Undergraduate Theses

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Development of white oyster mushroom (Pleurotus ostreatus) longganisa
(Don Mariano Marcos Memorial State University - Mid La Union Campus, 2025-05) Costales, Fenella D.; Del Rosario, Blesilda B.; Somera, Abegail P.; Abat, Rossana T.; Estabillo, Imma Concepcion G.; Alvarez, Sheila B.; Pacada, Charles A.
The study aimed to standardize the formulation of oyster mushroom longganisa with acceptable sensory attributes, physicochemical properties, microbiological qualities, and profitability. The oyster mushroom longganisa was more preferred over the commercially available longganisa. Having the attributes of medium brown color, slightly to moderate meaty and mushroom odor, slight garlicky odor, slight salty and spicy taste, slight to moderate sweetness and umami taste, slight to moderate meaty, mushroom, and savory flavor, and slight peppery flavor, and texture was perceived to be slightly soft and grainy as well as moderately juicy. The physicochemical properties of the oyster mushroom longganisa were Water Activity of 0.824, Moisture Content of 71.0 g/lOOg, Ash of 1.62 g/lOOg, Fat of 0.298 g/lOOg, Protein of 3.10 g/lOOg and Carbohydrates of 24.0 g/lOOg. The microbiological qualities were APC of 6000 CFU/g, E.Coli count is negative, Salmonella is absent. The oyster mushroom longganisa can be sold at 158.00 pesos per 220 g.