Effect of black jelly mushroom (Auricularia polytricha) and olive oil as fat replacers on the physicochemical and microstructural properties of chicken meat emulsion

Abstract

Black jelly mushroom (BJM) is particularly low in fat, high in fibre, and packed with many antioxidants, antimicrobials and minerals while having unique soaking characteristics and a gel-like texture, while olive oil (OO) contains high monounsaturated fatty acids where both have the potential to be used as fat replacers in meat products. This study evaluated the effect of the replacement of chicken skin (CS) at various percentages (0%, 25%, 50% and 100%) of black jelly mushroom and olive oil on the physicochemical and microstructural properties of chicken meat emulsion. Emulsions with 100% CS (Control), 50% CS + 50% OO, 50% CS + 50% BJM, 50% CS + 25% OO + 25% BJM, 100% OO and 100% BJM were developed. The pH value, cooking loss, protein content, carbohydrate content, textural properties and shear force of all fat-replaced samples were comparable to the control. The most positive results were demonstrated in the emulsion with 100% BJM, which had lower fat content (1.31±0.84%) and better emulsion stability (%TEF:7.97±4.16%, %EFAT:12.97±6.53%), water-holding capacity (86.67±3.06%), and moisture content (76.69±2.13%). The colour profiles of the BJM-incorporated samples had higher redness and the OO-incorporated sample had higher lightness and yellowness. The micrographs revealed a harmonious distribution of fat droplets and mushroom particles in all samples' protein matrices. In conclusion, the black jelly mushroom is capable to be used as a fat replacer in producing low-fat meat emulsion, and its incorporation at 100% level has the highest potential.