Quality of physicochemical and sensory of mushroom (Pleurotus ostreatus) chicken nuggets with carrageenan and konjac as hydrocolloids

Abstract

Nuggets are mostly made of meat however reducing meat in meat product impact on characterization products. The present study was to investigate the effect of various hydrocolloids (carrageenan and konjac) on the physicochemical characteristic of chicken mushroom nuggets. Four formulations of mushroom chicken nuggets were N0 (non-hydrocolloid), N1 (sodium tripolyphosphate -STPP), N2 (konjac), and N3 (carrageenan). All nuggets were evaluated for moisture content, ash content, color, texture, pH, cooking loss, and sensory evaluation. The moisture content was less than 60 %. The cooking loss and texture of the nuggets was affected (P<0.05) additional of hydrocolloids. The N3 increased cooking loss (11.34) and hardness (1360.14 N). The sensory attributes were not influenced of the additional hydrocolloids. This current study indicated that N2 could be potential as thickener in mushroom chicken nuggets caused the pH value, cohesiveness, and chewiness of N2 were similar (P>0.05) to N1.

Quality test of current catfish nuggets in improving children’s health

“…According to the results of Saragih's research [6], panellists preferred oyster mushroom nuggets because the texture, taste, and colour were better than chicken nuggets. In another study the addition of white oyster mushrooms to the production of chicken nuggets was able to increase nutritional value and fibre [7]. Nuggets made with a ratio of [8] Based on this study, mushroom variant nuggets were given to children under five years old in the Gunungpati Region.…”