Effect of partial substitution with canola oil on the processing, nutritional and textural quality of omega-3 fatty acid enriched low-fat chicken meat patties

The aim of the present study was to optimize the level of substitution of refined soyabean oil with canola oil (CO) to develop functional meat product of low-fat omega-3 fatty acid enriched chicken meat patties (CMP). Three levels of CO i.e. 3, 4 and 5% (T1, T2 and T3) were compared with control (0% CO). The proximate components viz. moisture, fat, protein and ash remained comparable in control and treatment groups irrespective of type and amount of added fat in the formulation, however, the fat content in CMP remained well below <10%, critical limit of low-fat meat products. The dimensional parameters were better maintained for T2 amongst treatments. The sensory panelists rated CMP with 4% CO as the best amongst treatments with comparable sensory attributes to control patties. The redness (a*) was significantly (P<0.05) less, whereas yellowness (b*) was significantly (P<0.05) more for the developed CMP than control. The firmness was significantly (P<0.05) high in developed product whereas springiness and gumminess were comparable in both the products. The total saturated fatty acid content was significantly (P<0.05) decreased whereas MUFA content increased significantly (P<0.05) in developed CMP. The P/S and n-6/n-3 ratio were more and less, respectively in developed CMP than control.