The Effects of Butylated Hydroxyanisole, Ascorbic Acid, and Alpha-Tocopherol on Some Quality Characteristics of Mechanically Deboned Chicken Patty During Freeze Storage

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dc.contributor.authorÖzer, Özgül
dc.contributor.authorSarıçoban, Cemalettin
dc.date.accessioned2020-03-26T18:05:15Z
dc.date.available2020-03-26T18:05:15Z
dc.date.issued2010
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractIn 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.en_US
dc.description.sponsorshipSelcuk University Coordinating Office for Scientific ResearchSelcuk University [06201075]en_US
dc.description.sponsorshipSupported by the Selcuk University Coordinating Office for Scientific Research Projects (BAP), Project No. 06201075.en_US
dc.identifier.citationÖzer, 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
dc.identifier.doi10.17221/160/2009-CJFSen_US
dc.identifier.endpage160en_US
dc.identifier.issn1212-1800en_US
dc.identifier.issn1805-9317en_US
dc.identifier.issue2en_US
dc.identifier.startpage150en_US
dc.identifier.urihttps://dx.doi.org/10.17221/160/2009-CJFS
dc.identifier.urihttps://hdl.handle.net/20.500.12395/25360
dc.identifier.volume28en_US
dc.identifier.wosWOS:000277645100009en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.institutionauthorÖzer, Özgül
dc.institutionauthorSarıçoban, Cemalettin
dc.language.isoenen_US
dc.publisherCzech Academy Agricultural Sciencesen_US
dc.relation.ispartofCzech Journal of Food Sciencesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectmechanically deboned chicken meaten_US
dc.subjectpattyen_US
dc.subjectantioxidanten_US
dc.subjectmetmyoglobinen_US
dc.subjecthaem ironen_US
dc.subjecttocopherolen_US
dc.subjectascorbic aciden_US
dc.titleThe Effects of Butylated Hydroxyanisole, Ascorbic Acid, and Alpha-Tocopherol on Some Quality Characteristics of Mechanically Deboned Chicken Patty During Freeze Storageen_US
dc.typeArticleen_US

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