The effect of intermittent mixing time with the addition of rice flour as a fat replacer on quality characteristics of chicken meat sausage

The increasing demand for healthier processed meat products has driven the incorporation of fat replacers such as rice flour, which possesses strong binding and gelatinisation properties. This study investigates the effects of intermittent mixing time on the physicochemical and sensory properties of chicken sausages formulated with rice flour (0% and 100%). Sausage batters were subjected to a total mixing duration of 36 min, using three intermittent mixing sequences: 6 min mixing/4 min rest, 8 min mixing/6 min rest, and 12 min mixing/12 min rest. The results demonstrated that the incorporation of rice flour significantly influenced the physicochemical characteristics of chicken sausages (p < 0.05). Specifically, fat and moisture content decreased, while water-holding capacity and cooking loss decreased. Hardness and chewiness increased with the addition of rice flour, indicating an effect on textural properties. Furthermore, extending the mixing duration enhanced protein solubility; however, excessive mixing led to higher cooking loss and reduced cohesiveness (p < 0.05). Although sensory evaluation indicated a slight decline in sensory attributes with rice flour substitution, the intermittent mixing sequence of 6 min produced sausages with sensory characteristics closest to those of chicken fatbased formulations, particularly in colour, flavour, juiciness, and overall acceptability. These findings highlight the potential of rice flour as a fat replacer in chicken sausage formulations and underscore the importance of optimising mixing conditions to balance nutritional benefits, textural integrity, and sensory quality.