Effects of Agaricus bisporus alone or in combination with soybean oil or water as fat substitutes on gel properties, rheology, water distribution, and microstructure of chicken batters

Nan, Haijuan; Zhou, Hua‐Cheng; Li, Bo; Степанова, Т. М.; Kondratiuk, Natalia V.

doi:10.1590/fst.116121

Cited by 5 publications

(3 citation statements)

References 53 publications

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“…As shown in Table 1, with the addition of Ab, the hardness gradually increased, whereas the CK exhibited the minimum hardness ( P < 0.05). These results agreed with our previous discovery, wherein Ab powder increased the firmness of low‐fat chicken batter (Nan et al ., 2021a, 2021b; Nan et al ., 2022), which might be related to the rich dietary fibre contained in Ab mushrooms filling the gaps of the gel network matrix, thereby improving the gel strength. Thus, when the amount of mushroom added increased, more dietary fibre packed into the gel structure, making it denser and more compact, thus increasing the firmness.…”

Section: Resultsmentioning

confidence: 99%

Effects of Agaricus bisporus on gel properties of chicken myofibrillar protein

Nan

Степанова

Kondratiuk

et al. 2022

Int J of Food Sci Tech

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The gel-forming ability of myofibrillar protein (MP) is highly correlated with the characteristics of emulsified meat products. Incorporation of Agaricus bisporus (Ab) powder into MP gels may enhance its gel properties to facilitate the development of a novel and safe meat product. Therefore, this study investigated the effects of Ab powder on gel strength, water holding capacity (WHC), texture, rheological behaviour, LF-NMR spin-spin relaxation (T 2 ), microstructure and protein secondary structure of the MP gel system. The results indicated that the gel strength, WHC, G' value and G" value were significantly improved when the addition of Ab powder increased from 0% to 6% (P < 0.05). Meanwhile, the T 2 relaxation time was shortened, and free water was transformed into immobilised water. The texture of the gel was improved when 1%-4% Ab powder was added compared to the control. Furthermore, Ab filled in the gel network and promoted the unfolding of MP a-helix and the formation of MP b-sheet during the thermal denaturation of MP, leading to a dense aggregated network structure. The study suggested that Ab could be a promising ingredient in improving chicken MP's gel properties and developing fatreduced meat products.

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Section: Resultsmentioning

confidence: 99%

Effects of Agaricus bisporus on gel properties of chicken myofibrillar protein

Nan

Степанова

Kondratiuk

et al. 2022

Int J of Food Sci Tech

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“…Microstructure of chicken batters. According to the method of Nan et al (2021), the cooked meat batters obtained from CK group and 1:1 group were cut into small cubes with side length of 2mm and soaked overnight with 2.5 % glutaraldehyde (pH 6.8). First, the samples were washed for 3 times with phosphoric acid buffer of 0.1 mol/L pH 6.8 for 15 min each time, and then dehydrated with 50 %, 60 %, 70 %, 80 %, 90 % ethanol for 15 min respectively.…”

Section: Methodsmentioning

confidence: 99%

Peculiarities of the use of mushrooms Agaricus bisporus and Pleurotus os-treatus and effect on the quality and microstructure of chicken batter

Bandura,

Sabadash

2023

SMLNUVMBF

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The low energy density and healthier ingredients can replace some or all of the fat in emulsified meat products according to some studies. Meat products with low fat content are the major trends in developing healthier meat products. Attention is drawn that the animal fat is essential for emulsified meat products to enhance the stability, flavor, cooking yield, and texture. As can be noted that compound fat substitutes, such as vegetable protein and carrageenan, vegetable oil and vegetable fibre, cellulose, and water, improved texture better than single fat substitutes. Nevertheless, the character of the emulsified meat product will eventually decrease as the amount of animal fat is reduced. The combination of Agaricus bisporus and Pleurotus ostreatus mushrooms was employed as a fat substitute to replace the pork-back fat in chicken batters in order to create low-fat chicken products. The microstructure, color, texture, and water holding capability of chicken batters were examined. According to the findings, the combination of Agaricus bisporus and Pleurotus ostreatus enhanced the cooking yield, texture, water holding capacity, redness, and yellowness of chicken batters, while lowering their brightness. The greatest quality and a compact, uniform, and continuous microstructure were seen in the chicken batters when Agaricus bisporus and Pleurotus ostreatus at a ratio of 1:1 substituted 40 % pork-back fat. To summarize, Agaricus bisporus and Pleurotus ostreatus are a viable fat alternative in the production of low-fat chicken products.

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“…Method for determination of pH. According to the methods of Nan et al (2021) with slight modifications, in a homogenizer (T25, IKA, Germany), 10 g of chicken sausage and 100 g of 0.1 mol/L potassium chloride solution were blended and homogenized for 1 minute at 8,000 rpm. The homogenates were filtered using Whatman No.…”

Section: Methods For Determination Of Cooking Yield (Cy)mentioning

confidence: 99%

Effect of Flammulina velutipes mushroom and soybean oil as a fat substitute on the quality of chicken sausage

Fotina,

Koshel,

Sabadash

2023

SMLNUVMBF

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Low-fat meat products are the major trends in developing healthier meat products. Attention is drawn that the animal fat is essential for emulsified meat products to enhance the stability, flavor, cooking yield, and texture. The low energy density and healthier ingredients can replace some or all of the fat in emulsified meat products according to some studies. As can be noted that compound fat substitutes, such as vegetable protein and carrageenan, vegetable oil and vegetable fibre, cellulose, and water, improved texture better than single fat substitutes. Nevertheless, the character of the emulsified meat product will eventually decrease as the amount of animal fat is reduced. Therewith, a little information is available about using Flammulina velutipes and soybean oil as fat alternatives in the manufacture of chicken meat products. The chicken sausage was used as the research object, and Flammulina velutipes and soybean oil were used as fat substitutes to study their effects on the quality of the chicken sausage. Chicken meat, salt and sodium polyphosphate were used for preparation of the sausages. Firstly, the mushroom and soybean oil were mixed in a ratio of 1:1.5, replacing the fats of 25 %, 50 %, 75 % and 100 % respectively. Then, cooking yield, folding test, pH, color, and sensory evaluation were measured. The experimental results showed that when adding Flammulina velutipes and soybean oil, the cooking yield, pH, L* and b* value were increased; folding test values for the 75 % and 100 % experimental groups decreased; chicken sausage with 50% fat replacement had the highest sensory score. In summary, replacing 50% of the fat in chicken sausage with Flammulina velutipes and soybean oil was optimal. The addition of Flammulina velutipes and soybean oil increased the brightness and yellowness of the chicken sausages. The low addition of Flammulina velutipes and soybean oil decreased the redness of the sausage, which increased when Flammulina velutipes and soybean oil completely replaced the fat Flammulina velutipes and soybean oil compound is a promising fat substitute in the development of low-fat meat products.

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Effects of Agaricus bisporus alone or in combination with soybean oil or water as fat substitutes on gel properties, rheology, water distribution, and microstructure of chicken batters

Cited by 5 publications

References 53 publications

Effects of Agaricus bisporus on gel properties of chicken myofibrillar protein

Effects of Agaricus bisporus on gel properties of chicken myofibrillar protein

Peculiarities of the use of mushrooms Agaricus bisporus and Pleurotus os-treatus and effect on the quality and microstructure of chicken batter

Effect of Flammulina velutipes mushroom and soybean oil as a fat substitute on the quality of chicken sausage

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