Potential application of grey oyster mushroom stems as halal meat replacer in imitation chicken nuggets

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%:15%), C (50%: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.