Applied research note: Impact of tapioca flour as a substitute for salt and sodium tripolyphosphate on cooking loss and sensory traits in chicken breast patties

Diverse ingredients including salt and phosphate are frequently added to ground chicken meat. Salt (sodium chloride) and sodium tripolyphosphate (STPP) are traditionally used for their roles in flavor enhancement, water retention, and texture improvement. However, high concentrations of these additives raise health concerns due to their sodium content. This study is the first to systematically evaluate the physicochemical and sensory effects of fully or partially replacing high concentrations of salt (0.75 %) and sodium tripolyphosphate (0.45 %) with 2 % tapioca flour in chicken breast patties through a two-part experimental design. In Study 1, the addition of TF alone with low salt (0.38 %) was compared to the inclusion of high salt in chicken patties. In Study 2, the addition of TF in contrast to the addition of STPP alone or with 0.75 % salt in chicken patties was evaluated. The TF alone or with 0.38 % salt or addition of 0.75 % salt alone reduced cooking loss compared to ingredient-free chicken patties. The inclusion of TF alone or with 0.38 % salt decreased cohesiveness and hardness in chicken patties compared to ingredient-free patties and patties with TF and 0.75 % salt. The addition of TF showed similar effects in reducing cooking loss as the addition of 0.75 % salt with 0.45 % STPP. The addition of TF reduced hardness and springiness compared to the inclusion of 0.45 % STPP. Although the addition of STPP increased grittiness, the addition of TF did not affect grittiness. In conclusion, from the perspectives of cooking loss and sensory traits, TF alone or with 0.38 % salt can replace 0.75 % salt, and TF alone can also substitute for 0.45 % STPP, either alone or combined with 0.75 % salt, in chicken breast patties. The current study demonstrates that 2 % TF could be a good alternative in replacing 0.75 % salt and/or 0.45 % STPP for ground chicken breast products in marketplaces.