Evaluation of physicochemical, textural, and sensory properties of reduced- fat chicken patties produced with chia flour and [kappa]-carrageenan

• Published in: Italian journal of food science 2024-07, Vol.36 (3), p.309
• Main Authors: Kesemen, Ali Murat, Akkose, Ahmet
• Format: Article
• Language: English
• Subjects: Amino acids; Carrageenin
• ISSN: 1120-1770
• DOI: 10.15586/ijfs.v36i3.2490

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 < 0.01); while pH, TBARS, a*, and b* values increased and L* value decreased after cooking. Adding chia flour and Kappa-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 [+ or -] 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 < 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. Keywords: chia flour; chicken patty; fat reduction; hardness; [kappa]- carrageenan; pH