Potential application of grey oyster mushroom stems as Halal meat replacer in imitation chicken nuggets

Mushrooms have been consumed across the globe as cuisine’s ingredients specifically fortheir Halal status, unique texture, and flavour. In this research, the potential of grey oystermushroom stems (Pleurotus sajor-caju) as meat replacer was explored to evaluate thequality of imitation chicken nuggets (ICNs) production. Four formulations of ICNs wereprepared with different percentage of grey oyster mushroom stems to chickpea flour were:A (60%:10%), B (55%:15%), C (50%:20%), and D (45%:25%). A commercial brand ofchicken nuggets was chosen as a control experiment. All nuggets were evaluated forcolour, texture, pH, and water activity, as well as proximate composition. Results foundthat all ICNs were significantly higher (P<0.05) in lightness, chewiness, springiness,water activity, and moisture than in control nugget. However, the a* value (green to red),protein, fat, and carbohydrate contents of all ICNs were significantly lower (P<0.05) thanin control nugget. These findings also suggested that grey oyster mushroom stems couldbe a great potential of an alternative Halal meat replacer in production of ICNs since thehardness, cohesiveness, and pH of all ICNs were found similar (P>0.05) to control nugget.