Standardization of the level of sunflower oil in the development of the low fat chicken meat patties

Now days, health conscious consumer is concerned about fat content of meat and meat products. Lean meat contains less amount of fat but its percentage increases in processed meat product. Low salt and low fat chicken patties were prepared with three different levels of sunflower oil, viz. 6, 7 and 8%. With increase in levels of sunflower oil, there was a marginal decline (P≥0.05) in the general appearance scores of the chicken patties where as the flavour scores showed a significant increase (P≤0.05) with the sequential increase in the level of the added sunflower oil. A significant increase (P≤0.05) in juiciness score was observed with the increase in the level of sunflower oil incorporation. The overall acceptability scores for the patties prepared with 6% sunflower oil was significantly lower (P≤0.05) as compared to 8% level of incorporation. However, the overall acceptability for the chicken patties prepared with 7% sunflower oil was comparable to both 6 and 8% level of incorporation. Since sensory ratings for overall acceptability for 7% level of sunflower oil were comparable to highest level and with an aim to keep the fat level below 10%, its incorporation in the formulation of low fat chicken patties was adjudged as optimum.