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In the present study, the inferior viscoelastic properties of the 40% PPI (i.e. reduced G�� and G�� moduli) are associated with a decline in the hardness value. This may be due to the ��mixed gel phenomenon�� observed in Fig. 2J�CU as highlighted in previous section (Section 3.1.3) which would result in a gel with a greater ability to retain water and a subsequent decrease in hardness, but with the formation of a less elastic gel. This can be explained by a low or missing interaction between the ISP isolated proteins and the ��native�� proteins of the chicken breast. Consumer sensory data for cooked chicken patties showed that the substitution of lean meat with PPI significantly affected all attributes, except juiciness (Table 5). Results indicated that control and patties formulated with 10% PPI were the most favorable compared to all the other treatments. Control and 10% PPI-containing patties were significantly liked more for flavor and [http://www.selleckchem.com/products/c646.html C646 price] overall acceptability compared to the rest of patties, indicating that replacing more than 10% of chicken breast meat with PPI may negatively affect the acceptability of patties. The overall acceptability was highly correlated to the appearance (R?=?0.7; p?[http://www.selleckchem.com/products/azd5363.html AZD5363] (R?=?0.7; p?[https://en.wikipedia.org/wiki/Chlormezanone Chlormezanone] at higher concentrations, can significantly alter the sensory profile of a product. In the present study, sweetness was commented on by panelists for treatments containing 30 and 40% PPI. This suggests that the perceived sweetness may have interfered with the expected flavor that is typically experienced when consuming chicken patties, as nearly 20% of panelists commented that the sweetness in the 40% treatment was not liked or was unexpected. At supra-threshold levels, sweetness can mask saltiness (Keast & Breslin, 2003), and thus, create a product that is perceived as lacking salty taste. Here, approximately 22% of panelists commented that the product lacked saltiness or flavor intensity, thus, suggesting the higher levels of sweetness were likely masking saltiness and impacting the acceptability of the product. The aftertaste for 40% PPI treatment was rated significantly lower compared to control, 10 and 20% PPI-containing patties.