## 1 Introduction
In particular, CSS is distinguished by its high content of 3-CQA, 4-CQA, 5-CQA, 3,4-diCQA, 3,5-diCQA, 4,5-diCQA, FQA, 4-FQA, and 5 FQA among these 3 important acids. Chlorogenic acids participate in antioxidant, antibacterial, antiviral, and anti-inflammatory activities. Therefore, having high levels of bioactive compounds, especially polyphenols, CSS is a functional component that can exhibit potential beneficial effects on human health by protecting against oxidative damage, carbonyl stress, and advanced glycation termination accumulation (AGEs). It is also widely claimed to have pro-biotic activity [21]. Fat replacers can be classified into fat substitutes and fat imitators based on their chemical structure and function. Fat substitutes normally have a structure similar to that of TAGs and are used to replace fats one-for-one. Fat mimetics, on the other hand, have similar functions to fats, but they cannot replace fats one-to-one. While limited options exist for lipid- and protein-based fat substitutes, carbohydrate-based substitutes include a very broad family of materials, including starches, fibers, and their derivatives. In reduced-fat or fat-free foods, carbohydrate-based fat substitutes can be found in particle form that mimics fat particles or used to have the capacity to provide fat-like properties by contributing to the textural and sensory properties often found in fatty foods. Carbohydrates can also form microparticles with sizes and shapes similar to those of the fat globules and emulsion droplets. This creates opportunities to mimic fats. Fibers are not structurally similar to fats. However, because microcrystalline cellulose is physically and structurally similar to oil emulsions, it can provide oil-like properties in low-fat foods. Carbohydrate fat substitutes with a shape and size similar to those of fat particles are dispersed separately and can interact with other colloidal particles [22]. Based on this definition, replacing fat in meat products is achieved by adding other ingredients with low or no calorie content. The process of developing processed meat presents a technological challenge in terms of fat reduction. This is because fat significantly affects sensory properties as it serves important functions in determining three basic sensory proper-ties such as appearance (color and surface integrity), texture (viscosity, elasticity, and hardness), and flavor intensity. Options for changing the formulations of meat products include adding dietary fiber and reducing fat [23]. Due to its high fiber content and composition, CSS has become a significant and functional ingredient that can be incorporated into several food formulations [6,24,25]. However, there are few studies on the use of CSS in food formulations [26]. CSS has been studied for its potential use as a dietary fiber source in bread making [14], a nutraceutical component in yogurt [27], and a source of dietary fiber and prebiotics in biscuit production [28]. Additionally, the effect of CSS on oxidation in cooked chicken burgers [29] and its use as a phosphate replacer in sausages [30] have also been investigated. Besides all these, there are limited studies on the use of CSS as a carbohydrate-based fat replacer [31]. However, there is no study on the use of CSS, which has high dietary fiber content, in chicken patties as a fat substitute. The objective of this study is to produce functional chicken patties using CSS as an animal fat substitute with its dietary fiber source. In the present study, the effects of using CSS as an animal fat replacer in chicken patty production on physicochemical, textural, and sensory properties were examined.