BIBLIOGRAPHY CARDONA, GRACE B. APRIL...
BIBLIOGRAPHY
CARDONA, GRACE B. APRIL 2012. Acceptability of duck meat patties extended
with oyster mushroom (Pleurotus ostreatus). Benguet State University, La Trinidad,
Benguet.
Adviser: Myrna B. Walsiyen MSc.
ABSTRACT
This study was conducted at the Meat Laboratory Section of the Department of
Animal Science, under the College of Agriculture, Benguet State University. To determine
the acceptability of duck meat patties extended with oyster mushroom in terms of
appearance, tenderness, flavor, juiciness and the overall acceptability of the patties; the
cost of processing duck meat into patties extended with oyster mushroom and to determine
the composition of duck meat patties extended with oyster mushroom.
Sensory evaluation showed that all treatments had the same ratings in terms of
appearance, juiciness and flavor. However, in terms of tenderness and acceptability, it was
observed that the processed patties extended with oyster mushroom obtained better ratings.
Patties extended with oyster mushroom were more tender and were liked very much by the
member of the panel of tasters. The patties not extended with oyster mushroom were liked
moderately by the members of the panel of tasters.
Acceptability of duck meat patties extended with oyster mushroom (Pleurotus ostreatus)
CARDONA, GRACE B. APRIL 2012
Results also revealed that higher cost of production were realized from the patties
extended with oyster mushroom. However, more patties were produced so that this can
offset the additional expense incurred.
In terms of nutrient composition, results showed that using 100-200g oyster
mushroom as extenders did not greatly affect the protein and ash content of the patties but
the crude fat was greatly reduced. However such results maybe due to other factors as the
nutrient composition was not replicated to be subjected to statistical analysis
Based on the result of the study, it is recommended that oyster mushroom may be
used as extenders in making meat patties at the level of 100-200g/kg meat. However, it is
recommend that studies be conducted to subject the patties to nutrition facts but these
should be replicated for more conclusive results.
Acceptability of duck meat patties extended with oyster mushroom (Pleurotus ostreatus)
CARDONA, GRACE B. APRIL 2012
INTRODUCTION
Meat processing has become both an art and science. Creativity leads to the coming
up of new production processes and attractive products are developed to suit the taste of
the consumer (Del Feiro, 1996).
Many of the consumers now are getting conscious on what they eat and that it is
not only the eating quality of the processed product that they look into but also its nutritive
value. Others even prefer to eat meat products that are free of chemical residues.
In many of the processed meat products, beef, pork and chicken are the ones
commonly used. Very few of the processors are using meat derived from other species. It
is then the aim of the researcher to find out the acceptability of duck meat as patties for
hamburger and to cause variety but without reducing so much the nutritive value of the
meat patties produced, oyster mushroom will be included as extenders.
Duck meat like other meats, is an excellent source of high quality protein containing
a well balanced array of amino acid. Duck meat also contains generous amounts of iron,
phosphorous, zinc, copper, selenium and lesser amounts of the minerals, potassium and
magnesium, vitamins E, A, C and folic acid. Duck is rich in fatty acids. Duck is basically
just like chicken, but with a slightly stronger flavor (http://www.carnivoraca.com, 2011).
On the other hand oyster mushroom has a high nutritional value for its high level
of vitamins and proteins and its non-saturated fatty acids (Fundazioa, 2004). Its protein
content is second to legumes, and has all the minerals salts required by the body
(http://contylinemushrooms.com, 2011).
The result of this study, if found satisfactory, will benefit not only the researcher
herself but also the meat processors, student and the consumers. The results will serve as
Acceptability of duck meat patties extended with oyster mushroom (Pleurotus ostreatus)
CARDONA, GRACE B. APRIL 2012
reference to the meat processors to help them improve their meat products. It will also serve
as reference to other student and researchers in coming up with other related studies.
Generally, this study was conducted to determine the acceptability of duck meat as
meat patty extended with oyster mushroom.
Specifically, it aimed to determine:
a. the acceptability of duck meat as meat patty extended with oyster mushroom, in
terms of appearance, tenderness, juiciness, flavor and overall acceptability of the patty.
b. the total cost of processing duck meat into patties extended with oyster
mushroom
c. the composition of meat patties extended with oyster mushroom.
This study was conducted at the Meat Processing Laboratory, Department of
Animal Science under the College of Agriculture, Benguet State University, La Trinidad
Benguet in May 2011.
Acceptability of duck meat patties extended with oyster mushroom (Pleurotus ostreatus)
CARDONA, GRACE B. APRIL 2012
REVIEW OF LITERATURE
Ibarra (1983) stated that there are three reasons why man eats meat. First, it
provides satiety unequaled by other food items. An individual who eats meat with a meat
dish feels satisfied for a long period. Second, meat can be prepared in several ways, hence,
it adds variety to the menu. There are many recipes where meat is utilized singly or in
combination with other food items. Meat is probably the only single food material which
can be prepared in many ways. Third, meat provides nutrient almost in the proportion and
amount needed by a human body, especially in terms of protein, He also mentioned,
however, that meat is highly perishable. Without proper handling when exposed to
sorrounding, spoilage will readily occur.
Duck meat is a good source of protein, but contains a little less per serving than
chicken. It is low in calories if the fat and skin are separated from the meat (Labbe, 2010).
Pekin duck is native to China and rose extensively in America for its dark, rich and
flavorful meat. These ducks are forced fed prior to harvest in order to get them to market
weight. These ducks are raised for flavor. Pekin duck is technically red meat and like a fine
steak, is best cooked no more than medium rare (http://blackangusmeat.com, 2011).
Hobbs (2011) stated that oyster mushroom have been used for thousand of years as
a culinary and medicinal ingredient. The white mushrooms resemble oysters, and can be
found growing in the wild on dead trees or fallen logs. They have a rich history in
traditional Chinese medicine from as early as 3,000 years ago, particularly as a tonic for
the immune system.
Dubost (2010) cited that oyster mushroom contain ergothioneine, a unique
antioxidant excusively produced by fungi. The study found that oyster mushrooms have
Acceptability of duck meat patties extended with oyster mushroom (Pleurotus ostreatus)
CARDONA, GRACE B. APRIL 2012
significant antioxidant properties that protect cells in the body. A 3 oz. serving of oyster
mushrooms contains 13 mg of ergothioneine , and cooking the mushrooms does not reduce
to stress.
The nutrient composition of a 100g oyster mushroom is as follows as cited in
http://satpudamushroom.com.(2011)
Calories 38
Protein 15%-25%
Fat 2.2g
Vitamin B1 ( Thiamine) 0.56mg
Vitamin B2 (Riboflavin) 0.55mg
Vitamin B3 (Niacin) 12.3 mg
Fiber 2.8 g
Carbohydrate 6.5g
Phosphorous 140mg
Calcium 28 mg
Iron 1.7 mg
Acceptability of duck meat patties extended with oyster mushroom (Pleurotus ostreatus)
CARDONA, GRACE B. APRIL 2012
MATERIALS AND METHODS
Materials
The materials used in the study were 9 kilograms of meat ( duck meat which is
about 5 months old and beef, combined) and 900 grams of oyster mushroom.
The other materials that were used include the following: weighing scale, cooking
stove, mixing bowl, measuring spoons and cups, refrigerator, chopping board, knives, pan,
molder, spatula and curing ingredients/seasonings like salt, sugar, garlic, hamburger
seasoning, milk powder, flour, black pepper, onion finely chopped and fresh egg ( Table
1).
Methodology
Preparation of meat and oyster mushroom.The meat used was obtained from newly
slaughtered ducks and this was grinded finely and so with the beef. Meanwhile, fresh oyster
mushrooms (Figure 1) were washed and drained to remove excess water afterwhich these
were sliced thinly into small peices.
Experimental treatments. There were three treatments in the study and each
treatment was replicated three times. One kilogram of meat (700 grams duck meat plus 300
grams ground beef) was used for each replication. The treatments were as follows:
T0-0g oyster mushroom
T1-100g oyster mushroom
T2-200g oyster mushroom
Acceptability of duck meat patties extended with oyster mushroom (Pleurotus ostreatus)
CARDONA, GRACE B. APRIL 2012
Making of meat patties. In the preparation of meat patties, all treatments followed
the same procedure. The only difference was on the level of sliced oyster mushrooms
(Figure 2) that was added depending on what treatment where these patties belong.
Table 1. Curing ingredients/seasoings used for every kg of meat in making patties
MEAT MATERIALS CURING MIX SEASONING TREATMENT
700 g duck meat 1tsp sugar 1tsp garlic T0-0g oyster mushroom
300 g beef 1tsp salt 1tsp hamburger T1-100g oyster mushroom
¼ cup water seasoning T2-200g oyster mushroom
2tbsp milk powder
½ cup flour
½ black pepper
½ cup onion finely
chopped
2pcs. eggs
Figure 1. Oyster mushrooms Figure 2. Sliced oyster mushrooms
Acceptability of duck meat patties extended with oyster mushroom (Pleurotus ostreatus)
CARDONA, GRACE B. APRIL 2012
In a large bowl, all the non-meat ingredients except water were mixed together
namely the salt, garlic, hamburger seasoning, milk powder, flour, black pepper, onion
(finely chopped), eggs and lastly the oyster mushroom. Then the meat material and water
were added into the mixture and was mixed again to make it more or less homogeneous
( Figure 3). From the mixture, patties were formed using a molder (Figure 4).The patties
were arranged in trays and were refrigerated overnight for curing.
Figure 3. Meat mixture by treatment ready for molding
Figure 4. Molded patties by treatments
Acceptability of duck meat patties extended with oyster mushroom (Pleurotus ostreatus)
CARDONA, GRACE B. APRIL 2012
Organoleptic test. After curing,the patties were pan-fried (Figure 5) separately
under moderate heat using vegetable oil. When cooked, samples were obtained per
treatment. These were sliced into bite sizes and placed inside their respective container
whcih where previously coded. Afterwhich, these were subjected to the panel of tasters for
evaluation. The panel of tasters was composed of 5 teachers, 5 students, 5 food server, 5
housewives and 5 dieticians. Before the taste test, each member of the panel was given
score card for him/her to write down his/her respective rating for each sample.
Composition of meat patties. From the different treatments,a sample from each t
was also obtained and these was brought to the Department of Science and Technology
(DOST), La Trinidad Benguet for the nutritional analysis.
Figure 5. Deep- fried patties by treatment
Acceptability of duck meat patties extended with oyster mushroom (Pleurotus ostreatus)
CARDONA, GRACE B. APRIL 2012
Data Gathered
1. Appearance- The samples were evaluated as:
(1) Very Pleasing
(2) Moderately Pleasing
(3) Dull
2. Tenderness- The taste panels evaluated the samples as:
(1) Very Tender
(2) Moderately Tender
(3) Tough
3. Juiciness- The taste panels evaluated the samples as:
(1) Very Juicy
(2) Moderately Juicy
(3) Not Juicy
4. Flavor- The samples were evaluated as:
(1) Very Good
(2) Good
(3) Poor
5. Acceptability- The samples were evaluated as:
(1) Like Very Much
(2) Like Moderately
(3) Dislike
6. Total cost production. This was computed by getting the total direct cost by
adding the cost of meat materials and the ingredients.
Acceptability of duck meat patties extended with oyster mushroom (Pleurotus ostreatus)
CARDONA, GRACE B. APRIL 2012
7. Composition of meat patties. This was determined at the DOST-CAR, La
Trinidad, Benguet, in terms of ash, carbohydrates, energy, crude fat, crude protein, and the
moisture contents.
Data Analysis
The data gathered were recorded, tabulated and analyzed for differences using the
analysis of variance for Completely Randomized Design (CRD). The Duncan’s Multiple
Range Test was used to determine the significant differences between treatment means.
Acceptability of duck meat patties extended with oyster mushroom (Pleurotus ostreatus)
CARDONA, GRACE B. APRIL 2012
RESULTS AND DISCUSSION
Appearance of the Patties
Table 2 presents the mean ratings for the appearance of the patties in the different
treatments as evaluated by the members of the panel of tasters. It is presented that there
were no significant differences between treatment means as revealed by the statisctical
analysis. This implies that the patties in the three treatments were more or less similar in
appearance. It is also implied that the oyster mushrooms when added into the meat patties
at the level of 100-200 g/kg meat did not greatly affect the appearance particulary the color
of such patties. In the verbal description, the patties in the treatments were all rated as
moderately pleasing in appearance
Tenderness of the Patties
Table 3 shows the ratings for tenderness of the patties in the different treatments. It
is presented that there were significant differences among treatment means as revealed by
the statistical analysis. No significant difference was revealed between the patties extended
with oyster mushroom at the levels of 100g and 200g/kg meat but these were significantly
more tender compared to the patties in the control or patties with no oyster mushroom. It
follows then that verbally, the patties extended with oyster mushrooms were rated as very
tender and moderately tender for the patties with no oyster mushroom. The results reveals
that adding oyster mushrooms in making meat patties makes the product more tender at the
level of 100g -200g /kg meat.
Acceptability of duck meat patties extended with oyster mushroom (Pleurotus ostreatus)
CARDONA, GRACE B. APRIL 2012
Table 2. Ratings for the appearance of patties in the three treatments
VERBAL
TREATMENT MEAN* DESCRIPTION
T0-0g oyster mushroom 1.59a Moderately Pleasing
T1-100g oyster mushroom 1.56a Moderately Pleasing
T2-200g oyster mushroom 1.52a Moderately Pleasing
*Means with the same letter are not significantly different at 5 % DMRT
Table 3. Ratings for the tenderness of patties in the three treatments
VERBAL
TREATMENT MEAN* DESCRIPTION
0g oyster mushroom 1.57b Moderately tender
100g oyster mushroom 1.48a Very Tender
200g oyster mushroom 1.45a Very Tender
*Means with the same letter are not significantly different at 5 % DMRT
Juiciness of the patties
Table 4 shows the ratings for the juiciness of the patties in the three treatments. It
is shown that there are no significant differences between treatment means as revealed by
the statistical analysis. This implies that the juiciness of the processed patties, with and
without oyster mushroom, were more or less similar. In addition the patties in the three
treatments were all verbally rated as moderately juicy. The results further imply that the
addition of the oyster mushroom into the processed patties did not alter the juiciness of the
products.
Acceptability of duck meat patties extended with oyster mushroom (Pleurotus ostreatus)
CARDONA, GRACE B. APRIL 2012
Flavor of the Patties
Table 5 presents the ratings for flavor of the processed patties in the different
treatments. Similar to juiciness, no significant differences were observed between
treatment means. This means that the patties, with or wihtout oyster mushroom, had more
or less the same flavor. Patties in the treatments were all verbally rated to have a very good
flavor.
Table 4. Ratings for the juiciness of patties in the three treatments
VERBAL
TREATMENT MEAN* DESCRIPTION
0g oyster mushroom 1.63a Moderately juicy
100g oyster mushroom 1.57a Moderately juicy
200g oyster mushroom 1.57a Moderately juicy
*Means with the same letter are not significantly different at 5 % DMRT
Table 5. Ratings for the flavor of patties in the three treatments
VERBAL
TREATMENT MEAN* DESCRIPTION
0g oyster mushroom 1.45a Very good
100g oyster mushroom 1.44a Very good
200g oyster mushroom 1.41a Very good
*Means with the same letter are not significantly different at 5 % DMRT
Acceptability of duck meat patties extended with oyster mushroom (Pleurotus ostreatus)
CARDONA, GRACE B. APRIL 2012
Acceptability of the Patties
Table 6 presents the ratings for the acceptability of the processed patties in the
different treatments. No signifcant differences were observed between the patties with
100g oyster mushroom and those with 200g oyster mushroom as revealed by the statistical
analysis. However, both of the above were significantly different from the patties with no
oyster mushroom. Verbally, the patties with oyster mushroom (both 100g and 200g) were
liked very much by the member of the panel of tasters while the patties with no oyster
mushrooms were liked moderately. The result reveals that oyster mushrooms may be used
as patty extender at the level of 100-200g/kg meat and at the same time to improve the
overall acceptability of the product.
Table 6. Ratings for the acceptability of patties in the three treatments
VERBAL
TREATMENT MEAN* DESCRIPTION
0g oyster mushroom 1.60b Like moderately
100g oyster mushroom 1.40a Like very much
200g oyster mushroom 1.38a Like very much
*Means with the same letter are not significantly different at 5 % DMRT
Acceptability of duck meat patties extended with oyster mushroom (Pleurotus ostreatus)
CARDONA, GRACE B. APRIL 2012
Total Cost of Production (TCP)
Table 7 presents the total cost of making the patties in the different treatments.
Because of the additional expenditure on oyster mushrooms, higher total costs were
observed from the patties extended with oyster mushrooms compared to the patties with
no oyster mushrooms. A total cost of Php. 306.33 was realized from the patties extended
with 100g oyster mushrooms and Php. 320.33 from the meat patties extended with 200g
oyster mushrooms. Patties with no oyster mushrooms had a total cost of Php.292.33.
However,even if it appears in the Table that the patties extended with oyster
muhsroom had higher costs of production compared to the patties extended with oyster
mushroom, there were more patties produced, additional of 2 and 4 patties, in the
treatments extended with 100 and 200g oyster muhsrooms per kg meat, respectively. So,
in actual computation or if the cost of production is in terms of per patty produced, still
lower costs of production will be realized from the patties extended with oyster
mushroom.The cost of producing a patty in the control group or with no oyster muhrooms
was Php. 13.29; Php. 12.76 for the patty extended with oyster mushrooms at the level of
100g/kg meat and Php. 12.32 for the patty with oyster mushrooms added at the level of
200g/kg meat.
Acceptability of duck meat patties extended with oyster mushroom (Pleurotus ostreatus)
CARDONA, GRACE B. APRIL 2012
Table 7. Total cost of processing patties per kilogram by treatment (Php)
INGREDIENTS PATTY WITHOUT PATTY WITH PATTY WITH
OYSTER 100gOYSTER 200g OYSTER
MUSHROOM MUSHROOM MUSHROOM
Duck meat 145.83 145.83 145.83
Ground beef 69.00 69.00 69.00
Refine sugar 1.00 1.00 1.00
Garlic 3.25 3.25 3.25
Salt 2.00 2.00 2.00
Hamburger seasoning 14.25 14.25 14.25
Milk powder 7.75 7.75 7.75
Cornstarch 7.00 7.00 7.00
Black pepper 4.00 4.00 4.00
Magic sarap 2.00 2.00 2.00
Onion finely chopped 3.00 3.00 3.00
Fresh egg medium 10.00 10.00 10.00
Cooking oil 23.25 23.25 23.25
Oyster mushroom ____ 14.00 28.00
Total Cost
of Production
(Php) 292.33 306.33 320.33
Total no. of
patties produced 22.00 24.00 26.00
Cost of production
per patty 13.29 12.76 12.32
Acceptability of duck meat patties extended with oyster mushroom (Pleurotus ostreatus)
CARDONA, GRACE B. APRIL 2012
Composition of Meat Patties
Table 8 presents the composition of the meat patties at the different treatments as
analyzed at the DOST-CAR, La Trinidad, Benguet. It is revealed in the Table that the
addition of oyster mushroom into the patties did not greatly affect the protein and ash
contents of the products.
It had, however, caused an increase in the carbohydrate content and had greatly
reduced the crude fat contents of the patties from 16.08 % observed from the patties with
no oyster mushroom to 9.48% observed from the patties with oyster mushroom added at
the level of 100g/kg meat and to 6.12% observed from the patties with oyster mushroom
added at the of level of 200g/kg meat. (Oyster mushroom has significant antioxidant that
causes a decrease of crude fat in the processed patties). The result is advantageous to the
consumers of today as most of them prefer to eat processed products with low fat.
Table 8. Composition of meat patties by treatment
NUTRIENT PATTY WITH PATTY WITH PATTY WITH
CONTENT 0g of 100g of 200g of
OYSTER OYSTER OYSTER
MUSHROOM MUSHROOM MUSHROOM
Ash, % 2.00 1.70 2.17
Carbohydrates, % 6.58 8.38 12.00
Crude Fat, % 16.08 9.48 6.12
Crude protein, % 14.24 14.62 13.78
Moisture, % 61.10 65.81 65.93
Energy, Kcal 228.00 177 .00 158.00
Acceptability of duck meat patties extended with oyster mushroom (Pleurotus ostreatus)
CARDONA, GRACE B. APRIL 2012
SUMMARY, CONCLUSION AND RECOMMENDATION
Summary
This study was conducted at the Meat Processing Laboratory Room, Department of
Animal Science under the College of Agriculture, Benguet State University, La Trinidad,
Benguet. The study was conducted to determine the acceptability of duck meat as meat
patty extended with oyster mushroom, in terms of appearance, tenderness, juiciness, flavor
and the overall acceptability of the patty, to determine the total cost of processing duck
meat into patties extended with oyster mushroom, and to determine the nutrient
composition of meat patties extended with oyster mushroom.
Sensory evaluation showed that all treatments had the same ratings in terms of
appearance, juiciness and flavor. However, in terms of tenderness and the overall
acceptability, it was observed that the processed patties extended with oyster mushroom at
the level of 100g-200g/kg meat obtained better ratings. Patties extended with oyster
mushroom were more tender and were liked very much by the members of the panel of
tasters. The patties with no oyster mushroom were rated moderately tender and were liked
moderately by the members of the panel of tasters.
Higher costs of production were realized from the patties extended with oyster
mushroom compared by the patties not extended with oyster mushroom. However, more
patties were produced because of the extender so that the additional patties produced can
offset the increase in the cost of production. If the cost of production is in terms of per patty
produced, the cost per patty is lower in the patties extended with oyster mushroom
compared to those with no oyster mushroom.
Acceptability of duck meat patties extended with oyster mushroom (Pleurotus ostreatus)
CARDONA, GRACE B. APRIL 2012
Finally, in terms of nutrient composition, the results show that the oyster mushroom
when added into the patties, did not greatly affect the ash and the protein contents of patties
produced but had greatly reduced their crude fat contents. However, this result is
inconclusive as the nutrient composition analysis was not replicated.
Conclusion
Based on the results on the of the study, it is therefore concluded that duck meat
patties may be extended with oyster mushroom at the level of 100-200g/kg meat to
improve the tenderness and the overall acceptability of the product. It is also concluded
that because of the additional patties produced, lower costs of production for every patty
produced is realized when using oyster mushrooms as extenders. Furthermore, though there
is a great reduction in crude fat content realized from the patties extended with oyster
mushroom, this finding is inconclusive as the nutrient composition analysis was not
replicated.
Recommendation
Based on the results of the study, it is recommended that oyster mushroom may be
used as extenders in making meat patties at the level of 100-200g/kg meat. However, it is
recommend that further studies be conducted to subject the patties to nutrition facts but
these should be replicated for more conclusive results.
Acceptability of duck meat patties extended with oyster mushroom (Pleurotus ostreatus)
CARDONA, GRACE B. APRIL 2012
LITERATURE CITED
ANONYMOUS.2011. Oyster Mushroom. Retrieved April 15, 2011 from
http://contylinemushrooms.com.
ANONYMOUS.2011. Whole Animal Carcass Diets. Retrieved April 15, 2011 from
http://www.carnivora.ca/html.
ANONYMOUS.2011. Nutrition Composition. Retrieved September 23, 2011 from
http://www.satpudamushroom.com.
ANONYMOUS.2011.
Duck
Pekin.
Retrieved
April
20,
2011
from
http://blackangusmeat.com.
DEL FIERO, N.1996.Popular Recipes of the Philippines. National Book Store
Inc.Manila, Philippines. P.12.
DOBUST, J.2010. “Medical News Today”: Mushrooms areTop Source for One
Antioxidant,Ergothioneine.
Retrieved
April
18,
2011
from
http://www.medicalnewstoday.com.
FUNDAZIOA, E. 2004. The Genetics of the Oyster Mushroom. Retrieved April 19, 2011
from http://www.sciencedaily.com.
HOBBS, C.2011. Medicinal Mushrooms III. Retrieved April 18, 2011 from
http://www.christopher hobbs.com.
IBARRA, P.1983. Meat Processing for Small Medium Scale Operations College of
Agriculture Publications Program, Los Banos, Laguna: UPLB. Pp 2-7
LABBE, M. 2010. Duck Nutrition Information. Retrieved May 7, 2011 from
http://www.ehow.com.
Acceptability of duck meat patties extended with oyster mushroom (Pleurotus ostreatus)
CARDONA, GRACE B. APRIL 2012
CARDONA, GRACE B. APRIL 2012. Acceptability of duck meat patties extended
with oyster mushroom (Pleurotus ostreatus). Benguet State University, La Trinidad,
Benguet.
Adviser: Myrna B. Walsiyen MSc.
ABSTRACT
This study was conducted at the Meat Laboratory Section of the Department of
Animal Science, under the College of Agriculture, Benguet State University. To determine
the acceptability of duck meat patties extended with oyster mushroom in terms of
appearance, tenderness, flavor, juiciness and the overall acceptability of the patties; the
cost of processing duck meat into patties extended with oyster mushroom and to determine
the composition of duck meat patties extended with oyster mushroom.
Sensory evaluation showed that all treatments had the same ratings in terms of
appearance, juiciness and flavor. However, in terms of tenderness and acceptability, it was
observed that the processed patties extended with oyster mushroom obtained better ratings.
Patties extended with oyster mushroom were more tender and were liked very much by the
member of the panel of tasters. The patties not extended with oyster mushroom were liked
moderately by the members of the panel of tasters.
Acceptability of duck meat patties extended with oyster mushroom (Pleurotus ostreatus)
CARDONA, GRACE B. APRIL 2012
Results also revealed that higher cost of production were realized from the patties
extended with oyster mushroom. However, more patties were produced so that this can
offset the additional expense incurred.
In terms of nutrient composition, results showed that using 100-200g oyster
mushroom as extenders did not greatly affect the protein and ash content of the patties but
the crude fat was greatly reduced. However such results maybe due to other factors as the
nutrient composition was not replicated to be subjected to statistical analysis
Based on the result of the study, it is recommended that oyster mushroom may be
used as extenders in making meat patties at the level of 100-200g/kg meat. However, it is
recommend that studies be conducted to subject the patties to nutrition facts but these
should be replicated for more conclusive results.
Acceptability of duck meat patties extended with oyster mushroom (Pleurotus ostreatus)
CARDONA, GRACE B. APRIL 2012
INTRODUCTION
Meat processing has become both an art and science. Creativity leads to the coming
up of new production processes and attractive products are developed to suit the taste of
the consumer (Del Feiro, 1996).
Many of the consumers now are getting conscious on what they eat and that it is
not only the eating quality of the processed product that they look into but also its nutritive
value. Others even prefer to eat meat products that are free of chemical residues.
In many of the processed meat products, beef, pork and chicken are the ones
commonly used. Very few of the processors are using meat derived from other species. It
is then the aim of the researcher to find out the acceptability of duck meat as patties for
hamburger and to cause variety but without reducing so much the nutritive value of the
meat patties produced, oyster mushroom will be included as extenders.
Duck meat like other meats, is an excellent source of high quality protein containing
a well balanced array of amino acid. Duck meat also contains generous amounts of iron,
phosphorous, zinc, copper, selenium and lesser amounts of the minerals, potassium and
magnesium, vitamins E, A, C and folic acid. Duck is rich in fatty acids. Duck is basically
just like chicken, but with a slightly stronger flavor (http://www.carnivoraca.com, 2011).
On the other hand oyster mushroom has a high nutritional value for its high level
of vitamins and proteins and its non-saturated fatty acids (Fundazioa, 2004). Its protein
content is second to legumes, and has all the minerals salts required by the body
(http://contylinemushrooms.com, 2011).
The result of this study, if found satisfactory, will benefit not only the researcher
herself but also the meat processors, student and the consumers. The results will serve as
Acceptability of duck meat patties extended with oyster mushroom (Pleurotus ostreatus)
CARDONA, GRACE B. APRIL 2012
reference to the meat processors to help them improve their meat products. It will also serve
as reference to other student and researchers in coming up with other related studies.
Generally, this study was conducted to determine the acceptability of duck meat as
meat patty extended with oyster mushroom.
Specifically, it aimed to determine:
a. the acceptability of duck meat as meat patty extended with oyster mushroom, in
terms of appearance, tenderness, juiciness, flavor and overall acceptability of the patty.
b. the total cost of processing duck meat into patties extended with oyster
mushroom
c. the composition of meat patties extended with oyster mushroom.
This study was conducted at the Meat Processing Laboratory, Department of
Animal Science under the College of Agriculture, Benguet State University, La Trinidad
Benguet in May 2011.
Acceptability of duck meat patties extended with oyster mushroom (Pleurotus ostreatus)
CARDONA, GRACE B. APRIL 2012
REVIEW OF LITERATURE
Ibarra (1983) stated that there are three reasons why man eats meat. First, it
provides satiety unequaled by other food items. An individual who eats meat with a meat
dish feels satisfied for a long period. Second, meat can be prepared in several ways, hence,
it adds variety to the menu. There are many recipes where meat is utilized singly or in
combination with other food items. Meat is probably the only single food material which
can be prepared in many ways. Third, meat provides nutrient almost in the proportion and
amount needed by a human body, especially in terms of protein, He also mentioned,
however, that meat is highly perishable. Without proper handling when exposed to
sorrounding, spoilage will readily occur.
Duck meat is a good source of protein, but contains a little less per serving than
chicken. It is low in calories if the fat and skin are separated from the meat (Labbe, 2010).
Pekin duck is native to China and rose extensively in America for its dark, rich and
flavorful meat. These ducks are forced fed prior to harvest in order to get them to market
weight. These ducks are raised for flavor. Pekin duck is technically red meat and like a fine
steak, is best cooked no more than medium rare (http://blackangusmeat.com, 2011).
Hobbs (2011) stated that oyster mushroom have been used for thousand of years as
a culinary and medicinal ingredient. The white mushrooms resemble oysters, and can be
found growing in the wild on dead trees or fallen logs. They have a rich history in
traditional Chinese medicine from as early as 3,000 years ago, particularly as a tonic for
the immune system.
Dubost (2010) cited that oyster mushroom contain ergothioneine, a unique
antioxidant excusively produced by fungi. The study found that oyster mushrooms have
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significant antioxidant properties that protect cells in the body. A 3 oz. serving of oyster
mushrooms contains 13 mg of ergothioneine , and cooking the mushrooms does not reduce
to stress.
The nutrient composition of a 100g oyster mushroom is as follows as cited in
http://satpudamushroom.com.(2011)
Calories 38
Protein 15%-25%
Fat 2.2g
Vitamin B1 ( Thiamine) 0.56mg
Vitamin B2 (Riboflavin) 0.55mg
Vitamin B3 (Niacin) 12.3 mg
Fiber 2.8 g
Carbohydrate 6.5g
Phosphorous 140mg
Calcium 28 mg
Iron 1.7 mg
Acceptability of duck meat patties extended with oyster mushroom (Pleurotus ostreatus)
CARDONA, GRACE B. APRIL 2012
MATERIALS AND METHODS
Materials
The materials used in the study were 9 kilograms of meat ( duck meat which is
about 5 months old and beef, combined) and 900 grams of oyster mushroom.
The other materials that were used include the following: weighing scale, cooking
stove, mixing bowl, measuring spoons and cups, refrigerator, chopping board, knives, pan,
molder, spatula and curing ingredients/seasonings like salt, sugar, garlic, hamburger
seasoning, milk powder, flour, black pepper, onion finely chopped and fresh egg ( Table
1).
Methodology
Preparation of meat and oyster mushroom.The meat used was obtained from newly
slaughtered ducks and this was grinded finely and so with the beef. Meanwhile, fresh oyster
mushrooms (Figure 1) were washed and drained to remove excess water afterwhich these
were sliced thinly into small peices.
Experimental treatments. There were three treatments in the study and each
treatment was replicated three times. One kilogram of meat (700 grams duck meat plus 300
grams ground beef) was used for each replication. The treatments were as follows:
T0-0g oyster mushroom
T1-100g oyster mushroom
T2-200g oyster mushroom
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Making of meat patties. In the preparation of meat patties, all treatments followed
the same procedure. The only difference was on the level of sliced oyster mushrooms
(Figure 2) that was added depending on what treatment where these patties belong.
Table 1. Curing ingredients/seasoings used for every kg of meat in making patties
MEAT MATERIALS CURING MIX SEASONING TREATMENT
700 g duck meat 1tsp sugar 1tsp garlic T0-0g oyster mushroom
300 g beef 1tsp salt 1tsp hamburger T1-100g oyster mushroom
¼ cup water seasoning T2-200g oyster mushroom
2tbsp milk powder
½ cup flour
½ black pepper
½ cup onion finely
chopped
2pcs. eggs
Figure 1. Oyster mushrooms Figure 2. Sliced oyster mushrooms
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In a large bowl, all the non-meat ingredients except water were mixed together
namely the salt, garlic, hamburger seasoning, milk powder, flour, black pepper, onion
(finely chopped), eggs and lastly the oyster mushroom. Then the meat material and water
were added into the mixture and was mixed again to make it more or less homogeneous
( Figure 3). From the mixture, patties were formed using a molder (Figure 4).The patties
were arranged in trays and were refrigerated overnight for curing.
Figure 3. Meat mixture by treatment ready for molding
Figure 4. Molded patties by treatments
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Organoleptic test. After curing,the patties were pan-fried (Figure 5) separately
under moderate heat using vegetable oil. When cooked, samples were obtained per
treatment. These were sliced into bite sizes and placed inside their respective container
whcih where previously coded. Afterwhich, these were subjected to the panel of tasters for
evaluation. The panel of tasters was composed of 5 teachers, 5 students, 5 food server, 5
housewives and 5 dieticians. Before the taste test, each member of the panel was given
score card for him/her to write down his/her respective rating for each sample.
Composition of meat patties. From the different treatments,a sample from each t
was also obtained and these was brought to the Department of Science and Technology
(DOST), La Trinidad Benguet for the nutritional analysis.
Figure 5. Deep- fried patties by treatment
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Data Gathered
1. Appearance- The samples were evaluated as:
(1) Very Pleasing
(2) Moderately Pleasing
(3) Dull
2. Tenderness- The taste panels evaluated the samples as:
(1) Very Tender
(2) Moderately Tender
(3) Tough
3. Juiciness- The taste panels evaluated the samples as:
(1) Very Juicy
(2) Moderately Juicy
(3) Not Juicy
4. Flavor- The samples were evaluated as:
(1) Very Good
(2) Good
(3) Poor
5. Acceptability- The samples were evaluated as:
(1) Like Very Much
(2) Like Moderately
(3) Dislike
6. Total cost production. This was computed by getting the total direct cost by
adding the cost of meat materials and the ingredients.
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7. Composition of meat patties. This was determined at the DOST-CAR, La
Trinidad, Benguet, in terms of ash, carbohydrates, energy, crude fat, crude protein, and the
moisture contents.
Data Analysis
The data gathered were recorded, tabulated and analyzed for differences using the
analysis of variance for Completely Randomized Design (CRD). The Duncan’s Multiple
Range Test was used to determine the significant differences between treatment means.
Acceptability of duck meat patties extended with oyster mushroom (Pleurotus ostreatus)
CARDONA, GRACE B. APRIL 2012
RESULTS AND DISCUSSION
Appearance of the Patties
Table 2 presents the mean ratings for the appearance of the patties in the different
treatments as evaluated by the members of the panel of tasters. It is presented that there
were no significant differences between treatment means as revealed by the statisctical
analysis. This implies that the patties in the three treatments were more or less similar in
appearance. It is also implied that the oyster mushrooms when added into the meat patties
at the level of 100-200 g/kg meat did not greatly affect the appearance particulary the color
of such patties. In the verbal description, the patties in the treatments were all rated as
moderately pleasing in appearance
Tenderness of the Patties
Table 3 shows the ratings for tenderness of the patties in the different treatments. It
is presented that there were significant differences among treatment means as revealed by
the statistical analysis. No significant difference was revealed between the patties extended
with oyster mushroom at the levels of 100g and 200g/kg meat but these were significantly
more tender compared to the patties in the control or patties with no oyster mushroom. It
follows then that verbally, the patties extended with oyster mushrooms were rated as very
tender and moderately tender for the patties with no oyster mushroom. The results reveals
that adding oyster mushrooms in making meat patties makes the product more tender at the
level of 100g -200g /kg meat.
Acceptability of duck meat patties extended with oyster mushroom (Pleurotus ostreatus)
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Table 2. Ratings for the appearance of patties in the three treatments
VERBAL
TREATMENT MEAN* DESCRIPTION
T0-0g oyster mushroom 1.59a Moderately Pleasing
T1-100g oyster mushroom 1.56a Moderately Pleasing
T2-200g oyster mushroom 1.52a Moderately Pleasing
*Means with the same letter are not significantly different at 5 % DMRT
Table 3. Ratings for the tenderness of patties in the three treatments
VERBAL
TREATMENT MEAN* DESCRIPTION
0g oyster mushroom 1.57b Moderately tender
100g oyster mushroom 1.48a Very Tender
200g oyster mushroom 1.45a Very Tender
*Means with the same letter are not significantly different at 5 % DMRT
Juiciness of the patties
Table 4 shows the ratings for the juiciness of the patties in the three treatments. It
is shown that there are no significant differences between treatment means as revealed by
the statistical analysis. This implies that the juiciness of the processed patties, with and
without oyster mushroom, were more or less similar. In addition the patties in the three
treatments were all verbally rated as moderately juicy. The results further imply that the
addition of the oyster mushroom into the processed patties did not alter the juiciness of the
products.
Acceptability of duck meat patties extended with oyster mushroom (Pleurotus ostreatus)
CARDONA, GRACE B. APRIL 2012
Flavor of the Patties
Table 5 presents the ratings for flavor of the processed patties in the different
treatments. Similar to juiciness, no significant differences were observed between
treatment means. This means that the patties, with or wihtout oyster mushroom, had more
or less the same flavor. Patties in the treatments were all verbally rated to have a very good
flavor.
Table 4. Ratings for the juiciness of patties in the three treatments
VERBAL
TREATMENT MEAN* DESCRIPTION
0g oyster mushroom 1.63a Moderately juicy
100g oyster mushroom 1.57a Moderately juicy
200g oyster mushroom 1.57a Moderately juicy
*Means with the same letter are not significantly different at 5 % DMRT
Table 5. Ratings for the flavor of patties in the three treatments
VERBAL
TREATMENT MEAN* DESCRIPTION
0g oyster mushroom 1.45a Very good
100g oyster mushroom 1.44a Very good
200g oyster mushroom 1.41a Very good
*Means with the same letter are not significantly different at 5 % DMRT
Acceptability of duck meat patties extended with oyster mushroom (Pleurotus ostreatus)
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Acceptability of the Patties
Table 6 presents the ratings for the acceptability of the processed patties in the
different treatments. No signifcant differences were observed between the patties with
100g oyster mushroom and those with 200g oyster mushroom as revealed by the statistical
analysis. However, both of the above were significantly different from the patties with no
oyster mushroom. Verbally, the patties with oyster mushroom (both 100g and 200g) were
liked very much by the member of the panel of tasters while the patties with no oyster
mushrooms were liked moderately. The result reveals that oyster mushrooms may be used
as patty extender at the level of 100-200g/kg meat and at the same time to improve the
overall acceptability of the product.
Table 6. Ratings for the acceptability of patties in the three treatments
VERBAL
TREATMENT MEAN* DESCRIPTION
0g oyster mushroom 1.60b Like moderately
100g oyster mushroom 1.40a Like very much
200g oyster mushroom 1.38a Like very much
*Means with the same letter are not significantly different at 5 % DMRT
Acceptability of duck meat patties extended with oyster mushroom (Pleurotus ostreatus)
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Total Cost of Production (TCP)
Table 7 presents the total cost of making the patties in the different treatments.
Because of the additional expenditure on oyster mushrooms, higher total costs were
observed from the patties extended with oyster mushrooms compared to the patties with
no oyster mushrooms. A total cost of Php. 306.33 was realized from the patties extended
with 100g oyster mushrooms and Php. 320.33 from the meat patties extended with 200g
oyster mushrooms. Patties with no oyster mushrooms had a total cost of Php.292.33.
However,even if it appears in the Table that the patties extended with oyster
muhsroom had higher costs of production compared to the patties extended with oyster
mushroom, there were more patties produced, additional of 2 and 4 patties, in the
treatments extended with 100 and 200g oyster muhsrooms per kg meat, respectively. So,
in actual computation or if the cost of production is in terms of per patty produced, still
lower costs of production will be realized from the patties extended with oyster
mushroom.The cost of producing a patty in the control group or with no oyster muhrooms
was Php. 13.29; Php. 12.76 for the patty extended with oyster mushrooms at the level of
100g/kg meat and Php. 12.32 for the patty with oyster mushrooms added at the level of
200g/kg meat.
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Table 7. Total cost of processing patties per kilogram by treatment (Php)
INGREDIENTS PATTY WITHOUT PATTY WITH PATTY WITH
OYSTER 100gOYSTER 200g OYSTER
MUSHROOM MUSHROOM MUSHROOM
Duck meat 145.83 145.83 145.83
Ground beef 69.00 69.00 69.00
Refine sugar 1.00 1.00 1.00
Garlic 3.25 3.25 3.25
Salt 2.00 2.00 2.00
Hamburger seasoning 14.25 14.25 14.25
Milk powder 7.75 7.75 7.75
Cornstarch 7.00 7.00 7.00
Black pepper 4.00 4.00 4.00
Magic sarap 2.00 2.00 2.00
Onion finely chopped 3.00 3.00 3.00
Fresh egg medium 10.00 10.00 10.00
Cooking oil 23.25 23.25 23.25
Oyster mushroom ____ 14.00 28.00
Total Cost
of Production
(Php) 292.33 306.33 320.33
Total no. of
patties produced 22.00 24.00 26.00
Cost of production
per patty 13.29 12.76 12.32
Acceptability of duck meat patties extended with oyster mushroom (Pleurotus ostreatus)
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Composition of Meat Patties
Table 8 presents the composition of the meat patties at the different treatments as
analyzed at the DOST-CAR, La Trinidad, Benguet. It is revealed in the Table that the
addition of oyster mushroom into the patties did not greatly affect the protein and ash
contents of the products.
It had, however, caused an increase in the carbohydrate content and had greatly
reduced the crude fat contents of the patties from 16.08 % observed from the patties with
no oyster mushroom to 9.48% observed from the patties with oyster mushroom added at
the level of 100g/kg meat and to 6.12% observed from the patties with oyster mushroom
added at the of level of 200g/kg meat. (Oyster mushroom has significant antioxidant that
causes a decrease of crude fat in the processed patties). The result is advantageous to the
consumers of today as most of them prefer to eat processed products with low fat.
Table 8. Composition of meat patties by treatment
NUTRIENT PATTY WITH PATTY WITH PATTY WITH
CONTENT 0g of 100g of 200g of
OYSTER OYSTER OYSTER
MUSHROOM MUSHROOM MUSHROOM
Ash, % 2.00 1.70 2.17
Carbohydrates, % 6.58 8.38 12.00
Crude Fat, % 16.08 9.48 6.12
Crude protein, % 14.24 14.62 13.78
Moisture, % 61.10 65.81 65.93
Energy, Kcal 228.00 177 .00 158.00
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SUMMARY, CONCLUSION AND RECOMMENDATION
Summary
This study was conducted at the Meat Processing Laboratory Room, Department of
Animal Science under the College of Agriculture, Benguet State University, La Trinidad,
Benguet. The study was conducted to determine the acceptability of duck meat as meat
patty extended with oyster mushroom, in terms of appearance, tenderness, juiciness, flavor
and the overall acceptability of the patty, to determine the total cost of processing duck
meat into patties extended with oyster mushroom, and to determine the nutrient
composition of meat patties extended with oyster mushroom.
Sensory evaluation showed that all treatments had the same ratings in terms of
appearance, juiciness and flavor. However, in terms of tenderness and the overall
acceptability, it was observed that the processed patties extended with oyster mushroom at
the level of 100g-200g/kg meat obtained better ratings. Patties extended with oyster
mushroom were more tender and were liked very much by the members of the panel of
tasters. The patties with no oyster mushroom were rated moderately tender and were liked
moderately by the members of the panel of tasters.
Higher costs of production were realized from the patties extended with oyster
mushroom compared by the patties not extended with oyster mushroom. However, more
patties were produced because of the extender so that the additional patties produced can
offset the increase in the cost of production. If the cost of production is in terms of per patty
produced, the cost per patty is lower in the patties extended with oyster mushroom
compared to those with no oyster mushroom.
Acceptability of duck meat patties extended with oyster mushroom (Pleurotus ostreatus)
CARDONA, GRACE B. APRIL 2012
Finally, in terms of nutrient composition, the results show that the oyster mushroom
when added into the patties, did not greatly affect the ash and the protein contents of patties
produced but had greatly reduced their crude fat contents. However, this result is
inconclusive as the nutrient composition analysis was not replicated.
Conclusion
Based on the results on the of the study, it is therefore concluded that duck meat
patties may be extended with oyster mushroom at the level of 100-200g/kg meat to
improve the tenderness and the overall acceptability of the product. It is also concluded
that because of the additional patties produced, lower costs of production for every patty
produced is realized when using oyster mushrooms as extenders. Furthermore, though there
is a great reduction in crude fat content realized from the patties extended with oyster
mushroom, this finding is inconclusive as the nutrient composition analysis was not
replicated.
Recommendation
Based on the results of the study, it is recommended that oyster mushroom may be
used as extenders in making meat patties at the level of 100-200g/kg meat. However, it is
recommend that further studies be conducted to subject the patties to nutrition facts but
these should be replicated for more conclusive results.
Acceptability of duck meat patties extended with oyster mushroom (Pleurotus ostreatus)
CARDONA, GRACE B. APRIL 2012
LITERATURE CITED
ANONYMOUS.2011. Oyster Mushroom. Retrieved April 15, 2011 from
http://contylinemushrooms.com.
ANONYMOUS.2011. Whole Animal Carcass Diets. Retrieved April 15, 2011 from
http://www.carnivora.ca/html.
ANONYMOUS.2011. Nutrition Composition. Retrieved September 23, 2011 from
http://www.satpudamushroom.com.
ANONYMOUS.2011.
Duck
Pekin.
Retrieved
April
20,
2011
from
http://blackangusmeat.com.
DEL FIERO, N.1996.Popular Recipes of the Philippines. National Book Store
Inc.Manila, Philippines. P.12.
DOBUST, J.2010. “Medical News Today”: Mushrooms areTop Source for One
Antioxidant,Ergothioneine.
Retrieved
April
18,
2011
from
http://www.medicalnewstoday.com.
FUNDAZIOA, E. 2004. The Genetics of the Oyster Mushroom. Retrieved April 19, 2011
from http://www.sciencedaily.com.
HOBBS, C.2011. Medicinal Mushrooms III. Retrieved April 18, 2011 from
http://www.christopher hobbs.com.
IBARRA, P.1983. Meat Processing for Small Medium Scale Operations College of
Agriculture Publications Program, Los Banos, Laguna: UPLB. Pp 2-7
LABBE, M. 2010. Duck Nutrition Information. Retrieved May 7, 2011 from
http://www.ehow.com.
Acceptability of duck meat patties extended with oyster mushroom (Pleurotus ostreatus)
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