EFFECT OF FROZEN STORAGE ON LIPOLYTIC CHANGES IN GLUTEN-FREE NUGGETS

Abstract

Celiac disease, a lifelong disorder, is induced by the intake of gluten proteins present in wheat, barley and rye and results in malabsorption due to inflammation of intestine in gluten intolerant individuals. The treatment is lifelong adherence to a gluten-free diet. Therefore, enhancing variety of gluten-free food products and performing quality analysis regarding shelf life is crucial to increase life quality and to make easy the life for individuals with celiac. From this point of view, lipolytic changes were investigated in frozen stored (-18°C for 6 months) gluten-free chicken nuggets coated with batter, which was produced by using different ratio of rice flour, corn flour and corn starch. Free fatty acids (FFAs) and thiobarbituric acid reactive substance (TBARS) values increased whereas conjugated dien and conjugated trien values decreased with increasing storage time (P <0.05). Hexanal amount reached to the maximum level at the beginning of storage followed by a decrease in the middle of storage and then an increase at the end of storage. The use of batter with different formula did not affect parameters evaluated (P >0.05). Results demonstrated that gluten-free chicken nuggets should be consumed within 6 months under frozen storage conditions.

Keywords

• coated chicken meat products
• lipolysis
• lipid oxidation
• rice flour
• corn flour
• corn starch

GLUTENSİZ NUGGETLARDA LİPOLİTİK DEĞİŞİMLER ÜZERİNE DONMUŞ DEPOLAMANIN ETKİSİ

Abstract

Çölyak hastalığı, yaşam boyu süren ve gluten intolerasına sahip bireylerde buğday, arpa ve çavdar tüketimi sonucu bağırsaklarda gelişen iltihaplanma nedeniyle malabsorbsiyonla sonuçlanan bir hastalıktır. Tedavisi bir ömür glutensiz diyet olan bu hastalığa sahip bireylerin yaşamını kolaylaştırmak ve hayat kalitesini artırmak için ürün çeşitliliğinin de arttırılması ve raf ömrüne ilişkin kalite çalışmalarının yapılması önemlidir. Bu noktadan hareketle, çalışma kapsamında sıvı sos kaplamasında farklı oranlarda pirinç unu, mısır unu ve mısır nişastası kullanılarak üretilen ve donuk depolanan (-18°C, 6 ay) glutensiz nuggetlarda lipitlerde meydana gelen değişimler incelenmiştir. Donmuş depolama süresince serbest yağ asitliği (SYA) ve tiyobarbitürik asit reaktif madde (TBARM) değerlerinin arttığı, konjuge dien ve konjuge trien değerlerinin ise azalış gösterdiği tespit edilmiştir (P <0.05). Depolamanın başlangıcında en yüksek değerine ulaşan hekzanal miktarı ise sonrasında azalış göstermiş ve depolamanın son günlerinde tekrar artışa geçmiştir. Farklı bileşimde sıvı sos kullanımının ise incelenen parametreler üzerine etkisi bulunamamıştır (P >0.05). Sonuçlar, donuk olarak depolanan glutensiz nuggetların 6 ay süresince güvenle tüketilebileceğini göstermiştir. 

Keywords

• kaplamalı tavuk ürünleri
• lipoliz
• lipid oksidasyonu
• pirinç unu
• mısır unu
• mısır nişastası
• sıvı sos

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