Research Article
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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

Publication Date December 28, 2018
Submission Date October 22, 2018
Published in Issue Year 2018 Volume: 32 Issue: 3

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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.
AMA 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. December 2018;32(3):502-509.
Chicago Özer, Özgül, Cemalettin Sarıçoban, and Kübra Ünal. “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, no. 3 (December 2018): 502-9.
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 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, 2018.
ISNAD 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 32/3 (December2018), 502-509.
JAMA 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, 2018, pp. 502-9.
Vancouver 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):502-9.
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