Work

Utilisation of sesame bran to improve the nutritional and sensory quality of reduced-fat chicken meat burgers

Year: 2025

Type: article

Abstract: Conventional chicken burgers are high in fat due to chicken skin. This study used hydrated sesame bran powder (HSBP) as a fat replacer in chicken burgers at 0%, 25%, 50%, 75%, and 100% substitution levels. Burgers were assessed for nutritional, cooking, phytochemical, antioxidant, colour, and sensory properties. HSBP significantly increased protein (from 17.55 to 22.49 g), ash (from 1.47 to 2.78 g), and crude fibre (from 0.19 to 3.32 g) in raw burgers, while reducing fat (from 18.49 to 0.38 g), energy (from 231.61 to 100.24 kcal/100 g), and cholesterol (from 76.87 to 55.98 mg/100 g). Phenolics, flavonoids, and antioxidant activity increased dose dependently and were further enhanced by grilling (e.g., DPPH scavenging increased from 5.5% in raw control to 88.2% in grilled 100% substituted burgers). Cooking yield improved from 71.0% to 81.9%, moisture retention from 81.8% to 87.5%, fat retention from 91.1% to 127.2%, and shrinkage decreased from 19.0% to 10.2%. Colour became darker, less red, and more yellow. Sensory scores for texture and juiciness improved, and overall acceptability was maintained up to 75% substitution. HSBP is a promising functional ingredient for reduced fat chicken burgers, with optimal substitution at 75%.

Source: International Journal of Food Science & Technology

DOI: 10.1093/ijfood/vvag080

Authors: Rehab F M Ali, Sami A Althwab, Mona S Almujaydil, Aeshah E Alhosain, Ayman M El-Anany

Institutions: Qassim University, Agricultural Research Center

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: gold

Estimated APC paid: $2,638