Mycoprotein as chicken meat substitute in nugget formulation: Physicochemical and sensorial characterization
Abstract The aim of this study was to replace chicken breast by mycoprotein in nuggets and optimizing the sensory and technological properties. In the first step of the study, 14 formulations were prepared by mixture design to evaluate the impact of three binding agents (as independent variables): s...
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| Format: | Article |
| Language: | English |
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Wiley
2023-07-01
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| Series: | Food Science & Nutrition |
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| Online Access: | https://doi.org/10.1002/fsn3.3354 |
| _version_ | 1797780624505831424 |
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| author | Fataneh Hashempour‐Baltork Behrooz Jannat Manouchehr Dadgarnejad Adel Mirza Alizadeh Kianoush Khosravi‐Darani Hedayat Hosseini |
| author_facet | Fataneh Hashempour‐Baltork Behrooz Jannat Manouchehr Dadgarnejad Adel Mirza Alizadeh Kianoush Khosravi‐Darani Hedayat Hosseini |
| author_sort | Fataneh Hashempour‐Baltork |
| collection | DOAJ |
| description | Abstract The aim of this study was to replace chicken breast by mycoprotein in nuggets and optimizing the sensory and technological properties. In the first step of the study, 14 formulations were prepared by mixture design to evaluate the impact of three binding agents (as independent variables): soy protein isolate, phosphate, and carrageenan on sensory properties. Then, the optimized formulation of mycoprotein nugget (with higher acceptability) was characterized and compared to chicken nugget (control) from texture, color, and physicochemical aspects. The texture attributes including hardness, springiness, cohesiveness, and chewiness of the optimized sample (1.37 kg, 0.70 mm, 0.56, and 0.53 kg.mm) had no significant difference (p > .05) compared to control. Based on the results, optimized sample had a lower lightness and yellowness (a*, b*, and L* were 3.06, 18.62, and 59.23, respectively) rather than the similar value of the control (2.20, 21.27, and 79.10, respectively), which indicated carrageenan did not lead to any significant impact (p > .05) on the color. Also, mycoprotein nugget showed 33% lower cooking loss in comparison to control. Moisture, protein, lipid, and ash in optimized sample were 57.9 ± 1.9, 24.1 ± 1.0, 13.2 ± 1.2, and 2.1 ± 0.5, respectively. Investigation on physicochemical properties shows an acceptable characterization in optimized sample in comparison to control. The results of this study present an opportunity to produce nonmeat nuggets with similar texture and acceptable sensory and technological characteristics by using mycoprotein as meat alternative. The production of mycoprotein is eco‐friendly, not dependent on climate (flood and drought) and landscape limitation, which is an important aspect in meat alternatives in the near future. |
| first_indexed | 2024-03-12T23:46:42Z |
| format | Article |
| id | doaj.art-a82ea879841e4301a98e508a14a9c291 |
| institution | Directory Open Access Journal |
| issn | 2048-7177 |
| language | English |
| last_indexed | 2024-03-12T23:46:42Z |
| publishDate | 2023-07-01 |
| publisher | Wiley |
| record_format | Article |
| series | Food Science & Nutrition |
| spelling | doaj.art-a82ea879841e4301a98e508a14a9c2912023-07-14T06:57:56ZengWileyFood Science & Nutrition2048-71772023-07-011174289429510.1002/fsn3.3354Mycoprotein as chicken meat substitute in nugget formulation: Physicochemical and sensorial characterizationFataneh Hashempour‐Baltork0Behrooz Jannat1Manouchehr Dadgarnejad2Adel Mirza Alizadeh3Kianoush Khosravi‐Darani4Hedayat Hosseini5Halal Research Center of IRI, Iran Food and Drug Administration Ministry of Health and Medical Education Tehran IranHalal Research Center of IRI, Iran Food and Drug Administration Ministry of Health and Medical Education Tehran IranHalal Research Center of IRI, Iran Food and Drug Administration Ministry of Health and Medical Education Tehran IranDepartment of Food Safety and Hygiene, School of Public Health Zanjan University of Medical Sciences Zanjan IranDepartment of Food Science and Technology, Faculty of Nutrition Science and Food Technology, National Nutrition and Food Technology Research Institute Shahid Beheshti University of Medical Sciences Tehran IranDepartment of Food Science and Technology, Faculty of Nutrition Science and Food Technology, National Nutrition and Food Technology Research Institute Shahid Beheshti University of Medical Sciences Tehran IranAbstract The aim of this study was to replace chicken breast by mycoprotein in nuggets and optimizing the sensory and technological properties. In the first step of the study, 14 formulations were prepared by mixture design to evaluate the impact of three binding agents (as independent variables): soy protein isolate, phosphate, and carrageenan on sensory properties. Then, the optimized formulation of mycoprotein nugget (with higher acceptability) was characterized and compared to chicken nugget (control) from texture, color, and physicochemical aspects. The texture attributes including hardness, springiness, cohesiveness, and chewiness of the optimized sample (1.37 kg, 0.70 mm, 0.56, and 0.53 kg.mm) had no significant difference (p > .05) compared to control. Based on the results, optimized sample had a lower lightness and yellowness (a*, b*, and L* were 3.06, 18.62, and 59.23, respectively) rather than the similar value of the control (2.20, 21.27, and 79.10, respectively), which indicated carrageenan did not lead to any significant impact (p > .05) on the color. Also, mycoprotein nugget showed 33% lower cooking loss in comparison to control. Moisture, protein, lipid, and ash in optimized sample were 57.9 ± 1.9, 24.1 ± 1.0, 13.2 ± 1.2, and 2.1 ± 0.5, respectively. Investigation on physicochemical properties shows an acceptable characterization in optimized sample in comparison to control. The results of this study present an opportunity to produce nonmeat nuggets with similar texture and acceptable sensory and technological characteristics by using mycoprotein as meat alternative. The production of mycoprotein is eco‐friendly, not dependent on climate (flood and drought) and landscape limitation, which is an important aspect in meat alternatives in the near future.https://doi.org/10.1002/fsn3.3354chicken nuggeteco‐friendlymeat alternativemycoproteinoptimizationvegan |
| spellingShingle | Fataneh Hashempour‐Baltork Behrooz Jannat Manouchehr Dadgarnejad Adel Mirza Alizadeh Kianoush Khosravi‐Darani Hedayat Hosseini Mycoprotein as chicken meat substitute in nugget formulation: Physicochemical and sensorial characterization Food Science & Nutrition chicken nugget eco‐friendly meat alternative mycoprotein optimization vegan |
| title | Mycoprotein as chicken meat substitute in nugget formulation: Physicochemical and sensorial characterization |
| title_full | Mycoprotein as chicken meat substitute in nugget formulation: Physicochemical and sensorial characterization |
| title_fullStr | Mycoprotein as chicken meat substitute in nugget formulation: Physicochemical and sensorial characterization |
| title_full_unstemmed | Mycoprotein as chicken meat substitute in nugget formulation: Physicochemical and sensorial characterization |
| title_short | Mycoprotein as chicken meat substitute in nugget formulation: Physicochemical and sensorial characterization |
| title_sort | mycoprotein as chicken meat substitute in nugget formulation physicochemical and sensorial characterization |
| topic | chicken nugget eco‐friendly meat alternative mycoprotein optimization vegan |
| url | https://doi.org/10.1002/fsn3.3354 |
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