Study on the Quality of Low-fat ChickenBurgerFormulated by Carboxy Methyl Cellulose and Potato Starch

The aim of present study is to investigate the effect of polysaccharide hydrocolloids including carboxy methyl cellulose and potato starch, as a fat replacer, to improve the quality of low fat chicken burger, similar sensory, physical, and chemical properties to a high-fat meat product, without increasing fat content, and matching to national standard.In this study, different low fat chicken burger formulations containing carboxy methyl cellulose (1.5%) and potato starch (1.5%) and each of them (3%) as polysaccharide hydrocolloids fat replacers produced, and comparedwith control sample, which matched to national standard regarding to chemical and texture characteristics.The results of chemical tests indicated thatsamples containing carboxy methyl cellulose and starch had higher moisture retention during baking, and as a result lost lower moisture. Also, the additives were not formed by fat, there was no increaseof the fat content. According to the results of texture profile analyzer, hardness, cohesivenessandchewiness,as well as other parameters including moisture retention,fat absorbtion retention, cooking yield, cooking loss,andjuiciness showed significant differences)p<0.05), comparingto control. The results of sensory evaluation showed that addition of hydrocolloids didn’t have recognizable effect on odor, taste and color of treatments but there was a significant effect on the overall acceptance and juicinesstreatment containing 1.5% carboxy methyl cellulose and 1.5% potato starch was recommended as the most favorite treatment.