Effect of Tapioca Flour on Physicochemical Properties and Sensory Descriptive Profiles of Chicken Breast Meat Patties.

The objective of this study was to investigate the effects of tapioca flour (TF) on physicochemical properties and sensory qualities of chicken breast meat patties. The effects were also compared with some other commonly used meat binders. Ground chicken breast meat was either mixed with different concentrations of TF (1%, 2%, or 4% w/w) or mixed with 2% TF, potato flour, garbanzo flour, or egg white. Raw meat pH, color and cook loss and cooked meat expressible moisture, shear force, and sensory flavor and texture profiles were evaluated. The addition of TF reduced pH, cook loss, expressible moisture, and shear force and increased L* values (P < 0.05). Compared to the other binders, the patties with TF did not exhibit any differences (P > 0.05) in pH, L*, and b* values; however, they had lower cook loss, expressible moisture, and shear force (P < 0.05). TF did not change the intensity of flavor but reduced meat cohesiveness, hardness, and chewiness (P < 0.05). There were no differences between TF, potato flour, and garbanzo regardless of sensory attributes; however, TF samples were perceived to be significantly less meaty, cohesive, and hard than an egg white sample. These results suggest that the addition of TF to ground chicken breast meat significantly affects raw product appearance and improves water-holding capacity. TF did not impact flavor but improved the texture of cooked meat. The TF effects on meat texture are either better than or comparable to other commonly used meat binder additives. [ABSTRACT FROM AUTHOR]