Rheological and Gelling Properties of Chicken-Mushroom Hybrid Gel for Flexitarian-Friendly Functional Food Applications

Rheological and Gelling Properties of Chicken-Mushroom Hybrid Gel for Flexitarian-Friendly Functional Food Applications

Hybrid gels combining chicken and mushroom offer innovative functional food choices, catering to the growing demand for flexitarian-friendly products. These gels reduce meat content while enhancing dietary fiber, bioactive compounds, and sustainability. This study examined the effects of split gill...

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Bibliographic Details
Main Authors: Ngassa Julius Mussa, Manat Chaijan, Porntip Thongkam, Chantira Wongnen, Warangkana Kitpipit, Hasene Keskin Çavdar, Siriporn Riebroy Kim, Worawan Panpipat
Format: Article
Language:English
Published: MDPI AG 2025-02-01
Series:Foods
Subjects:
split gill mushroom
hybrid meat
chicken
gel
sustainability
Online Access:https://www.mdpi.com/2304-8158/14/4/645
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Summary:Hybrid gels combining chicken and mushroom offer innovative functional food choices, catering to the growing demand for flexitarian-friendly products. These gels reduce meat content while enhancing dietary fiber, bioactive compounds, and sustainability. This study examined the effects of split gill mushroom (<i>Schizophyllum commune</i>) powder (SGM) substitution (0%, 25%, 50%, and 75%, <i>w</i>/<i>w</i>) for Ligor chicken meat in hybrid gels, focusing on rheological and gelling properties. The 25% SGM gel demonstrated optimal performance in terms of rheology, texture, microstructure, pH, water-holding capacity, and color. At this level, hybrid gels exhibited superior gelation properties, demonstrating elasticity dominance, as indicated by a higher storage modulus (G′) than loss modulus (G″), along with stable cohesiveness and unaffected springiness (<i>p</i> > 0.05). However, hardness, gumminess, and chewiness were significantly lower than the control (<i>p</i> < 0.05). Higher SGM levels (50–75%) markedly weakened the gels, reducing viscoelasticity, increasing porosity and water release, and causing discoloration. These findings highlight 25% SGM as an optimal level for hybrid meat gels, maintaining product quality while promoting sustainability in the meat industry.
ISSN:2304-8158

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