A paramount and alluring sphere of research, now-a-days, is food analysis, because of the breakneck augmentation of food enterprise and highly hightened maneuverability of today's populations. The management of food quality is very indispensable both for consumer safeguard as well as the food corporations. The biosensors' application in the field of food analysis is quite propitious for the revealing of food borne pathogens. Biosensor, an analytical device, transforms a biological response into an electrical signal. Bioreceptors and transducers are the two main components of a biosensor. Bioreceptor or biorecognition element is the one which leads to the recognition of target analyte and a transducer, for the conversion of recognized event into a measurable electrical signal. The development of biosensors improved the sensitivity and selectivity of detection techniques for food borne pathogens and is rapid, reliable, effective and highly suitable when used in in situ analysis. Since the security in the food supply becomes crucial because of increased perception among consumers and vying nature of food industries, the necessity for expeditious, low volume and sensitive biosensor devices has productively increased. TM Nevertheless , till date, a very few biosensor systems are available commercially such as Biacore, Spreeta , Reichert SR 7000, Analyte 2000, RAPTOR etc. Since, there is ever growing concern regarding safe food and water supply, it is very obvious that the demand for rapid detecting biosensors will also be increasing at par.

Animals are slaughtered to produce their by-products which can be well utilized for various applications in day to day human life, thus, contributing to the value of animals. Removal of fat from various parts of the animal body can be done by various methods, mainly dry rendering and wet rendering. The most advantageous technique is low temperature rendering which results in highest yield of fat. Further processing of fat is done before their utilization in food to meet today's special and general usage demand. Thus, the treatment involves series of purifying steps such as settling and degumming, neutralization, bleaching and lastly deodorization followed by modification into more usable products and finally packaging. The quality of fat control is as important as purification of fat in order to increase its utilization among the consumers and increasing the value of the animal by-products. The various analytical methods used for quality control of fat such as estimation of iodine value, peroxide value, saponification value have been described here briefly.

The study was carried out to develop ultra-low-fat chicken patties with incorporation of lemon albedo powder. Chicken patties were developed by incorporating lemon albedo powder as fat replacer at 1.0%, 2.05, 3.0% level to replace 50% vegetable oil in formulation. Emulsion and product pH, emulsion stability, fat and cholesterol decreased significantly (p < .05), however cooking yield, moisture content, fat retention and moisture retention values increased significantly (p < .05) in treatments. All mineral and textural parameters decreased significantly (p < .05) except manganese content. Lightness (L*) values increased significantly (p < .05) with no significant effect on yellowness (b*) and redness (a*) values. All sensory scores decreased significantly (p < .05) except saltiness scores with incorporation of lemon albedo, however there was no significant difference in overall acceptability scores between control and 1% lemon albedo powder. It was concluded that lemon albedo at 1.0% level could be used as an effective fat replacer for development of ultra-low-fat chicken patties. Practical applicationsChicken patty exhibits industrial and economic importance, which is mainly affected by the raw material quality and composition. Patties containing less than 20 g/100 g fat content usually exhibit rubbery texture therefore, higher fat content is necessary to prepare patty without affecting its quality, however product with high fat content may exerts harmful effect on the human health such as obesity and high blood cholesterol levels. Citrus albedo is main by-product of citrus industry which has great potential to be used as fat replacer in meat products along with various antioxidant, medicinal and functional properties. Incorporation of lemon albedo as fat replacer may enhance product's nutritional quality as well as functional properties. How to cite this article: Chappalwar AM, Pathak V, Goswami M, Verma AK, Rajkumar V. Efficacy of lemon albedo as fat replacer for development of ultra-low-fat chicken patties.

Purpose This study aims to evaluate the quality characteristics of low-fat functional carabeef cookies incorporated with different levels of guar gum. Design/methodology/approach Meat cookies were incorporated with 0.5, 1.0 and 1.5 per cent guar gum powder to replace 20, 30 and 40 per cent hydrogenated vegetable fat, respectively. The formulation of low-fat carabeef cookies was maintained by addition of water. Findings There was a significant difference (p < 0.02) between control and treatments for all physico-chemical properties, except pH and thickness. The cooking yield increased significantly (p < 0.04) at 1.5 per cent level of guar gum. Moisture, protein and ash percentage increased significantly (p < 0.02) while there was significant (p < 0.00) reduction in fat percentage. The diameter and spread ratio of cookies decreased significantly (p < 0.03) with incorporation of guar gum. The sensory scores were not significantly affected with respect to color and appearance, flavor, texture, crispiness, aftertaste and overall acceptability at 1.5 per cent level. There was no significant difference in hardness and adhesiveness values, as well as color parameters. Research limitations/implications The experiment can be further carried out to evaluate complete product profile and storage stability of product under different packaging conditions. Originality/value Fat imparts richness and tenderness, improving flavor and mouth feel to processed meat products, but higher fat consumption may lead to various life style diseases. Reducing fat content with fat replacers in meat cookies without affecting the sensory characteristics may be a significant challenge. Guar gum powder may be an excellent option at 1.5 per cent level to replace 40 per cent of hydrogenated vegetable fat without compromising quality attributes.