Mycoprotein as chicken meat substitute in nugget formulation: Physicochemical and sensorial characterization

Abstract The aim of this study was to replace chicken breast by mycoprotein in nuggets and optimizing the sensory and technological properties. In the first step of the study, 14 formulations were prepared by mixture design to evaluate the impact of three binding agents (as independent variables): soy protein isolate, phosphate, and carrageenan on sensory properties. Then, the optimized formulation of mycoprotein nugget (with higher acceptability) was characterized and compared to chicken nugget (control) from texture, color, and physicochemical aspects. The texture attributes including hardness, springiness, cohesiveness, and chewiness of the optimized sample (1.37 kg, 0.70 mm, 0.56, and 0.53 kg.mm) had no significant difference (p > .05) compared to control. Based on the results, optimized sample had a lower lightness and yellowness (a*, b*, and L* were 3.06, 18.62, and 59.23, respectively) rather than the similar value of the control (2.20, 21.27, and 79.10, respectively), which indicated carrageenan did not lead to any significant impact (p > .05) on the color. Also, mycoprotein nugget showed 33% lower cooking loss in comparison to control. Moisture, protein, lipid, and ash in optimized sample were 57.9 ± 1.9, 24.1 ± 1.0, 13.2 ± 1.2, and 2.1 ± 0.5, respectively. Investigation on physicochemical properties shows an acceptable characterization in optimized sample in comparison to control. The results of this study present an opportunity to produce nonmeat nuggets with similar texture and acceptable sensory and technological characteristics by using mycoprotein as meat alternative. The production of mycoprotein is eco‐friendly, not dependent on climate (flood and drought) and landscape limitation, which is an important aspect in meat alternatives in the near future.