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

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 p < 0.01); while pH, TBARS, a*, and b* values increased and L* value decreased after cooking. Adding chia flour and Kappa-carrageenan- 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 +/- 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 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.