.34 ± 0.50 de | 66.48 ± 0.30 e | 65.37 ± 0.55 c |
| Fat | 19.16 ± 0.42 f | 16.28 ± 0.33 e | 15.18 ± 0.29 d | 12.99 ± 0.30 b | 11.79 ± 0.06 a | 14.04 ± 0.47c |
| Protein | 14.39 ± 0.14 b | 14.70 ± 0.27 b | 13.62 ± 0.22 a | 15.41 ± 0.54 c | 14.59 ± 0.33 b | 14.29 ± 0.24 b |
| Ash | 2.08 ± 0.05 d | 1.30 ± 0.04 a | 1.36 ± 0.06 ab | 1.36 ± 0.08 ab | 1.81 ± 0.03 c | 1.41 ± 0.05 b |
| Carbohydrates | 3.32 ± 0.25 a | 3.37 ± 0.39 a | 3.93 ± 0.31 b | 3.90 ± 0.19 b | 5.33 ± 0.04 d | 4.88 ± 0.21 c |
| Dietary fiber | 0.05 ± 0.09 a | 0.57 ± 0.06 b | 1.09 ± 0.11 c | 1.14 ± 0.09 c | 2.18 ± 0.25 e | 1.58 ± 0.17 d |
| Na (mg/100g) | 686.30 ± 37.10 c | 338.69 ± 40.53 a | 336.46 ± 17.97 a | 345.22 ± 30.47 a | 405.19 ± 12.53 b | 347.48 ± 4.07 a |
Results are expressed as mean value ± standard deviation. a–f: Different letters in each batch indicate significant differences (p < 0.05).