Evaluation of physicochemical, textural, and sensory properties of reduced-fat chicken patties produced with chia flour and κ-carrageenan
ITALIAN JOURNAL OF FOOD SCIENCE, cilt.36, sa.3, ss.309-319, 2024 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 36 Sayı: 3
- Basım Tarihi: 2024
- Doi Numarası: 10.15586/ijfs.v36i3.2490
- Dergi Adı: ITALIAN JOURNAL OF FOOD SCIENCE
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Agricultural & Environmental Science Database, BIOSIS, CAB Abstracts, Compendex, Food Science & Technology Abstracts, Veterinary Science Database, Directory of Open Access Journals
- Sayfa Sayıları: ss.309-319
- Atatürk Üniversitesi Adresli: Evet
Özet
The effects of chia flour and kappa-carrageenan on the physicochemical, textural, and sensory properties of reduced-fat chicken patties were investigated. Usage of chia flour decreased pH, while addition of kappa-carrageenan increased it. Chicken patties with chia flour had higher thiobarbituric acid reactive substances (TBARS) and lower L*, a*, and b* values. Production stages significantly affected pH, TBARS, and color of the samples (p p < 0.01); while pH, TBARS, a*, and b* values increased and L* value decreased after cooking. Adding chia flour and Kappa-carrageenan- carrageenan (kappa-carrageenan) to reduced-fat chicken patties increased cooking yield and moisture retention while decreasing the shrinkage. Chia flour and kappa-carrageenan increased hardness of samples and the highest mean value was found to be 68.70 +/- 1.40 N in the group containing 8% beef fat + 4% chia flour + 5% breadcrumbs + 1% kappa-carrageenan. However, adhesiveness and cohesiveness decreased by addition of chia flour and kappa-carrageenan. Among the sensory properties, flavor, texture, and general acceptability were significantly affected by the addition of chia flour and kappa-carrageenan (p p < 0.01). Sensory properties were studied by panelist, and it was found that usage of 2% chia flour and 1% kappa-carrageenan in reduced-fat chicken patties could be effective regarding product quality, health benefits, and consumer acceptance.