Quality of ω-3 fatty acid enriched low-fat chicken meat patties incorporated with selected levels of linseed flour/oil and canola flour/oil.
The aim of the present study was to compare the nutritional, processing and sensory characteristics of low-fat ω-3 enriched fatty acids chicken meat patties (CMP) prepared with the incorporation of 4% linseed flour (T1), 2% canola flour (T2), 3% linseed oil (T3), and 4% canola oil (T4) and to estimate their cost of production. The total fat and crude fiber content was increased (P < 0.05) with the incorporation of linseed flour. The emulsion stability and cooking yield was greater (P < 0.05) in T4 among all the treatments. The percent shrinkage was lower (P < 0.05) in linseed/canola oil incorporated CMP than their respective flours. The colour and appearance and flavour scores were lower (P < 0.05) in canola flour than canola oil incorporated CMP. The texture scores were not influenced (P < 0.05) in linseed-and canola-treated products. The overall acceptability was greatest (P < 0.05) in T4 whereas, lowest (P < 0.05) in T2 among all treated products. The cost of production was increased by 3-5% with the incorporation of linseed and canola oil whereas it was almost same for control and linseed flour.
Department of Livestock Products Technology, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, 141004 Punjab India.
Ripudaman
R
Singh
Department of Livestock Products Technology, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, 141004 Punjab India.
Manish K
MK
Chatli
Department of Livestock Products Technology, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, 141004 Punjab India.
Ashim K
AK
Biswas
Department of Livestock Products Technology, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, 141004 Punjab India.
Jhari
J
Sahoo
Canola flour/oil; Chicken meat patties; Cost of production; Linseed flour/oil; Sensory quality; ω-3 fatty acid