Cover Image

Effect of fat replacement with different types of eggplants on the physicochemical and sensorial properties of chicken sausages: a chemometric approach

Animal fat plays an important role in processed meat products as it is responsible for improving some physicochemical and sensorial qualities of the final products. However, consumption of high-fat food products is linked to a higher risk of various cardiometabolic diseases such as type 2 diabetes m...

Full description

Saved in:
Bibliographic Details
Main Authors: Hamidon, Farra Nabilah, Faridah, Mohd Razali, Asyrul-Izhar, Abu Bakar, Abdullah Sani, Muhamad Shirwan, Ismail-Fitry, Mohammad Rashedi
Format: Article
Published: Malaysian Analytical Sciences Society 2022
Online Access:http://psasir.upm.edu.my/id/eprint/101106/
https://mjas.analis.com.my/mjas/v26_n6/html/26_6_14.html
Tags: Add Tag
No Tags, Be the first to tag this record!
id my.upm.eprints.101106
record_format eprints
spelling my.upm.eprints.1011062023-05-23T07:39:46Z http://psasir.upm.edu.my/id/eprint/101106/ Effect of fat replacement with different types of eggplants on the physicochemical and sensorial properties of chicken sausages: a chemometric approach Hamidon, Farra Nabilah Faridah, Mohd Razali Asyrul-Izhar, Abu Bakar Abdullah Sani, Muhamad Shirwan Ismail-Fitry, Mohammad Rashedi Animal fat plays an important role in processed meat products as it is responsible for improving some physicochemical and sensorial qualities of the final products. However, consumption of high-fat food products is linked to a higher risk of various cardiometabolic diseases such as type 2 diabetes mellitus and cardiovascular diseases. Eggplant has the potential to be used as a fat replacer, but different types of eggplants could produce various results. Thus, this study aimed to produce reduced-fat chicken sausages re-formulated with five different types of eggplants [Round Asian Eggplant (RAE), Pearl Red Eggplant (PRE), Pea Eggplant (PE), Round Black Eggplant (RBE), and Green Thai Eggplant (GTE)] as the fat replacers. The chicken sausages were evaluated for physicochemical and sensorial properties and compared to sausage containing only chicken fat as the control. The RAE, PRE, and PE sausages had the lowest fat content at 4.34%, 6.30% and 7.64%, respectively, thus can be claimed as reduced fat chicken sausages. There were no significant differences among all formulations in terms of ash, moisture, protein, cooking loss, water holding capacity, springiness, and cohesiveness. The sensory analysis revealed that consumers accepted the RAE and PRE sausages compared to the control and the least preferred was PE. This was supported by the PCA, which positively proposed lower fat content (4.34%) and higher a* value (3.21) while rejecting higher pH (6.35) and b* values (15.88) of the reduced-fat-chicken sausages. In conclusion, eggplants can be used as fat replacers to produce reduced-fat chicken sausages with Round Asian Eggplant being the best option. Malaysian Analytical Sciences Society 2022-12-27 Article PeerReviewed Hamidon, Farra Nabilah and Faridah, Mohd Razali and Asyrul-Izhar, Abu Bakar and Abdullah Sani, Muhamad Shirwan and Ismail-Fitry, Mohammad Rashedi (2022) Effect of fat replacement with different types of eggplants on the physicochemical and sensorial properties of chicken sausages: a chemometric approach. Malaysian Journal of Analytical Sciences, 26 (6). art. no. 14. 1313 - 1331. ISSN 1394-2506 https://mjas.analis.com.my/mjas/v26_n6/html/26_6_14.html
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
description Animal fat plays an important role in processed meat products as it is responsible for improving some physicochemical and sensorial qualities of the final products. However, consumption of high-fat food products is linked to a higher risk of various cardiometabolic diseases such as type 2 diabetes mellitus and cardiovascular diseases. Eggplant has the potential to be used as a fat replacer, but different types of eggplants could produce various results. Thus, this study aimed to produce reduced-fat chicken sausages re-formulated with five different types of eggplants [Round Asian Eggplant (RAE), Pearl Red Eggplant (PRE), Pea Eggplant (PE), Round Black Eggplant (RBE), and Green Thai Eggplant (GTE)] as the fat replacers. The chicken sausages were evaluated for physicochemical and sensorial properties and compared to sausage containing only chicken fat as the control. The RAE, PRE, and PE sausages had the lowest fat content at 4.34%, 6.30% and 7.64%, respectively, thus can be claimed as reduced fat chicken sausages. There were no significant differences among all formulations in terms of ash, moisture, protein, cooking loss, water holding capacity, springiness, and cohesiveness. The sensory analysis revealed that consumers accepted the RAE and PRE sausages compared to the control and the least preferred was PE. This was supported by the PCA, which positively proposed lower fat content (4.34%) and higher a* value (3.21) while rejecting higher pH (6.35) and b* values (15.88) of the reduced-fat-chicken sausages. In conclusion, eggplants can be used as fat replacers to produce reduced-fat chicken sausages with Round Asian Eggplant being the best option.
format Article
author Hamidon, Farra Nabilah
Faridah, Mohd Razali
Asyrul-Izhar, Abu Bakar
Abdullah Sani, Muhamad Shirwan
Ismail-Fitry, Mohammad Rashedi
spellingShingle Hamidon, Farra Nabilah
Faridah, Mohd Razali
Asyrul-Izhar, Abu Bakar
Abdullah Sani, Muhamad Shirwan
Ismail-Fitry, Mohammad Rashedi
Effect of fat replacement with different types of eggplants on the physicochemical and sensorial properties of chicken sausages: a chemometric approach
author_facet Hamidon, Farra Nabilah
Faridah, Mohd Razali
Asyrul-Izhar, Abu Bakar
Abdullah Sani, Muhamad Shirwan
Ismail-Fitry, Mohammad Rashedi
author_sort Hamidon, Farra Nabilah
title Effect of fat replacement with different types of eggplants on the physicochemical and sensorial properties of chicken sausages: a chemometric approach
title_short Effect of fat replacement with different types of eggplants on the physicochemical and sensorial properties of chicken sausages: a chemometric approach
title_full Effect of fat replacement with different types of eggplants on the physicochemical and sensorial properties of chicken sausages: a chemometric approach
title_fullStr Effect of fat replacement with different types of eggplants on the physicochemical and sensorial properties of chicken sausages: a chemometric approach
title_full_unstemmed Effect of fat replacement with different types of eggplants on the physicochemical and sensorial properties of chicken sausages: a chemometric approach
title_sort effect of fat replacement with different types of eggplants on the physicochemical and sensorial properties of chicken sausages: a chemometric approach
publisher Malaysian Analytical Sciences Society
publishDate 2022
url http://psasir.upm.edu.my/id/eprint/101106/
https://mjas.analis.com.my/mjas/v26_n6/html/26_6_14.html
_version_ 1768009435148451840
score 13.211869

Similar Items