Effect of Level of Structured Protein Fiber on Quality of Mechanically Deboned Chicken Meat Patties

Mechanically deboned chicken meat (without skin) and chicken (with skin) were combined with 15 or 25% structured protein fiber (SPF) to subjectively and objectively evaluate the quality of patties. Proximate composition, water‐holding capacity, color, texture, and cooking loss were objectively determined. Products were characterized by the Quantitative Descriptive Analysis sensory technique. Raw patties containing 15% SPF had a higher water‐holding capacity than patties with 25% SPF. Cooked patties with 25% SPF required significantly more force to shear, exhibited higher cooking losses, and were characterized as more chewy and elastic, less moist, and more desirable than 15% SPF patties. Textural properties of patties containing mechanically deboned poultry meat were improved by adding 25% SPF; however, cook yield was greater for patties with 15% SPF.