Please use this identifier to cite or link to this item: http://ddms.usim.edu.my:80/jspui/handle/123456789/19396
Title: Potential application of grey oyster mushroom stems as Halal meat replacer in imitation chicken nuggets
Authors: Huda Faujan, Husain
Keywords: Vegetarian nugget
Imitation chicken nugget
Grey oyster mushroom stems
Mushroom nugget
Halal meat replacer
Issue Date: Aug-2019
Publisher: Universiti Sains Islam Malaysia
Abstract: Mushrooms have been consumed across the globe as cuisine’s ingredients specifically for their Halal status, unique texture and flavour. In this research the potential of grey oyster mushroom stems (Pleurotus sajor-caju) as meat replacer was explored to evaluate the quality of imitation chicken nuggets (ICNs) production. Four formulations of ICNs were prepared with different percentage of grey oyster mushroom stems to chickpea flour were : A (60%:10%) , B ( 55% : 20%) and D (45%:25%).A commercial brand of chicken nuggets was chosen as a control experiment. All nuggets were evaluated for colour, texture, pH and water activity as well as proximate composition. Results found that all ICNs were significantly higher (P˂0.05) in lightness , chewiness, springiness, water activity and moisture than in control nugget. However, the a* value ( green to red), protein, fat and carbohydrate contents of all ICNs were significantly lower (P˂0.05) than in control nugget. These findings also suggested that grey oyster mushroom stems could be a great potential of an alternative Halal meat replacer in production of ICNs since the hardness, cohesiveness and pH of all ICNs were found similar (P˂0.05) to control nugget.
URI: http://ddms.usim.edu.my:80/jspui/handle/123456789/19396
Appears in Collections:Food Research

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