Assessing the Effects of Partially Substituting Chicken Breast Meat with Oyster Mushroom Stalk Powder on the Quality Attributes of Mushroom-chicken Burgers

Overview

Journal Sci Rep

Date 2025 Feb 5

PMID 39910073

Authors

Sabah Mounir

Randa Mohamed

K V Sunooj

Sohier El-Saidy

Eman Farid

Affiliations

Soon will be listed here.

Abstract

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.

References

He J, Evans N, Liu H, Shao S . A review of research on plant-based meat alternatives: Driving forces, history, manufacturing, and consumer attitudes. Compr Rev Food Sci Food Saf. 2020; 19(5):2639-2656. DOI: 10.1111/1541-4337.12610. View

Banerjee D, Das A, Banerjee R, Pateiro M, Nanda P, Gadekar Y . Application of Enoki Mushroom () Stem Wastes as Functional Ingredients in Goat Meat Nuggets. Foods. 2020; 9(4). PMC: 7231162. DOI: 10.3390/foods9040432. View

Lomiwes D, Farouk M, Wu G, Young O . The development of meat tenderness is likely to be compartmentalised by ultimate pH. Meat Sci. 2013; 96(1):646-51. DOI: 10.1016/j.meatsci.2013.08.022. View

Piskov S, Timchenko L, Grimm W, Rzhepakovsky I, Avanesyan S, Sizonenko M . Effects of Various Drying Methods on Some Physico-Chemical Properties and the Antioxidant Profile and ACE Inhibition Activity of Oyster Mushrooms (). Foods. 2020; 9(2). PMC: 7074390. DOI: 10.3390/foods9020160. View

He N, Bayen S . An overview of chemical contaminants and other undesirable chemicals in alcoholic beverages and strategies for analysis. Compr Rev Food Sci Food Saf. 2020; 19(6):3916-3950. DOI: 10.1111/1541-4337.12649. View

Mounir S, Tellez-Perez C, Sunooj K, Allaf K . Texture and color characteristics of swell-dried ready-to-eat Zaghloul date snacks: Effect of operative parameters of instant controlled pressure drop process. J Texture Stud. 2019; 51(2):276-289. DOI: 10.1111/jtxs.12468. View

Lee M, Han D, Jeong J, Choi J, Choi Y, Kim H . Effect of kimchi powder level and drying methods on quality characteristics of breakfast sausage. Meat Sci. 2011; 80(3):708-14. DOI: 10.1016/j.meatsci.2008.03.010. View

Ali M, Ibrahim R, Mostafa A . Production of Chicken Patties Supplemented with Cantaloupe By-Products: Impact on the Quality, Storage Stability, and Antioxidant Activity. Int J Food Sci. 2022; 2022:9918215. PMC: 8938147. DOI: 10.1155/2022/9918215. View

Mounir S, Ghandour A, Mustafa R, Allaf K . Can hydro-thermo-mechanical treatment by instant controlled pressure-drop (DIC) be used as short time roasting process? Effect of processing parameters on sensory, physical, functional, and color attributes of Egyptian carob powder. J Food Sci Technol. 2021; 58(2):451-464. PMC: 7847833. DOI: 10.1007/s13197-020-04553-9. View

Bordoh P, Ali A, Dickinson M, Siddiqui Y, Ansah F . Bioefficacy of Composite Medicinal Plant Extracts and Gum Arabic on Improving Postharvest Quality in Dragon Fruit. Int J Food Sci. 2022; 2022:3889563. PMC: 9626239. DOI: 10.1155/2022/3889563. View

Zhang Y, Wu X, Huang C, Zhang Z, Gao W . Isolation and identification of pigments from oyster mushrooms with black, yellow and pink caps. Food Chem. 2021; 372:131171. DOI: 10.1016/j.foodchem.2021.131171. View

Vega-Galvez A, Ah-Hen K, Chacana M, Vergara J, Martinez-Monzo J, Garcia-Segovia P . Effect of temperature and air velocity on drying kinetics, antioxidant capacity, total phenolic content, colour, texture and microstructure of apple (var. Granny Smith) slices. Food Chem. 2015; 132(1):51-9. DOI: 10.1016/j.foodchem.2011.10.029. View

10.

Young J, Therkildsen M, Ekstrand B, Che B, Larsen M, Oksbjerg N . Novel aspects of health promoting compounds in meat. Meat Sci. 2013; 95(4):904-11. DOI: 10.1016/j.meatsci.2013.04.036. View

11.

Huber E, Francio D, Biasi V, Mezzomo N, Ferreira S . Characterization of vegetable fiber and its use in chicken burger formulation. J Food Sci Technol. 2016; 53(7):3043-3052. PMC: 5052173. DOI: 10.1007/s13197-016-2276-y. View

12.

Boylu M, Hitka G, Kenesei G . Sausage Quality during Storage under the Partial Substitution of Meat with Fermented Oyster Mushrooms. Foods. 2024; 13(13). PMC: 11241733. DOI: 10.3390/foods13132115. View

13.

Bakhsh A, Lee S, Lee E, Hwang Y, Joo S . Evaluation of Rheological and Sensory Characteristics of Plant-Based Meat Analog with Comparison to Beef and Pork. Food Sci Anim Resour. 2021; 41(6):983-996. PMC: 8564321. DOI: 10.5851/kosfa.2021.e50. View

13.

Guo W, Zhang Y, Long Z, Fu X, Ren K . Study on the taste active compounds in Douchi using metabolomics method. Food Chem. 2023; 412:135343. DOI: 10.1016/j.foodchem.2022.135343. View

14.

Ismail I, Hwang Y, Joo S . Interventions of two-stage thermal sous-vide cooking on the toughness of beef semitendinosus. Meat Sci. 2019; 157:107882. DOI: 10.1016/j.meatsci.2019.107882. View

15.

Alizadeh Behbahani B, Shahidi F, Yazdi F, Mortazavi S, Mohebbi M . Use of Plantago major seed mucilage as a novel edible coating incorporated with Anethum graveolens essential oil on shelf life extension of beef in refrigerated storage. Int J Biol Macromol. 2016; 94(Pt A):515-526. DOI: 10.1016/j.ijbiomac.2016.10.055. View

15.

Lee M, Evans P, Nute G, Richardson R, Scollan N . A comparison between red clover silage and grass silage feeding on fatty acid composition, meat stability and sensory quality of the M. Longissimus muscle of dairy cull cows. Meat Sci. 2010; 81(4):738-44. DOI: 10.1016/j.meatsci.2008.11.016. View