菌体蛋白替代鸡胸肉的炸鸡块品质变化

Quality Change of Fried Chicken Nuggets with Chicken Breast Substituted by Mycoprotein

摘要:

为探究菌体蛋白在肉制品领域的应用可行性，使用菌体蛋白替代不同比例的鸡胸肉制作炸鸡块，并对获得的炸鸡块进行营养组成、烹饪损失、色泽、质构特性以及感官评价测试。结果表明：菌体蛋白替代20%~60%鸡胸肉制作的炸鸡块产品，蛋白含量在21.12 g~18.78 /100 g，脂肪含量在9.98~10.48 g/100 g，膳食纤维含量在2.22~5.23 g/100 g。随着菌体蛋白比例增加，炸鸡块的烹饪损失由19.19%减小到16.28%，硬度由4.48 N升高到5.97 N，弹性呈现先升高后降低的趋势。菌体蛋白替代20%鸡胸肉的炸鸡块与无菌体蛋白的产品相比，营养组成差异小，嫩度无差异（p>0.05），但亮度（L* 67.60）增加，咀嚼性与弹性分别提高43.95%与17.95%（p<0.05），感官评价接受度良好。综上所述说明菌体蛋白可用于制备新型炸鸡块产品，研究能够为菌体蛋白作为动物蛋白替代的应用开发提供技术支持。

Abstract:

To explore the application feasibility of mycoprotein in meat products, mycoprotein was used to replace different proportions of chicken breast during the preparation of fried chicken nuggets. The nutritional composition as well as the cooking loss, color, texture properties and sensory scores of the products were evaluated. The results showed that the contents of protein, fat and total dietary fiber for the fried chicken nuggets with 20%~60% of chicken breast replaced by mycoprotein were 21.12~18.78 g/100 g, 9.98~10.48 g /100 g and 2.22~5.23 g/100 g, respectively. With an increase in the proportion of mycoprotein, the cooking loss of fried chicken nuggets decreased from 19.19% to 16.28%, the hardness increased from 4.48 N to 5.97 N, with the elasticity showing a trend of initial increase then decrease. Compared to the product without mycoprotein, the chicken nuggets with 20% chicken breast replaced by mycoprotein had a slightly different nutritional composition and essentially identical tenderness (p>0.05), although its brightness (L* 67.60) increased and its chewiness and elasticity increased by 43.95% and 17.95%, respectively (p<0.05), resulting in good sensory acceptance. Taken together, mycoprotein can be used in production of new fried chicken nuggets. Thus, this study provides technical support for the application and development of mycoprotein as a substitute/alternative for animal protein.