| Autor: |
Buyck MJ; Departments of Animal Science and Nutrition-Food Science, South Dakota Agricultural Experiment Station, South Dakota State University, Brookings, South Dakota 57007., Seideman SC; Departments of Animal Science and Nutrition-Food Science, South Dakota Agricultural Experiment Station, South Dakota State University, Brookings, South Dakota 57007., Quenzer NM; Departments of Animal Science and Nutrition-Food Science, South Dakota Agricultural Experiment Station, South Dakota State University, Brookings, South Dakota 57007., Donnelly LS; Departments of Animal Science and Nutrition-Food Science, South Dakota Agricultural Experiment Station, South Dakota State University, Brookings, South Dakota 57007. |
| Abstrakt: |
Chicken patties were prepared from spent fowl meat and contained either 0, 10, 20 or 30% added skin and fat. One-half of each of these treatments was coated with a calcium alginate film while the other half served as controls. Percentages of fat, moisture, cooking loss and shrinkage, as well as textural properties and sensory attributes, were determined for patties from each formulation/coating treatment. Patties containing 30% added skin and fat lost more moisture during cooking than the all-meat patties. In addition, patties containing 20 or 30% added skin and fat received lower texture desirability ratings as compared to the all-meat patties. No significant differences were observed in juiciness, flavor desirability or overall palatability due to the level of added skin and fat. Chicken patties coated with a calcium alginate film were rated as being significantly more juicy and palatable then patties without a calcium alginate coating. |
