Reduced-Salt, Phosphate-Free Steamed Chicken Roll “Kai Yo” Replaced Fat with Rice Bran Oil Fortified with Inulin and Pea Protein

Abstract

Steamed chicken roll “Kai Yo” is a type of emulsion meat product made from homogeneous finely ground chicken meat, chicken fat and seasonings. Animal fat is high in saturated fatty acid and cholesterol. If it is consumed in large quantities, it will negatively effect health. Moreover, Kai Yo is low in fiber. Therefore, this research was to study Kai Yo replaced chicken fat with rice bran oil and fortified with inulin and pea protein. The formulas were 0.5 and 1% salt with 0, 2 and 4% Inulin fortified with 2% pea protein compared with rice bran oil formula as a control. Evaluating were performed in firmness, emulsion stability, yield, color, sensory evaluation using 9 - point hedonic scale and 5 - point Just about right (JAR) scale and purchase intention evaluation. The results showed that the firmness, emulsion stability, L* and a* were decreased with salt decreasing and inulin increasing, except for 1% salt increasing in firmness. While Cooking yield, b*, Chroma and Hue were increase (p < 0.05). According to sensory evaluation, formula 0.5% salt and 2% inulin had the highest score in all attributes and received 70.83% purchasing in purchase intention evaluation which indicated the consumer acceptance of Kai Yo replaced of chicken fat with rice bran oil fortified with inulin and pea protein.