Rheological and Gelling Properties of Chicken-Mushroom Hybrid Gel for Flexitarian-Friendly Functional Food Applications

Overview

Journal Foods

Specialty Biotechnology

Date 2025 Feb 26

PMID 40002089

Authors

Ngassa Julius Mussa

Manat Chaijan

Porntip Thongkam

Chantira Wongnen

Warangkana Kitpipit

Hasene Keskin Cavdar

Siriporn Riebroy Kim

Worawan Panpipat

Affiliations

Soon will be listed here.

Abstract

Hybrid gels combining chicken and mushroom offer innovative functional food choices, catering to the growing demand for flexitarian-friendly products. These gels reduce meat content while enhancing dietary fiber, bioactive compounds, and sustainability. This study examined the effects of split gill mushroom () powder (SGM) substitution (0%, 25%, 50%, and 75%, /) for Ligor chicken meat in hybrid gels, focusing on rheological and gelling properties. The 25% SGM gel demonstrated optimal performance in terms of rheology, texture, microstructure, pH, water-holding capacity, and color. At this level, hybrid gels exhibited superior gelation properties, demonstrating elasticity dominance, as indicated by a higher storage modulus (G') than loss modulus (G″), along with stable cohesiveness and unaffected springiness ( > 0.05). However, hardness, gumminess, and chewiness were significantly lower than the control ( < 0.05). Higher SGM levels (50-75%) markedly weakened the gels, reducing viscoelasticity, increasing porosity and water release, and causing discoloration. These findings highlight 25% SGM as an optimal level for hybrid meat gels, maintaining product quality while promoting sustainability in the meat industry.

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