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- Title
The Effects of Phytic Acid, Carnosine and Butylated Hydroxylanisole on Some Properties of Mechanically Deboned Chicken Patties during Frozen Storage.
- Authors
ÖZER, Özgül; SARIÇOBAN, Cemalettin; ÜNAL, Kübra
- Abstract
This research investigates that the effects of carnosine, phytic acid and butylated hydroxylanisole (BHA) using to mechanically deboned chicken (MDCM) patties on pH, thiobarbituric acid reactives (TBARS), metmyoglobin, haem iron during 180 days of storage at -18°C. Color characteristics (L, a* b*, Hue and chroma values) and sensory analysis were also examined in the mechanically deboned chicken patties. Treated with BHA and carnosine decreased the TBARS values when comparing with control group (without antioxidant), except phytic acid group. Metmyoglobin formation was inhibited in MDCM patties by BHA, carnosine, phytic acid at the end of the frozen storage. The initial a* value (18.63-20.80) decreased (9.13-12.49) during storage.
- Subjects
PHYTIC acid; CARNOSINE; THIOBARBITURIC acid test; METMYOGLOBIN; CONTROL groups
- Publication
Selcuk Journal of Agriculture & Food Sciences / Selcuk Tarim ve Gida Bilimleri Dergisi, 2018, Vol 32, Issue 3, p502
- ISSN
1309-0550
- Publication type
Article
- DOI
10.15316/SJAFS.2018.129