Development of low-fat meat products technology using edible mushrooms

Abstract

This thesis is devoted to the scientific justification of the low-fat chicken sausage technology based on the low-fat chicken batters with Agaricus bisporus (Ab) mushroom.This thesis presents the results of the current trend analysis of meat and meat product consumption, the characteristics of low-temperature meat products and the progress of fat-reduction technology, the application of mushrooms in food, and the application prospect of Ab in low-fat chicken products.It was proved scientifically that the feasibility of using Ab powder as a fat substitute in the production system of low-fat chicken products.It was identified that an innovative strategy for the development of a new low-fat chicken with Ab by theory and practice.A variety of essential nutrients for human health can be found in meat. However, some processed meat products have up to a 30 % fat content. A significant number of research have discovered a link between various chronic diseases and consumption of high-fat refined meat products. The technical (water holding capacity, cooking losses, emulsion stability, texture, etc.) and organoleptic (taste, smell, mouthfeel, juiciness, overall acceptability, etc.) quality of the product is reduced as a result of the reduction in fat content, which has an impact on the market potential and consumer acceptance of low-fat meat products. As a result, creating low-fat meat products is a challenge for the meat business. A widely cultivated mushroom variety, Agaricus bisporus (Ab), is low in fat and energy, but high in protein, carbohydrates, and dietary fiber. The potential of protein, carbohydrates and dietary fiber as fat substitutes has been demonstrated. Therefore, Ab mushroom is an ideal substitute for animal fat in meat products. The study begins with the formation of a scientific hypothesis based on the results of the analysis of modern literature sources, which is scientifically confirmed in theoretical analysis and experimental studies. Finally, the results of the study are verified by practical application.During the experimental research, the methods of analysis, physicochemical, microbiological, biochemical, spectral, physical mechanics, sensory, systematic analysis and comprehensive methods and planning experimental work were used. The effects of Agaricus bisporus on the main characteristics of chicken batters and chicken sausage were established. Based on the research materials and the results obtained, a technology for the production of low-fat sausages using Agaricus bisporus and chicken as the main raw materials was developed and the scientific validity of the research results was verified by practical application. The first section of the thesis analyzed the trend of meat and meat product consumption, the characteristics of low-temperature meat products and the progress of fat-reduction technology, the application of mushrooms in food, and the application prospect of Ab in low-fat chicken products. The second section includes a description of the research material, a list of the research methods used in the work and their detailed description, and a general plan for conducting theoretical and experimental studies. The experimental part was carried out mainly under experimental conditions at the College of Food Science and Technology of Henan Province, China. The developed products was approved and applied for implementation in two food companies in Henan Province, China. The third section describes the results of the study of the effects of different addition amounts, addition methods and particle size of Agaricus bisporus on the quality of chicken batters, and the mechanism of interaction between Agaricus bisporus and chicken batters. The study took chicken breast as raw material and Ab powder as a fat substitute to replace 2%, 4%, 6%, 8%, 10%, 20%, 30%, 40% and 50% of animal fat in chicken batters respectively. The findings showed that substituting 20% of the fat with Agaricus bisporus powder considerably enhanced the textural qualities of the chicken batters and made the microstructure more compact and consistent. To find a suitable way of replacing fat with Agaricus bisporus powder, the most economical water and the most widely consumed soybean oil worldwide were chosen to replace fat in combination with Ab powder. The results showed that the combination of Ab powder and soybean oil performed better, which made a part of free water of the chicken batters transformed into immobilized water and CY, WHC, texture, and rheological properties of the chicken batters significantly (P < 0.05) improved. When soybean oil and Agaricus bisporus powder with different particle sizes were used to replace fat of 60 %, the correlation analysis showed that the particle size of Ab was highly correlated with the cooking yield, water holding capacity, L*, a*, b*value and pH value of chicken batters. In the meantime, the particle size of Ab had a moderate correlation with springiness. The optimal particle size of Ab powder was D2 (100μm). When the chicken myofibrillar protein (MP) solution was added with 1%, 2%, 4% and 6% Agaricus bisporus powder fraction, respectively, the texture of the MP gel improved when 1% – 4% Ab powder was added. Furthermore, Ab filled in the gel network and promoted the unfolding of α-helix structure of MP and the formation of β-sheet of MP during the thermal denaturation of MP, leading to a dense aggregated network structure. In the fourth section, the formulation of low-fat chicken sausage containing Agaricus bisporus was optimized, and the quality, nutritional value and storage characteristics of low-fat chicken sausage were evaluated. The optimal formulation was obtained by sensory evaluation for the addition of potato starch, chicken essence, refined salt and Agaricus bisporus in low-fat chicken sausage. Low-fat chicken sausage production, nutritional value, and quality characteristics were examined. The research assessed the chemical composition, amino acid and fatty acid content, cooking yield, and microstructure of the sausages. The findings demonstrated that low-fat chicken sausage's cooking yield was unaffected by its increased nutritional value and more logical nutritional composition. In order to obtain the quality change pattern of low-fat sausages during storage, the changes in color, texture, antioxidant properties, pH, and total viable counts of sausages throughout storage were determined. The results showed that low-fat chicken sausages had longer shelf life and more stable storage qualities, with a minimum shelf life of 25 days. Based on the outcomes of the experiments, the technological frameworks for the manufacturing of low-fat chicken sausages was developed. In the fifth section, the economic benefit of producing low-fat chicken sausage was evaluated. The results indicated that the industrial production of low-fat chicken sausages using Agaricus bisporus had good economic prospect, huge benefits, and was worth promoting. In a word, the addition amount of Ab, addition method of Ab, the particle size of Ab, the addition amount of chicken essence, potato starch, refined salt, and the compound of Agaricus bisporus and soybean oil were optimized by evaluating the quality of gel, rheology, water distribution, microstructure, sensory characteristics, nutritional characteristics and storage characteristics. A high-quality, nutritious, low-calorie, healthy, low-fat chicken sausage was successfully developed. Meanwhile, the mechanism of improving chicken gel properties by Agaricus bisporus was discussed through the study of the interaction between Agaricus bisporus and chicken myofibrillar protein, which provided a theoretical basis for the application of Agaricus bisporus in meat products.