Thesis

Comparative Analysis of High-Pressure Processing Effects on Physicochemical, Microstructural, and Sensory Properties of Nuggets: Incorporating Chicken, Oyster Mushroom, and Jackfruit

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Excessive meat consumption's negative effects have driven the development of meat
alternatives. While chicken is protein-rich, it lacks fiber, so mushrooms were used for their high fiber
content, and jackfruit's fibrous texture to mimic chicken. High-pressure processing (HPP) improved
texture and preserved nutritional value. This study aimed to develop nuggets using chicken, hybrid,
and PBMA formulations treated with HPP and without HPP. The nuggets were focused on examining
the physicochemical, microstructural, and sensorial properties treated with and without HPP.
Proximate analysis was employed for the formulations treated without HPP. HPP treatment did not
affect the cooking loss of nuggets but did increase shrinkage compared to non-HPP treatment.
Significant differences (p0.05). HPP significantly influenced L*, a*, and b* colour values, as well as
hardness and chewiness, enhancing the tenderness of the nuggets. Gel strength remained unaffected
in hybrid and PBMA formulations. HPP generated a fibrous texture in chicken and hybrid meats,
roughing PBMA's surface. Without HPP, the chicken and hybrid meats became less fibrous, and
PBMA's surface became smoother. Sensory analysis showed that HPP did not affect colour, aroma,
taste, or hardness but did impact chewiness. Significant differences (p

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Detail Information

Series Title

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Call Number

FT 24-026

Publisher

i3L, Jakarta : i3L Press., 2024

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

plant-based meat
oyster mushroom
Nuggets
High Pressure Processing (HPP)
Jackfruit

Specific Detail Info

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Statement of Responsibility

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