meatTheory and practice of meat processingТеория и практика переработки мяса2414-438X2414-441XФГБНУ «Федеральный научный центр пищевых систем им. В.М. Горбатова» РАН10.21323/2414-438X-2026-11-1-77-86meat-555Research ArticleСтатьиDevelopment and evaluation of low-fat chicken burgers using chicken feet meat as a functional fat replacerDevelopment and evaluation of low-fat chicken burgers using chicken feet meat as a functional fat replacerhttps://orcid.org/0000-0002-2909-603XBaioumyA. A.BaioumyA. A.

Ahmed A. Baioumy, Assistant Professor, Department of Food Science, Faculty of Agriculture

1 Gamaa Street, 12613, Giza

Ahmed A. Baioumy, Assistant Professor, Department of Food Science, Faculty of Agriculture

1 Gamaa Street, 12613, Giza

ahmedadel35@agr.cu.edu.eghttps://orcid.org/0000-0001-5817-9187MohamedR. M.MohamedR. M.

Reda M. Mohamed, Associate Professor, Department of Food Science, Faculty of Agriculture 

1 Gamaa Street, 12613, Giza

Reda M. Mohamed, Associate Professor, Department of Food Science, Faculty of Agriculture 

1 Gamaa Street, 12613, Giza

reda_karrim@agr.cu.edu.eghttps://orcid.org/0000-0002-7012-6667AbedelmaksoudT. G.AbedelmaksoudT. G.

Tarek G. Abedelmaksoud, Associate Professor, Department of Food Science, Faculty of Agriculture

1 Gamaa Street, 12613, Giza

Tarek G. Abedelmaksoud, Associate Professor, Department of Food Science, Faculty of Agriculture

1 Gamaa Street, 12613, Giza

tareekgamal_88@agr.cu.edu.egCairo UniversityЕгипетCairo UniversityEgypt2026040420261117786Copyright © Baioumy A.A., Mohamed R.M., Abedelmaksoud T.G., 20262026Baioumy A.A., Mohamed R.M., Abedelmaksoud T.G.Baioumy A.A., Mohamed R.M., Abedelmaksoud T.G.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.meatjournal.ru/jour/article/view/555

The increasing demand for healthier meat products has encouraged the development of innovative fat replacers in processed foods. This study evaluated the use of chicken feet meat, a collagen-rich poultry by-product, as a functional alternative to animal fat in chicken burger formulations. Two formulations were prepared: a control containing 20% animal fat and a reformulated sample in which fat was replaced with 20% chicken feet meat. Proximate composition, physicochemical characteristics, oxidative stability, microbial quality, and sensory attributes were assessed. Results demonstrated a significant reduction of fat (19.37% → 4.81%) and caloric value (249 → 131 kcal/100 g) in the reformulated burgers, accompanied by higher protein (15.18% → 18.05%), collagen (0.25% → 1.12%), and moisture contents (61.43% → 71.84%). Technologically, the reformulated product exhibited lower cooking loss, improved water-holding capacity, and a firmer texture. Microbiological analyses confirmed product safety during 90 days of frozen storage, with slightly lower bacterial counts and thiobarbituric acid (TBA) values indicating enhanced stability. Sensory evaluation demonstrated significantly higher scores for color, odor, taste, texture, and overall acceptability compared with the control. Furthermore, the reformulation offered a significant economic advantage by reducing raw material costs. These findings indicate that chicken feet meat is a cost-effective and sustainable fat replacer that enhances the nutritional profile, improves functional properties, and maintains consumer preference in chicken burgers. Beyond its health benefits, the valorization of chicken feet supports waste reduction and contributes to more sustainable poultry processing systems

The increasing demand for healthier meat products has encouraged the development of innovative fat replacers in processed foods. This study evaluated the use of chicken feet meat, a collagen-rich poultry by-product, as a functional alternative to animal fat in chicken burger formulations. Two formulations were prepared: a control containing 20% animal fat and a reformulated sample in which fat was replaced with 20% chicken feet meat. Proximate composition, physicochemical characteristics, oxidative stability, microbial quality, and sensory attributes were assessed. Results demonstrated a significant reduction of fat (19.37% → 4.81%) and caloric value (249 → 131 kcal/100 g) in the reformulated burgers, accompanied by higher protein (15.18% → 18.05%), collagen (0.25% → 1.12%), and moisture contents (61.43% → 71.84%). Technologically, the reformulated product exhibited lower cooking loss, improved water-holding capacity, and a firmer texture. Microbiological analyses confirmed product safety during 90 days of frozen storage, with slightly lower bacterial counts and thiobarbituric acid (TBA) values indicating enhanced stability. Sensory evaluation demonstrated significantly higher scores for color, odor, taste, texture, and overall acceptability compared with the control. Furthermore, the reformulation offered a significant economic advantage by reducing raw material costs. These findings indicate that chicken feet meat is a cost-effective and sustainable fat replacer that enhances the nutritional profile, improves functional properties, and maintains consumer preference in chicken burgers. Beyond its health benefits, the valorization of chicken feet supports waste reduction and contributes to more sustainable poultry processing systems

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The authors declare that there are no conflicts of interest present.