Development and evaluation of low-fat chicken burgers using chicken feet meat as a functional fat replacer
https://doi.org/10.21323/2414-438X-2026-11-1-77-86
Abstract
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
About the Authors
A. A. Baioumy
Cairo University
Egypt
Egypt
Ahmed A. Baioumy, Assistant Professor, Department of Food Science, Faculty of Agriculture
1 Gamaa Street, 12613, Giza
R. M. Mohamed
Cairo University
Egypt
Egypt
Reda M. Mohamed, Associate Professor, Department of Food Science, Faculty of Agriculture
1 Gamaa Street, 12613, Giza
T. G. Abedelmaksoud
Cairo University
Egypt
Egypt
Tarek G. Abedelmaksoud, Associate Professor, Department of Food Science, Faculty of Agriculture
1 Gamaa Street, 12613, Giza
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For citations:
Baioumy A.A., Mohamed R.M., Abedelmaksoud T.G. Development and evaluation of low-fat chicken burgers using chicken feet meat as a functional fat replacer. Theory and practice of meat processing. 2026;11(1):77-86. https://doi.org/10.21323/2414-438X-2026-11-1-77-86
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