EFFECT OF DIFFERENT PARTICLE SIZES OF AGARICUS BISPORUS AND SOYBEAN OIL ON RHEOLOGICAL PROPERTIES, MOISTURE DISTRIBUTION AND MICROSTRUCTURE OF CHICKEN BATTERS
DOI:
https://doi.org/10.15421/jchemtech.v29i2.228820Keywords:
Agaricus bisporus, soybean oil, particle size, rheological properties, moisture distribution, microstructureAbstract
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. D2 (100 μm) and D3 (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.
References
Brewer, M. S. (2012). Reducing the fat content in ground beef without sacrificing quality: a review. Meat science, 91, 385-395. doi.org/10.1016/j.meatsci.2012.02.024
Varga-Visi, É. & Toxanbayeva, B. (2017). Application of fat replacers and their effect on quality of comminuted meat products with low lipid content: A review. Acta Alimentaria, 46, 181-186. DOI: 10.1556/066.2016.0008
Choi, Y. S., Choi, J. H., Han, D. J., Kim, H. Y., Lee, M. A., Kim, H. W., Jeong, J. Y. & Kim, C. J. (2009). Characteristics of low-fat meat emulsion systems with pork fat replaced by vegetable oils and rice bran fiber. Meat science, 82, 266-271. doi.org/10.1016/j.meatsci.2009.01.019
Choi, Y. S., Choi, J. H., Han, D. J., Kim, H. Y., Lee M. A., Jeong, J. Y., Chung, H. J. & Kim, C. J. (2010). Effects of replacing pork back fat with vegetable oils and rice bran fiber on the quality of reduced-fat frankfurters. Meat science, 84, 557-563. doi.org/10.1016/j.meatsci.2009.10.012
Henning, S. S. C., Tshalibe, P. & Hoffman, L. C. (2016). Physico-chemical properties of reduced-fat beef species sausage with pork back fat replaced by pineapple dietary fibres and water. Lwt, 74, 92-98. doi:10.1016/j.lwt.2016.07.007
Pirjo Mattila, K. S. & MSc,Vieno Piironen (2000). Functional properties of edible mushrooms. Nutrition, 16, 694-696. doi.org/10.1016/s0899-9007(00)00341-5
Wang, X., Zhou, P., Cheng, J., Chen, Z. & Liu, X. (2018). Use of straw mushrooms (Volvariella volvacea) for the enhancement of physicochemical, nutritional and sensory profiles of Cantonese sausages. Meat science, 146, 18-25. doi.org/10.1016/j.meatsci.2018.07.033
Kyung Jo, J. L. & Samooel Jung. (2018). Quality Characteristics of Low-salt Chicken Sausage Supplemented with a Winter Mushroom Powder. Korean journal for food science of animal resources, 38, 768-779. doi.org/10.5851/kosfa.2018.e15
Choe, J., Lee, J., Jo, K., Jo, C., Song, M. & Jung, S. (2018). Application of winter mushroom powder as an alternative to phosphates in emulsion-type sausages. Meat science, 143, 114-118. doi.org/10.1016/j.meatsci.2018.04.038
Mleczek, M., Budka, A., Siwulski, M., Mleczek, P., Gąsecka, M., Jasińska, A., Kalač, P., Sobieralski, K., Niedzielski, P., Proch, J. & Rzymski, P. (2020). Investigation of differentiation of metal contents of Agaricus bisporus, Lentinula edodes and Pleurotus ostreatus sold commercially in Poland between 2009 and 2017. Journal of Food Composition and Analysis, 90, 1-9. doi.org/10.1016/j.jfca.2020.103488
Akesowan, A. (2016). Production and storage stability of formulated chicken nuggets using konjac flour and shiitake mushrooms. Journal of food science and technology, 53, 3661-3674. doi.org/10.1007/s13197-016-2332-7
Giavasis, I. (2014). Bioactive fungal polysaccharides as potential functional ingredients in food and nutraceuticals. Current opinion in biotechnology, 26, 162-173. DOI: doi.org/10.1016/j.copbio.2014.01.010
Wang, L., Li, C., Ren, L., Guo, H. & Li, Y. (2019). Production of Pork Sausages Using Pleaurotus eryngii with Different Treatments as Replacements for Pork Back Fat. Journal of food science, 84, 3091-3098. doi.org/10.1111/1750-3841.14839
Patinho, I., Saldaña, E., Selani, M. M., de Camargo, A. C., Merlo, T. C., Menegali, B. S., de Souza Silva, A. P. & Contreras-Castillo, C. J. (2019). Use of Agaricus bisporus mushroom in beef burgers: antioxidant, flavor enhancer and fat replacing potential. Food Production. Processing and Nutrition, 1, 1-15. doi.org/10.1186/s43014-019-0006-3
Cerón‐Guevara, M. I., Rangel‐Vargas, E., Lorenzo, J. M., Bermúdez, R., Pateiro, M., Rodriguez, J. A., Sanchez-Ortega, I. and Santos, E. M. (2019). Effect of the addition of edible mushroom flours (Agaricus bisporus and Pleurotus ostreatus) on physicochemical and sensory properties of cold‐stored beef patties. Journal of Food Processing and Preservation, 44, 1-12. doi.org/10.1111/jfpp.14351
Kurt, A. & Gençcelep, H. (2018). Enrichment of meat emulsion with mushroom (Agaricus bisporus) powder: Impact on rheological and structural characteristics. Journal of Food Engineering, 237, 128-136. DOI: 10.1016/j.jfoodeng.2018.05.028
Ahmed, J. & Ramaswamy, H. S. (2007). Dynamic rheology and thermal transitions in meat-based strained baby foods. Journal of Food Engineering, 78, 1274-1284. doi.org/10.1016/j.jfoodeng.2005.12.035
Cando, D., Herranz, B., Borderías, A. J. & Moreno, H. M. (2015). Effect of high pressure on reduced sodium chloride surimi gels. Food Hydrocolloids, 51, 176-187. doi.org/10.1016/j.foodhyd.2015.05.016
Zhou, F., Dong, H., Shao, J. H., Zhang, J. L. & Liu, D. Y. (2018). Effect of chopping time and heating on (1) H nuclear magnetic resonance and rheological behavior of meat batter matrix. Animal science journal Nihon chikusan Gakkaiho, 89, 695-702. doi.org/10.1111/asj.12971
Stangierski, J., Rezler, R. & Lesnierowski, G. (2014). Analysis of the effect of heating on rheological attributes of washed mechanically recovered chicken meat modified with transglutaminase. Journal of Food Engineering, 141, 13-19. doi.org/10.1016/j.jfoodeng.2014.05.005
Bertram, H. C. & Ersen, H. J. (2004). Applications of NMR in Meat Science. Annual Reports on NMR Spectroscopy, 53, 157-202. doi.org/10.1016/S0066-4103(04)53003-X
Pearce, K. L., Rosenvold, K., Andersen, H. J. & Hopkins, D. L. (2011). Water distribution and mobility in meat during the conversion of muscle to meat and ageing and the impacts on fresh meat quality attributes--a review. Meat science, 89, 111-124. doi.org/10.1016/j.meatsci.2011.04.007
Shao, J. H., Deng, Y. M., Jia, N., Li, R. R., Cao, J. X., Liu, D. Y. & Li, J. R. (2016). Low-field NMR determination of water distribution in meat batters with NaCl and polyphosphate addition. Food chemistry, 200, 308-314. DOI: 10.1016/j.foodchem.2016.01.013
Khadka, P., Ro, J., Kim, H., Kim, I., Kim, J. T., Kim, H., Cho, J. M., Yun, G. & Lee, J. (2014). Pharmaceutical particle technologies: An approach to improve drug solubility, dissolution and bioavailability. Asian Journal of Pharmaceutical Sciences, 9, 304-316. doi.org/10.1016/j.ajps.2014.05.005
Ramachandraiah, K. and Chin, K. B. (2021). Antioxidant, Antimicrobial, and Curing Potentials of Micronized Celery Powders added to Pork Sausages. Food science of animal resources, 41, 110-121. DOI:10.5851/kosfa.2020.e86
Shulian Wang, T. C., Chenje Wang, Liu Shi, Wei Wang, Hong Yang & Min Cui (2015). Effect of Particle Sizes of Soy Okara on Textural, Color, Sensory and Rheological Properties of Pork Meat Gels. Journal of Food Quality, 38(4), 248-255. doi.org/10.1111/jfq.12144
Wang, Z., Sun, Y., Dang, Y., Cao, J., Pan, D., Guo, Y. & He, J. (2021). Water-insoluble dietary fibers from oats enhance gel properties of duck myofibrillar proteins. Food chemistry. 344, 128-190. doi.org/10.1016/j.foodchem.2020.128690
Kim, H.-J., Jeon, J.J., Nam, K.-C., Shim, K.-S. & Jang, A. (2020). Comparison of the quality characteristics of chicken breast meat from conventional and animal welfare farms under refrigerated storage. Poultry Science. 99(3), 1788-1796. doi.org/10.1016/j.psj.2019.12.009
Sujiwo, D., Kim, A. Jang (2018). Relation among quality traits of chicken breast meat during cold storage: correlations between freshness traits and torrymeter values. Poultry Science. 97, 2887-2894. doi.org/10.3382/ps/pey138
Kurt, A. & Gençcelep, H. (2018). Enrichment of meat emulsion with mushroom (Agaricus bisporus) powder: Impact on rheological and structural characteristics. Journal of Food Engineering. 237, 128-136. doi.org/10.1016/j.jfoodeng.2018.05.028
Elsharawy, N. (2018). Protein Content and Antibacterial Effect of Agaricus bisporus Additive on Chicken Minced Meat. Merit Researh Journal. 6, 094-102.
Luo, H., Guo, C., Lin, L., Si, Y., Gao, X., Xu, D., Jia, R. & Yang, W. (2020). Combined Use of Rheology, LF-NMR, and MRI for Characterizing the Gel Properties of Hairtail Surimi with Potato Starch. Food and Bioprocess Technology, 13, 637-647. DOI:10.1007/s11947-020-02423-y
Wattanachant, S., Benjakul, S. & Ledward, D. A. (2005). Effect of heat treatment on changes in texture, structure and properties of Thai indigenous chicken muscle. Food chemistry, 93, 337-348. doi.org/10.1016/j.foodchem.2004.09.032
Sha, L., Liu, S. & Liu, D. (2020). Effects of soybean protein isolate on protein structure, batter rheology, and water migration in emulsified sausage. Journal of Food Processing and Preservation, 44, 1-10. doi.org/10.1111/jfpp.14711
Zhao, Y., Zhou, G. & Zhang, W. (2019). Effects of regenerated cellulose fiber on the characteristics of myofibrillar protein gels. Carbohydrate polymers, 209, 276-281. doi.org/10.1016/j.carbpol.2019.01.042
Zhuang, X., Han, M., Bai, Y., Liu, Y., Xing, L., Xu, X.-l. & Zhou, G.-H. (2018). Insight into the mechanism of myofibrillar protein gel improved by insoluble dietary fiber. Food Hydrocolloids, 74, 219-226. doi.org/10.1016/j.foodhyd.2017.08.015
Câmara, A. K. F. I., Okuro, P. K., Cunha, R. L. d., Herrero, A. M., Ruiz-Capillas, C. & Pollonio, M. A. R. (2020). Chia (Salvia hispanica L.) mucilage as a new fat substitute in emulsified meat products: Technological, physicochemical, and rheological characterization. Lwt, 125, 109-193. doi.org/10.1016/j.lwt.2020.109193
Li, W., Wang, P., Xu, X., Xing, T. & Zhou, G. (2014). Use of low-field nuclear magnetic resonance to characterize water properties in frozen chicken breasts thawed under high pressure. European Food Research and Technology, 239, 183-188. DOI:10.1007/s00217-014-2189-9
Li, C., Liu, D., Zhou, G., Xu, X., Qi, J., Shi, P. & Xia, T. (2012). Meat quality and cooking attributes of thawed pork with different low field NMR T(21). Meat science, 92, 79-83. doi.org/10.1016/j.meatsci.2011.11.015
Han, M., Zhang, Y., Fei, Y., Xu, X. & Zhou, G. (2008). Effect of microbial transglutaminase on NMR relaxometry and microstructure of pork myofibrillar protein gel. European Food Research and Technology, 228, 665-670. DOI:10.1007/s00217-008-0976-x
Zhuang, X., Jiang, X., Han, M., Kang, Z.-l., Zhao, L., Xu, X.-l. & Zhou, G.-H. (2016). Influence of sugarcane dietary fiber on water states and microstructure of myofibrillar protein gels. Food Hydrocolloids, 57, 253-261. doi.org/10.1016/j.foodhyd.2016.01.029
Li, K., Liu, J. Y., Fu, L., Zhao, Y. Y., Zhu, H., Zhang, Y. Y., Zhang, H. & Bai, Y. H. (2020). Effect of bamboo shoot dietary fiber on gel properties, microstructure and water distribution of pork meat batters. Asian-Australasian journal of animal sciences, 33, 1180-1190. DOI:10.5713/ajas.19.0215
Downloads
Published
Issue
Section
License
Copyright (c) 2021 Днипровский национальный университет имени Олеся Гончара
This work is licensed under a Creative Commons Attribution 4.0 International License.
- Authors reserve the right of attribution for the submitted manuscript, while transferring to the Journal the right to publish the article under the Creative Commons Attribution License. This license allows free distribution of the published work under the condition of proper attribution of the original authors and the initial publication source (i.e. the Journal)
- Authors have the right to enter into separate agreements for additional non-exclusive distribution of the work in the form it was published in the Journal (such as publishing the article on the institutional website or as a part of a monograph), provided the original publication in this Journal is properly referenced
- The Journal allows and encourages online publication of the manuscripts (such as on personal web pages), even when such a manuscript is still under editorial consideration, since it allows for a productive scientific discussion and better citation dynamics (see The Effect of Open Access).
