Effects of Salt Reduction and the Inclusion of Seaweed (Kappaphycus alvarezii) on the Physicochemical Properties of Chicken Patties

• Main Authors: Wolyna Pindi, Lim Wei Qin, Nurul Shaeera Sulaiman, Hana Mohd Zaini, Elisha Munsu, Noorakmar Ab Wahab, Nor Qhairul Izreen Mohd Noor
• Format: Article
• Language: English; English
• Published: Molecular Diversity Preservation International (MDPI) 2023
• Subjects: QK710-899 Plant physiology; TX341-641 Nutrition. Foods and food supply
• Online Access: https://eprints.ums.edu.my/id/eprint/36742/1/ABSTRACT.pdf; https://eprints.ums.edu.my/id/eprint/36742/2/FULL%20TEXT.pdf; https://eprints.ums.edu.my/id/eprint/36742/; https://doi.org/10.3390/app13095447

This study investigates the effect of salt reduction through the inclusion of seaweed (Kappaphycus alvarezii) on the physicochemical and sensory qualities of chicken patties. A control sample (1.5% salt and without seaweed) and four chicken patty formulations were used with two levels of salt (1% and 1.5%) and two levels of seaweed (2% and 4%). Adding seaweed improves water holding capacity and minimized cooking loss in reduced-salt patties. In addition, adding seaweed decreases the shrinkage of the diameter and thickness of chicken patties (p > 0.05). However, adding seaweed made the patties darker, as shown by lower L* values (p > 0.05). Additionally, the incorporation of seaweed significantly increased (p < 0.05) the hardness, chewiness, cohesiveness, and elasticity of patties. Reduced-salt chicken patties with the addition of 2–4% of seaweed showed lower extracted water than 1.5% salt chicken patties with seaweed (p < 0.05), indicating a higher water holding capacity. The sensory evaluation showed that the chicken patty with 1.5% salt and 4% seaweed had the highest overall acceptability. However, the overall acceptability of the chicken patties with 1% salt and 4% seaweed was significantly higher (p < 0.05) than the control. In conclusion, the addition of Kappaphycus alvarezii to reduced salt patties improved textural properties with acceptable taste profiles.