Nutritional quality, sensory profile and textural improvement of mycoprotein nuggets derived from Rhizopus oligosporus with incorporation of various binding agents Nutritional quality, sensory profile and textural improvement of...
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Abstract
Today’s consumer awareness of reducing meat consumption is increasing for health and environmental reasons, driving to the exploration of alternative protein sources. Mycoprotein, one of which is Rhizopus oligosporus, demonstrates a potential as meat substitute in animal-derived product, such as nugget, due to its meat-like texture and excellent nutritional profile. However, mycoprotein nugget still lacks certain textural properties resembling meat; therefore, further improvement is necessary to perform for achieving the desired quality. The mycoprotein nugget was characterized and compared to vegan and chicken nugget from the nutritional and sensory aspects. For improving the textural properties of mycoprotein nugget, several binding agents were incorporated, including sodium tripolyphosphate, methylcellulose, and modified tapioca starch. The textural attributes of mycoprotein nugget were analyzed using Texture Profile Analyzer (TPA). The results showed that mycoprotein nugget exhibited a lower fat content, higher fiber and essential amino acid content, and better quality of fatty acid profile compared to vegan and chicken nugget. In terms of sensory profile, the overall liking of mycoprotein nugget was comparable to vegan nugget, but those still less preferred than chicken nugget. The TPA results showed that 10% of modified tapioca starch provides the most significant increase in hardness and chewiness of mycoprotein nugget. Further investigation of the mechanism underlying the functionalities of binding agents is required to discover new understandings in product development.
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Wikandari R., Kinanti D.A., Permatasari R.D., Rahmaningtyas N.L., Chairunisa N.R., Sardjono. Correlation between the chemical, microbiological characteristics and sensory profile of fungal fermented food. Fermentation, 2021, 7(4): 261. http://doi.org/10.3390/fermentation7040261
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AOAC. Official methods of analysis of the Association of Official Analytical Chemists. Association of Official Analytical Chemists, USA, 2005.
Bakhsh A., Lee S.J., Lee E.Y., Sabikun N., Hwang Y.H., Joo S.T. A novel approach for tuning the physicochemical, textural, and sensory characteristics of plant-based meat analogs with different levels of methylcellulose concentration. Foods, 2021, 10(3): 560. http://doi.org/10.3390/foods10030560
Barbut S. Convenience breaded poultry meat products - New developments. Trends in Food Science and Technology, 2012, 26(1): 14-20. http://doi.org/10.1016/j.tifs.2011.12.007
Bottin J.H., Swann J.R., Cropp E., Chambers E.S., Ford H.E., Ghatei M.A., Frost G.S. Mycoprotein reduces energy intake and postprandial insulin release without altering glucagon-like peptide-1 and peptide tyrosine-tyrosine concentrations in healthy overweight and obese adults: A randomised-controlled trial. British Journal of Nutrition, 2016, 116(2): 360-374. http://doi.org/10.1017/S0007114516001872
Bühler J.M., Schlangen M., Möller A.C., Bruins M.E., van der Goot A.J. Starch in plant-based meat replacers: A new approach to using endogenous starch from cereals and legumes. Starch - Stärke, 2022, 74(1-2): 2100157. http://doi.org/10.1002/star.202100157
Derbyshire E., Ayoob K.T. Mycoprotein: Nutritional and health properties. Nutrition Today, 2019, 54(1): 7-15. http://doi.org/10.1097/NT.0000000000000316
Derbyshire E.J., Delange J. Fungal protein – What is it and what is the health evidence? A systematic review focusing on mycoprotein. Frontiers in Sustainable Food Systems, 2021, 5(2): 581682. http://doi.org/10.3389/fsufs.2021.581682
Dzurendova S., Zimmermann B., Kohler A., Reitzel K., Nielsen U.G., Dupuy-Galet B.X. Calcium affects polyphosphate and lipid accumulation in mucoromycota fungi. Journal of Fungi, 2021, 7(4): 300. http://doi.org/10.3390/jof7040300
El Sadig R., Wu J. Are novel plant-based meat alternatives the healthier choice? Food Research International, 2024, 183(5): 114184. http://doi.org/10.1016/j.foodres.2024.114184
Finnigan T.J.A., Wall B.T., Wilde P.J., Stephens F.B., Taylor S.L., Freedman M.R. Mycoprotein: The future of nutritious nonmeat protein, a symposium review. Current Developments in Nutrition, 2019, 3(6): nzz021. http://doi.org/10.1093/cdn/nzz021
Glorieux S., Goemaere O., Steen L., Fraeye I. Phosphate reduction in emulsified meat products: Impact of phosphate type and dosage on quality characteristics. Food Technology and Biotechnology, 2017, 55(3): 390-397. http://doi.org/10.17113/ftb.55.03.17.5089
Godfray H.C.J., Aveyard P., Garnett T., Hall J.W., Key T.J., Lorimer J. Meat consumption, health, and the environment. Science, 2018, 361(6399): eaam5324. http://doi.org/10.1126/science.aam5324
Godschalk-Broers L., Sala G., Scholten E. Meat analogues: Relating structure to texture and sensory perception. Foods, 2022, 11(15): 2227. http://doi.org/10.3390/foods11152227
Gow N.A.R., Latgé J.P., Munro C.A. The fungal cell wall: Structure, biosynthesis, and function. Microbiology Spectrum, 2017, 5(3): FUNK-0035-2016. http://doi.org/10.1128/microbiolspec.funk-0035-2016
Hartanti A.T., Rahayu G., Hidayat I. Rhizopus species from fresh tempeh collected from several regions in Indonesia. HAYATI Journal of Biosciences, 2015, 22(3): 136-142. http://doi.org/10.1016/j.hjb.2015.10.004
Hashempour-Baltork F., Hosseini S.M., Assarehzadegan M.A., Khosravi-Darani K., Hosseini H. Safety assays and nutritional values of mycoprotein produced by Fusarium venenatum IR372C from date waste as substrate. Journal of the Science of Food and Agriculture, 2020, 100(12): 4433-4441. http://doi.org/10.1002/jsfa.10483
Hashempour-Baltork F., Jannat B., Dadgarnejad M., Mirza Alizadeh A., Khosravi-Darani K., Hosseini H. Mycoprotein as chicken meat substitute in nugget formulation: Physicochemical and sensorial characterization. Food Science and Nutrition, 2023, 11(7): 4289-4295. http://doi.org/10.1002/fsn3.3354
Hashempour-Baltork F., Khosravi-Darani K., Hosseini H., Farshi P., Reihani S.F.S. Mycoproteins as safe meat substitutes. Journal of Cleaner Production, 2020, 253(4): 119958. http://doi.org/10.1016/j.jclepro.2020.119958
Kalayci S., Muhammet S. Determination of some trace elements in dried red plum using inductively coupled plasma optical emission spectroscopy (ICP-OES). Iranian Journal of Chemistry and Chemical Engineering, 2022, 41(11): 3742-3746. http://doi.org/10.30492/ijcce.2022.529125.4700
Kamani M.H., Meera M.S., Bhaskar N., Modi V.K. Partial and total replacement of meat by plant-based proteins in chicken sausage: Evaluation of mechanical, physico-chemical and sensory characteristics. Journal of Food Science and Technology, 2019, 56(5): 2660-2669. http://doi.org/10.1007/s13197-019-03754-1
Karimi S., Soofiani N.M., Mahboubi A., Ferreira J.A., Lundh T., Kiessling A., Taherzadeh M.J. Evaluation of nutritional composition of pure filamentous fungal biomass as a novel ingredient for fish feed. Fermentation, 2021, 7(3): 152. http://doi.org/10.3390/fermentation7030152
Kyriakopoulou K., Keppler J.K., van der Goot A.J. Functionality of ingredients and additives in plant-based meat analogues. Foods, 2021, 10(3): 600. http://doi.org/10.3390/foods10030600
Majumder R., Miatur S., Saha A., Hossain S. Mycoprotein: Production and nutritional aspects: A review. Sustainable Food Technology, 2024, 2(1): 81-91. http://doi.org/10.1039/d3fb00169e
Meyers L.D., Hellwig J.P., Otten J.J. Dietary Reference Intakes: The Essential Guide to Nutrient Requirements. National Academies Press, Washington, DC, 2006. Available at: http://www.nap.edu/openbook.php?record_id=11537&page=144
Milićević D., Vranić D., Mašić Z., Parunović N., Trbović D., Nedeljković-Trailović J., Petrović Z. The role of total fats, saturated/unsaturated fatty acids and cholesterol content in chicken meat as cardiovascular risk factors. Lipids in Health and Disease, 2014, 13(1): 42. http://doi.org/10.1186/1476-511X-13-42
Monteyne A.J., Coelho M.O.C., Porter C., Abdelrahman D.R., Jameson T.S.O., Jackman S.R. Mycoprotein ingestion stimulates protein synthesis rates to a greater extent than milk protein in rested and exercised skeletal muscle of healthy young men: A randomized controlled trial. American Journal of Clinical Nutrition, 2020, 112(2): 318-333. http://doi.org/10.1093/ajcn/nqaa092
Nogal A., Valdes A.M., Menni C. The role of short-chain fatty acids in the interplay between gut microbiota and diet in cardio-metabolic health. Gut Microbes, 2021, 13(1): 1-24. http://doi.org/10.1080/19490976.2021.1897212
Onwezen M.C., Bouwman E.P., Reinders M.J., Dagevos H. A systematic review on consumer acceptance of alternative proteins: Pulses, algae, insects, plant-based meat alternatives, and cultured meat. Appetite, 2021, 159(1): 105058. http://doi.org/10.1016/j.appet.2020.105058
Pérez-Mateos M., Montero P. Contribution of hydrocolloids to gelling properties of blue whiting muscle. European Food Research and Technology, 2000, 210(6): 383-390. http://doi.org/10.1007/s002170050568
Richter M., Baerlocher K., Bauer J.M., Elmadfa I., Heseker H., Leschik-Bonnet E. Revised reference values for the intake of protein. Annals of Nutrition and Metabolism, 2019, 74(3): 242-250. http://doi.org/10.1159/000499374
Romulo A., Sadek N.F. Fatty acids and amino acids profile of organic black rice (Oryza sativa L.) milk. IOP Conference Series: Earth and Environmental Science, 2022, 980(1): 012032. http://doi.org/10.1088/1755-1315/980/1/012032
Safaei Z., Karimi K., Zamani A. Impact of phosphate, potassium, yeast extract, and trace metals on chitosan and metabolite production by Mucor indicus. International Journal of Molecular Sciences, 2016, 17(9): 1429. http://doi.org/10.3390/ijms17091429
Sakai K., Sato Y., Okada M., Yamaguchi S. Improved functional properties of meat analogs by laccase catalyzed protein and pectin crosslinks. Scientific Reports, 2021, 11(1): 16631. http://doi.org/10.1038/s41598-021-96058-4
Semba R.D., Neu P., Berg P., Harding J., McKenzie S., Ramsing R. The origins and growth of the Meatless Monday movement. Frontiers in Nutrition, 2024, 11(3): 1283239. http://doi.org/10.3389/fnut.2024.1283239
Seyed Reihani S.F., Khosravi-Darani K. Mycoprotein production from date waste using Fusarium venenatum in a submerged culture. Applied Food Biotechnology, 2018, 5(4): 243-252. http://doi.org/10.22037/afb.v5i4.23139
Shahbazpour N., Khosravi-Darani K., Sharifan A., Hosseini H. Replacement of meat by mycoproteins in cooked sausages: Effects on oxidative stability, texture, and color. Italian Journal of Food Science, 2021, 33(SP1): 163-169. http://doi.org/10.15586/IJFS.V33ISP1.2093
Sharima-Abdullah N., Hassan C.Z., Arifin N., Huda-Faujan N. Physicochemical properties and consumer preference of imitation chicken nuggets produced from chickpea flour and textured vegetable protein. International Food Research Journal, 2018, 25(3): 1016-1025.
Sudarmadji S. Mikrobiologi Pangan. PAU Pangan dan Gizi, Yogyakarta, 2003.
Sujarwanta R.O., Jamhari, Suryanto E., Yuliatmo R., Prayitno A.H. Physicochemical and sensory characteristics of chicken nugget with curcuma (Curcuma zanthorrhiza) flour fortification. IOP Conference Series: Earth and Environmental Science, 2019, 387(1): 012091. http://doi.org/10.1088/1755-1315/387/1/012091
Surjoseputro S., Naryanto P.S., Fatoni M. Effect of sodium tripolyphosphate (STPP) to physicochemical and sensory characteristics of turkey nuggets derived from white and dark turkey meats. Indonesian Food and Nutrition Progress, 2004, 11(2). http://doi.org/10.22146/jifnp.42
USDA. Nutrient lists from standard reference legacy - United States Department of Agriculture, Food and Nutrition Information Center. 2018. Available at: https://www.nal.usda.gov/human-nutrition-and-food-safety/nutrient-lists-standard-reference-legacy-2018
Wang R., Sar T., Mahboubi A., Fristedt R., Taherzadeh M.J., Undeland I. In vitro protein digestibility of edible filamentous fungi compared to common food protein sources. Food Bioscience, 2023, 54(8): 102862. http://doi.org/10.1016/j.fbio.2023.102862
Wei S., Liang X., Kong B., Cao C., Zhang H., Liu Q., Wang H. Investigation of the effects and mechanism of incorporation of cross-linked/acetylated tapioca starches on the gel properties and in vitro digestibility of kung-wan. Meat Science, 2023, 204(10): 109265. http://doi.org/10.1016/j.meatsci.2023.109265
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How to Cite
NISRINA, Hasna; WIKANDARI, Rachma; SETIOWATI, Arima Diah.
Nutritional quality, sensory profile and textural improvement of mycoprotein nuggets derived from Rhizopus oligosporus with incorporation of various binding agents.
Food Science and Applied Biotechnology, [S.l.], v. 9, n. 2, p. 299-313, oct. 2026.
ISSN 2603-3380.
Available at: <https://www.ijfsab.com/index.php/fsab/article/view/574>. Date accessed: 14 oct. 2026.
doi: https://doi.org/10.30721/fsab2026.v9.i2.574.