Characterisation and microstructure of reduced-fat chicken patties made with a novel polymer from Agrobacterium radiobacter k84. (15th April 2015)

• Record Type: Journal Article
• Authors: Calliari, Caroline Maria; de Souza, Evandro Leite; Castro-Goméz, Raúl Jorge Hernan; Honório, Vanessa Gonçalves; Magnani, Marciane
• Is Part Of: Food chemistry. Volume 173(2015)
• Page Start: 1150
• Page End: 1157
• Publication Date: 2015-04-15
• Subjects: Fat substitutes -- Chicken products -- Polymer -- Quality control; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2014.11.020
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: A polymer from A. radiobacter k18 was assessed as fat substitute in chicken patties. Fat substitution by biopolymer does not change quality of chicken patties. Increase of biopolymer in formulations decrease the chicken flavour. Microstructure of patties changes with increase of biopolymer in formulation. Abstract: Chicken patties elaborated with a novel polymer from Agrobacterium radiobacter k84 (ARB) were characterised during 60 days 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.