Physicochemical Properties and Nutritional Composition of Chicken Patties with Grey Oyster Mushroom Stems

Hana Syafiqah Sayeed Ibrahim; Nur Huda-Faujan

doi:10.33102/mjosht.v10i1.364

Authors

Hana Syafiqah Sayeed Ibrahim Food Biotechnology Programme, Faculty of Science and Technology, Universiti Sains Islam Malaysia, 71800 Nilai, Negeri Sembilan, Malaysia.
Nur Huda-Faujan Food Biotechnology Programme, Faculty of Science and Technology, Universiti Sains Islam Malaysia, 71800 Nilai, Negeri Sembilan, Malaysia. https://orcid.org/0000-0001-8926-9644

DOI:

https://doi.org/10.33102/mjosht.v10i1.364

Keywords:

grey oyster mushroom stems, mushroom stems’ patties, plant-based patties, vegetarian patties, hybrid chicken patties

Abstract

The application of plant-based waste materials as functional food ingredients in meat products has gained popularity owing to their nutritional richness and contributions to the circular economy and environmental protection. As such, mushroom stems are one of the potential ingredients to be used in muscle products as a meat alternative, as they mimic the texture of meat. Therefore, this study aims to determine the physicochemical properties and nutritional composition of chicken patties with grey oyster mushroom stems. In this study, five formulations of chicken patties were prepared with different ratios of chicken meat to the grey oyster mushroom stem: control (65%:0%), A (55%:10%), B (45%:20%), C (35%:30%), and D (25%:40%). The chicken patties were analysed for cooking characteristics, physicochemical properties, and nutritional composition. Results found that the grey oyster mushroom stem-based patties recorded higher (P<0.05) cooking yield and moisture retention as compared to the control. The addition of grey oyster mushroom stems increased (P<0.05) the lightness (L*) due to the white colour of the grey oyster mushroom stems. No significant difference (P>0.05) was observed in all formulations of patties' hardness, chewiness, springiness, and cohesiveness attributes, but the increment of grey oyster mushroom stems in chicken patties decreased the value of all these attributes. Nutritional composition of chicken patty of formulation D (40% grey oyster mushroom stems) recorded significantly the highest (P<0.05) moisture and crude fibre compared to other formulations. In addition, the energy content of chicken patties significantly decreased (P<0.05) proportionally with increasing levels of grey oyster mushroom stems. This study indicated that grey oyster mushroom waste is a promising meat alternative ingredient that has great potential to be used in attaining meat products with enhanced nutritional and sustainability profiles in the current sector.

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