Use of a rice industry by-product as a meat replacer in a hybrid chicken patty: Technological and sensory impact

Abstract

The current demand for products with a reduced amount of animal meat encourages its replacement for plant-based ingredients. Rice bran (RB) is a by-product that derives from the milling of rice grain and can potentially serve as a viable source of protein, fat, and fiber that could have positive impacts on human health. The effects of adding rice bran on the physical, technological and sensory characteristics of hybrid chicken patties were studied.First, stabilized rice bran was physicochemical characterized and, subsequently, technological, and sensory characterization of five hybrid chicken patties with chicken meat (69, 67, 65, 63 and 61%), cooked pumpkin and carrot (30%), and different proportions of rice bran (0, 2, 4, 6, and 8%) was carried out. Rice bran shows that it is a good source of lipids, protein, fibers, and ash. The peroxide value (3.13 meqO2/kg) and aw (0.635) were within the range of the acceptable limit. Technological characteristics of hybrid patties decreased with increasing SRB level. Treatments with 0 and 2% rice bran were related to higher moisture content, color values, weight loss and positive sensory characteristics such as acceptability and juiciness. The results suggested that stabilized rice bran could be used in hybrid patties formulation to replace lean meat to supply cost production savings and serve today's consumer who demands food of high nutritional quality.