Effects of Adding Neurospora intermedia Mycelium on the Quality of Fried Chicken Nuggets

To investigate the effects of adding Neurospora intermedia mycelium on the quality of fried chicken nuggets. The nutritional components, color, moisture distribution, flavor, and in vitro protein digestibility of fried chicken nuggets with 0%, 10%, 20% and 30% of mycelium added were analyzed by physical and chemical index analysis, color difference analysis, moisture distribution detection, microstructural observation, texture analysis, flavor analysis, sensory evaluation, and in vitro simulated digestion. The results showed that with the increase of mycelium addition from 0% to 30%, the dietary fiber content and springiness of the fried chicken nuggets increased from 0.88% and 5.73 N to 5.17% and 6.59 N (P<0.05), respectively. The tenderness, porosity, and meaty flavor of the fried chicken nuggets were also significantly improved. However, the protein content, hardness and chewiness values of the fried chicken nuggets decreased from 24.15%, 35.42 N and 134.80 mJ to 16.99%, 20.20 N and 70.20 mJ (P<0.05), respectively. When the mycelium addition level was 20%, the fried chicken nuggets achieved the highest overall scores and showed no significant difference in the protein digestibility compared with the no mycelium added. Overall, Neurospora intermedia mycelium addition can improve the quality of fried chicken nuggets.