DOI: https://doi.org/10.55373/mjchem.v28i1.245

Keywords: Mushroom, Pleurotus sajor-caju, meatball, proximate composition, nutrient

Abstract

The increasing demand for sustainable and healthier food alternatives has led to the exploration of plant-based ingredients in food formulations. This study investigates the incorporation of Pleurotus sajor-caju mushroom into meatballs to reduce meat consumption while maintaining acceptable nutritional and sensory qualities. Three formulations with varying meat-to-mushroom ratios as Sample 1 (74:10), Sample 2 (64:20), and Sample 3 (54:30), were developed. Nutritional and physical analyses were tested to evaluate the influence of mushroom incorporation of the meatballs. The findings revealed a significant reduction in fat content as the mushroom incorporation percentage increased. Fat content decreased from 32.75% in the formulation of Sample 1 to 10.25% in the formulation of Sample 3, indicating the potential of mushroom-based meatballs as a low-fat alternative. Improvements in the functional properties of the meatballs were also observed. Water holding capacity (WHC) increased from 8.5% to 15%, while moisture content rose from 67.65% to 73.42% with higher mushroom ratios. These improvements resulted in softer and juicier textures, comparable to conventional meatballs. This research demonstrates that Pleurotus sajor-caju can be effectively used to produce healthier, lower-fat, and more environmentally sustainable meatball alternatives without compromising texture or flavor.