Effects of combinations of different chicken parts on the quality of cheese chicken patties.

This study investigated for applying cheese instead of pork backfat mixing with different combinations of chicken parts (thigh meat, breast meat and mixtures of each half) on the quality effects of cheese chicken patties. The results showed that the breast samples had lighter color among 3 different treatments; the cooked samples were lighter than fresh groups. The a*, b* values, cooking loss and pH values of thigh samples were the highest. But, the moisture content(%) of breast samples was the highest. The intensity of cheese aroma strength from breast samples were the strongest, the biting strength, springiness and chewiness of thigh group had the highest scores, breast group were lowest; the results of 5-scale hedonic scores for different sensory attributes had the similar tendency. The thigh samples had the highest scores of overall acceptability (3.8), the mixture group was next (3.0), those whole quality were accepted by panelists; but, the breast group was the lowest (2.6). [ABSTRACT FROM AUTHOR]