Table 1.
Formulation of chicken meat patties
| Ingredients | Control | Levels of incorporation (%) | |||
|---|---|---|---|---|---|
| T1 | T2 | T3 | T4 | ||
| Lean meat | 72.6 | 68.6 | 70.6 | 72.6 | 72.6 |
| Chilled water | 7.0 | 7.0 | 7.0 | 7.0 | 7.0 |
| Refined wheat flour | 4.0 | 4.0 | 4.0 | 4.0 | 4.0 |
| Egg white | 5.0 | 5.0 | 5.0 | 5.0 | 5.0 |
| Table salt | 1.4 | 1.4 | 1.4 | 1.4 | 1.4 |
| Spice mix | 1.5 | 1.5 | 1.5 | 1.5 | 1.5 |
| Condiment mix | 3.0 | 3.0 | 3.0 | 3.0 | 3.0 |
| Sugar | 0.3 | 0.3 | 0.3 | 0.3 | 0.3 |
| Sodium tripolyphosphate | 0.2 | 0.2 | 0.2 | 0.2 | 0.2 |
| Sodium nitrite | 120 ppm | 120 ppm | 120 ppm | 120 ppm | 120 ppm |
| Refined soybean oil | 5.0 | 5.0 | 5.0 | 2.0 | 1.0 |
| Linseed flour | – | 4.0 | – | – | – |
| Canola flour | – | – | 2.0 | – | – |
| Linseed oil | – | – | – | 3.0 | – |
| Canola oil | – | – | – | – | 4.0 |