Journal of Food Quality ISSN 1745-4557

QUALITY AND STORAGE STABILITY OF CHICKEN MEAT PATTIES INCORPORATED WITH LINSEED OIL
jfq_395 1..11

RIPUDAMAN SINGH, MANISH KUMAR CHATLI1, ASHIM KUMAR BISWAS and J. SAHOO
Department of Livestock Products Technology, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana 141004, India

1 Corresponding author. TEL: 91-161-2414025; FAX: 91-161-2400822; EMAIL: manishchatlilpt@ gmail.com/manansh2002@yahoo.co.in

ABSTRACT
Low-fat (<10% total fat) chicken meat patties (CMP) with different levels of linseed oil (LO) i.e., 0, 2, 3 and 4% (control, T1, T2 and T3) were evaluated for their nutritive, processing, textural and storage qualities. The cooking yield, fat and moisture retention were comparable in control and LO-treated products. The dimensional parameters were better maintained for T2 among the LO treatments. The sensory panelists rated T2 as the best among treatments with comparable sensory attributes to control patties. The selected 3% level of LO was compared with the control for color, texture and fatty acid prole. The lightness (L*) and redness (a*) values were signicantly (P < 0.05) less, whereas yellowness (b*) was signicantly (P < 0.05) higher for the developed CMP than the control. The chewiness value was higher in control, whereas rmness and springiness were comparable in both the products. The total saturated fatty acid (SFA) content was signicantly (P < 0.05) decreased, whereas a-linolenic acid increased signicantly (P < 0.05) in the developed CMP. The ratio of polyunsaturated fatty acids (PUFAs) and SFAs was increased, whereas n-6/n-3 decreased in developed CMP. CMP with 3% LO remained physicochemically and microbiologically stable with some deterioration in sensory attributes during aerobic refrigerated (4 1C) storage of 25 days.

Received for Publication April 19, 2010 Accepted for Publication May 26, 2011 doi:10.1111/j.1745-4557.2011.00395.x

PRACTICAL APPLICATIONS
LO is a rich source of omega-3 fatty acid and is used in the feed of the meat animals for nutritionally better quality meat, which requires long period of rearing and is costly. However, the direct incorporation of LO in the processed meat products poses various technological problems. Therefore, the efcacy of LO as a partial substitute of vegetable oil in the low-fat omega-3-enriched meat products was assessed. The developed processing technology can be commercially exploited for the development of functional/health-oriented meat products with low fat and low energy, rich in omega-3 fatty acid, and balanced in PUFA and SFA ratio.

INTRODUCTION
In recent years, the outburst of dietary fat-related health problems, such as obesity and cardiovascular diseases, set the trigger for various recommendations to minimize the dietary fat content to 30% of the total energy intake, out of which not more than 10% from the SFAs (Department of Health U.K. 1994). Moreover, the high intakes of trans fatty acids not only increased plasma low-density lipoprotein (LDL) cholesterol
Journal of Food Quality (2011) 2011 Wiley Periodicals, Inc.

levels but lowered plasma high-density lipoprotein (HDL) cholesterol levels. This has lead to an intense debate over the physiological effects of hydrogenated fats, particularly in relation to coronary heart diseases (CHDs). Recent studies have also increased the concern about the good and bad fat. The fatty acid composition in the product system should have a balance between omega-3 polyunsaturated fatty acids (PUFAs) formed from a-linolenic acid (ALA; 18:3) and omega-6 PUFA made from linolenic acid (18:2) and ratio of
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PUFAs to saturated fatty acids (SFA; P : S), which should be more than 0.4 (Wood et al. 2003). Since most of meats have a P : S ratio of around 0.1. Moreover, the type of fat and fatty acid composition also directs the rheological, processing, sensory and storage qualities of meat and meat products. Therefore, various research workers are developing technologies to balance the ratio of fatty acids in meat products. Active approaches include dietary manipulations of the food animals or replacement of added animal fat with vegetable oil or other nonmeat fat without altering the sensory quality. The use of vegetable oil is now established source to formulate low-fat/low-cholesterol meat products (Keeton 1994). However, the usage of omega-3-rich fat sources viz. olive oil, linseed oil (LO), canola oil, etc. for the formulation of processed meat products is limited. LO, also called axseed oil, is a yellowish oil obtained from the dried ripe seeds of the ax plant and is a rich source of the omega-3 fatty acid ALA (51.955.2%) (Berglund 2002; Ansorena and Astiasaran 2004). LO is edible oil, but because of its strong avor and odor, it is only a minor constituent of human nutrition, although it is marketed as a nutritional supplement. Ansorena and Astiasaran (2004) replaced pork back fat with LO in the formulation of dry fermented sausages along with antioxidants butylhydroxytoluene and butylhydroxyanisole at level of 100 mg/ kg. They found that n-6/n-3 ratio decreased from 14.1 in control products to 1.72.1 in modied products as a consequence of the ALA increment. Valencia et al. (2006) formulated fresh pork sausages by substituting the 15% of the pork back fat with LO or sh oil (FO) and observed the increase in ALA from 1.34% (control) to 8.91% LO alone and up to 11.2% in LO with the antioxidants. Pallin et al. (2007) also found that addition of 1% LO to mechanical deboned chicken meat raised its content of linolenic acid from 1.6 to 5.2%, and reduced the ratio of PUFA n-6 and n-3 from 12 to 2.3. The effect of feeding of LO on the meat quality of the food animals was studied and found that there is signicant increase in n-3 PUFA content in dry fermented Spanish sausage salchichon (Hoz et al. 2004), fresh and cooked pork meats (Corino et al. 2008; Guillevic et al. 2009). The perusal of available literature directed to use the LO in the processed low-fat meat products to further improve its fatty acid composition and make it a healthier/functional meat product. Poultry meat has wider acceptability among the nonvegetarian population especially in India. It accounts for 39.2% of total meat produced in India (FAO 2008). Poultry fat is rich in SFAs and is vulnerable to modications (Barroeta 2007). Poultry meat is a good source of high biological value protein (2022%) and vitamins such as thiamine, riboavin, niacin, vitamin B6, B12, etc. Therefore, the present study was envisaged to optimize the processing technologies and to evaluate the quality and
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storage stability of low-fat chicken meat patties (CMP) with the incorporation of LO.

MATERIALS AND METHODS

Meat was obtained from spent male broiler fowls (IBL-80) of the age group of 79 months, slaughtered per standard procedure in the experimental slaughterhouse of the Department of Livestock Products Technology, College of Veterinary Science, GADVASU, Ludhiana, Punjab, India. Thirty dressed broiler carcasses were brought to the laboratory and hot-deboned manually. After removal of all separable connective tissues, fat, fascia and blood vessels, the boneless meat was packed in colorless low-density polyethylene (LDPE) bags and stored in a deep freezer at -18 1C for subsequent use. Frozen meat samples were taken out per requirement and were thawed overnight in a refrigerator (4 1C) and cut into smaller chunks of 2.5 square cm (1 square in.). The meat chunks were then double-minced through a stainless steel mincer (Kalsi, Ludhiana, India) using a 6-mm plate to reduce the particle size of broiler meat for further use in the study.

Formulation and Processing

The linseed (Linum usitatissimum, Vern. Alsi) oil and other ingredients including spice mixture, condiments (onion, garlic, ginger; 3:1:1) used in the study were procured from the local market. The formulation of low-fat CMP was standardized (Singh 2009) after preliminary trials and upon consultation of available literature (Kumar and Sharma 2004a,b). The formulation was 72.6% lean meat, 7.0% added water, 4.0% rened wheat our, 5.0% egg white,1.4% table salt, 1.5% spice mix, 3.0% condiment mix and 0.2% sodium tripolyphosphate. The LO in the formulation was included with the partial substitution of rened soybean oil used as source of added fat in CMP. All the ingredients per the formulation were added to the minced meat and mixed manually. The meat emulsion was prepared in a bowl chopper (RND, Pune, India) for 90 s along with the slow addition of ice-cold potable water and added fat. Each patty was prepared from 80-g mix and molded in a molder of dimensions 76 mm in diameter and 17 mm in height. The molded raw patties were placed on stainless steel plates presmeared with rened soybean oil to avoid sticking and cooked in a preheated hot air oven (NSW, New Delhi, India) at 185 5C for 10 min until the internal temperature of patties reached to 75 2C, recorded at the geometrical center of the patties using a probe thermometer. Then, the patties were turned upside down and cooked for another 10 min for adequate doneness. The products were cooled and samples were drawn for the analytical and sensory evaluation.
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QUALITY AND STORAGE STABILITY OF CHICKEN MEAT PATTIES

Analyses
Proximate Composition. The moisture, protein, fat and ash contents of the raw and cooked CMP were determined by standard methods using hot air oven, Kjeldahl assembly, Soxhlet apparatus and mufe furnace, respectively (AOAC 1995). pH. The pH of the emulsion and CMP was determined by using the method described by Trout et al. (1992) with slight modication using combined glass electrode of an Elico pH meter (Model LI 127, Mumbai, India). Emulsion Stability. Emulsion stability of CMP was determined following the method of Baliga and Madaiah (1970). The emulsion stability was calculated and expressed in percentage of the cooked meat. Cooking Yield. The weight of each patty was recorded before and after cooking. The cooking yield was calculated and expressed in percentage. Dimensional Parameters. The dimensional parameters viz. percent gain in height, decrease in diameter and percent shrinkage were measured with the help of a Vernier caliper (Indo Exim, Ambala, India) and determined according to standard equations (El-Magoli et al. 1996; Kumar et al. 2007). Moisture and Fat Retention. The moisture and fat retention value represents the amount of moisture or fat retained in the cooked product per 100 g of raw sample. It was expressed in percentage and calculated per the method described by Kumar et al. (2007). Energy/Calorie Value. Estimates of total calories (Kumar and Sharma 2004a,b) in cooked CMP were calculated on the basis of 100-g portions using water values for fat (9 kcal/g), protein (4.02 kcal/g) and carbohydrate (4 kcal/g). The calories contributed by LO were based on the level of incorporation and composition. The quantity of carbohydrate in the meat samples was not analyzed. Therefore, the calorie values were estimates and not actual values. Free Fatty Acids and Peroxide Value. Free fatty acids and peroxide values were estimated by the method described by Koniecko (1979) and were expressed in percentage and meq/kg of the meat, respectively.
Journal of Food Quality (2011) 2011 Wiley Periodicals, Inc.

Thiobarbituric Acid-Reactive Substances Number. The extraction method described by Witte et al. (1970) was used with suitable modications for determination of thiobarbituric acid-reactive substances (TBARS) values in CMP. TBARS value expressed as mg malonaldehyde per kilogram of sample. Lipid Composition. The method of Folch et al. (1957) was used to extract lipids from the samples of cooked CMP. The total lipids of the samples were determined gravimetrically into a stainless steel cup with constant predetermined weights following a method described by Bligh and Dyer (1959) and were expressed as milligrams per gram of samples. Fatty Acid Analysis. Fatty acid composition was determined by gasliquid chromatography (GLC). Two microliters of the sample was injected using a microsyringe (Hamilton, Reno, NV) in GLC (M/S Nucon Engineers AIMIL Gas Chromatography Solid state, Model 5700 series, New Delhi, India) equipped with ame ionization detector tted with 6% butane-diol-succinate on chromosorb WAW-DWCS column 6 feet in length and 1/4 in. in outer diameter. The equipment settings for the separation were oven temperature: 190200C, injector temperature: 250C, detector temperature: 250C, hydrogen ow: 40 mL/min, nitrogen ow: 60 mL/min and air ow: 300400 mL/min. The identication of peaks was done on comparison of their retention time with the standard fatty acyl esters. Relative concentration of fatty acids was calculated automatically by data jet integrator 5700 (M/S Nucon Engineers, New Delhi, India). Texture Prole Analysis. Texture prole analysis (TPA) was conducted with texture analyzer (TA-HDi, Stable Microsystem, Godalming, Surrey, U.K.) per the procedure outlined by Bourne (1978). Sample size of 1 cm 1 cm 1 cm was subjected to pretest speed (5.00 mm/s), post-test speed (1.00 mm/s) and test speed (1.00 mm/s) with a deformation of 3 mm, time (2 s) having a load cell of 50 kg. A compression platform of 25 mm was used as a probe. The parameters like rmness, cohesiveness, springiness, gumminess, chewiness and resilience were calculated from the forcetime plot. Color Prole Analysis. Color prole was measured using Hunter Color Lab (Mini XE, Portable type, HunterLab Associates, Reston, VA) set at 2 of cool white light (D65) to measure Hunter L*, a*, and b* values by directly putting on the surface of meat product at three different points. (Froehlich et al. 1983).
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Shelf Life Studies. The selected level of the developed and control CMP were aseptically packaged in LDPE and were stored at refrigeration temperature (4 1C). The samples were drawn every fth day until incipient spoilage occurred and evaluated for physicochemical, microbiological and sensory characteristics. Microbiological Procedures. Standard plate count (SPC), psychrotrophic plate count (PTC), coliform count, and yeast and mould count in the samples were estimated. The ready-made media (Hi-Media Laboratories Pvt. Ltd. Mumbai, India), agar, violet red bile agar and potato dextrose agar were used per the method described by the American Public Health Association (APHA 1984). The results are expressed as log10 cfu/g. Sensory Evaluation. A seven-member experienced panel of judges evaluated the samples for the attributes appearance and color, texture, avor, juiciness, and overall acceptability using an eight-point descriptive scale (Keeton 1983), where 8 = extremely desirable and 1 = extremely undesirable. The samples were warmed in a microwave oven for 20 s before serving to the sensory panelists. The sensory panelists were presented with the samples in separate booths with white diffuse light and provided with water to rinse the mouth between successive samples. Statistical Analysis. Data were analyzed statistically on SPSS 12.0 software packages (SPSS Inc. Chicago, IL) per standard methods (Snedecor and Cochran 1994). Duplicate samples were drawn for each parameter and the experiment was repeated thrice (n = 6). The cooking yield and dimensional parameters of the CMP were recorded for eight samples and the experiment was repeated three times, i.e., n = 24. Sensory evaluation was performed by a panel of seven member judges for three times, so total observations being 21 (n = 21). Data were subjected to analysis of variance

(ANOVA), and the means were compared by critical difference tests. Means between the period of storage, between treatment and within treatment were compared by two-way ANOVA and critical difference test. The developed product was compared with control using t-test, and signicance was drawn at 5.0% level.

RESULTS AND DISCUSSION

In this experiment, the low-fat CMP were prepared with the partial substitution of rened soybean oil by different levels of LO (2, 3, and 4%). The optimum level was selected on the basis of physicochemical characteristics of raw and cooked product, processing and sensory attributes of CMP.

Physicochemical and Processing Characteristics

Results in Table 1 depict that the emulsion pH, moisture, fat, protein and ash content did not vary statistically in both control and treated groups irrespective of the level of LO. It might be due to the reason that LO was incorporated as partial replacement of the rened soybean oil and not as an additive. The fat content remained less than 10% in control and treatment groups per the guidelines of Keeton (1994) for low-fat meat products. The calories content was comparable in both the groups. Emulsion stability was not inuenced with the variation in the level and type of added oil in the formulation. Perusal of Table 2 shows that the product pH was signicantly (P < 0.05) lower in T3 than T1. The product pH was signicantly (P < 0.05) higher in control than all treated products. Mean moisture and protein percent of the CMP showed no difference in control and treatments. Similar ndings were documented by Turp and Serdaroglu (2008) on the replacement of the added fat with hazelnut oil in the Turkish fermented sausages. The fat content in control and treated cooked product also remained well below the standards of low-fat meat products (<10%). The ash and moisture protein ratio were not inuenced with the variation in the level and

Treatments Characteristics Emulsion pH Moisture (%) Protein (%) Fat (%) Ash (%) Moisture protein ratio Energy (kcals/100 g) Emulsion stability (%) Control 6.11 66.95 16.56 9.13 2.36 4.06 163.87 93.49 0.14 0.26 0.20 0.26 0.03 0.05 0.32 0.72 T1 6.12 67.09 16.63 8.94 2.44 4.08 159.51 93.08 0.14 0.29 0.26 0.18 0.03 0.07 0.41 0.82 T2 6.10 67.25 16.61 9.17 2.37 4.10 162.31 92.59 0.09 0.36 0.41 0.22 0.07 0.10 0.45 0.54 T3 6.05 66.89 16.95 9.45 2.32 3.99 165.18 93.97 0.08 0.31 0.30 0.26 0.08 0.08 0.57 0.35

TABLE 1. EFFECT OF INCORPORATION OF LINSEED OIL ON THE PHYSICOCHEMICAL CHARACTERISTICS OF CHICKEN MEAT PATTIES EMULSION (MEAN STANDARD ERROR OF THE MEAN [SEM])

n = 6, T1 = 2% linseed oil, T2 = 3% linseed oil, T3 = 4% linseed oil. Mean SEM with different superscripts in the same row differ signicantly (P < 0.05).

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R. SINGH ET AL.

QUALITY AND STORAGE STABILITY OF CHICKEN MEAT PATTIES

TABLE 2. EFFECT OF INCORPORATION OF LINSEED OIL ON THE PHYSICOCHEMICAL AND PROCESSING PARAMETERS OF CHICKEN MEAT PATTIES (MEAN STANDARD ERROR OF THE MEAN [SEM])

Treatments Parameters Control T1 0.01c 6.23 0.30 64.57 0.29 18.98 7.15 0.16b 0.04 2.73 0.06 3.44 0.35b 149.63 0.13b 103.97 0.56 86.73 0.64a 19.85 0.53b 10.74 0.49b 5.62 0.51 55.61 0.36b 72.01 T2 0.02b 6.20 0.25 64.14 0.14 18.80 0.21a 7.21 0.05 2.74 0.03 3.47 0.43a 151.48 0.42a 104.18 0.81 87.22 0.79b 19.75 0.60b 8.20 0.52b 3.68 0.81 55.93 0.43b 69.51 T3 0.08a 6.18 0.24 63.78 0.64 18.35 0.16a 7.19 0.05 2.76 0.14 3.51 0.51a 148.47 0.24a 104.36 0.75 86.80 0.93b 15.56 0.98a 7.84 0.61a 4.05 0.58 55.64 0.73a 68.72 0.09a 0.21 0.39 0.12a 0.05 0.11 0.52a 0.15a 0.37 0.87a 0.52a 0.57a 0.34 0.27a

Product pH 6.26 Moisture (%) 63.33 Protein (%) 18.43 Fat (%) 7.67 Ash (%) 2.76 Moisture protein ratio 3.48 Energy (kcals/100 g) 157.92 Energy/patty (kcals) 108.97 Cooking yield (%) 87.05 *Gain in height (%) 15.59 *Decrease in diameter (%) 9.99 *Shrinkage (%) 5.53 Moisture retention (%) 55.12 Fat retention (%) 71.21

n = 6, * n = 24, T1 = 2% linseed oil, T2 = 3% linseed oil, T3 = 4% linseed oil. Mean SEM with different superscripts in the same row differ signicantly (P < 0.05).

type of added fat in the formulation. Calories content were signicantly (P < 0.05) higher in control product than all treated products. It may be attributed to the more fat retention than the treated products. It might be due to formation of stable protein gel complex formation with the rened soybean oil than LO. The cooking yield remained constant throughout the study. These results can be correlated to the emulsion stability of the CMP, which also showed no variation irrespective of the type and level of the added fat. The percent gain in the height was signicantly (P < 0.05) higher for T1 and T2 than T3 and control. The percent decrease in diameter was recorded minimum for T3 and maximum for T1. The variation in the gain in height and decrease in diameter may be due to the interaction between fat and protein, and variation in the gel structure (Kumar and Sharma 2004a). The shrinkage percent was signicantly (P < 0.05) higher in treatment T1 than T2 and T3 among treated groups. However, the shrinkage percent was comparable in control and T1. The results of dimensional parameters clearly revealed that the shape of the patties was better maintained with the addition of higher levels of LO in the formulation. It might be due to the proper balancing of the fat and protein ratio for the prepaTABLE 3. EFFECT OF INCORPORATION OF LINSEED OIL ON THE SENSORY ATTRIBUTES OF CHICKEN MEAT PATTIES (MEAN STANDARD ERROR OF THE MEAN [SEM])

ration of stable emulsion. The moisture retention was recorded unchanged for all the products. The fat retention was signicantly (P < 0.05) high in T1 among treatments and comparable with control.

Sensory Attributes
Sensory attributes recorded for the CMP with the varying levels of LO are presented in Table 3. The sensory panelists scored signicantly (P < 0.05) better scores for treatment T2 than T1 and T3 among treated groups for color and appearance traits. The avor scores were signicantly (P < 0.05) lower for T3 than T 1 and T2; however, the avor scores for control were comparable with T1 and T2. The lower avor scores at higher concentration of LO might be due to the strong avor of LO (Berglund 2002; Ansorena and Astiasaran 2004). The texture and juiciness scores were signicantly (P < 0.05) lower for T3 among the treatments; however, these were comparable in T1 and T2 along with the control. These scores are in consonance with the observation recorded for moisture and fat retention. The overall acceptability scores

Treatments Attributes Color and appearance Flavor Texture Juiciness Overall acceptability Control 7.29 7.19 7.31 7.11 7.18 0.08 0.11b 0.14b 0.12b 0.18b
b

T1 6.81 6.94 7.09 7.11 6.96 0.07 0.09b 0.16ab 0.06b 0.07ab
a

T2 7.17 7.02 7.14 7.18 7.09 0.08 0.28b 0.08b 0.18b 0.15b
b

T3 6.96 6.34 6.74 6.74 6.79 0.06a 0.16a 0.12a 0.07a 0.05a

n = 21; T1 = 2% linseed oil, T2 = 3% linseed oil, T3 = 4% linseed oil. Eight-point descriptive scale, where 8 = extremely desirable and 1 = extremely undesirable. Mean SEM with different superscripts in the same row differ signicantly (P < 0.05).

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QUALITY AND STORAGE STABILITY OF CHICKEN MEAT PATTIES

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TABLE 4. COMPARATIVE EVALUATION OF COLOR AND TEXTURE PROFILE OF CONTROL AND DEVELOPED CHICKEN MEAT PATTIES (CMP; MEAN STANDARD ERROR OF THE MEAN [SEM]) Parameters Hunter color values Lightness (L*) Redness (a*) Yellowness (b*) Texture prole analysis Firmness (N/cm2) Cohesiveness Springiness (cm) Chewiness (N/cm) Resilience (N) Control 59.46 17.69 13.97 23.73 0.30 0.67 4.43 0.29 0.78b 0.34b 0.43a 0.31 0.04 0.09 0.05b 0.03 Developed CMP 52.43 13.92 16.29 23.92 0.31 0.70 4.25 0.27 1.09a 0.27a 0.22b 0.36 0.01 0.12 0.02a 0.02

and emulsion stability characteristics (Kumar and Sharma 2004a). Chewiness was signicantly (P < 0.05) lower in the control product than the developed product. However, Muguerza et al. (2001) reported higher chewiness of control sausages than the product modied with olive oil. Bloukas et al. (1997) also reported higher value of gumminess and lower hardness in the fermented sausages than sausages incorporated with emulsied olive oil with soya protein isolate. Resilience is the ability of the product to regain its original position, and it was comparable in both control and treated products.

Fatty Acid Prole

Fatty acid content (mg/100 g) of the control and the developed CMP formulated with 3% LO (T1) was estimated and presented on relative percent basis. The ratio of PUFA to SFA and n-6/n-3 was calculated, and results were statistically (P < 0.05) analyzed and tabulated in Table 5. Ether extract and total lipid content varied signicantly (P < 0.05) due to variation in the formulation, and the results are in consonance with the observations recorded in Tables 1 and 2. SFA content varied signicantly (P < 0.05) between modied and control products. Myristic acid (14:0) content remained constant in both products. It might be due to same lean meat content in the formulation as this fatty acid is exclusive of the meat. Palmitic acid (16:0) was signicantly (P < 0.05) more in control than modied product. It is attributable to the composition, type and level of added fat in the formulation. Erasmus (1986) reported that rened soybean oil has 10% whereas LO has 5% palmitic acid (16:0). Stearic acid (18:0) content was signicantly (P < 0.05) higher in modied products than control. However, total SFA content was less than 30% of total fat in both the groups per the guidelines of health agencies (American Heart Association [AHA] 1986). The lower level of SFA content in control is appreciable to the use of rened soybean oil as added fat in place of animal fat, which has 15% saturated fats while animal fat has 4067% (Simopoulos 1999) whereas LO had only 7% saturated fats (Erasmus 1986). Monounsaturated fatty acid (MUFA) viz. palmitoleic (16:1) and oleic (18:1) acid are hypocholesterimic but they do not decrease HDLs or HDL cholesterol, which protect against CHDs. Oleic acid content was signicantly (P < 0.05) higher in control than the developed patties, whereas palmitoleic acid content was not inuenced by the change in the composition and type of added fat in the formulation. The total sum of MUFA content was signicantly (P < 0.05) higher in control than developed CMP. These results are in consonance with the observations of Pelser et al. (2007). PUFAs and linoleic acid (18:2 n-6) was signicantly (P < 0.05) higher in control, whereas ALA (18:3 n-3) was
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n = 6; Developed CMP = chicken meat patties with 3% linseed oil. Mean SEM with different superscripts in the same row differ signicantly (P < 0.05).

were recorded highest for T2; however, these were comparable with the control and T1. Since the CMP incorporated with 3% LO had better fat retention, maintenance of dimensional parameters and sensory attributes, therefore, it was selected as the optimum level of incorporation in CMP for further analysis of storage stability, textural, color and fatty acid prole.

Color and Texture Prole

Table 4 depicts the color and texture prole of control and developed CMP incorporated with 3% LO. Hunter color values for lightness (L*) and redness (a*) were signicantly (P < 0.05) less for the developed product than control. It might be due to less browning effect caused during heating by LO. Pelser et al. (2007) also reported lower value of lightness (L*) for the control sausages than the modied product containing LO. Ngadi et al. (2007) related the redness (a*) value with the degree of hydrogenation and conrmed that increasing the degree of hydrogenation improves the redness (a*) of the product. Yellowness (b*) values were signicantly (P < 0.05) lower in the control product than the developed product with LO. These results are not in consonance with the observations of Pelser et al. (2007). It might be due to the usage of pork back fat as a source of added fat in the control product and preemulsied oil in the modied product. Turp and Serdaroglu (2008) also reported increase in yellowness (b*) value in Turkish-type sausages by the replacement of 50% back fat with hazelnut oil. Table 4 shows that rmness, cohesiveness and springiness values of CMP incorporated with rened soybean oil and LO were comparable. These observations are in consonance with the results of sensory evaluation. The comparable textural characteristics might be due to comparable moisture content
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TABLE 5. COMPARISON OF FATTY ACID COMPOSITION (mg/100 g) OF CONTROL AND DEVELOPED CHICKEN MEAT PATTIES (CMP) FORMULATED WITH SELECTED LEVELS OF LINSEED OIL

Control CMP Components (mg/100 g) Ether extract Total lipids SFA Myristic acid (14:0) Palmitic acid (16:0) Stearic acid (18:0) MUFA Palmitoleic acid (16:1) Oleic acid (18:1) PUFA Linoleic acid (18:2) a Linolenic acid (18:3) SSFA SMUFA SPUFA P/S n-6/n-3 SSFA-Stearic acid SMUFA + SPUFA/SSFA-Stearic acid SPUFA/SSFA-Stearic acid Content (mg/100 g) 7,567.23 6,701.11 32.01 1,009.81 306.34 509.36 1,329.91 2,780.50 374.61 1,388.16 1,839.38 3,155.27 1,041.82 54.89a 81.16a 0.69 10.31b 7.16b 8.34 16.34b 15.68b 5.96a 16.28b 14.43 12.43a Percent 0.49 15.83 4.59 7.92 20.86 43.42 5.90 21.75 27.94 47.12 2.17 7.36 15.86 4.79 3.03

Developed CMP Content (mg/100 g) 7,342 6,421 31.14 654.63 324.86 506.41 1,260.18 2,354.74 1,163.38 1,010.63 1,766.18 3,518.12 49.63a 84.37a 0.27 7.27a 5.21a 4.16 7.54a 8.27a 6.59b 8.54b 6.12 8.27b 0.49 10.39 5.11 8.04 20.01 37.40 18.48 16.05 28.05 55.88 3.48 2.02 11.01 7.70 5.13 Percent

8.16b

685.77

3.33a

n = 6 Developed CMP = CMP with 3% linseed oil. Mean SEM with different superscripts in the same row differ signicantly (P < 0.05). MUFA, monounsaturated fatty acid; PUFA, polyunsaturated fatty acid; SFA, saturated fatty acid.

signicantly (P < 0.05) high in the developed CMP, and it accounts for 18.5% of total fatty acids. It might be due to the fact that the linseed is one of the richest sources of ALA, comprising 5052% of total fatty acid components (Erasmus 1986). Mean n-6/n-3 ratio decreased substantially from control (7.34) to modied product (2.02) as a consequence of the increase in the ALA content fullling the recommendations on n-6/n-3 ratio, i.e., less than 4 (Simopoulos 2001). The developed patties contribute 1.2 mg ALA/100 g of serving and contribute about 5% of energy which fullls the recommended dietary allowance of 1.1 g/day and 0.2% of total energy intake. (British Nutrition Foundation 1992; Food and Nutrition Board 1997). Moreover, SFAs contribute 1012% total energy content of the modied products as well as control, which is below the recommendation of the AHA (1986) of less than 30%. PUFA to SFA (P/S) ratio was estimated 3.5 in the developed CMP and 2.33 for the control patties, which is also, per the recommendations of various health organizations, more than 0.4 in the diet (Department of Health U.K. 1994; Enser et al. 1996). SFAs raise total plasma cholesterol except stearic acid, which reduces total and LDL cholesterol level (Bonanome et al. 1992; Muguerza et al. 2001). Therefore, P/S ratio was also calculated without the addition of stearic acid in the total SFA, and it was also higher in the developed than the control CMP.
Journal of Food Quality (2011) 2011 Wiley Periodicals, Inc.

Storage Stability
The storage stability of the developed CMP and the control aerobically packaged was assessed on the basis of physicochemical, microbiological and sensory quality attributes under refrigeration (4 1C) storage. Change in pH (Table 6) of CMP followed a decreasing trend during the entire storage period. The decrease in pH was at a slower rate in the initial days of storage, and no difference was observed between the control and the developed CMP for 15 days; however, thereafter it decreased sharply and pH was signicantly (P < 0.05) higher in control than developed product. The decrease in pH of products might be attributed to the metabolic activities of bacteria, which utilizes the fermentable carbohydrates (Borch et al. 1996). TBARS value increased signicantly (P < 0.05) throughout the study, irrespective of the type of product. TBARS value increases during storage due to increase in lipid oxidation and production of volatile metabolites. On the 15th day onward, TBARS values were signicantly (P < 0.05) higher for the developed CMP than the control. Chizzolini et al. (1998) and Guillevic et al. (2009) observed higher value of TBARS and faster development of rancid odor in pig meat from animals supplemented with diet containing LO during storage. However, Sheard et al. (2000) and Romans et al. (1995) documented that there was no signicant effect of linseed feeding
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TABLE 6. EFFECT OF LINSEED OIL ON THE PHYSICOCHEMICAL QUALITY OF AEROBICALLY PACKAGED CHICKEN MEAT PATTIES DURING REFRIGERATED (4 1C) STORAGE Storage period (days) Parameter/treatment Control Modied Control Modied Control Modied Control Modied 0 pH 6.45 6.38 0.04b 0.06b 5 6.44 6.37 0.03b 0.05b 10 6.36 6.34 0.05b 0.01b 15 6.38 6.28 0.03bB 0.07bA 0.05bA 0.02cB 0.10cA 0.18cB 0.02b 0.01b 20 6.23 6.17 0.66 0.76 60.09 61.13 0.35 0.38 0.04bB 0.06bAB 0.07cA 0.04cB 0.25b 0.36b 0.01cB 0.01cB 25 5.87 5.51 0.71 0.84 59.28 60.46 0.36 0.47 0.05aB 0.12aA 0.20dA 0.08dB 0.31a 0.43a 0.01cB 0.03cC

Thiobarbituric acid reactive substances value (mg malonaldehyde/kg) 0.27 0.04a 0.32 0.08a 0.48 0.12b 0.45 0.30 0.02a 0.31 0.03a 0.44 0.04b 0.59 Moisture (%) 63.85 0.47d 66.03 0.34c Free fatty acids (%) 0.12 0.003aA 0.12 0.004aA 63.72 64.90 0.16 0.18 0.51d 0.38d 0.01a 0.01a 63.70 64.86 0.24 0.21 0.41d 0.25d 0.01b 0.01b 62.36 63.68 0.25 0.24

n = 6; Modied = 3% linseed oil. Mean standard error of the mean with different superscripts row-wise (small alphabets) and column-wise (capital alphabets) differ signicantly (P < 0.05).

on TBARS value of meat during storage. Free fatty acid content also increased during storage irrespective of the treatment. Similarly, various workers, Modi et al. (2003) in buffalo meat burger and Das et al. (2008) in goat meat patties, documented an increase in free fatty acid content during the refrigeration storage. In the present study, the lower values of free fatty acids were recorded than other workers. It might be due to the lower level of fat content in the product (78.5%). Moisture content decreased linearly during storage in both the products due to the predictable surface dehydration as the product was packaged in moisture-permeable lms, i.e., LDPE.

Microbiological Quality. SPC increased linearly during the storage period (Table 7); however, the increase was well below the unacceptability level (5.33 log10 cfu/g) of meat products (Jay et al. 2005). The PTC was not detected up to 10th day of storage period. However, it increased signicantly (P < 0.05) from the 15th to the 25th day of storage period. Total coliforms were not detected throughout the storage period in both the control and the treated patties. It could be due to the following of strict hygienic measures and the destruction of microbes during cooking at 75C for 20 min, way above their thermal death point of 57C (Jay et al. 2005). Yeast and mold were rst detected during

TABLE 7. EFFECT OF LINSEED OIL ON THE MICROBIOLOGICAL QUALITY OF AEROBICALLY PACKAGED CHICKEN MEAT PATTIES DURING REFRIGERATED (4 1C) STORAGE Storage period (days) Parameter/treatment Control Modied Control Modied Control Modied Control Modied 0 5 10 1.81 1.60 N.D. N.D. N.D. N.D. N.D. N.D. 0.01cC 0.006cB 15 1.88 0.01cB 1.79 + 0.02dA 1.17 1.19 N.D. N.D. N.D. N.D. 0.01a 0.01a 20 2.06 2.09 1.41 1.40 N.D. N.D. 1.31 1.24 0.01a 0.02a 0.01dA 0.01eA 0.01b 0.01b 25 2.21 2.20 1.62 1.60 N.D. N.D. 1.39 1.35 0.02b 0.02b 0.01e 0.01f 0.01c 0.01c

Standard plate count (log10 cfu/g) 1.60 0.01bB 1.48 0.02aC aB 1.27 0.01 1.45 0.01bA Psychrotrophic plate count (log10 cfu/g) N.D. N.D. N.D. N.D. Coliform count (log10 cfu/g) N.D. N.D. N.D. N.D. Yeast and mold count (log10 cfu/g) N.D. N.D. N.D. N.D.

n = 6; Modied = 3% linseed oil. Mean alphabets) differ signicantly (P < 0.05). ND, not detected.

standard error of the mean with different superscripts row-wise (small alphabets) and column-wise (capital

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QUALITY AND STORAGE STABILITY OF CHICKEN MEAT PATTIES

TABLE 8. EFFECT OF LINSEED OIL ON THE ORGANOLEPTIC QUALITY ATTRIBUTES OF AEROBICALLY PACKAGED CHICKEN MEAT PATTIES DURING REFRIGERATED (4 1C) STORAGE (MEAN STANDARD ERROR OF THE MEAN [SEM]) Storage period (days) Parameter/treatment Control Modied Control Modied Control Modied Control Modied Control Modied 0 5 0.11d 0.19d 0.06d 0.08c 0.14d 0.21d 0.23d 0.12d 0.09d 0.09d 10 7.17 7.02 7.17 6.92 7.04 7.10 7.19 7.05 7.29 6.96 0.08d 0.07c 0.11d 0.16c 0.05cd 0.14cd 0.11d 0.16cd 0.05d 0.05d 15 6.86 6.55 6.96 6.68 6.65 6.58 6.85 6.88 6.82 6.58 0.09c 0.18c 0.09cB 0.18bcA 0.07cA 0.11cA 0.18c 0.12c 0.08c 0.09c 20 6.21 6.18 6.45 6.32 6.31 6.27 6.43 6.47 6.45 6.47 0.14b 0.10b 0.09b 0.19b 0.09b 0.09b 0.27b 0.08b 0.11b 0.06b 25 5.86 5.76 6.02 6.04 5.81 6.06 5.85 6.04 5.94 6.08 0.16a 0.17a 0.16a 0.16a 0.16a 0.17a 0.16a 0.17a 0.15a 0.11a

Color and appearance 7.38 7.29 0.05d 7.16 0.17d 7.16 Flavor 7.32 0.05dB 6.98 0.16cA Texture 7.33 0.08cd 7.38 0.06cd Juiciness 7.38 0.05d 7.29 0.10d 7.18 7.06 7.21 7.18 7.26 7.19

Overall acceptability 7.39 0.05d 7.37 7.06 0.07d 7.08

n = 21; Modied = 3% linseed oil. Eight-point descriptive scale, where 8 = extremely desirable and 1 = extremely undesirable; Mean ent superscripts row-wise (small alphabets) and column-wise (capital alphabets) differ signicantly (P < 0.05).

SEM with differ-

storage on the 20th day and thereafter increased with the subsequent increase in storage period. It might be due to postprocessing contamination and decrease in pH of product. Sensory Quality. Color and appearance (Table 8) scores were decreased linearly in both the groups due to the oxidation of myoglobin, increased loss of moisture and fat. Kumar and Sharma (2003, 2004a) and Bullock et al. (1994) also observed similar decrease in color and appearance in meat products during refrigerated storage. The decrease in avor scores can be correlated with increase in TBARS value and free fatty acid content. The overall acceptability, including juiciness and texture scores, also followed the decreasing trend with the increase in the storage period. It may be attributable to the loss in the moisture during storage. However, the overall acceptability scores were good to very good after the 25th day of storage and were comparable in both the groups.

as a functional meat product. Therefore, nutritionally superior low-fat CMP can be successfully prepared with the partial incorporation of 3% LO. This substitution can benet the consumers for preventing cardiac arrhythmias, hypertension and CHDs with the balancing of fatty acid fractions. REFERENCES
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CONCLUSIONS
Results indicated that low-fat CMP incorporated with 3% LO have comparable sensory attributes with substantial nutritional advantage in relation to increase in MUFA and PUFA fraction, decrease in n-6/n-3 ratio, lower SFA content and calories. The developed product was stable and microbiologically safe during refrigerated (4 1C) aerobic storage for 25 days. It can be exploited commercially
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