Utilization of Some Plant Based Dietary Fibres in Chicken Meatballs

Year 2017, Volume: 5 Issue: 1, 1 - 9, 01.06.2017

Osman Kılınççeker

Abstract

In this study, inulin, orange, carrot, cellulose, and pea fibres were added to the chicken meatballs at ratio of 5% and their effects were determined. Colour of raw samples and frying yields, diameter reduction, colour, and some properties of fried meatballs at 175 oC for 5 min were evaluated. Generally, it was understood that fibres improved the quality of the meatballs. Colour values of raw samples become more light and reddish-yellow compared to the control. Orange, cellulose, and pea fibres improved the colour values of fried samples whereas carrot and pea fibres increased the yield and diameter. Inulin and orange fibres had better results than other treatments for some sensory properties. Consequently, it understood that fibres can be used to develop the different properties in such products

Keywords

Plant based fibre, Chicken meatball, Frying, Quality properties

Diyet Özellikteki Bazı Bitkisel Liflerin Tavuk Köftelerde Kullanım Olanakları

Abstract

Bu çalışmada inülin, portakal, havuç, selüloz ve bezelye liflerinden tavuk köftelere % 5 oranında ilave etmenin ürün üzerindeki etkisi araştırılmıştır. Hazırlanan çiğ köftelerde renk değerleri ölçülürken, 175 oC’de 5 d kızartılan örneklerde kızartma sonrası verim, çap azalması, renk değerleri ve bazı duyusal özellikler saptanmıştır. Genel olarak liflerin tavuk köftelerde kaliteyi artırabileceği tespit edilmiştir. Çiğ örneklerde renkler kontrole göre daha parlak ve kırmızımsı-sarı hale gelmiştir. Kızartılan köftelerde havuç ve bezelye liflerinin ilavesi verim ve çapları artırırken, portakal, selüloz ve bezelye lifleri renk değerlerini geliştirmiştir. İnülin ve portakal lifi ise bazı duyusal nitelikler üzerinde daha başarılı olmuştur. Sonuç olarak çalışmada kullanılan liflerin bu tarz ürünlerde farklı özellikleri geliştirmek için kullanılabileceği anlaşılmıştır

Keywords

Bitkisel lif, Tavuk köfte, Kızartma, Kalite özellikleri

References

• Aleson-Carbonell, L., Fernandez-Lopez, J., Perez-Alvarez, J.A., Kuri, V., 2005, Characteristics of Beef Burger as Influenced by Various Types of Lemon Albedo. Innovative Food Science and Emerging Technology, 6: 247-255.
• Castro, W.F., Mariutti, L.R.B., Bragagnolo, N., 2011, The Effect of Calorific on Lipid Oxidation, Colour and Vitamin E in Raw and Grilled Chicken Patties During Frozen Storage. Food Chemistry, 124: 126-131.
• Can, Ö.P., 2012, The effect of Thyme Oil on the Shelf Life of Chicken Balls During Storage Period. Slovenian Veterinary Research, 49: 19-26.
• Cava, R., Ladero, L., Cantero, V., Ramirez, M.R., 2012, Assessment of Different Fibers (tomato fiber, beet root fiber, and inulin) for the Manufacture of Chopped Cooked Chicken Products. Journal of Food Science, 77: 46-52.
• Demirci, Z.O., Yılmaz, I., Demirci, A.Ş., 2014, Effects of Xanthan, Guar, Carrageenan, and Locust Bean Gum Addition on Physical, Chemical, and Sensory Properties of Meatballs. Journal of Food Science and Technology, 51: 936-942.
• Elleuch, M., Bedigian, D., Roiseux, O., Besbes, S., Blecker, C., 2011, Dietary Fiber and Fiber- rich by-products of Food Processing: Characterization, Technological Functionality and Commercial Applications:A review. Food Chemistry, 124:411-421.
• Gökalp, H.Y., Kaya, M., Tülek, Y., Zorba, Ö., 1999, Et ve Ürünlerinde Kalite Kontrolü ve Laboratuar Uygulama Klavuzu (üçüncü baskı). Atatürk. Üniv. Zir. Fak.Yayınları. Yay. No: 318. Erzurum. 287s.
• Ibrahim, M.A., Salama, M.F., Hussein, A.A., 2011, Production of Low-fat Chicken Burger. Austuralian Journal of Basic and Applied Sciences, 5: 3149-3154.
• Kilincceker, O., Kucukoner, E., 2007, The Effects of Various Coating Materials on Chicken Drumsticks Some Quality Parameters. Journal of Food Technology, 5: 279-285.
• Kılınççeker, O., Hepsağ, F., Kurt, S., 2015, The Effects of Lentil and Chickpea Flours as the Breading Materials on Some Properties of Chicken Meatballs During Frozen Storage. Journal of Food Science and Technology, 52: 580-585.
• Kurt, Ş., Kılınççeker, O., 2012, The Effects of Cereal and Legume Flours on the Quality Characteristics of Beef Patties. Kafkas Universitesi Veteriner Fakültesi Dergisi, 18: 725- 730.
• Mansour, E.H., Khalil, A.H., 1997, Characteristics of Low-fat Beef Burger as Influenced by Various Types of Wheat Fibers. Food Research International, 30: 199-205.
• Petracci, M., Bianchi, M., Mudalal, S., Cavani, C., 2013, Functional Ingredients for Poultry Meat Products. Trends in Food Science and Technology, 33: 27-39.
• Pinero, M.P., Parra, K., Huerta-Leidenz, N., Moreno, L.A., Ferrer, M., Araujo, S., Barboza, Y., 2008, Effect of Oat’s Soluble (β-glucan) as a Fat Replacer on Physical, Chemical, Microbiological and Sensory Properties of Low-fat Beef Patties. Meat Sciences, 80: 675- 680.
• Sanchez-Zapata, E., Munoz, C.M., Fuentes, E., Fernandez-Lopez, J., Sendra, E., Sayas, E., Navarro, C., 2010, Effect of Tiger Nut Fiber on Quality Characteristics of Pork Burger. Meat Sciences, 85: 70-76.
• Santhi, D., Kalaikannan, A., 2014, The Effect of Addition of Oat Flour in Low-fat Chicken Nuggets. Journal of Nutrition and Food Sciences, 4: 1-4.
• Soltanizadeh N, Ghiasi-Esfahani H., 2015, Qualitative Improvement of Low Meat Beef Burger Using Aloe vera. Meat Sciences, 99: 75-80.
• Talukder, S., Sharma, D.P., 2010, Development of Dietary Fiber Rich Chicken Meat Patties Using Wheat and Oat Bran. Journal of Food Science and Technology, 47: 224-229.
• Yaşarlar, E.E., Dağlıoglu, O., Yılmaz, I., 2007, Effects of Cereal Bran Addition on Chemical Composition, Cooking Characteristics and Sensory Properties of Turkish Meatballs. Asian Journal of Chemistry, 19: 2353-2361.
• Yılmaz, I., 2004, Effects of Rye Bran Addition on Fatty Acid Composition and Quality Characteristics of Low-fat Meatballs. Meat Sciences, 67: 245-249.