The Effects of Phytic Acid, Carnosine and Butylated Hydroxylanisole on Some Properties of Mechanically Deboned Chicken Patties during Frozen Storage

Authors : Özgül ÖZER, Cemalettin SARIÇOBAN, Kübra ÜNAL

Pages : 502-509

View : 27 | Download : 32

Publication Date : 2018-12-28

Article Type : Research Paper

Abstract :This research investigates that the effects of carnosine, phytic acid and butylated hydroxylanisole insert ignore into journalissuearticles values(BHA); using to mechanically deboned chicken insert ignore into journalissuearticles values(MDCM); patties on pH, thiobarbituric acid reactives insert ignore into journalissuearticles values(TBARS);, metmyoglobin, haem iron during 180 days of storage at -18ᵒC. Color characteristics insert ignore into journalissuearticles values(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 insert ignore into journalissuearticles values(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 insert ignore into journalissuearticles values(18.63-20.80); decreased insert ignore into journalissuearticles values(9.13-12.49); during storage.
Keywords : Mechanically deboned chicken, Patty, Phytic acid, Carnosin, Lipid oxidation