Production of low fat burger patty from local broiler
The production of low fat chicken burger patty using local broilers were conducted in this study. A total of six chicken burger patty fonnulations using two by three factorial designs were prepared using ingredients such as salt, onion, garlic, mixed spices, iced water, chicken meat and binder. The...
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| Format: | Academic Exercise |
| Language: | English |
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Universiti Malaysia Sabah
2017
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| Online Access: | https://eprints.ums.edu.my/id/eprint/24251/1/Production%20of%20low%20fat%20burger%20patty%20from%20local%20broiler.pdf https://eprints.ums.edu.my/id/eprint/24251/ |
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| Institution: | Universiti Malaysia Sabah |
| Language: | English |
| Summary: | The production of low fat chicken burger patty using local broilers were conducted in this study. A total of six chicken burger patty fonnulations using two by three factorial designs were prepared using ingredients such as salt, onion, garlic, mixed spices, iced water, chicken meat and binder. The binder selected for this study was maltodextrin and was proven to be the best fat replacer among few other choices. The salt, onion, garlic and mixed spices content as the ingredients were all kept constant whereas the chicken meat and maltodextrin percentage were manipulated. Upon completion of the low fat burger patty, proximate and sensory analysis were carried out. Proximate analysis was carried out in order to determine the ash content, moisture content, crude fat content, and crude protein content. The sensory analysis was assessed based on the sensory attribute namely, the color, aroma, tenderness, juiciness, flavor, and overall acceptability of the six different chicken burger patty formulations. Sensory analysis was conducted via 30 semi-trained panelists and each was required to assess the sensory attributes of the chicken burger patty formulations using the hedonic scale method. The proximate analysis result showed the lowest fat chicken burger patty formulation is the fourth chicken burger patty fonnulation and the sensory analysis exhibited the fifth chicken burger patty to be the most acceptable out of the six chicken burger patty formulations. A continuous research - can be conducted in order to determine the physiochemical content of the chicken burger formulations or changing the types of meat used in the burger formulations in order to produce an even better low fat burger patty. |
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