Impact of tapioca flour as a substitute for salt and sodium tripolyphosphate on physiochemical properties and sensory traits in chicken breast patties

Authors: CHOI, JANGHAN - Orise Fellow; Chatterjee, Debolina; SHAKERI, MAJID - Orise Fellow; Kong, Byungwhi; Bowker, Brian; Zhuang, Hong

Submitted to: Journal of Applied Poultry Research
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 9/15/2025
Publication Date: 9/16/2025
Citation: Choi, J., Chatterjee, D., Shakeri, M., Kong, B.C., Bowker, B.C., Zhuang, H. 2025. Impact of tapioca flour as a substitute for salt and sodium tripolyphosphate on physiochemical properties and sensory traits in chicken breast patties. Journal of Applied Poultry Research. 34:(4). https://doi.org/10.1016/j.japr.2025.100604.
DOI: https://doi.org/10.1016/j.japr.2025.100604

Interpretive Summary: Salt (sodium chloride) and sodium tripolyphosphate (STPP) are traditionally used for their roles in flavor enhancement, water retention, and texture improvement of meat. However, high concentrations of these additives raise health concerns. The present project investigated the physicochemical and sensory quality effects of fully or partially replacing high concentrations of salt (0.75%) and sodium tripolyphosphate (STPP; 0.45%) with 2% tapioca flour (TF) in chicken breast patties. 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 addition of 0.75% salt decreased the lightness of chicken patties compared to the addition of tapioca alone or with 0.38% salt. 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 sensory attributes 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, the addition of TF alone or with 0.38% salt could replace the addition of 0.75% salt in chicken breast patties, and the addition of TF alone could substitute 0.45% STPP alone or with 0.75% salt for physicochemical properties and sensory texture quality of 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 physicochemical properties and sensory texture traits of ground chicken breast products in marketplaces.

Technical Abstract: The purpose of the study was to investigate whether tapioca flour (TF) can partially or fully replace salt and STPP in chicken breast patties. In study 1, the effects of adding 2% tapioca flour alone or with low salt (0.38%) were compared to using high salt (0.75%) in chicken patties. In study 2, the impact of adding 2% tapioca flour was evaluated against the addition of sodium tripolyphosphate (STPP) alone or in combination with 0.75% salt in chicken patties. Statistical analysis was conducted using the MIXED procedure of SAS followed by the Tukey’s HSD (honestly significant difference) test to separate individual means. The addition of 0.75% salt decreased the lightness of chicken patties compared to the addition of tapioca alone or with 0.38% salt (P < 0.001). The TF alone or with 0.38% salt or addition of 0.75% salt alone reduced cooking loss compared to ingredient-free chicken patties (P < 0.001). 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 (P < 0.001). The addition of TF showed similar effects in reducing cooking loss as the addition of 0.75% salt with 0.45% STPP (P < 0.001). The addition of TF decreased hardness and springiness compared to the inclusion of 0.45% STPP (P < 0.001). Although the addition of STPP increased grittiness, the addition of TF did not affect grittiness in chicken patties. In conclusion, the addition of TF alone or with 0.38% salt could replace the addition of 0.75% salt in chicken breast patties, and the addition of TF alone could replace 0.45% STPP alone or with 0.75% salt in chicken breast patties.