Abstract
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.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
AOAC (1995) Official methods of analysis, 16th edn. Association of official analytical chemists, Washington, D.C
Berglund DR (2002) Flax: New uses and demands. In: Janick J, Whipkey A (eds) Trends in new crops and new uses. ASHS Press, Alexandria, pp 358–360
Department of Health, UK (1994) Nutritional aspects of cardiovascular disease, report on Health and Social Subject No. 46. Her Majesty’s Stationary Office, London
El-Magoli SB, Laroia S, Hansen PMT (1996) Flavour and texture characteristics of low-fat ground beef patties formulated with whey protein concentrate. Meat Sci 42(2):179–193
Erasmus U (1987) Oil in seeds In: Fat that heal, fat that kills. Alive publishers, Book Publishing Company, USA
Fonnesbeck PV, Lloyd H, Obray R, Romensburg S (1984) IFI,Tables of feed composition. International Feedstuffs Institute, Utah State University, Logan, pp 607
Jose N, **ong YL, Jose C (1996) Chemical, physical, and sensory characteristics of oriental meatballs as affected by binding agents. Annual Meeting Institute of Food Technologists, June 24–26, New Orleans, USA
Keeton JT (1983) Effect of fat and sodium chloride/phosphate levels on the chemical and sensory properties of pork patties. J Food Sci 48:878–881
Keeton JT (1994) Low-fat meat products—Technological problems with processing. Meat Sci 36:261–276
Koniecko EK (1979) Handbook for meat chemists. Chap.6. Avery Publishing Group, Inc, Wayne, pp 53–55
Kumar M, Sharma BD (2004a) The storage stability and textural, physico-chemical and sensory quality of low-fat ground pork patties with carrageenan as fat replacer. Int J Food Sci Tech 39:31–42
Kumar M, Sharma BD (2004b) Efficacy of barley flour as fat substitute on processing quality and storage stability of low-fat ground pork patties. J Food Sci Tech 41(5):496–502
Mccurdy SM (1990) Effect of processing on the functional properties of canola/rapeseed protein. J Am Oil Chem Soc 67:281–284
Muguerza E, Gimeno O, Ansorena D, Bloukas JG, Astiasaran I (2001) Effect of replacing pork backfat with pre-emulsified olive oil on lipid fraction and sensory quality of Chorizo de Pamplona—a traditional Spanish fermented sausage. Meat Sci 59(3):251–258
Nissar M, Chatli MK, Sharma DK (2009) Efficacy of tapioca starch as a fat replacer in low fat buffalo meat patties. Buffalo Bull 28:18–24, 28
Pelser WM, Linssen JPH, Legger A, Jacques H (2007) Lipid oxidation in n − 3 fatty acid enriched Dutch style fermented sausages. Meat Sci 75(1):1–11
Sandrou DK, Arvanitoyannis IS (2000) Low-fat/calorie foods: Current state and perspectives. Crit Rev Food Sci Nutr 40(5):427–447
Simopoulos AP (2002) The importance of the ratio of ω-6/ω-3 essential fatty acids. Biomed Pharmacother 56(8):365–379
Singh R, Chatli MK, Biswas AK, Sahoo J (2010) Effect of partial substitution with canola oil on the processing, nutritional and textural quality of omega-3 fatty acid enriched low-fat chicken meat patties. Indian J Poultry Sci 45:165–170
Singh R, Chatli MK, Biswas AK, Sahoo J (2011) Quality and storage stability of chicken meat patties incorporated with linseed oil. J Food Qual. doi:10.1111/j.1745-4557.2011.00395
Snedecor GW, Cochran WG (1994) Statistical methods, 8th edn. Iowa State University Press, Ames, Iowa
Turp GY, Serdaroglu M (2008) Effect of replacing beef fat with hazelnut oil on quality characteristics of sucuk—A Turkish fermented sausage. Meat Sci 78:447–454
Valencia I, O’Grady MN, Ansorena D, Astiasaran I, Kerry JP (2008) Enhancement of the nutritional status and quality of fresh pork sausages following the addition of linseed oil, fish oil and natural antioxidants. Meat Sci 80:1046–1054
Vereshagin AG, Novitskaya GV (1965) The triglyceride composition of linseed oil. J Am Oil Chem Soc 42:970–974
Wanasundara UN, Shahidi F (1994) Canola extract as an alternative natural antioxidant for canola oil. J Am Oil Chem Soc 71(8):817–822
World Health Organization (WHO) (2003) 1 Diet, nutrition and the prevention of chronic diseases. WHO. Technical report series 916. Geneve, Switzerland
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Singh, R., Chatli, M.K., Biswas, A.K. et al. Quality of ω-3 fatty acid enriched low-fat chicken meat patties incorporated with selected levels of linseed flour/oil and canola flour/oil. J Food Sci Technol 51, 353–358 (2014). https://doi.org/10.1007/s13197-011-0507-9
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-011-0507-9