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. 2025 Nov;90(11):e70657.
doi: 10.1111/1750-3841.70657.

Effect of Hydrocolloid Type and Level on PhIP Formation, Lipid Oxidation, and Protein Oxidation in Pan-Fried Chicken Patties

Hooman Chodar Moghadas  1 , J Scott Smith  1
Affiliations

Effect of Hydrocolloid Type and Level on PhIP Formation, Lipid Oxidation, and Protein Oxidation in Pan-Fried Chicken Patties

Hooman Chodar Moghadas et al. J Food Sci. 2025 Nov.

Abstract

This study investigated the impact of the addition of different types and concentrations (0%, 0.5%, 1%, and 1.5% w/w) of hydrocolloids, including carboxymethyl cellulose (CMC), chitosan (CH), gum arabic (GA), kappa-carrageenan (KC), starch (ST), and xanthan gum (XG) on the quality attributes, oxidative stability, and 2-amino-1-methyl-6-phenylimidazo[4,5-b] pyridine (PhIP) formation in pan-fried chicken patties. The incorporation of the tested hydrocolloids significantly (p < 0.05) improved moisture retention and reduced cooking loss, with patties incorporated with KC at 1.5% addition level demonstrating the highest moisture content (55.50%) and lowest cooking loss (27.92%). Moreover, most hydrocolloids resulted in increased lightness (L*) and yellowness (b*) of the patties, while simultaneously causing a reduction in their redness (a*). The inclusion of hydrocolloids decreased the consumption of glucose and creatine during frying, reducing precursors for PhIP formation, with CH at 1.5% exhibiting the greatest inhibitory effect (46.55% and 71.61% reductions, respectively). All six hydrocolloids significantly (p < 0.05) reduced PhIP formation at all tested levels, with the highest inhibition rate observed for CH at 1.5% (92.58%), followed by CMC at 1.5% (87.57%) and KC at 1.5% (87.52%). Regarding protein and lipid oxidation in the patties, CH at a 1.5% addition level demonstrated the most effective thiol protection, the highest inhibition rate of carbonyl compound formation, and was also the most effective treatment in lowering TBARS values among the tested hydrocolloids. Texture profile analysis (TPA) revealed that the addition of hydrocolloids decreased hardness of the patties, with KC at 1.5% showing the most pronounced reduction. Cohesiveness was enhanced in samples containing CH, KC, and CMC while springiness and chewiness were largely unaffected. Overall, the tested hydrocolloids, particularly CH at the 1.5% addition level, demonstrated significant potential in enhancing the quality and safety of pan-fried chicken patties.

Keywords: PhIP; chicken patties; hydrocolloids; lipid oxidation; protein oxidation.

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