• Haijuan Nan School of Food Science, Henan Institute of Science and Technology; Sumy National Agrarian University, China
  • Bo Li School of Food Science, Henan Institute of Science and Technology, China
  • Natalia V. Kondratiuk Oles Honchar Dnipro National University, Ukraine
  • Tetiana A. Sylchuk National University of Food Technology, Ukraine
  • Tetiana М. Stepanova Сумський національний аграрний університет, Ukraine




Agaricus bisporus, soybean oil, particle size, rheological properties, moisture distribution, microstructure


This article is devoted the evaluation of the effects of different particle sizes of Agaricus bisporus and soybean oil as fat substitutes on the rheological properties, moisture distribution and microstructure of chicken batters. Four different treatments were processed: control (20 % Fat), D1 (178 μm), D2 (100 μm) and D3 (34 μm) (60 % replacement of fat with different particle sizes of Agaricus bisporus and soybean oil, the weight ratio of Agaricus bisporus to soybean oil was 1 : 2). Rheological properties (storage modulus G' and loss modulus G''), microstructure (SEM), T2 relaxation time (T2b, T21, T22) and relaxation area (PT2b, PT21, PT22) were evaluated. The storage modulus (G') and loss modulus (G″) of chicken batters increased with the decrease of Agaricus bisporus particle size, which were higher than that of the control, indicating that the combination of Agaricus bisporus with different particle sizes and soybean oil could improve the viscoelasticity of chicken batters. D(100 μm) and D(34 μm) had similar effects on viscoelasticity. The T2b, T21, T22 and PT22 of chicken gels added with Agaricus bisporus and soybean oil were significantly lower than those of the control group (P < 0.05) with the decrease of particle size, suggesting that the addition of Agaricus bisporus and soybean oil accelerated the transformation of free water into fixed water in the chicken gel matrix. D1 had the smallest T2b and the largest PT2b, showing that D1 had the largest water holding capacity. The gel network microstructure of chicken batters with different particle sizes of Agaricus bisporus powder and soybean oil was more uniform compared with the control group. D2 and D3 had similar and uniform gel network structure, indicating that small particle of Agaricus bisporus and oil compound could improve texture properties of chicken batters. Conclusions. The particle size of Agaricus bisporus will affect the rheological properties, T2 relaxation time and microstructure of chicken surimi. Small particle sizes of Agaricus bisporus have a more positive effect on the viscoelasticity and microstructure of chicken gel, while large particle sizes of Agaricus bisporus have a stronger water holding capacity of chicken batters. The effect of particle size of Agaricus bisporus on product quality should be considered in production.


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