TY  - JOUR
T1  - The Effects of Phytic Acid, Carnosine and Butylated Hydroxylanisole on Some  Properties of Mechanically Deboned Chicken Patties during Frozen Storage
AU  - Özer, Özgül
AU  - Sarıçoban, Cemalettin
AU  - Ünal, Kübra
PY  - 2018
DA  - December
JF  - Selcuk Journal of Agriculture and Food Sciences
JO  - Selcuk J Agr Food Sci
PB  - Selçuk Üniversitesi
WT  - DergiPark
SN  - 2458-8377
SP  - 502
EP  - 509
VL  - 32
IS  - 3
LA  - en
AB  - 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.
KW  - Mechanically deboned chicken
KW  - Patty
KW  - Phytic acid
KW  - Carnosin
KW  - Lipid oxidation
UR  - https://dergipark.org.tr/tr/pub/selcukjafsci/issue//1281664
L1  - https://dergipark.org.tr/tr/download/article-file/3078029
ER  -