Effect of Plant Based Fibers on Some Physical and Sensory Properties of Chicken Meatballs

Year 2016, Volume: 21 Issue: 2, 68 - 74, 30.12.2016

Osman Kılınççeker

Abstract

In this study, pea, wheat, oat, lemon, and apple fibres were added to the chicken meatball at a ratio of 5% and their effects were evaluated. Color of raw meatballs in addition to frying yield, color and some sensory properties of fried samples at 175°C for 5 min were determined. Generally, it was observed that fibres improved the quality of the meatballs. Color values of raw samples became more reddish-yellow compared to the control. It was observed that frying yield values, color and sensory properties of fried meatballs were improved with addition of fibers. According to the results, it was found that the use of pea, wheat, oat, and apple fibres were advantageous compared to the control sample and the one with lemon fibre added.

Keywords: Plant based fibers, chicken meatball, physical properties, sensory properties.

Bitkisel Liflerin Tavuk Köftelerde Bazı Fiziksel ve Duyusal Özellikler Üzerine Etkileri

Abstract

Bu çalışmada, tavuk köftelere %5 oranında bezelye, buğday, yulaf, limon ve elma lifi ilavesinin ürünün bazı fiziksel ve duyusal nitelikleri üzerindeki etkisi araştırılmıştır. Hazırlanan çiğ köftelerde renk değeri ölçülmüş, 175^oC’de 5 d kızartılan köftelerde ise kızartma sonrası verim, renk ve bazı duyusal özellikler saptanmıştır. Genel olarak, liflerin tavuk köftelerinde kaliteyi artırabileceği tespit edilmiştir. Çiğ örneklerde renk değerleri kontrole göre daha kırmızımsı-sarı çıkmışlardır. Kızartılan köftelerde ise lif ilavesiyle kızartma sonrası verim değeri, renk ve duyusal niteliklerin iyileştiği gözlenmiştir. Sonuçlara göre, tavuk köftelerinde bezelye, buğday, yulaf ve elma lifi kullanmanın limon lifi kullanılan örneğe ve kontrol örneğine göre daha avantajlı olduğu belirlenmiştir.

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, colourand 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 dietary 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.
• Gibney, A., Butler, F., Dwyer, E., 1999. Rheology and adhesion of fish batter coatings made from flour from Irish grown wheat varieties. Irish journal of Agricultural and Food Research, 38:241-249.
• Gokalp, H.Y., Kaya, M., Tulek, Y., Zorba, O., 1999. Laboratory application guide and quality control in meat and meat products (In Turkish). Atatürk Üniversitesi Ziraat Fakültesi, Yay No: 318, Erzurum, Turkey.
• 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.
• 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 ob 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.
• 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. Me