Effects of Agaricus bisporus alone or in combination with soybean oil or water as fat substitutes on gel properties, rheology, water distribution, and microstructure of chicken batters

Nan, Haijuan; Zhou, Hua‐Cheng; Li, Bo; Степанова, Т. М.; Kondratiuk, Natalia V.

doi:10.1590/fst.116121

Cited by 3 publications

(1 citation statement)

References 48 publications

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“…As shown in Table 1, with the addition of Ab, the hardness gradually increased, whereas the CK exhibited the minimum hardness ( P < 0.05). These results agreed with our previous discovery, wherein Ab powder increased the firmness of low‐fat chicken batter (Nan et al ., 2021a, 2021b; Nan et al ., 2022), which might be related to the rich dietary fibre contained in Ab mushrooms filling the gaps of the gel network matrix, thereby improving the gel strength. Thus, when the amount of mushroom added increased, more dietary fibre packed into the gel structure, making it denser and more compact, thus increasing the firmness.…”

Section: Resultsmentioning

confidence: 99%

Effects of Agaricus bisporus on gel properties of chicken myofibrillar protein

Nan

Степанова

Kondratiuk

et al. 2022

Int J of Food Sci Tech

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The gel-forming ability of myofibrillar protein (MP) is highly correlated with the characteristics of emulsified meat products. Incorporation of Agaricus bisporus (Ab) powder into MP gels may enhance its gel properties to facilitate the development of a novel and safe meat product. Therefore, this study investigated the effects of Ab powder on gel strength, water holding capacity (WHC), texture, rheological behaviour, LF-NMR spin-spin relaxation (T 2 ), microstructure and protein secondary structure of the MP gel system. The results indicated that the gel strength, WHC, G' value and G" value were significantly improved when the addition of Ab powder increased from 0% to 6% (P < 0.05). Meanwhile, the T 2 relaxation time was shortened, and free water was transformed into immobilised water. The texture of the gel was improved when 1%-4% Ab powder was added compared to the control. Furthermore, Ab filled in the gel network and promoted the unfolding of MP a-helix and the formation of MP b-sheet during the thermal denaturation of MP, leading to a dense aggregated network structure. The study suggested that Ab could be a promising ingredient in improving chicken MP's gel properties and developing fatreduced meat products.

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Section: Resultsmentioning

confidence: 99%

Effects of Agaricus bisporus on gel properties of chicken myofibrillar protein

Nan

Степанова

Kondratiuk

et al. 2022

Int J of Food Sci Tech

Self Cite

View full text Add to dashboard Cite

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Evaluation of amidated pectin as fat substitutes for minced chicken breast: Physicochemical properties and edible quality

Zheng,

Cai,

Huang

et al. 2023

Food Research International

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Effects of Button Mushroom Agaricus bisporus (Agaricomycetes) and Soybean Oil on Storage Characteristics of Chicken Sausage

Nan

Степанова

2023

Int J Med Mushrooms

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To investigate the effect of Agaricus bisporus and soybean oil as complex fat substitutes on the storage characteristics of chicken sausages, a pre-mixture of A. bisporus and soybean oil (1:2) was used to replace 0% (CK), 30% (T30), 60% (T60), and 90% (T90) of pork back fat in chicken sausages. The changes in color (brightness value, L*; redness value, a*; and yellowness value, b*), texture, pH, and total viable count of the sausages were examined at 1, 5, 10, 15, 20, 25, 30 and 35 d of storage at 4°C, respectively. The results showed that A. bisporus and soybean oil altered the color of the sausages. At the same storage time, compared with CK, L* values of fat-reduced chicken sausages decreased significantly, while a* values increased significantly (P < 0.05), b* values increased significantly (P < 0.05) at the 10 d of storage. During storage, L* and a* values of CK gradually decreased and b* values gradually increased, fat-reduced sausages exhibited opposite trends in a* values and b* values compared with CK. The hardness and chewiness of fat-reduced sausages increased significantly (P < 0.05) compared with CK at the same storage time. During storage, the overall hardness of fat-reduced sausages increased, and the springiness and chewiness fluctuated. T60 did not change significantly in cohesiveness throughout the storage period (P < 0.05). The pH of fat-reduced sausage was relatively stable during storage. The higher the amount of A. bisporus added, the greater the pH. The pH of T60 did not change throughout the storage period. A. bisporus and soybean oil showed some antibacterial effect on sausage and the minimum shelf life of chicken sausage with A. bisporus was 25 d. In conclusion, A. bisporus and soybean oil increased the redness and hardness of the sausages during storage, but the pH and total viable bacteria count remained relatively stable. T60 displayed the most stable storage properties among them, making it the optimum method for the manufacturing of fat-reduced chicken sausages.

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Effects of Agaricus bisporus alone or in combination with soybean oil or water as fat substitutes on gel properties, rheology, water distribution, and microstructure of chicken batters

Cited by 3 publications

References 48 publications

Effects of Agaricus bisporus on gel properties of chicken myofibrillar protein

Effects of Agaricus bisporus on gel properties of chicken myofibrillar protein

Evaluation of amidated pectin as fat substitutes for minced chicken breast: Physicochemical properties and edible quality

Effects of Button Mushroom Agaricus bisporus (Agaricomycetes) and Soybean Oil on Storage Characteristics of Chicken Sausage

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