Evaluation of physicochemical, textural, and sensory properties of reduced-fat chicken patties produced with chia flour and κ-carrageenan
Main Article Content
Keywords
chia flour, chicken patty, fat reduction, hardness, κ-carrageenan, pH
Abstract
The effects of chia flour and κ-carrageenan on the physicochemical, textural, and sensory properties of reduced-fat chicken patties were investigated. Usage of chia flour decreased pH, while addition of κ-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 (κ-carrageenan) to reduced-fat chicken patties increased cooking yield and moisture retention while decreasing the shrinkage. Chia flour and κ-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% κ-carrageenan. However, adhesiveness and cohesiveness decreased by addition of chia flour and κ-carrageenan. Among the sensory properties, flavor, texture, and general acceptability were significantly affected by the addition of chia flour and κ-carrageenan (p < 0.01). Sensory properties were studied by panelist, and it was found that usage of 2% chia flour and 1% κ-carrageenan in reduced-fat chicken patties could be effective regarding product quality, health benefits, and consumer acceptance.
References
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Heck, R.T., Vendruscolo, R.G., Etchepare, M.A., Cichoski, A.J., Menezes, C.R., Barin, J.S., et al. 2017. Is it possible to produce a low-fat burger with a healthy n−6/n−3 PUFA ratio without affecting the technological and sensory properties? Meat Sci. 130: 16–25. 10.1016/j.meatsci.2017.03.010
Herrero, A.M., Ruiz-Capillas, C., Pintado, T., Carmona, P., and Jimenez-Colmenero, F. 2017. Infrared spectroscopy used to determine effects of chia and olive oil incorporation strategies on lipid structure of reduced-fat frankfurters. Food Chem. 221: 1333–1339. 10.1016/j.foodchem.2016.11.022
Horwitz, W., and Latimer, G. 2005. Official Methods of Analysis of AOAC International, 18th ed. AOAC International, Gaithersburg, MD. ISBN: 0935584773.
Hsu, S.Y., and Chung, H.Y. 2001. Effects of κ-carrageenan, salt, phosphates and fat on qualities of low fat emulsified meatballs. J Food Eng. 47: 115–121. 10.1016/S0260-8774(00)00106-0
IBM. 2011. IBM SPSS Statistics 20.0. Statistical Package for the Social Sciences. IBM, Chicago, IL.
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Lemon, D.W. 1975. An Improved TBA Test for Rancidity New Series Circular. No. 51. Halifax-Laboratory, Halifax, Nova Scotia.
Lopez-Vargas, J.H., Fernandez-Lopez, J., Perez-Alvarez, J.A., and Viuda-Martos, M. 2014. Quality characteristics of pork burger added with albedo-fiber powder obtained from yellow passion fruit (Passiflora edulis var. flavicarpa) co-products. Meat Sci. 97: 270–276. 10.1016/j.meatsci.2014.02.010
Modi, V.K., Yashoda, K.P., and Naveen, S.K. 2009. Effect of carrageenan and oat flour on quality characteristics of meat kofta. Int J Food Prop. 12: 228–242. 10.1080/10942910802252155
Munoz, L.A., Cobos, A., Diaz, O., and Aguilera, J.M. 2013. Chia seed (Salvia hispanica): an ancient grain and a new functional food. Food Rev Int. 29: 394–408. 10.1080/87559129.2013.818014
Niva, M. 2007. ‘All foods affect health’: understandings of functional foods and healthy eating among health-oriented Finns. Appetite. 48(3): 384–393. 10.1016/j.appet.2006.10.006
Paula, M.M.O., Silva, J.R.G., Oliveira, K.L., Massingue, A.A., Ramos, E.M., Junıor, A. A.B., et al. 2019. Technological and sensory characteristics of hamburgers added with chia seed as fat replacer. Ciência Rural (Santa Maria). 49: 8, e20190090. 10.1590/0103-8478cr20190090
Pintado, T., Herrero, A.M., Jiménez-Colmenero, F., and Ruiz-Capillas, C. 2016. Strategies for incorporation of chia (Salvia hispanica L.) in frankfurters as a health-promoting ingredient. Meat Sci. 114: 75–84. 10.1016/j.meatsci.2015.12.009
Pires, M.A., Barros, J.C., Rodrigues, I., Munekata, P.E.S., and Trindade, M.A. 2020. Improving the lipid profile of bologna type sausages with Echium (Echium plantagineum L.) oil and chia (Salvia hispanica L) flour. Food Sci Technol (LWT). 119: 108907. 10.1016/j.lwt.2019.108907
Ramirez, M.R., Morcuende, D., Estevez, M., and Lopez, R.C. 2005. Fatty acid profiles of intramuscular fat from pork loin chops fried in different culinary fats following refrigerated storage. Food Chem. 92: 159–167. 10.1016/j.foodchem.2004.07.011
Rojas, M.C., and Brewer, M.S. 2007. Effect of natural antioxidants on oxidative stability of cooked, refrigerated beef and pork. J Food Sci. 72(4): 282–288. 10.1111/j.1750-3841.2007.00335.x
Selani, M.M., Shirado, G.A.N., Margiotta, G.B., Saldana, E., Spada, F.P., Piedade, S. M.S., et al. 2016. Effects of pineapple byproduct and canola oil as fat replacers on physicochemical and sensory qualities of low-fat beef burger. Meat Sci. 112: 69–76. 10.1016/j.meatsci.2015.10.020
Turp, G.Y. 2016. Effects of four different cooking methods on some quality characteristics of low fat Inegol meatball enriched with flaxseed flour. Meat Sci. 121: 40–46. 10.1016/j.meatsci.2016.05.016
Ullah, R., Nadeem, M., Khalique, A., Imran, M., Mehmood, S., Javid, A., and Hussain, J. 2016. Nutritional and therapeutic perspectives of chia (Salvia hispanica L.): a review. J Food Sci Technol. 53: 1750–1758. 10.1007/s13197-015-1967-0
Ulu, H. 2006. Effects of carrageenam and guar gum on the cooking and textual properties of low fat meatballs. Food Chem. 95: 600–605. 10.1016/j.foodchem.2005.01.039
Yadav, S, Pathera A.K., Islam, R.U., Malik, A.K., and Sharma, D.P. 2018. Effect of wheat bran and dried carrot pomace addition on quality characteristics of chicken sausage. Asian-Australasian J Anim Sci. 31: 729–737. 10.5713/ajas.17.0214
Yasin, H., Babji, A.S., and Ismail, H. 2016. Optimization and rheological properties of chicken ball as affected by κ-carrageenan, fish gelatin and chicken meat. Food Sci Technol (LWT). 66: 79–85. 10.1016/j.lwt.2015.10.020
Yurt, M., and Gezer, C. 2018. The functional properties of chia (Salvia Hispanica) seeds and their effects on health. J Food (Gıda). 43: 446–460. 10.15237/gida.GD17093
Antonini, E., Torri, L., Piochi, M., Cabrino, G., Meli, M.A., and Bellis, R. 2020. Nutritional, antioxidant and sensory properties of functional beef burgers formulated with chia seeds and goji puree, before and after in vitro digestion. Meat Sci. 161: 108021. 10.1016/j.meatsci.2019.108021
Barros, J.C., Munekata, P.E.S., Pires, M.A., Rodrigues, I., Andaloussi, O.S., Rodrigues, C.E.C., et al. 2018. Omega-3-and fibre-enriched chicken nuggets by replacement of chicken skin with chia (Salvia hispanica L.) flour. Food Sci Technol (LWT). 90: 283–289. 10.1016/j.lwt.2017.12.041
Barros, J.C., Rodrigues, I., Pires, M.A., Gonçalves, L.A., Carvalho, F.A.L., and Trindade, M.A. 2019. Healthier chicken nuggets incorporated with chia (Salvia hispanica L.) flour and partial replacement of sodium chloride with calcium chloride. Emirates J Food Agric. 31(10): 794–803. 10.9755/ejfa.2019.v31.i10.2021
Bekhit, A.E.D.A., van de Ven R., Fahri, F., and Hopkins, D.L. 2014. Effect of pulsed electric field treatment on cold-boned muscles of different potential tenderness. Food Bioproc Technol. 7: 3136–3146. 10.1007/s11947-014-1324-8
Botella-Martinez, C., Sayas-Barbera, E., Perez-Alvarez, J.A., Viuda-Martos, M., and Fernandez-Lopez, J. 2023. Chia and hemp oils-based gelled emulsions as replacers of pork backfat in burgers: effect on lipid profile, technological attributes and oxidation stability during frozen storage. Int J Food Sci Technol. 58: 3234–3243. 10.1111/ijfs.15907
Chen, L., and Opara, U.L. 2013. Texture measurement approaches in fresh and processed foods–a review. Food Res Int. 51: 823–835. 10.1016/j.foodres.2013.01.046
Choi, Y.S., Kim, H.W., Hwang, K.E., Song, D.H., Jeong, T.J., Kim, Y.B., et al. 2015. Effect of dietary fiber extracted from algelica keiskei koidz on the quality characteristics of chicken patties. Korean J Food Sci Anim Resour. 35: 307–314. 10.5851/kosfa.2015.35.3.307
Choi, Y.S., Sung, J.M., Park, J.D., Hwang, K.E., Lee, C.W., Kim, T.K., et al. 2016. Quality and sensory characteristics of reduced-fat chicken patties with pork back fat replaced by dietary fiber from wheat sprout. Korean J Food Sci Anim Resour. 36: 799–806. 10.5851/kosfa.2016.36.6.799
Ding, Y., Lin, H.W., Lin, Y.L., Yang, D.J., Yu, Y.S., Chen, J.W., et al. 2018. Nutritional composition in the chia seed and its processing properties on restructured ham-like products. J Food Drug Anal. 26: 124–134. 10.1016/j.jfda.2016.12.012
European Union (EU). 2013. Commission implementing decision of 22 January 2013 authorising an extension of use of chia (Salvia hispanica) seed as a novel food ingredient under Regulation (EC) No. 258/97 of the European Parliament and the Council. Off J EU. 1L 21/34.
Ferreira, V.C., Morcuende, D., Hérnandez-López, S.H., Madruga, M.S., Silva, F.A., and Estévez, M. 2017. Antioxidant extracts from acorns (Quercus ilex L.) effectively protect ready-to-eat (rte) chicken patties ırrespective of packaging atmosphere. J Food Sc. 82: 622–631. 10.1111/1750-3841.13640
Guedes-Oliveira, J.M., Salgado, R.L., Costa-Lima, B.R., Guedes-Oliveira, J., and Conte-Junior, C.A. 2016. Washed cashew apple fiber (Anacardium occidentale L.) as fat replacer in chicken patties. Food Sci Technol (LWT). 71: 268–273. 10.1016/j.lwt.2016.04.005
Heck, R.T., Vendruscolo, R.G., Etchepare, M.A., Cichoski, A.J., Menezes, C.R., Barin, J.S., et al. 2017. Is it possible to produce a low-fat burger with a healthy n−6/n−3 PUFA ratio without affecting the technological and sensory properties? Meat Sci. 130: 16–25. 10.1016/j.meatsci.2017.03.010
Herrero, A.M., Ruiz-Capillas, C., Pintado, T., Carmona, P., and Jimenez-Colmenero, F. 2017. Infrared spectroscopy used to determine effects of chia and olive oil incorporation strategies on lipid structure of reduced-fat frankfurters. Food Chem. 221: 1333–1339. 10.1016/j.foodchem.2016.11.022
Horwitz, W., and Latimer, G. 2005. Official Methods of Analysis of AOAC International, 18th ed. AOAC International, Gaithersburg, MD. ISBN: 0935584773.
Hsu, S.Y., and Chung, H.Y. 2001. Effects of κ-carrageenan, salt, phosphates and fat on qualities of low fat emulsified meatballs. J Food Eng. 47: 115–121. 10.1016/S0260-8774(00)00106-0
IBM. 2011. IBM SPSS Statistics 20.0. Statistical Package for the Social Sciences. IBM, Chicago, IL.
Jo, C., Son, J.H., Son, C.B., and Byun, M.W. 2003. Functional properties of raw and cooked pork patties with added irradiated, freeze-dried green tea leaf extract powder during storage at 4°C. Meat Sci. 64: 13–17. 10.1016/S0309-1740(02)00131-6
Lemon, D.W. 1975. An Improved TBA Test for Rancidity New Series Circular. No. 51. Halifax-Laboratory, Halifax, Nova Scotia.
Lopez-Vargas, J.H., Fernandez-Lopez, J., Perez-Alvarez, J.A., and Viuda-Martos, M. 2014. Quality characteristics of pork burger added with albedo-fiber powder obtained from yellow passion fruit (Passiflora edulis var. flavicarpa) co-products. Meat Sci. 97: 270–276. 10.1016/j.meatsci.2014.02.010
Modi, V.K., Yashoda, K.P., and Naveen, S.K. 2009. Effect of carrageenan and oat flour on quality characteristics of meat kofta. Int J Food Prop. 12: 228–242. 10.1080/10942910802252155
Munoz, L.A., Cobos, A., Diaz, O., and Aguilera, J.M. 2013. Chia seed (Salvia hispanica): an ancient grain and a new functional food. Food Rev Int. 29: 394–408. 10.1080/87559129.2013.818014
Niva, M. 2007. ‘All foods affect health’: understandings of functional foods and healthy eating among health-oriented Finns. Appetite. 48(3): 384–393. 10.1016/j.appet.2006.10.006
Paula, M.M.O., Silva, J.R.G., Oliveira, K.L., Massingue, A.A., Ramos, E.M., Junıor, A. A.B., et al. 2019. Technological and sensory characteristics of hamburgers added with chia seed as fat replacer. Ciência Rural (Santa Maria). 49: 8, e20190090. 10.1590/0103-8478cr20190090
Pintado, T., Herrero, A.M., Jiménez-Colmenero, F., and Ruiz-Capillas, C. 2016. Strategies for incorporation of chia (Salvia hispanica L.) in frankfurters as a health-promoting ingredient. Meat Sci. 114: 75–84. 10.1016/j.meatsci.2015.12.009
Pires, M.A., Barros, J.C., Rodrigues, I., Munekata, P.E.S., and Trindade, M.A. 2020. Improving the lipid profile of bologna type sausages with Echium (Echium plantagineum L.) oil and chia (Salvia hispanica L) flour. Food Sci Technol (LWT). 119: 108907. 10.1016/j.lwt.2019.108907
Ramirez, M.R., Morcuende, D., Estevez, M., and Lopez, R.C. 2005. Fatty acid profiles of intramuscular fat from pork loin chops fried in different culinary fats following refrigerated storage. Food Chem. 92: 159–167. 10.1016/j.foodchem.2004.07.011
Rojas, M.C., and Brewer, M.S. 2007. Effect of natural antioxidants on oxidative stability of cooked, refrigerated beef and pork. J Food Sci. 72(4): 282–288. 10.1111/j.1750-3841.2007.00335.x
Selani, M.M., Shirado, G.A.N., Margiotta, G.B., Saldana, E., Spada, F.P., Piedade, S. M.S., et al. 2016. Effects of pineapple byproduct and canola oil as fat replacers on physicochemical and sensory qualities of low-fat beef burger. Meat Sci. 112: 69–76. 10.1016/j.meatsci.2015.10.020
Turp, G.Y. 2016. Effects of four different cooking methods on some quality characteristics of low fat Inegol meatball enriched with flaxseed flour. Meat Sci. 121: 40–46. 10.1016/j.meatsci.2016.05.016
Ullah, R., Nadeem, M., Khalique, A., Imran, M., Mehmood, S., Javid, A., and Hussain, J. 2016. Nutritional and therapeutic perspectives of chia (Salvia hispanica L.): a review. J Food Sci Technol. 53: 1750–1758. 10.1007/s13197-015-1967-0
Ulu, H. 2006. Effects of carrageenam and guar gum on the cooking and textual properties of low fat meatballs. Food Chem. 95: 600–605. 10.1016/j.foodchem.2005.01.039
Yadav, S, Pathera A.K., Islam, R.U., Malik, A.K., and Sharma, D.P. 2018. Effect of wheat bran and dried carrot pomace addition on quality characteristics of chicken sausage. Asian-Australasian J Anim Sci. 31: 729–737. 10.5713/ajas.17.0214
Yasin, H., Babji, A.S., and Ismail, H. 2016. Optimization and rheological properties of chicken ball as affected by κ-carrageenan, fish gelatin and chicken meat. Food Sci Technol (LWT). 66: 79–85. 10.1016/j.lwt.2015.10.020
Yurt, M., and Gezer, C. 2018. The functional properties of chia (Salvia Hispanica) seeds and their effects on health. J Food (Gıda). 43: 446–460. 10.15237/gida.GD17093
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Aug 24, 2024
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Kesemen, A. M., & Akköse, A. (2024). Evaluation of physicochemical, textural, and sensory properties of reduced-fat chicken patties produced with chia flour and κ-carrageenan. Italian Journal of Food Science, 36(3), 309-319. https://doi.org/10.15586/ijfs.v36i3.2490
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How to Cite
Kesemen, A. M., & Akköse, A. (2024). Evaluation of physicochemical, textural, and sensory properties of reduced-fat chicken patties produced with chia flour and κ-carrageenan. Italian Journal of Food Science, 36(3), 309-319. https://doi.org/10.15586/ijfs.v36i3.2490