Production and storage stability of formulated chicken nuggets using konjac flour and shiitake mushrooms

Abstract

Formulated chicken nuggets which are low in fat and, high in dietary fiber and free from phosphate were developed by adding various levels of a konjac flour/xanthan gum (KF/XG) (3:1) mixture (0.2-1.5 %, w/w) and shiitake powder (SP) (1-4 %, w/w). A central composite rotatable design was used to investigate the influence of variables on the physical and sensory properties of nuggets and to optimize the formulated nugget formulation. The addition of the KF/XG mixture and SP was effective in improving nugget firmness and increasing hedonic scores for color, taste, flavor and overall acceptability. The nugget became darker with more SP was added. Optimal nuggets with 0.39 % KF/XG mixture and 1.84 % SP had reduced fat, higher dietary fiber and amino acids. After frozen (-18 ± 2°C) storage, optimal formulated nuggets showed slower decreased in moisture, hardness and chewiness compared to standard nuggets. Konjac flour and SP also lowered lipid oxidation in frozen formulated nuggets. A slight change in sensory score was observed in both nuggets were microbiologically safe after frozen storage for 75 days.

Effect of the addition of edible mushroom flours ( Agaricus bisporus and Pleurotus ostreatus ) on physicochemical and sensory properties of cold‐stored beef patties

“…Recently, Adebayo et al () reported an inhibitory effect of Pleurotus species against gram‐positive and gram‐negative, but the inhibitory effect varied according to the mushroom species and strain. In our study, the mixed microbial flora contributed to the mild diminution of the pH values since the lactic acid produced by the LAB was partially neutralized via the action of endogenous and spoilage bacteria enzymes on the meat protein (Akesowan, ; Bao et al, ). This proteolytic activity led to an upturn in the pH of CMF and CLF at 13 days of storage, associated with the increased counts of Pseudomonas in these samples.…”

“…Nevertheless, these parameters were similar between the products with the replacement of fat by mushroom flours and the control with 10% fat. In general, when meat products are incorporated with some items, like seaweed (Cox & Abu‐Ghannam, ; López‐Lopez et al, ), oat‐derived soluble fiber (Piñero et al, ), lemon albedo (Aleson‐Carbonell et al, ), vegetal and algae proteins (Parniakov et al, ) and shiitake powder (Akesowan, ) softer products are formed when compared with the original counterparts. The hardness reduction has been explained by the superior fat and water retention abilities of nonmeat ingredients relative to meat ingredients (Aleson‐Carbonell et al, ).…”

“…Although the springiness and cohesiveness hardly changed during storage, both parameters were significantly ( p < .05) lower in samples incorporated with mushroom flours, especially Po flour. In general, the addition of nonmeat ingredients leads to less cohesive products (Akesowan, ). However, Wan Rosli, Solihah et al () reported an increase in the springiness of chicken patties by the addition of Pleurotus sajor ‐ caju .…”

“…Although the springiness and cohesiveness hardly changed during storage, both parameters were significantly (p < .05) lower in samples incorporated with mushroom flours, especially Po flour. In general, the addition of nonmeat ingredients leads to less cohesive products (Akesowan, 2016…”

“…Several attempts have been made to incorporate mushrooms into meat products, notably, extracts to increase antioxidant effects (Alnoumani, Ataman, & Were, 2017;Bao, Ushio, & Ohshima, 2008;Barros et al, 2011), addition of fresh mushroom to chicken or beef patties (Wan Rosli & Solihah, 2012;Wan Rosli, Solihah, Aishah, Nik Fakurudin, & Mohsin, 2011), as well as shiitake powder to nuggets (Akesowan, 2016). Agaricus bisporus (Ab; champignon) and Pleurotus ostreatus (Po; oyster mushroom) are two species dominating mushroom cultivation worldwide and have been widely studied (Roncero-Ramos & Delgado-Andrade, 2017).…”