Effect of Dietary Fiber Extracted from Algelica keiskei Koidz on the Quality Characteristics of Chicken Patties

Properties and physiological effects of dietary fiber-enriched meat products: a review

Meat is a rich source of high biological proteins, vitamins, and minerals, but it is devoid of dietary fiber, an essential non-digestible carbohydrate component such as cellulose, hemicellulose, pectin, lignin, polysaccharides, and oligosaccharides. Dietary fibers are basically obtained from various cereals, legumes, fruits, vegetables, and their by-products and have numerous nutritional, functional, and health-benefiting properties. So, these fibers can be added to meat products to enhance their physicochemical properties, chemical composition, textural properties, and organoleptic qualities, as well as biological activities in controlling various lifestyle ailments such as obesity, certain cancers, type-II diabetes, cardiovascular diseases, and bowel disorders. These dietary fibers can also be used in meat products as an efficient extender/binder/filler to reduce the cost of production by increasing the cooking yield as well as by reducing the lean meat content and also as a fat replacer to minimize unhealthy fat content in the developed meat products. So, growing interest has been observed among meat processors, researchers, and scientists in exploring various new sources of dietary fibers for developing dietary fiber-enriched meat products in recent years. In the present review, various novel sources of dietary fibers, their physiological effects, their use in meat products, and their impact on various physicochemical, functional, and sensory attributes have been focused.

Effect of Potato Dietary Fiber on the Quality, Microstructure, and Thermal Stability of Chicken Patty

A total of 150 chicken patties containing different concentrations of potato dietary fiber (PDF) (0.0−4.0%) (30 for every treatment) with three replicates were used to access the influence of PDF on their quality, microstructure, and thermal stability. PDF improved the quality of chicken patty, including significantly inhibiting dimensional change and improving water- and fat-binding properties and textural properties (p < 0.05). Moreover, PDF promoted a more homogeneous and dense meat−protein network structure to be formed. The results of thermal stability showed that PDF did not affect the thermal denaturation of proteins (p > 0.05). The samples with PDF (<3.0%) did not have a significant negative effect on sensory properties of chicken patty; meanwhile, there were more abundant nutrients and a lower energy value in samples with PDF compared with the control. Therefore, PDF could be a promising ingredient to improve the properties of chicken patties, which was related to the amount of PDF added and performed best at 3.0% level.

Quality changes in fresh rohu (Labeo rohita) cutlets added with fibers from ragi, oat and jowar

Purpose

This study aims to develop fiber-enriched cutlets from minced meat of rohu and study the effects of fiber inclusion on composition, cooking properties and acceptability of cutlets.

Design/methodology/approach

Cutlet mix prepared using rohu mince was divided into four lots, out of which three lots were enriched with fibers from ragi (RFC), jowar (JFC) and oat (OFC) at 10 per cent over and above its quantity. Prepared cutlets were analyzed for nutritional composition, texture, cooking properties and sensorial quality.

Findings

Moisture, protein, fat, fiber and ash contents (per cent) of the fiber-enriched cutlets ranged between 40.4-42.0, 24.5-25.5, 13.2-14.7, 1.8-2.0 and 2.4-2.5 per cent, respectively. The addition of fibers increased the cooking yield of cutlets from 84.6 to 87.5 per cent. RFC lot cutlets had the lowest whiteness values and the highest hardness and shear force values. Cutlets from all the lots had an overall acceptability scores more than 7.0, indicating the sensorial acceptability. Although the differences were insignificant, cutlets from the RFC lot were less acceptable, which might be because of the dark color and tough texture. Hence, jowar and oat flour at 10 per cent can be used to enrich rohu cutlets without affecting their sensorial acceptability.

Research limitations/implications

Sources of fiber will be the major limitation in the work, as the fiber inclusion may negatively affect the quality and acceptability of cutlets. Time of cooking will also influence the final product characteristics, which need to be standardized.

Practical implications

Fish is a rich source of protein but lacks fiber, which is essential for body metabolism. Grains are rich source of fibers but lack some essential nutrients required by the body. In India, many people are dependent on fish for protein due to its high nutritious value. So enriching fish meat with fiber sources will address the health-related problems associated with low-fiber diets. The methodology developed in this work can be used to fulfill the demand for balanced and nutritious diet. Because of increasing health awareness, fish products with added fiber will also increase its market potential.

Social implications

The methodology developed can be used by small-scale entrepreneurs to earn more income by developing functional fish products with low-cost ingredients. The developed products will not only address the issues related to the consumption of low-fiber diets but also create a market for fish products because of their health-benefiting effects.

Originality/value

The work is completely original in nature. The results reported are unique and the outcome of the research has social applicability.