ArticleScientific reports2025
Assessing the effects of partially substituting chicken breast meat with oyster mushroom stalk powder on the quality attributes of mushroom-chicken burgers.
Article in Scientific reports, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Mushrooms as Sustainable Protein Alternatives: Nutritional-Functional Characterization and Innovative Applications in Meat Analogs, Functional Snacks, and Beverages.Foods (Basel, Switzerland) · 2026Review
- On the Road to Salt Liberation: The Effect of Including Oyster Mushrooms and Sylvinite on the Quality of Traditional Beef Patties.Foods (Basel, Switzerland) · 2026Article
- Natural Ingredients to Enhance the Antioxidant Capacity in Different Meat Products: A Review.Foods (Basel, Switzerland) · 2026Review
- Pumpkin Oil and Its Effect on the Quality of Naples-Style Salami Produced from Buffalo Meat.Foods (Basel, Switzerland) · 2025Article
- The Potential of Cultivated Mushrooms as Salt Substitutes in Meat Products.Foods (Basel, Switzerland) · 2025Review
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study aimed to evaluate the effect of a partial substitution of chicken breast meat with oyster mushroom stalk powder on the quality attributes of mushroom-chicken burgers. Chicken breast meat was substituted with oyster mushroom stalk powder at different levels ranging from 2.5 to 10%, with an interval increase of 2.5%. The substitution level had a significant effect on the different characteristics studied. A decrease in both crude protein and crude lipid was observed as the substitution level increased from 2.5 to 10%. However, a contradictory trend was observed for crude fiber, ash, carbohydrates, antioxidant properties, water-binding capacity, and browning index. The cooking loss and shrinkage were reduced by about 81.6% and 72.6%, respectively, for the formulation prepared with 10% compared to the control sample. The formulation prepared with 2.5% showed the lowest hardness, chewiness, and shear force, which increased as the substitution level increased to 10%. The oyster mushroom stalk powder can be used at a level ranging from 2.5 to 5% to substitute chicken breast meat in the preparation of healthier and more functional chicken burgers.
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Registered trials
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