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

Özgül Özer; Cemalettin Sarıçoban; Kübra Ünal

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

Abstract

This research investigates that the effects of carnosine, phytic acid and butylated hydroxylanisole (BHA) using to mechanically deboned chicken (MDCM) patties on pH, thiobarbituric acid reactives (TBARS), metmyoglobin, haem iron during 180 days of storage at -18ᵒC. Color characteristics (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 (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 (18.63-20.80) decreased (9.13-12.49) during storage.

Keywords

Details

Primary Language

English

Subjects

Agricultural Engineering

Journal Section

Research Article

Authors

Özgül Özer This is me
Türkiye

Cemalettin Sarıçoban This is me
Türkiye

Kübra Ünal This is me
Türkiye

Publication Date

December 28, 2018

Submission Date

October 22, 2018

Acceptance Date

-

Published in Issue

Year 2018 Volume: 32 Number: 3

IZ

https://izlik.org/JA99SN44YK

Cite

RIS / Bibtex

APA

Özer, Ö., Sarıçoban, C., & Ünal, K. (2018). The Effects of Phytic Acid, Carnosine and Butylated Hydroxylanisole on Some Properties of Mechanically Deboned Chicken Patties during Frozen Storage. Selcuk Journal of Agriculture and Food Sciences, 32(3), 502-509. https://izlik.org/JA99SN44YK

AMA

1.Özer Ö, Sarıçoban C, Ünal K. The Effects of Phytic Acid, Carnosine and Butylated Hydroxylanisole on Some Properties of Mechanically Deboned Chicken Patties during Frozen Storage. Selcuk J Agr Food Sci. 2018;32(3):502-509. https://izlik.org/JA99SN44YK

Chicago

Özer, Özgül, Cemalettin Sarıçoban, and Kübra Ünal. 2018. “The Effects of Phytic Acid, Carnosine and Butylated Hydroxylanisole on Some Properties of Mechanically Deboned Chicken Patties During Frozen Storage”. Selcuk Journal of Agriculture and Food Sciences 32 (3): 502-9. https://izlik.org/JA99SN44YK.

EndNote

Özer Ö, Sarıçoban C, Ünal K (December 1, 2018) The Effects of Phytic Acid, Carnosine and Butylated Hydroxylanisole on Some Properties of Mechanically Deboned Chicken Patties during Frozen Storage. Selcuk Journal of Agriculture and Food Sciences 32 3 502–509.

IEEE

[1]Ö. Özer, C. Sarıçoban, and K. Ünal, “The Effects of Phytic Acid, Carnosine and Butylated Hydroxylanisole on Some Properties of Mechanically Deboned Chicken Patties during Frozen Storage”, Selcuk J Agr Food Sci, vol. 32, no. 3, pp. 502–509, Dec. 2018, [Online]. Available: https://izlik.org/JA99SN44YK

ISNAD

Özer, Özgül - Sarıçoban, Cemalettin - Ünal, Kübra. “The Effects of Phytic Acid, Carnosine and Butylated Hydroxylanisole on Some Properties of Mechanically Deboned Chicken Patties During Frozen Storage”. Selcuk Journal of Agriculture and Food Sciences 32/3 (December 1, 2018): 502-509. https://izlik.org/JA99SN44YK.

JAMA

1.Özer Ö, Sarıçoban C, Ünal K. The Effects of Phytic Acid, Carnosine and Butylated Hydroxylanisole on Some Properties of Mechanically Deboned Chicken Patties during Frozen Storage. Selcuk J Agr Food Sci. 2018;32:502–509.

MLA

Özer, Özgül, et al. “The Effects of Phytic Acid, Carnosine and Butylated Hydroxylanisole on Some Properties of Mechanically Deboned Chicken Patties During Frozen Storage”. Selcuk Journal of Agriculture and Food Sciences, vol. 32, no. 3, Dec. 2018, pp. 502-9, https://izlik.org/JA99SN44YK.

Vancouver

1.Özgül Özer, Cemalettin Sarıçoban, Kübra Ünal. The Effects of Phytic Acid, Carnosine and Butylated Hydroxylanisole on Some Properties of Mechanically Deboned Chicken Patties during Frozen Storage. Selcuk J Agr Food Sci [Internet]. 2018 Dec. 1;32(3):502-9. Available from: https://izlik.org/JA99SN44YK