Effect of Cooked Unripe Plantain Incorporation on the Quality Characteristics of Chicken Meat Patties

Abstract

Background: Incorporating plant-derived ingredients into chicken meat patties may alter their technological, compositional and sensory properties. The effects of cooked shredded unripe plantain used to replace part of the meat remain insufficiently characterised. Objective: This study evaluated the effects of cooked unripe plantain incorporation on the quality characteristics of chicken meat patties. Methods: Cooked unripe plantain replaced chicken meat at 0% (control), 5% (T1), 7.5% (T2) and 10% (T3). The study was conducted in six replicates. Emulsion and product pH, emulsion stability, cooking yield, moisture and fat retention, proximate composition and sensory characteristics were assessed. Results: Increasing plantain incorporation reduced emulsion pH from 6.20 ± 0.01 to 5.99 ± 0.01 and product pH from 6.29 ± 0.01 to 6.04 ± 0.01. Emulsion stability increased from 94.70 ± 0.40% to 97.20 ± 0.24%, cooking yield from 94.70 ± 0.50% to 97.05 ± 0.25%, and moisture retention from 58.24 ± 0.49% to 63.33 ± 0.32%. Dietary fibre increased from 0.48 ± 0.02% in the control to 2.45 ± 0.04%, 3.85 ± 0.04% and 4.90 ± 0.05% in T1, T2 and T3, respectively. Moisture and ash contents increased, whereas protein and fat contents decreased. Sensory scores generally declined with higher incorporation, although tenderness did not differ significantly. Conclusion: Incorporating 5% cooked unripe plantain increased dietary fibre while maintaining overall acceptability comparable with the control.