Effect of Tapioca Flour on Physicochemical Properties and Sensory Descriptive Profiles of Chicken Breast Meat Patties

Abstract

SUMMARY The objective of this study was to investigate the effects of tapioca flour (TF) on physicochemical properties and sensory qualities of chicken breast meat patties. The effects were also compared with some other commonly used meat binders. Ground chicken breast meat was either mixed with different concentrations of TF (1%, 2%, or 4% w/w) or mixed with 2% TF, potato flour, garbanzo flour, or egg white. Raw meat pH, color and cook loss and cooked meat expressible moisture, shear force, and sensory flavor and texture profiles were evaluated. The addition of TF reduced pH, cook loss, expressible moisture, and shear force and increased L* values (P 0.05) in pH, L*, and b* values; however, they had lower cook loss, expressible moisture, and shear force (P