Development of sweet and sour chicken meat spread based on sensory attributes: process optimization using response...

Area of Science:

• Food Science
• Meat Science
• Product Development

Background:

• Meat products are central to the food industry, with convenience items like meat spreads gaining popularity.
• Developing novel meat products requires precise ingredient optimization for desirable sensory and textural attributes.

Purpose of the Study:

• To optimize the formulation of a sweet and sour chicken meat spread.
• To investigate the impact of honey, vinegar, and tomato powder on sensory and physical properties.
• To determine ideal processing parameters for a high-quality meat spread.

Main Methods:

• Response surface methodology (RSM) and a Box-Behnken experimental design were employed.
• Seventeen experimental runs evaluated varying levels of honey, vinegar, and tomato powder.
• Second-order polynomial models and multiple regression analysis were used for optimization.

Main Results:

• All processing variables significantly influenced the meat spread's characteristics.
• The optimal formulation included 14.28% honey, 5.38% vinegar, and 1.39% tomato powder.
• Predicted sensory attributes, including appearance, flavor, and texture, were highly favorable with a desirability of 1.

Conclusions:

• The study successfully standardized the development of a sweet and sour chicken meat spread.
• RSM is an effective tool for optimizing complex food product formulations.
• The identified formulation provides a basis for commercial production of an appealing meat spread.