Assessing the effects of partially substituting chicken breast meat with oyster mushroom stalk powder on the quality attributes of mushroom-chicken burgers
Abstract This study aimed to evaluate the effect of a partial substitution of chicken breast meat with oyster mushroom stalk powder on the quality attributes of mushroom-chicken burgers. Chicken breast meat was substituted with oyster mushroom stalk powder at different levels ranging from 2.5 to 10%...
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| Format: | Article |
| Language: | English |
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Nature Portfolio
2025-02-01
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| Series: | Scientific Reports |
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| Online Access: | https://doi.org/10.1038/s41598-025-86127-3 |
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| author | Sabah Mounir Randa Mohamed K. V. Sunooj Sohier El-Saidy Eman Farid |
| author_facet | Sabah Mounir Randa Mohamed K. V. Sunooj Sohier El-Saidy Eman Farid |
| author_sort | Sabah Mounir |
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| description | Abstract This study aimed to evaluate the effect of a partial substitution of chicken breast meat with oyster mushroom stalk powder on the quality attributes of mushroom-chicken burgers. Chicken breast meat was substituted with oyster mushroom stalk powder at different levels ranging from 2.5 to 10%, with an interval increase of 2.5%. The substitution level had a significant effect on the different characteristics studied. A decrease in both crude protein and crude lipid was observed as the substitution level increased from 2.5 to 10%. However, a contradictory trend was observed for crude fiber, ash, carbohydrates, antioxidant properties, water-binding capacity, and browning index. The cooking loss and shrinkage were reduced by about 81.6% and 72.6%, respectively, for the formulation prepared with 10% compared to the control sample. The formulation prepared with 2.5% showed the lowest hardness, chewiness, and shear force, which increased as the substitution level increased to 10%. The oyster mushroom stalk powder can be used at a level ranging from 2.5 to 5% to substitute chicken breast meat in the preparation of healthier and more functional chicken burgers. |
| format | Article |
| id | doaj-art-4ff670826fc042e09e2f3d7e48ca14b3 |
| institution | Kabale University |
| issn | 2045-2322 |
| language | English |
| publishDate | 2025-02-01 |
| publisher | Nature Portfolio |
| record_format | Article |
| series | Scientific Reports |
| spelling | doaj-art-4ff670826fc042e09e2f3d7e48ca14b32025-02-09T12:30:42ZengNature PortfolioScientific Reports2045-23222025-02-0115111110.1038/s41598-025-86127-3Assessing the effects of partially substituting chicken breast meat with oyster mushroom stalk powder on the quality attributes of mushroom-chicken burgersSabah Mounir0Randa Mohamed1K. V. Sunooj2Sohier El-Saidy3Eman Farid4Department of Food Science, Faculty of Agriculture, Zagazig UniversityDepartment of Food Science, Faculty of Agriculture, Zagazig UniversityDepartment of Food Science and Technology, Pondicherry UniversityDepartment of Food Science, Faculty of Agriculture, Zagazig UniversityDepartment of Food Science, Faculty of Agriculture, Zagazig UniversityAbstract This study aimed to evaluate the effect of a partial substitution of chicken breast meat with oyster mushroom stalk powder on the quality attributes of mushroom-chicken burgers. Chicken breast meat was substituted with oyster mushroom stalk powder at different levels ranging from 2.5 to 10%, with an interval increase of 2.5%. The substitution level had a significant effect on the different characteristics studied. A decrease in both crude protein and crude lipid was observed as the substitution level increased from 2.5 to 10%. However, a contradictory trend was observed for crude fiber, ash, carbohydrates, antioxidant properties, water-binding capacity, and browning index. The cooking loss and shrinkage were reduced by about 81.6% and 72.6%, respectively, for the formulation prepared with 10% compared to the control sample. The formulation prepared with 2.5% showed the lowest hardness, chewiness, and shear force, which increased as the substitution level increased to 10%. The oyster mushroom stalk powder can be used at a level ranging from 2.5 to 5% to substitute chicken breast meat in the preparation of healthier and more functional chicken burgers.https://doi.org/10.1038/s41598-025-86127-3Chicken burgerOyster mushroom stalk powderChemical propertiesCooking qualityColorTexture |
| spellingShingle | Sabah Mounir Randa Mohamed K. V. Sunooj Sohier El-Saidy Eman Farid Assessing the effects of partially substituting chicken breast meat with oyster mushroom stalk powder on the quality attributes of mushroom-chicken burgers Scientific Reports Chicken burger Oyster mushroom stalk powder Chemical properties Cooking quality Color Texture |
| title | Assessing the effects of partially substituting chicken breast meat with oyster mushroom stalk powder on the quality attributes of mushroom-chicken burgers |
| title_full | Assessing the effects of partially substituting chicken breast meat with oyster mushroom stalk powder on the quality attributes of mushroom-chicken burgers |
| title_fullStr | Assessing the effects of partially substituting chicken breast meat with oyster mushroom stalk powder on the quality attributes of mushroom-chicken burgers |
| title_full_unstemmed | Assessing the effects of partially substituting chicken breast meat with oyster mushroom stalk powder on the quality attributes of mushroom-chicken burgers |
| title_short | Assessing the effects of partially substituting chicken breast meat with oyster mushroom stalk powder on the quality attributes of mushroom-chicken burgers |
| title_sort | assessing the effects of partially substituting chicken breast meat with oyster mushroom stalk powder on the quality attributes of mushroom chicken burgers |
| topic | Chicken burger Oyster mushroom stalk powder Chemical properties Cooking quality Color Texture |
| url | https://doi.org/10.1038/s41598-025-86127-3 |
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