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

Research Article

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

Year 2018, Volume: 32 Issue: 3, 502 - 509, 28.12.2018

Özgül Özer Cemalettin Sarıçoban Kübra Ünal

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

Mechanically deboned chicken , Patty , Phytic acid , Carnosin , Lipid oxidation

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Details

Primary Language	English
Subjects	Agricultural Engineering
Journal Section	Research Article
Authors	Özgül Özer This is me Cemalettin Sarıçoban This is me Kübra Ünal This is me
Submission Date	October 22, 2018
Publication Date	December 28, 2018
Published in Issue	Year 2018 Volume: 32 Issue: 3

Cite

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.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 [Internet]. 2018 Dec. 1;32(3):502-9. Available from: https://izlik.org/JA99SN44YK