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