Hydrolyzed collagen as a partial fat substitute in chicken burgers produced with white striping meat
White striping (WS) is an anomaly characterized by the appearance of white striations in the Pectoralis major muscles. This study aimed to evaluate the effect of animal fat replacement (chicken skin) with hydrolyzed collagen (HC, 0, 50 and 75%) on the characteristics of burgers with normal chicken b...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-01-01
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| Series: | Poultry Science |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S0032579124012008 |
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| author | Ana Clara L. Pavanello Rebeca P.F. Catarino Claudimara da S. Portela Jaquellyne B.M.D. da Silva Vinícius A.B. Mascareli Viviane L.L. da Costa Bárbara G. Vicenzi Fernanda J. Mendonça Sandra H. Prudencio Tatiana C. Pimentel Adriana L. Soares |
| author_facet | Ana Clara L. Pavanello Rebeca P.F. Catarino Claudimara da S. Portela Jaquellyne B.M.D. da Silva Vinícius A.B. Mascareli Viviane L.L. da Costa Bárbara G. Vicenzi Fernanda J. Mendonça Sandra H. Prudencio Tatiana C. Pimentel Adriana L. Soares |
| author_sort | Ana Clara L. Pavanello |
| collection | DOAJ |
| description | White striping (WS) is an anomaly characterized by the appearance of white striations in the Pectoralis major muscles. This study aimed to evaluate the effect of animal fat replacement (chicken skin) with hydrolyzed collagen (HC, 0, 50 and 75%) on the characteristics of burgers with normal chicken breast fillets (FN) and WS. The samples were subjected to physical-chemical characterization, oxidative stability (TBARS), texture, and sensory profile. The utilization of WS meat increased the pH values, lipid content, and oxidation throughout storage, but it did not impair the sensory acceptance and sensory profile of the products. Adding HC reduced the pH in the formulations, changed the chemical composition (lower moisture and lipid content and higher protein and collagen content), and increased the texture parameters (hardness and chewiness). The formulations with 50% fat replacement showed similar sensory acceptance and purchase intention to the control products and were characterized by the typical texture and mild aroma and flavor. The results suggest that WS chicken meat and HC can be used to produce hamburgers with 50% replacement of animal fat without compromising the quality of the products. |
| format | Article |
| id | doaj-art-fcd48a48dbc44963a3f0573e2be47f1b |
| institution | Kabale University |
| issn | 0032-5791 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Poultry Science |
| spelling | doaj-art-fcd48a48dbc44963a3f0573e2be47f1b2025-01-22T05:40:45ZengElsevierPoultry Science0032-57912025-01-011041104622Hydrolyzed collagen as a partial fat substitute in chicken burgers produced with white striping meatAna Clara L. Pavanello0Rebeca P.F. Catarino1Claudimara da S. Portela2Jaquellyne B.M.D. da Silva3Vinícius A.B. Mascareli4Viviane L.L. da Costa5Bárbara G. Vicenzi6Fernanda J. Mendonça7Sandra H. Prudencio8Tatiana C. Pimentel9Adriana L. Soares10Department of Food Science and Technology, Universidade Estadual de Londrina, Celso Garcia Cid Road, Km 380, PR, Londrina 86057-970, Brazil; Corresponding author.Department of Food Science and Technology, Universidade Estadual de Londrina, Celso Garcia Cid Road, Km 380, PR, Londrina 86057-970, BrazilDepartment of Food Science and Technology, Universidade Estadual de Londrina, Celso Garcia Cid Road, Km 380, PR, Londrina 86057-970, BrazilDepartment of Food Science and Technology, Universidade Estadual de Londrina, Celso Garcia Cid Road, Km 380, PR, Londrina 86057-970, BrazilDepartment of Food Science and Technology, Universidade Estadual de Londrina, Celso Garcia Cid Road, Km 380, PR, Londrina 86057-970, BrazilDepartment of Food Science and Technology, Universidade Estadual de Londrina, Celso Garcia Cid Road, Km 380, PR, Londrina 86057-970, BrazilDepartment of Food Science and Technology, Universidade Estadual de Londrina, Celso Garcia Cid Road, Km 380, PR, Londrina 86057-970, BrazilFederal Technological University of Paraná, Av. dos Pioneiros, 3131 - Jardim Morumbi, PR, Londrina 86036-370, BrazilDepartment of Food Science and Technology, Universidade Estadual de Londrina, Celso Garcia Cid Road, Km 380, PR, Londrina 86057-970, BrazilFederal Institute of Paraná, Av. José Felipe Tequinha, 1400 - Jardim das Nações, PR, Paranavaí 88075-010, BrazilDepartment of Food Science and Technology, Universidade Estadual de Londrina, Celso Garcia Cid Road, Km 380, PR, Londrina 86057-970, BrazilWhite striping (WS) is an anomaly characterized by the appearance of white striations in the Pectoralis major muscles. This study aimed to evaluate the effect of animal fat replacement (chicken skin) with hydrolyzed collagen (HC, 0, 50 and 75%) on the characteristics of burgers with normal chicken breast fillets (FN) and WS. The samples were subjected to physical-chemical characterization, oxidative stability (TBARS), texture, and sensory profile. The utilization of WS meat increased the pH values, lipid content, and oxidation throughout storage, but it did not impair the sensory acceptance and sensory profile of the products. Adding HC reduced the pH in the formulations, changed the chemical composition (lower moisture and lipid content and higher protein and collagen content), and increased the texture parameters (hardness and chewiness). The formulations with 50% fat replacement showed similar sensory acceptance and purchase intention to the control products and were characterized by the typical texture and mild aroma and flavor. The results suggest that WS chicken meat and HC can be used to produce hamburgers with 50% replacement of animal fat without compromising the quality of the products.http://www.sciencedirect.com/science/article/pii/S0032579124012008Check-all-that-applyMeat productMyopathy |
| spellingShingle | Ana Clara L. Pavanello Rebeca P.F. Catarino Claudimara da S. Portela Jaquellyne B.M.D. da Silva Vinícius A.B. Mascareli Viviane L.L. da Costa Bárbara G. Vicenzi Fernanda J. Mendonça Sandra H. Prudencio Tatiana C. Pimentel Adriana L. Soares Hydrolyzed collagen as a partial fat substitute in chicken burgers produced with white striping meat Poultry Science Check-all-that-apply Meat product Myopathy |
| title | Hydrolyzed collagen as a partial fat substitute in chicken burgers produced with white striping meat |
| title_full | Hydrolyzed collagen as a partial fat substitute in chicken burgers produced with white striping meat |
| title_fullStr | Hydrolyzed collagen as a partial fat substitute in chicken burgers produced with white striping meat |
| title_full_unstemmed | Hydrolyzed collagen as a partial fat substitute in chicken burgers produced with white striping meat |
| title_short | Hydrolyzed collagen as a partial fat substitute in chicken burgers produced with white striping meat |
| title_sort | hydrolyzed collagen as a partial fat substitute in chicken burgers produced with white striping meat |
| topic | Check-all-that-apply Meat product Myopathy |
| url | http://www.sciencedirect.com/science/article/pii/S0032579124012008 |
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