Application of tempeh and split gill mushroom extracts in herbal fresh sausage: Evolution of antioxidant and antimicrobial activities

Abstract

Tempeh, recognized as a high-protein meat alternative, is gaining popularity across Asian countries, while split gill mushroom (Schizophyllum commune), rich in essential nutrients, are increasingly consumed in Southeast Asia. The antioxidant activities of all treatments were significantly higher than the control (p<0.05). Furthermore, formulations containing split gill mushroom (R3, R4, and R5) exhibited lower initial total plate count (TPC) values compared to the other formulations. Sensory evaluation was then conducted on sausages containing tempeh, split gill mushrooms, and their combinations in ratios of 1:1, 1:3, and 3:1, yielding overall acceptance scores of 3.93, 3.30, 4.27, 5.33, and 3.37, respectively. The combination with a 3:1 tempeh-to-mushroom ratio demonstrated the highest consumer acceptance. Therefore, the study on the application of tempeh and split gill mushroom extracts in herbal fresh sausage is provided valuable information for developing plant-based products and functional foods in the future.