title: Characterisation and microstructure of reduced-fat chicken patties made with a novel polymer from Agrobacterium radiobacter k84.
abstract: Chicken patties elaborated with a novel polymer from Agrobacterium radiobacter k84 (ARB) were characterised during 60days of frozen storage. After cooking, formulations without ARB (F0), with ARB 5 g/100 g (F5) and ARB 10 g/100 g (F10) presented 4.23%, 2.83% and 0.11% fat, respectively. No differences were observed to water holding capacity, cooking yield and shear force among formulations. Microstructural analysis showed formation of meat emulsion for F5 and gel for F10. Colour and chicken flavour decreased with increase of ARB; no difference was found for tenderness among the formulations. Overall acceptance showed higher scores for F0 when compared to F5 and F10. Lipid oxidation was not a limiting factor for stability of patties; all formulations presented suitable microbiological quality over the assessed period. These results suggest ARB as a promising fat substitute, capable of maintain the quality aspects of chicken patties, although a negative impact in colour has been found.
authors.affiliation: Federal Technological University of Paraná, Coordination of Foods, Londrina, Paraná 86036-370, Brazil. Electronic address: carolinecalliari@gmail.com.
authors.forename: Caroline Maria
authors.initials: CM
authors.lastname: Calliari
authors.affiliation: Federal University of Paraíba, Technology Center, João Pessoa, Paraíba 58051-900, Brazil. Electronic address: evandroleitesouza@pq.cnpq.br.
authors.forename: Evandro Leite
authors.initials: EL
authors.lastname: de Souza
authors.affiliation: State University of Londrina, Londrina, Food Science and Technology Department, Londrina, Paraná 86051-980, Brazil. Electronic address: rcastrog@yahoo.com.
authors.forename: Raúl Jorge Hernan
authors.initials: RJ
authors.lastname: Castro-Goméz
authors.affiliation: Federal University of Paraíba, Technology Center, João Pessoa, Paraíba 58051-900, Brazil.
authors.forename: Vanessa Gonçalves
authors.initials: VG
authors.lastname: Honório
authors.affiliation: Federal University of Paraíba, Technology Center, João Pessoa, Paraíba 58051-900, Brazil. Electronic address: magnani2@gmail.com.
authors.forename: Marciane
authors.initials: M
authors.lastname: Magnani
mesh_terms: D016960:Agrobacterium tumefaciens / Q000737:chemistry*; D000818:Animals; D002645:Chickens; D003116:Color; D003258:Consumer Behavior; D003296:Cooking / Q000379:methods; D019358:Fat Substitutes / Q000737:chemistry*; D005516:Food Microbiology; D063427:Food Quality; D061353:Food Storage; D005615:Freezing; D006801:Humans; D006863:Hydrogen-Ion Concentration; D050356:Lipid Metabolism; D008460:Meat / Q000032:analysis*; D011108:Polymers / Q000737:chemistry*; D013649:Taste; D017392:Thiobarbituric Acid Reactive Substances / Q000032:analysis
chemical_list: D019358:Fat Substitutes; D011108:Polymers; D017392:Thiobarbituric Acid Reactive Substances
keywords: Chicken products; Fat substitutes; Polymer; Quality control