Quality and Sensory Characterization of White Jelly Mushroom ( Tremella fuciformis) as a Meat Substitute in Pork Patty Formulation.

White jelly mushroom ( WJM; Tremella fuciformis) has been used for medicinal purposes because of its diverse physiological activities. This study evaluated the effect of WJM on the quality and sensory characteristics of pork patties. In cooked pork patties, moisture content of patties increased with the amount of WJM added, and pork patties formulated with WJM had significantly higher cooking yield than control sample. All treatments had a higher lightness (64.31∼67.23) and yellowness (14.39∼14.60) content than the control (61.73 and 14.20, respectively), because WJM has typically whiteness and lightness values. Control sample showed lowest score (3.8) in preference by oiliness and this value was lower than average (4.0) whereas preference by oiliness in samples with WJM increased (4.9∼5.8). Therefore, the oil-holding capacity of WJM has a positive effect on cooking yield of patty as well as sensory affection. Practical Application The demands of products containing significant amounts of fat are inevitable, especially when immediate supply of energy is desirable. Although many meals ready-to-eat ( MRE) with high calories have been developed, the low sensory quality inherent from the greasiness of high-fat products results in an under-consuming problem with MRE. In this study, white jelly mushroom ( WJM; Tremella fuciformis) is added to pork patties to decrease the greasiness of the cooked products. Based on the results in this study, the oil-holding capacity of WJM had a positive effect on cooking yield of patty as well as sensory affection. [ABSTRACT FROM AUTHOR]