Effects of Salt Reduction and the Inclusion of Seaweed (<i>Kappaphycus alvarezii</i>) 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 p p Kappaphycus alvarezii to reduced salt patties improved textural properties with acceptable taste profiles.

Keywords

• seaweed
• reduced salt
• meat emulsion
• physicochemical properties
• sensory
• meat products