Replacement of pork back fat with pre-emulsion of wheat (Triticum aestivumL.) sprout and collagen and its optimization for reduced-fat patties

The purpose of this study is partial substitution of the pork back fat with the pre-emulsion of 20% collagen, 10% wheat sprout fiber, and 70% ice in chicken patties. The pH, color, cooking loss, reduction in diameter and thickness, shear force (SF), protein solubility, and sensory properties of patties treated with the pre-emulsion were determined. The increase in pre-emulsion level was associated with increasing pH, yellowness, protein solubility, and SF of chicken patties in the pre-emulsion samples. The value of lightness, redness, cooking loss, reduction in diameter, and reduction in diameter and thickness of the reduced-fat chicken patties treated with pre-emulsion was decreased. The overall acceptability of patties samples was higher for control and samples treated with 5 and 10% pre-emulsion as compared to other treatment groups. Thus, up to 10% pre-emulsion of wheat sprout and collagen may improve the quality characteristics of reduced-fat chicken patties. Partial applications There are a few problems, which is poor quality characteristics such as excessive cooking loss and deterioration of physical properties in low-fat meat product. Pre-emulsion of wheat sprout fiber and collagen can improve the quality characteristics of low-fat patties in this study. Therefore, the results of this study provide the information to proper level of pre-emulsion of wheat sprout fiber and collagen in quality of reduced-fat patties. This information will be useful for the development and improvement of new reduced-fat meat products