Effects of Salt Reduction and the Inclusion of Seaweed (Kappaphycus alvarezii) on the Physicochemical Properties of Chicken Patties
Abstract
:1. Introduction
2. Materials and Methods
2.1. Preparation of Seaweed Powder
2.2. Preparation of Chicken Patty
2.3. Texture Profile Analysis
2.4. Colour Analysis
2.5. pH Determination
2.6. Water Activity
2.7. Water Holding Capacity
2.8. Cooking Loss
2.9. Shrinkage in Diameter and Thickness
2.10. Rheological Properties
2.11. Sensory Evaluation
2.12. Statistical Analysis
3. Results and Discussion
3.1. Texture Profile Analysis
3.2. Cooking Loss, Water Holding Capacity, and pH of Patty
3.3. Colour Evaluation
3.4. Water Activity
3.5. Shrinkage of Diameter and Thickness of Chicken Patty
3.6. Dynamic Rheological Properties of Chicken Patty
3.7. Sensory Evaluation of Low-Salt Chicken Patty with Seaweed
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Ingredients | Formulation (%) | ||||
---|---|---|---|---|---|
Control | F1 | F2 | F3 | F4 | |
Chicken breast | 65.0 | 65.0 | 65.0 | 65.0 | 65.0 |
Seaweed | 0 | 2 | 2 | 4 | 4 |
Ice water | 25.0 | 23.5 | 23.0 | 21.5 | 21.0 |
Potato starch | 6.0 | 6.0 | 6.0 | 6.0 | 6.0 |
Salt | 1.5 | 1.0 | 1.5 | 1.0 | 1.5 |
Sugar | 1.0 | 1.0 | 1.0 | 1.0 | 1.0 |
Black pepper | 0.5 | 0.5 | 0.5 | 0.5 | 0.5 |
White pepper | 0.5 | 0.5 | 0.5 | 0.5 | 0.5 |
Garlic | 0.5 | 0.5 | 0.5 | 0.5 | 0.5 |
Total | 100 | 100 | 100 | 100 | 100 |
Formulation | Hardness (N) | Chewiness (N) | Cohesiveness | Elasticity (mJ) |
---|---|---|---|---|
Control (C) | 1.32 ± 0.06 d | 1.06 ± 0.02 b | 0.76 ± 0.02 c | 0.93 ± 0.01 b |
F1 (2KA, 1.0S) | 1.81 ± 0.18 c | 1.41 ± 0.02 b | 0.78 ± 0.01 bc | 0.95 ± 0.03 ab |
F2 (2KA, 1.5S) | 2.44 ± 0.07 b | 1.98 ± 0.18 a | 0.79 ± 0.02 bc | 0.96 ± 0.02 ab |
F3 (4KA, 1.0S) | 2.62 ± 0.08 ab | 2.01 ± 0.18 a | 0.82 ± 0.03 ab | 0.98 ± 0.03 ab |
F4 (4KA, 1.5S) | 2.86 ± 0.18 a | 2.20 ± 0.30 a | 0.86 ± 0.01 a | 1.01 ± 0.03 a |
Formulation | Cooking Loss (%) | Extracted Water (%) | pH |
---|---|---|---|
Control (C) | 16.85 ± 0.01 a | 12.60 ± 0.66 a | 5.47 ± 0.10 c |
F1 (2KA, 1.0S) | 15.19 ± 0.03 b | 11.26 ± 1.01 ab | 5.64 ± 0.20 bc |
F2 (2KA, 1.5S) | 12.37 ± 0.02 c | 10.03 ± 0.31 bc | 5.92 ± 0.02 ab |
F3 (4KA, 1.0S) | 10.38 ± 0.04 d | 8.50 ± 0.50 cd | 6.05 ± 0.02 a |
F4 (4KA, 1.5S) | 10.02 ± 0.02 e | 8.25 ± 0.23 d | 6.06 ± 0.08 a |
Formulation | L* | a* | b* |
---|---|---|---|
Control (C) | 54.37 ± 0.98 a | 3.69 ± 0.19 c | 19.17 ± 0.91 a |
F1 (2KA, 1.0S) | 52.20 ± 1.93 ab | 3.74 ± 0.19 c | 15.52 ± 0.34 b |
F2 (2KA, 1.5S) | 50.45 ± 6.40 ab | 4.15 ± 0.55 bc | 18.45 ± 0.41 ab |
F3 (4KA, 1.0S) | 47.99 ± 1.37 ab | 4.51 ± 0.13 ab | 17.91 ± 1.18 b |
F4 (4KA, 1.5S) | 44.80 ± 0.68 b | 5.06 ± 0.10 a | 17.44 ± 1.73 b |
Formulation | Water Activity |
---|---|
Control (C) | 0.947 ± 0.00 a |
F1 (2KA, 1.0S) | 0.940 ± 0.01 ab |
F2 (2KA, 1.5S) | 0.936 ± 0.00 ab |
F3 (4KA, 1.0S) | 0.933 ± 0.01 ab |
F4 (4KA, 1.5S) | 0.920 ± 0.00 b |
Formulation | Shrinkage of Diameter (%) | Shrinkage of Thickness (%) |
---|---|---|
Control (C) | 31.33 ± 3.21 a | 53.00 ± 3.61 a |
F1 (2KA, 1.0S) | 18.00 ± 3.46 ab | 36.67 ± 11.55 a |
F2 (2KA, 1.5S) | 14.67 ± 1.53 c | 26.67 ± 15.28 ab |
F3 (4KA, 1.0S) | 13.33 ± 1.53 c | 20.67 ± 9.29 ab |
F4 (4KA, 1.5S) | 6.33 ± 3.51 d | 15.33 ± 6.11 b |
Formulation | Strain Oscillation Test | |
---|---|---|
G′ (kPa) | G″ (kPa) | |
Control (C) | 4.76 ± 0.40 a | 1.48 ± 0.05 a |
F1 (2KA, 1.0S) | 7.23 ± 0.98 a | 2.09 ± 0.42 a |
F2 (2KA, 1.5S) | 7.27 ± 1.51 a | 2.30 ± 0.51 a |
F3 (4KA, 1.0S) | 12.87 ± 1.21 b | 4.84 ± 4.41 a |
F4 (4KA, 1.5S) | 17.24 ± 0.49 c | 4.50 ± 3.37 a |
Formulation | Sensory Attributes | |||||
---|---|---|---|---|---|---|
Colour | Aroma | Hardness | Elasticity | Juiciness | Overall Acceptance | |
Control (C) | 4.70 ± 1.58 a | 5.60 ± 1.40 a | 3.97 ± 1.27 a | 4.03 ± 1.54 a | 5.37 ± 1.43 a | 4.33 ± 1.37 a |
F1 (2KA, 1.0S) | 4.97 ± 1.10 ab | 5.03 ± 1.35 a | 4.50 ± 1.11 ab | 4.43 ± 1.17 a | 5.13 ± 1.41 ab | 4.40 ± 1.28 a |
F2 (2KA, 1.5S) | 5.10 ± 1.03 abc | 5.00 ± 1.31 a | 5.20 ± 1.24 b | 4.60 ± 1.59 ab | 4.60 ± 1.04 ab | 4.70 ± 0.88 ab |
F3 (4KA, 1.0S) | 5.60 ± 1.07 bc | 4.83 ± 1.18 a | 5.30 ± 1.06 bc | 5.50 ± 1.20 bc | 4.40 ± 1.19 b | 5.27 ± 0.94 b |
F4 (4KA, 1.5S) | 5.87 ± 0.97 c | 4.73 ± 1.66 a | 6.03 ± 1.13 c | 5.67 ± 1.24 c | 4.33 ± 1.42 b | 6.10 ± 1.02 c |
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Pindi, W.; Qin, L.W.; Sulaiman, N.S.; Mohd Zaini, H.; Munsu, E.; Wahab, N.A.; Mohd Noor, N.Q.I. Effects of Salt Reduction and the Inclusion of Seaweed (Kappaphycus alvarezii) on the Physicochemical Properties of Chicken Patties. Appl. Sci. 2023, 13, 5447. https://doi.org/10.3390/app13095447
Pindi W, Qin LW, Sulaiman NS, Mohd Zaini H, Munsu E, Wahab NA, Mohd Noor NQI. Effects of Salt Reduction and the Inclusion of Seaweed (Kappaphycus alvarezii) on the Physicochemical Properties of Chicken Patties. Applied Sciences. 2023; 13(9):5447. https://doi.org/10.3390/app13095447
Chicago/Turabian StylePindi, Wolyna, Lim Wei Qin, Nurul Shaeera Sulaiman, Hana Mohd Zaini, Elisha Munsu, Noorakmar Ab Wahab, and Nor Qhairul Izreen Mohd Noor. 2023. "Effects of Salt Reduction and the Inclusion of Seaweed (Kappaphycus alvarezii) on the Physicochemical Properties of Chicken Patties" Applied Sciences 13, no. 9: 5447. https://doi.org/10.3390/app13095447