Replacement of pork back fat with pre-emulsion of wheat (Triticum aestivumL.) sprout and collagen and its optimization for reduced-fat patties

Abstract

The purpose of this study is partial substitution of the pork back fat with the pre‐emulsion of 20% collagen, 10% wheat sprout fiber, and 70% ice in chicken patties. The pH, color, cooking loss, reduction in diameter and thickness, shear force (SF), protein solubility, and sensory properties of patties treated with the pre‐emulsion were determined. The increase in pre‐emulsion level was associated with increasing pH, yellowness, protein solubility, and SF of chicken patties in the pre‐emulsion samples. The value of lightness, redness, cooking loss, reduction in diameter, and reduction in diameter and thickness of the reduced‐fat chicken patties treated with pre‐emulsion was decreased. The overall acceptability of patties samples was higher for control and samples treated with 5 and 10% pre‐emulsion as compared to other treatment groups. Thus, up to 10% pre‐emulsion of wheat sprout and collagen may improve the quality characteristics of reduced‐fat chicken patties. PARTIAL APPLICATIONS: There are a few problems, which is poor quality characteristics such as excessive cooking loss and deterioration of physical properties in low‐fat meat product. Pre‐emulsion of wheat sprout fiber and collagen can improve the quality characteristics of low‐fat patties in this study. Therefore, the results of this study provide the information to proper level of pre‐emulsion of wheat sprout fiber and collagen in quality of reduced‐fat patties. This information will be useful for the development and improvement of new reduced‐fat meat products