The Effects of Butylated Hydroxyanisole, Ascorbic Acid, and Alpha-Tocopherol on Some Quality Characteristics of Mechanically Deboned Chicken Patty During Freeze Storage
Yükleniyor...
Dosyalar
Tarih
2010
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Czech Academy Agricultural Sciences
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
In this study, the effects were evaluated of butylated hydroxyanisole (BHA), ascorbic acid (AA) and alpha-tocopherol (TO) on the stability of raw mechanically deboned chicken patties stored at -20 degrees C for 6 months. pH, thiobarbituric acid reactive substance (TBARS), haem iron (mg/kg), metmyoglobin formation (%) and colour (L*, a*, b*, C* and h values) of patties were measured for 0, 2, 4, and 6 months of storage time. pH values were found to be the highest in the initial storage period. TBARS values were observed to range between 0.33 and 2.40 mg malondialdehyde/kg of sample and the L*, a*, and b* values of the patty samples during the storage period were found to range between 38.14 and 49.52, 9.01 and 20.87, and 7.28 and 14.62, respectively. The haem iron and metmyoglobin contents were found to range between 8.39 and 10.87 mg/kg and 19.26% and 45.91%, respectively. As a result, it is suggested that L-ascorbic acid and a-tocopherol can be added into chicken patty samples in view of the storage quality parameters mentioned above.
Açıklama
Anahtar Kelimeler
mechanically deboned chicken meat, patty, antioxidant, metmyoglobin, haem iron, tocopherol, ascorbic acid
Kaynak
Czech Journal of Food Sciences
WoS Q Değeri
Q4
Scopus Q Değeri
Cilt
28
Sayı
2
Künye
Özer, Ö., Sarıçoban, C., (2010). The Effects of Butylated Hydroxyanisole, Ascorbic Acid, and Alpha-Tocopherol on Some Quality Characteristics of Mechanically Deboned Chicken Patty During Freeze Storage. Czech Journal of Food Sciences, 28(2), 150-160. Doi: 10.17221/160/2009-CJFS
