Quality and Sensory Characteristics of Reduced-fat Chicken Patties with Pork Back Fat Replaced by Dietary Fiber from Wheat Sprout

Abstract

The effects of reducing pork fat levels from 20% to 15% or 10% by partially substituting pork back fat with wheat sprout fiber in reduced-fat chicken patties were investigated. Approximate composition, energy value, pH, color, cooking loss, reduction in diameter, reduction in thickness, shear force, and sensory properties were determined. Moisture content, ash contents, yellowness of uncooked and cooked reduced-fat chicken patties with wheat sprout were higher than those in the control, while displaying fat content, calorie content, and pH of uncooked and cooked lower in reduced-fat chicken patties than in the control. Cooking loss, reduction in diameter, and reduction in thickness were the highest in the reduced-fat chicken patties with 10% fat level. Cooking loss, reduction in diameter, and reduction in thickness were decreased when fat levels and wheat sprout levels were increased. Control samples without wheat sprout dietary fiber had significantly (p<0.05) higher color and flavor scores compared to reduced-fat chicken patties containing wheat sprout dietary fiber. The overall acceptability of the control and treatment with 15% fat and 2% wheat sprout dietary fiber (T3) was the highest. Therefore, 15% fat level in reduced-fat chicken patties with the addition of 2% wheat sprout dietary fiber can be used to improve the quality and sensory characteristics of regular-fat chicken patties containing 20% fat level.

Replacement of pork back fat with pre-emulsion of wheat (Triticum aestivumL.) sprout and collagen and its optimization for reduced-fat patties

“…Kim et al () reported lower cooking loss of chicken nugget formulated with pre‐emulsion of chicken skin and wheat fiber mixture as compared with the control. These results are consistent with those of Choi et al (), wherein the reduction in the diameter and thickness was lower upon increase in the fat content and wheat sprout levels. The results of the reduction in the diameter and thickness of reduced‐fat chicken patties were similar to those of cooking loss.…”

“…The yellowness of the reduced‐fat chicken patties with pre‐emulsion was higher than that of the control ( p < .05), and the yellowness of the reduced‐fat chicken patties increased significantly with an increase in the pre‐emulsion level ( p < .05). Choi et al () reported a decrease in the lightness and redness value of uncooked and cooked low‐fat chicken patties with an increase in the wheat sprout levels. In addition, Lee et al () reported that the addition of wheat sprout and isolated soy protein affected the color attributes of breakfast sausages.…”

“…Kim, Kim, Lee, Kim, and Kim () reported higher processing yields of semidried chicken jerky treated with chicken feet gelatin and wheat fiber as compared with semidried chicken jerky without pre‐emulsion treatment. Choi et al () reported that the cooking loss of reduced‐fat chicken patties was decreased as the level of fat and wheat sprout increased. They are reported that the cooking loss occurred through separated fat and moisture and was related to the binding ability of fats as well as the moisture and protein content.…”

“…With concerns about health, a demand for low‐fat meat products has been on the rise among consumers, as high consumption of animal fat is associated with the incidence of diseases such as obesity, coronary heart disease, and cancer (Choi et al, ). However, the fat content of meat products have a major role in various characteristics of products, including emulsion stabilization, cooking yield, flavor, and textural properties (Choi et al, ). Thus, many of the meat processors has encouraged the development of new substance or processing method to produce low‐fat meat products (Choi et al, ).…”

Technological and sensory characteristics of hamburgers added with chia seed as fat replacer

“…Both pH and Aw (6.3±0.1 vs. 0.8±0.02) values of grilled samples with added chia seeds also placed similar for control. It was expected that increased chia seeds added could cause an increase in Aw and decreasing of pH (CHOI et al, 2016). A explanation of the results reported this experiment could be related to the fact that there were no differences in protein and moisture of raw samples, and, the addition of chia seeds have provided a small variation in carbohydrates content and greater reduction of fat content due to the increased amounts of chia seeds.…”