Characterisation and microstructure of reduced-fat chicken patties made with a novel polymer from Agrobacterium radiobacter k84

Food Chem. 2015 Apr 15:173:1150-7. doi: 10.1016/j.foodchem.2014.11.020. Epub 2014 Nov 8.

Abstract

Chicken patties elaborated with a novel polymer from Agrobacterium radiobacter k84 (ARB) were characterised during 60days of frozen storage. After cooking, formulations without ARB (F0), with ARB 5 g/100 g (F5) and ARB 10 g/100 g (F10) presented 4.23%, 2.83% and 0.11% fat, respectively. No differences were observed to water holding capacity, cooking yield and shear force among formulations. Microstructural analysis showed formation of meat emulsion for F5 and gel for F10. Colour and chicken flavour decreased with increase of ARB; no difference was found for tenderness among the formulations. Overall acceptance showed higher scores for F0 when compared to F5 and F10. Lipid oxidation was not a limiting factor for stability of patties; all formulations presented suitable microbiological quality over the assessed period. These results suggest ARB as a promising fat substitute, capable of maintain the quality aspects of chicken patties, although a negative impact in colour has been found.

Keywords: Chicken products; Fat substitutes; Polymer; Quality control.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Agrobacterium tumefaciens / chemistry*
  • Animals
  • Chickens
  • Color
  • Consumer Behavior
  • Cooking / methods
  • Fat Substitutes / chemistry*
  • Food Microbiology
  • Food Quality
  • Food Storage
  • Freezing
  • Humans
  • Hydrogen-Ion Concentration
  • Lipid Metabolism
  • Meat / analysis*
  • Polymers / chemistry*
  • Taste
  • Thiobarbituric Acid Reactive Substances / analysis

Substances

  • Fat Substitutes
  • Polymers
  • Thiobarbituric Acid Reactive Substances