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

Abstract

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.

Effects of Lactarius hatsudake fortification on physicochemical, microbiological and antioxidant properties of stirred-type yogurt during cold storage

“…Table 4 shows the outcomes of pH and color analyses of restructured black goat jerky with added USPs. The pH values were significantly higher in the ST and SM groups than in the control and SS groups (p<0.05), consistent with the results reported by Pindi et al (2023) that chicken patties containing seaweed powder showed higher pH than in a control group. The increase in pH in the USP-treated groups is considered to be caused by alkaline minerals in seaweed, such as Fe, Ca, Zn, and manganese ( Widati et al., 2021 ).…”

“…There has been persistent research on meat products with added seaweed or physiologically active substances from seaweed, and several functional foods are still being studied ( Gullón et al, 2020 ). For example, there have been studies on functional foods such as pork sausages, reduced salt chicken patties, and beef meatballs with sodium polyphosphate replaced by seaweed ( Mohammed et al, 2022 ; Pindi et al, 2023 ; Widati et al, 2021 ). Studies in which seaweed is added to these products mostly use a powdered form of seaweed.…”

Incorporation of Sea Spaghetti (Himanthalia elongata) in Low-Salt Beef Patties: Effect on Sensory Profile and Consumer Hedonic and Emotional Response

“…The consumer acceptability of seaweed samples could be higher than the control sample, probably due to the removal of the seaweed odor during the blanching process. Similarly, in the study of Pindi et al [59], the chicken patty with 1.5% salt and 4% seaweed had the highest overall acceptability, while the patty with 1% salt and 4% seaweed had significantly higher acceptability than the control sample.…”

Dietary macroalgae Chaetomorpha linum supplementation improves morphology of small intestine and pectoral muscle, growth performance, and meat quality of broilers

“…Several studies on the inclusion of macroalgae in chicken diet have shown promising results. A study utilizing red macroalgae Kappaphycus alvarezii in broiler feed resulted in improved meat quality [ 13 ]. Another study showed that supplementation with the green macroalgae Ulva rigida extensively increased the villi length of the intestine and led to better absorption of nutrition in broilers [ 14 ].…”