Mounir Sabah, Mohamed Randa, Sunooj K V, El-Saidy Sohier, Farid Eman
Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig, 44519, Egypt.
Department of Food Science and Technology, Pondicherry University, Pondicherry, India.
Sci Rep. 2025 Feb 5;15(1):4361. doi: 10.1038/s41598-025-86127-3.
This study aimed to evaluate the effect of a partial substitution of chicken breast meat with oyster mushroom stalk powder on the quality attributes of mushroom-chicken burgers. Chicken breast meat was substituted with oyster mushroom stalk powder at different levels ranging from 2.5 to 10%, with an interval increase of 2.5%. The substitution level had a significant effect on the different characteristics studied. A decrease in both crude protein and crude lipid was observed as the substitution level increased from 2.5 to 10%. However, a contradictory trend was observed for crude fiber, ash, carbohydrates, antioxidant properties, water-binding capacity, and browning index. The cooking loss and shrinkage were reduced by about 81.6% and 72.6%, respectively, for the formulation prepared with 10% compared to the control sample. The formulation prepared with 2.5% showed the lowest hardness, chewiness, and shear force, which increased as the substitution level increased to 10%. The oyster mushroom stalk powder can be used at a level ranging from 2.5 to 5% to substitute chicken breast meat in the preparation of healthier and more functional chicken burgers.
本研究旨在评估用平菇柄粉部分替代鸡胸肉对平菇 - 鸡肉汉堡品质特性的影响。鸡胸肉被平菇柄粉以2.5%至10%的不同水平替代，每次增加2.5%的间隔。替代水平对所研究的不同特性有显著影响。随着替代水平从2.5%增加到10%，粗蛋白和粗脂肪均有所下降。然而，粗纤维、灰分、碳水化合物、抗氧化性能、水结合能力和褐变指数呈现出相反的趋势。与对照样品相比，用10%平菇柄粉制备的配方的烹饪损失和收缩率分别降低了约81.6%和72.6%。用2.5%平菇柄粉制备的配方显示出最低的硬度、咀嚼性和剪切力，随着替代水平增加到10%，这些指标会升高。平菇柄粉可在2.5%至5%的水平用于替代鸡胸肉，以制备更健康、功能性更强的鸡肉汉堡。
