Effects of <i>Agaricus bisporus</i> 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, Haoyu; LI, Bo; STEPANOVA, Tetiana; KONDRATIUK, Natalia

doi:10.1590/fst.116121

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Food Science and Technology

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Original Article • Food Sci. Technol 42 • 2022 • https://doi.org/10.1590/fst.116121 copy

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

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

This research aimed to investigate the effect of Agaricus bisporus mushrooms alone or in combination with soybean oil or water as fat substitutes on different properties of chicken batter. The cooking yield, water holding capacity, colour, texture, storage modulus (G'), T₂ relaxation time, and microstructure of chicken batters were analysed. Results showed that the above three adding ways of Agaricus bisporus mushrooms promoted the transformation of free water into immobilized water and improved the cooking yield, water holding capacity, texture, and rheological properties of the chicken batter. However, the colour of the chicken batter changed significantly (p < 0.05). Particularly, the combination of Agaricus bisporus and soybean oil demonstrated the optimal effect to improve the gel properties, rheology, microstructure and water-binding ability of the chicken batter. Thus, the results suggest that the concomitant use of Agaricus bisporus and soybean oil is a promising strategy for developing healthier chicken products.

Keywords:
Agaricus bisporus; chicken batters; rheology; water distribution; microstructure

Raw material/ ingredients	CK	Ab	Ab+O	Ab+W
*Meat batters (100 g)*
Chicken meat	60	60	60	60
Pork back fat	20	16	8	8
Ice water	20	20	20	20
A. bisporus powder		4
A. bisporus powder +Soybean oil			4+8
A. bisporus powder+ Ice water				4+8
Total	100	100	100	100
*Others (% of meat batters)*
Refined salt	1.4	1.4	1.4	1.4
Sugar	0.65	0.65	0.65	0.65
Sodium tripolyphosphate	0.3	0.3	0.3	0.3
Ground white pepper	0.15	0.15	0.15	0.15

Sample	CY	WHC	Whiteness	L*-value	a*-value	b*-value
CK	85.01 ± 1.19^c	85.12 ± 0.82^c	78.70 ± 0.17^a	83.35 ± 0.12^a	1.50 ± 0.06^c	13.21 ± 0.07^c
Ab	90.60 ± 0.94^a	88.07 ± 1.31^a	59.62 ± 0.09^c	63.34 ± 0.09^c	1.97 ± 0.11^a	16.54 ± 0.08^a
Ab+O	89.62 ± 0.47^a	87.79 ± 1.13^a	63.87 ± 0.12^b	67.57 ± 0.15^b	1.78 ± 0.08^b	15.87 ± 0.10^b
Ab+W	87.55 ± 0.81^b	86.88 ± 0.30^b	60.07 ± 0.29^c	63.71 ± 0.21^c	1.97 ± 0.14^a	16.56 ± 0.12^a

	T_2b (ms)	T₂₁ (ms)	T₂₂ (ms)	PT_2b(%)	PT₂₁(%)	PT₂₂(%)
CK	0.43 ± 0.18^a	57.22 ± 3.04^a	811.13 ± 25.71^a	2.94 ± 0.56^a	91.61 ± 1.41^d	5.46 ± 0.17^a
Ab	0.43 ± 0.12^a	49.77 ± 2.15^b	351.12 ± 23.41^c	2.38 ± 0.45^a	95.82 ± 1.24^b	1.80 ± 0.43^c
Ab+O	0.57 ± 0.10^a	49.77 ± 3.23^b	351.12 ± 20.62^c	0.42 ± 0.12^b	97.92 ± 1.03^a	1.66 ± 0.25^c
Ab+W	0.65 ± 0.08^a	57.22 ± 2.01^a	513.59 ± 20.48^b	2.66 ± 0.36^a	93.24 ± 1.36^c	3.52 ± 0.36^b

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[1] *Corresponding author: libo@hist.edu.cn