Efficacy of lemon albedo as fat replacer for development of ultra‐low‐fat chicken patties

Abstract

The study was carried out to develop ultra-low-fat chicken patties with incorporation of lemon albedo powder. Chicken patties were developed by incorporating lemon albedo powder as fat replacer at 1.0%, 2.05, 3.0% level to replace 50% vegetable oil in formulation. Emulsion and product pH, emulsion stability, fat and cholesterol decreased significantly (p < .05), however cooking yield, moisture content, fat retention and moisture retention values increased significantly (p < .05) in treatments. All mineral and textural parameters decreased significantly (p < .05) except manganese content. Lightness (L*) values increased significantly (p < .05) with no significant effect on yellowness (b*) and redness (a*) values. All sensory scores decreased significantly (p < .05) except saltiness scores with incorporation of lemon albedo, however there was no significant difference in overall acceptability scores between control and 1% lemon albedo powder. It was concluded that lemon albedo at 1.0% level could be used as an effective fat replacer for development of ultra-low-fat chicken patties. Practical applicationsChicken patty exhibits industrial and economic importance, which is mainly affected by the raw material quality and composition. Patties containing less than 20 g/100 g fat content usually exhibit rubbery texture therefore, higher fat content is necessary to prepare patty without affecting its quality, however product with high fat content may exerts harmful effect on the human health such as obesity and high blood cholesterol levels. Citrus albedo is main by-product of citrus industry which has great potential to be used as fat replacer in meat products along with various antioxidant, medicinal and functional properties. Incorporation of lemon albedo as fat replacer may enhance product's nutritional quality as well as functional properties. How to cite this article: Chappalwar AM, Pathak V, Goswami M, Verma AK, Rajkumar V. Efficacy of lemon albedo as fat replacer for development of ultra-low-fat chicken patties.

Production of Chicken Patties Supplemented with Cantaloupe By-Products: Impact on the Quality, Storage Stability, and Antioxidant Activity

“…Also, the increase in pH during frozen storage is due to the breakdown of protein, mainly amines. Similar findings were obtained by Chappalwar et al [ 58 ]. They found that the addition of lemon peel powder to the chicken patties led to a decrease in the pH values, which may be attributed to the presence of polyphenols and flavonoids in lemon albedo as hesperidin, eriocitrin, and naringin.…”

“…In general, gumminess values were increased slightly with increasing the frozen storage time. Similar results were obtained by Chappalwar et al [ 58 ] who observed a decrease in hardness, gumminess, cohesiveness, and springiness values of chicken patties by increasing the ratio of lemon albedo powder. They attributed this to the effect of lemon albedo on the protein system, the presence of water, and the binding of fats in the lemon peel which provides a smooth texture.…”

“…The increase in lightness could be attributed to the color of CP and CS. These results are in agreement with those reported by Chappalwar et al [58] who observed a significant increase in lightness by increasing the ratio of lemon albedo powder in chicken patties.…”

“…Generally, frozen storage had an effect on moisture retention and shrinkage and thickness of patties, while it did not affect fat retention. These results were in line with Chappalwar et al [58] who found that moisture and fat retention were increased with increasing levels of lemon albedo in chicken patties is due to the presence of fiber in lemon albedo, which has the ability to bind water and oil.…”

“…Taste score was significantly ( p < 0.05) decreased in patties samples containing 9 and 12% CP and 6, 9, and 12% of CS. This may be due to the association of the taste with high phenolic compounds in the peel, which caused a slightly bitter and acidic taste to the patties [ 58 ]. Odor and overall acceptability scores of 3% CS were significantly ( p < 0.05) higher than those of the control sample.…”