Peculiarities of the use of mushrooms Agaricus bisporus and Pleurotus os-treatus and effect on the quality and microstructure of chicken batter
Abstract
The low energy density and healthier ingredients can replace some or all of the fat in emulsified meat products according to some studies. Meat products with low fat content are the major trends in developing healthier meat products. Attention is drawn that the animal fat is essential for emulsified meat products to enhance the stability, flavor, cooking yield, and texture. As can be noted that compound fat substitutes, such as vegetable protein and carrageenan, vegetable oil and vegetable fibre, cellulose, and water, improved texture better than single fat substitutes. Nevertheless, the character of the emulsified meat product will eventually decrease as the amount of animal fat is reduced. The combination of Agaricus bisporus and Pleurotus ostreatus mushrooms was employed as a fat substitute to replace the pork-back fat in chicken batters in order to create low-fat chicken products. The microstructure, color, texture, and water holding capability of chicken batters were examined. According to the findings, the combination of Agaricus bisporus and Pleurotus ostreatus enhanced the cooking yield, texture, water holding capacity, redness, and yellowness of chicken batters, while lowering their brightness. The greatest quality and a compact, uniform, and continuous microstructure were seen in the chicken batters when Agaricus bisporus and Pleurotus ostreatus at a ratio of 1:1 substituted 40 % pork-back fat. To summarize, Agaricus bisporus and Pleurotus ostreatus are a viable fat alternative in the production of low-fat chicken products.
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