Assessment of Novel Plant-Based Fat Efficiency in Comminuted Chicken Meat System

Authors

Salma Mohamad Yusop, Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Selangor, MalaysiaFollow
Shu Jo Lin, Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Selangor, Malaysia
Nurkhuzaiah Kamaruzaman, Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Selangor, Malaysia
Nurlisa Mohd Azhari, Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Selangor, Malaysia

Abstract

The composition of fats and oils significantly impacts the flavour, nutrition, and appearance of food. Excessive consumption of saturated fatty acids, primarily found in animal fats, raises the risk of coronary heart disease. To address this, plant-based fats are used as substitutes, with microalgae offering unique nutritional benefits as a fat source. This study evaluates the performance of structured plant-based fats, incorporating microalgae (Aurantiochytrium sp. SW1), as a fat substitute in chicken patties. Four formulations were tested: 0% (control), 5%, 7%, and 10% structured microalgae-based fat. Colour, texture, water-holding capacity, cooking loss, and microstructure in both raw and cooked samples were examined. The chicken patties with microalgae-based structured fats exhibited significant differences in water-holding capacity, lightness, redness and microstructure (p

Publication Date

2024

Received Date

25-September-2023

Revised Date

14-October-2023

Accepted Date

22-October-2023

Recommended Citation

Yusop, Salma Mohamad; Lin, Shu Jo; Kamaruzaman, Nurkhuzaiah; and Azhari, Nurlisa Mohd (2024) "Assessment of Novel Plant-Based Fat Efficiency in Comminuted Chicken Meat System," ASEAN Journal on Science and Technology for Development: Vol. 40: No. 3, Article 1.
DOI: https://doi.org/10.61931/2224-9028.1540
Available at: https://ajstd.ubd.edu.bn/journal/vol40/iss3/1