Effect of broccoli (Brassica oleracea) florets and stems as a fat replacer on the physicochemical and sensorial properties of chicken patties

QR Code

Effect of broccoli (Brassica oleracea) florets and stems as a fat replacer on the physicochemical and sensorial properties of chicken patties

This study aimed to evaluate the effects of replacing chicken skin with various levels of broccoli (0, 25, 50, 75, and 100%) on the physicochemical and sensory properties of chicken patties. Fresh broccoli florets and stems were blanched and minced before being added to the patties’ formulation, and...

Full description

Bibliographic Details
Main Authors:	Ng, Wen-Ai, Faridah, Mohd Razali, Asyrul-Izhar, Abu Bakar, Ab Aziz, Muhamad Faris, Kumar, Pavan, Sazili, Awis Qurni, Ismail-Fitry, Mohammad Rashedi
Format:	Article
Language:	English
Published:	ACS Publisher 2025
Online Access:	http://psasir.upm.edu.my/id/eprint/120454/ http://psasir.upm.edu.my/id/eprint/120454/1/120454.pdf

Similar Items

Adaptation of broccoli (Brassica oleracea var. italica L.) to high and low altitudes in Bali, Indonesia
by: Astarini, Ida Ayu, et al.
Published: (2020)

Integrated nitrogen management in increasing yield and economic profitability of broccoli (Brassica oleracea var. italica L.)
by: Hussain, Md. Jamal, et al.
Published: (2020)

Effect of different concentrations of BAP and NAA on shoot regeneration of transgenic broccoli (Brassica oleracea var. italica)
by: Hamzah, Nurfazira
Published: (2014)

Physicochemical, sensorial and antioxidant properties of sardine fish patties incorporated with different natural additives
by: Chong, Chi-Cheng, et al.
Published: (2023)

Physicochemical, sensorial and antioxidant properties of sardine fish patties incorporated with different natural additives
by: Chong, Chi-Cheng, et al.
Published: (2023)

Plant regeneration of Brassica oleracea sub sp. italica (Broccoli) CV Green Marvel as affected by plant growth regulators
by: Ravanfar, Seyed Ali, et al.
Published: (2009)

Effects of salting duration and salt concentration on physicochemical properties and sensory attributes of buffalo meatballs
by: Omar, Umi Afiqah, et al.
Published: (2024)

Shoot tip regeneration and optimization of Agrobacterium tumefaciens-mediated transformation of broccoli (Brassica oleraceae var. italica) cv. Green Marvel
by: Ravanfar, Seyed Ali, et al.
Published: (2015)

Incorporation of different physical forms of fat replacers in the production of low-fat/reduced-fat meat products: which is more practical?
by: Asyrul-Izhar, Abu Bakar, et al.
Published: (2022)

Effect of fat replacement with different types of eggplants on the physicochemical and sensorial properties of chicken sausages: a chemometric approach
by: Hamidon, Farra Nabilah, et al.
Published: (2022)

Broccoli (Brassica oleraceae var. italica) growth performance in lowland using fertigation under protected rain shelter: the influence of spacings and accessions
by: Patricia Rachel Roney,, et al.
Published: (2023)

Comparison of the microstructural, physicochemical and sensorial properties of buffalo meat patties produced using bowl cutter, universal mixer and meat mixer
by: Ismail, Mohamad Afifi, et al.
Published: (2021)

Effects of mixing duration and raw materials on the physicochemical, microstructural and sensorial properties of sausages prepared from Red Tilapia (Oreochromis sp.)
by: Abu Bakar, Asyrul Izhar, et al.
Published: (2021)

Effect of red palm olein and glutinous rice flour mixture as fat replacers on the physicochemical, rheological, and microstructural properties of buffalo meat emulsion
by: Hasanah, Nur Nabilah, et al.
Published: (2024)

Effect of different levels of fat, sodium chloride, and sodium tripolyphosphate on the physicochemical and microstructure properties of Jamnapari goat meat emulsion modelling system
by: Ismail, Nur Aqilah, et al.
Published: (2021)

Effects of fish collagen hydrolysate (FCH) as fat replacer in the production of buffalo patties
by: Ibrahim, Fakhriyah Nur, et al.
Published: (2018)

Emulsion gels formed by electrostatic interaction of gelatine and modified corn starch via pH adjustments: potential fat replacers in meat products
by: Asyrul-Izhar, Abu Bakar, et al.
Published: (2023)

In vitro adventitious shoot regeneration from cotyledon explant of Brassica oleracea subsp. italica and Brassica oleracea subsp. capitata using TDZ and NAA
by: Ravanfar, Seyed Ali, et al.
Published: (2014)

Physicochemical analysis on tempeh samples available at Kuala Lumpur supermarket and sensory evaluation of tempeh patty
by: Law, Chai Jia, et al.
Published: (2024)

Substitution of fat with various types of squashes and gourds from the Cucurbitaceae family in the production of low-fat buffalo meat patties
by: Siti Nurjawaher Shamsol Kahar,, et al.
Published: (2021)

Substitution of fat with various types of squashes and gourds from the cucurbitaceae family in the production of low-fat buffalo meat patties
by: Shamsol Kahar, Siti Nurjawaher, et al.
Published: (2021)

Physicochemical differentiation of lard and fats of beef and chicken
by: Abbasiliasi, Sahar, et al.
Published: (2024)

The effect of different cooking techniques of oyster mushroom on physicochemical and sensory properties and its application in beef patty
by: Fadzil, Rifhan Aqilah Mohammad
Published: (2015)

Intracellular biosynthesis of Au and Ag nanoparticles using ethanolic extract of Brassica oleracea L. and studies on their physicochemical and biological properties
by: Kuppusamy, Palaniselvam, et al.
Published: (2015)

Intracellular Biosynthesis of Au and Ag Nanoparticles using Ethanolic Extract of Brassica oleracea L. and Studies on their Physicochemical and Biological Properties
by: Kuppusamy, Palaniselvam, et al.
Published: (2015)

Effects of irrigation rate on the growth, yield, nutritive value, and water use efficiency of Carrot (Daucus carota) and Broccoli (Brasiola oleracea)
by: Ludong, Daniel Peter M.
Published: (2008)

Effects of different types of starches on Katjang goat meat emulsion characteristics
by: ‘Ainaa’ Nasuha Zamzurin,, et al.
Published: (2024)

Effects of different types of starches on Katjang goat meat emulsion characteristics
by: Zamzurin, ‘Ainaa’ Nasuha, et al.
Published: (2024)

Antioxidant, physicochemical, and sensory properties of buffalo meat patties incorporated with roselle (Hibiscus sabdariffa L.), wolfberry (Lycium barbarum L.), and beetroot (Beta vulgaris L.) purées
by: Ismail, N. A., et al.
Published: (2022)

Inter-cultivar variation in soil-to-plant transfer of radiocaesium and radiostrontium in Brassica oleracea
by: Penrose, Beth, et al.
Published: (2016)

Effect of sodium alginate coating containing clove essential oil on pH, cooking loss, colour and sensory attributes of refrigerated rabbit meat
by: Rusman, Aifa Hazurin, et al.
Published: (2024)

Physicochemical and sensory characteristics of meatless nuggets of boiled chickpea and in combination with oyster mushroom
by: Pravinraj Moorthi,, et al.
Published: (2022)

Physicochemical and sensory characteristics of meatless nuggets of boiled chickpea and in combination with oyster mushroom
by: Moorthi, Pravinraj, et al.
Published: (2022)

Effect of soilless substrate components on the growth and quality of Brassica oleracea L. var alboglabra
by: Raveenthran, Thilagawathy
Published: (2015)

Meat analogs: Prospects and challenges
by: Sazili, Awis Qurni, et al.
Published: (2024)

Effect Active Packaging on Physicochemicals and Antioxidant Properties in Meat Patties
by: Wan Amnin, Wan Yahaya, et al.
Published: (2018)

Behaviour and performance of anthocyannins Brassica oleracea and their co-pigments in food hydrocolloids / Herda Farhana Sukhirman
by: Herda Farhana , Sukhirman
Published: (2017)

In vitro adventitious shoot regeneration and acclimatisation of Brassica oleracea subsp. italica cv. Green Marvel
by: Rafanfar, Seyed Ali, et al.
Published: (2011)

Improvement Of In Vitro Regeneration Of Brassica Oleracea Subsp. Italica Cv. Green Marvel Through Organogenesis
by: Ravanfar, Seyed Ali
Published: (2009)

Utilization of spent mushroom waste and peat as soilless growing medium for Brassica oleracea var. Alboglabra
by: Sendi, Hatari
Published: (2014)