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Physical and Sensory Properties of Chicken Patties Made with Varying Proportions of White and Dark Spent Fowl Muscle
Author(s) -
ROLAND L. M.,
SEIDEMAN S. C.,
DONNELLY L. S.,
QUENZER N. M.
Publication year - 1981
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1981.tb15360.x
Subject(s) - palatability , white meat , food science , flavor , sensory system , fowl , dark chocolate , chemistry , biology , ecology , neuroscience
Spent fowl was flaked and formulated to include: (1) 100% dark meat; (2) 75% dark meat, 25% white meat; (3) 50% dark meat, 50% white meat; (4) 25% dark meat, 75% white meat; and (5) 100% white meat. Patties were made and half from each formulation were coated with calcium alginate. Proximate analysis of patties before and after cooking, calculation of cooking loss, and evaluations for textual properties and sensory attributes were performed. As the proportion of white meat increased, the samples contained less fat, had less cooking loss and shrinkage, and received higher sensory preference scores. Patties coated with calcium alginate were more desirable in texture, flavor, juiciness, and overall palatability as compared to the controls.