Effect of Filamentous Mycoprotein on the Texture and Liquid Retention Characteristics of Hybrid Burger Patties

The reduction of meat consumption is important for maintaining the food system within its planetary boundaries and improving public health. Hybrid foods, combining animal‐based ingredients with more sustainable ingredients, offer a promising solution. This study investigates the effects of incorporating Neurospora crassa mycoprotein (NCM) into hybrid burger patties and compares them with soy‐based textured vegetable protein (TVP) as a control. Hybrid patties were formulated with 50% meat (beef, chicken, or pork) and 50% NCM or TVP. The study evaluated water holding capacity (WHC), oil holding capacity (OHC), water uptake rate (WUR), cooking yield, compressed juiciness, texture, and microstructure. Results showed that NCM had significantly higher WHC, OHC, and WUR compared to TVP. Hybrid patties with NCM exhibited higher cooking yields and moisture retention, except for moisture retention in chicken formulations, where no difference was found. Textural analysis revealed that hybrid patties with NCM increased hardness and maintained or increased shear force, while both NCM and TVP reduced cohesiveness and resilience. Microstructural analysis indicated that NCM formed a dense network, enhancing liquid retention and structural integrity. Principal component analysis demonstrated distinct differences between hybrid and all‐meat patties, with NCM hybrids showing unique properties. The findings suggest that NCM modifies key textural attributes and increases the liquid retention characteristics of hybrid burger patties, offering a viable alternative to traditional meat products and TVP. Future research should focus on improving the cohesive properties of hybrid formulations and assessing consumer acceptance.