Araştırma Makalesi
BibTex RIS Kaynak Göster

GLUTENSİZ NUGGETLARDA LİPOLİTİK DEĞİŞİMLER ÜZERİNE DONMUŞ DEPOLAMANIN ETKİSİ

Yıl 2021, Cilt: 46 Sayı: 1, 201 - 215, 11.12.2020
https://doi.org/10.15237/gida.GD20100

Öz

Çölyak hastalığı, yaşam boyu süren ve gluten intolerasına sahip bireylerde buğday, arpa ve çavdar tüketimi sonucu bağırsaklarda gelişen iltihaplanma nedeniyle malabsorbsiyonla sonuçlanan bir hastalıktır. Tedavisi bir ömür glutensiz diyet olan bu hastalığa sahip bireylerin yaşamını kolaylaştırmak ve hayat kalitesini artırmak için ürün çeşitliliğinin de arttırılması ve raf ömrüne ilişkin kalite çalışmalarının yapılması önemlidir. Bu noktadan hareketle, çalışma kapsamında sıvı sos kaplamasında farklı oranlarda pirinç unu, mısır unu ve mısır nişastası kullanılarak üretilen ve donuk depolanan (-18°C, 6 ay) glutensiz nuggetlarda lipitlerde meydana gelen değişimler incelenmiştir. Donmuş depolama süresince serbest yağ asitliği (SYA) ve tiyobarbitürik asit reaktif madde (TBARM) değerlerinin arttığı, konjuge dien ve konjuge trien değerlerinin ise azalış gösterdiği tespit edilmiştir (P <0.05). Depolamanın başlangıcında en yüksek değerine ulaşan hekzanal miktarı ise sonrasında azalış göstermiş ve depolamanın son günlerinde tekrar artışa geçmiştir. Farklı bileşimde sıvı sos kullanımının ise incelenen parametreler üzerine etkisi bulunamamıştır (P >0.05). Sonuçlar, donuk olarak depolanan glutensiz nuggetların 6 ay süresince güvenle tüketilebileceğini göstermiştir. 

Destekleyen Kurum

Ankara Üniversitesi Bilimsel Araştırma Projeleri Koordinatörlüğü

Proje Numarası

15L0443009

Teşekkür

Bu çalışma Ankara Üniversitesi Bilimsel Araştırma Projeleri Koordinatörlüğü tarafından desteklenen “15L0443009” nolu ve “Glutensiz tavuk nugget üretiminde alternatif ürün formülasyonları, kalite karakteristikleri ve depolama stabilitesindeki değişimler” konulu projeden yola çıkılarak hazırlanmıştır. Tüm çalışma boyunca desteğini ve bilgisini bizden esirgemeyen, bize yol gösteren doktora danışmanımız Prof. Dr. Nuray KOLSARICI’ya teşekkürü bir borç biliriz. Ayrıca glutensiz nugget üretimi aşamasında proje ekibine değerli katkısını esirgemeyen Erpiliç Entegre Tavukçuluk Üretim Pazarlama ve Tic. Ltd. Şti Ar-Ge birimi çalışanlarına da teşekkürlerimizi sunuyoruz.

Kaynakça

  • Akoğlu, İ.T. (2012). Konjuge linoleik asidin (KLA) mikroenkapsülasyonu ve kaplamalı tavuk eti ürünlerinin KLA ile zenginleştirilmesi. Ankara Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Doktora Tezi, Ankara, Türkiye, 110 s.
  • Amaral, A.B., Silva, M.V.d., Lannes, S.C.Ds. (2018). Lipid oxidation in meat: mechanisms and protective factors–a review. Food Sci. Tech., 38: 1-15.
  • Anonymous. (2008). Standard for foods for special dietary use for persons intolerant to gluten. CXS-118 1979. In: Codex Alimentarus International Food Standards.
  • Anonymous. (2017). Çölyak ve görülme sıklığı. https://hsgm.saglik.gov.tr/tr/metabolizma-ve-colyak/%C3%A7%C3%B6lyak-ve-g%C3%B6r%C3%BClme-s%C4%B1kl%C4%B1%C4%9F%C4%B1.html (Accessed 22 December 2020).
  • AOAC. (2010a). Official methods of analysis of AOAC International. Washington, DC, USA.
  • AOAC. (2010b). Official method 991.19: Gliadin as a measure of gluten in foods: Colorimetric monoclonal antibody enzyme immunoassay method. First action 1991. Final action 2001. In: AOAC International, Gaithersburg, MD.
  • Bligh, E.G., Dyer, W.J. (1959). A rapid method of total lipid extraction and purification. Can. J. Biochem. Physiol., 37(8): 911-917.
  • Cagdas, E., Kumcuoglu, S. (2015). Effect of grape seed powder on oxidative stability of precooked chicken nuggets during frozen storage. J. Food Sci. Technol., 52(5): 2918-2925.
  • Catassi, C., Fasano, A. (2008). Celiac disease. In: Gluten-free cereal products and beverages. Elsevier, pp. 2-28.
  • Chandralekha, S., Babu, A.J., Moorthy, P.S., Karthikeyan, B. (2012). Studies on the effect of pomegranate rind powder extract as natural antioxidant in chicken meat balls during refrigerated storage. J. Adv. Vet. Res., 2(2): 107-112.
  • Das, A.K., Anjaneyulu, A., Gadekar, Y., Singh, R.P., Pragati, H. (2008). Effect of full-fat soy paste and textured soy granules on quality and shelf-life of goat meat nuggets in frozen storage. Meat Sci., 80(3): 607-614.
  • Davarcioglu, E., Kolsarici, N. (2019). Effects of innovative gluten-free coatings on quality, sensory and microbial properties of chicken nuggets. Ital. J. Food Sci., 31(2): 385-400.
  • de Carvalho, L.R.S., da Silva, C.H.D., Giada, Md.L.R. (2018). Physical, chemical and sensorial properties of low-fat and gluten-free chicken nuggets. J. Culin. Sci. Technol., 16(1): 18-29.
  • Devatkal, S., Kadam, D., Naik, P., Sahoo, J. (2011). Quality characteristics of gluten‐free chicken nuggets extended with sorghum flour. J. Food Qual., 34(2): 88-92.
  • Dominguez, R., Pateiro, M., Gagaoua, M., Barba, F.J., Zhang, W., Lorenzo, J.M. (2019). A comprehensive review on lipid oxidation in meat and meat products. Antioxidants, 8(10): 429-459.
  • Feridoni, S.B., Shurmasti, D.K. (2020). Effect of the nanoencapsulated sour tea (Hibiscus sabdariffa L.) extract with carboxymethylcellulose on quality and shelf life of chicken nugget. Food Sci. Nutr., 8(7): 3704-3715.
  • Gandemer, G. (2002). Lipids in muscles and adipose tissues, changes during processing and sensory properties of meat products. Meat Sci., 62(3): 309-321.
  • Gökçe, R., Akgün, A.A., Ergezer, H., Akcan, T. (2016). Farklı kaplama bileşenleriyle kaplamanın derin yağda kızartılan piliç nuggetların bazı kalite karakteristikleri üzerine etkileri. Tar. Bil. Der., 22: 331-338.
  • Guyon, C., Meynier, A., de Lamballerie, M. (2016). Protein and lipid oxidation in meat: A review with emphasis on high-pressure treatments. Trends Food Sci. Technol. 50: 131-143.
  • Haghshenas, M., Hosseini, H., Nayebzadeh, K., Kakesh, B.S., Mahmoudzadeh, M., Fonood, R.K. (2015). Effect of beta glucan and carboxymethyl cellulose on lipid oxidation and fatty acid composition of pre-cooked shrimp nugget during storage. LWT-Food Sci. Technol. 62(2): 1192-1197.
  • Hassan, O., Fan, L.S. (2005). The anti-oxidation potential of polyphenol extract from cocoa leaves on mechanically deboned chicken meat (MDCM). LWT-Food Sci. Technol. 38(4): 315-321.
  • Jackson, V., Schilling, M., Coggins, P., Martin, J.M. (2006). Utilization of rice starch in the formulation of low-fat, wheat-free chicken nuggets. J. Appl. Poult. Res. 15(3): 417-424.
  • Jackson, V., Schilling, M., Falkenberg, S., Schmidt, T.B., Coggins, P.C., Martin, J.M. (2009). Quality characteristics and storage stability of baked and fried chicken nuggets formulated with wheat and rice flour. J Food Qual., 32(6): 760-774.
  • Jnawali, P., Kumar, V. Tanwar, B. (2016). Celiac disease: Overview and considerations for development of gluten-free foods. Food Sci. Hum. Well., 5(4): 169-176.
  • Kerimoğlu, B.Ö., Serdaroğlu, M. (2019). Celiac disease and new attempts to develop gluten-free meat product formulations. Food and Health 5(4): 253-264.
  • Kıralan, M. (2010). Türk zeytinyağlarının zeytin çeşitlerine göre aroma profillerinin belirlenmesi. Ankara Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı, Ankara, Türkiye, 159 s.
  • Köroğlu, E.S. (2017). Glutensiz tavuk nugget üretiminde alternatif ürün formülasyonlari, kalite karakteristikleri ve depolama stabilitesindeki değişimler. Ankara Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Doktora tezi, Ankara, Türkiye, 165 s.
  • Kumar, V., Biswas, A.K., Sahoo, J., Chatli, M.K., Sivakumar, S. (2013). Quality and storability of chicken nuggets formulated with green banana and soybean hulls flours. J. Food Sci. Technol., 50(6): 1058-1068.
  • Leygonie, C., Britz, T.J. Hoffman, L.C. (2012). Impact of freezing and thawing on the quality of meat: review. Meat Sci., 91(2): 93-98.
  • Mielnik, M., Olsen, E., Vogt, G., Adeline, D., Skrede, G. (2006). Grape seed extract as antioxidant in cooked, cold stored turkey meat. LWT-Food Sci. Technol., 39(3): 191-198.
  • Missbach, B., Schwingshackl, L., Billmann, A., Mystek, A., Hickelsberger, M., Bauer, G., König, J. (2015). Gluten-free food database: the nutritional quality and cost of packaged gluten-free foods. PeerJ, 3: e1337.
  • Modi, V., Mahendrakar, N., Sachindra, N., Rao, D.N. (2004). Quality of nuggets prepared from fresh and smoked spent layer chicken meat. J. Muscle Foods, 15(3): 195-204.
  • Mukprasirt, A., Herald, T., Boyle, D., Boyle, E.A.E. (2001). Physicochemical and microbiological properties of selected rice flour-based batters for fried chicken drumsticks. Poultry Sci., 80(7): 988-996.
  • Niewinski, M.M. (2008). Advances in celiac disease and gluten-free diet. J. Am. Diet Assoc., 108(4): 661-672.
  • Özugur, G., Hayta, M. (2011). Tahıl esaslı glutensiz ürünlerin besinsel ve teknolojik özelliklerinin iyileştirilmesi. Gıda, 36(5): 287-294.
  • Pignoli, G., Bou, R., Rodriguez-Estrada, M., Decker, E.A. (2009). Suitability of saturated aldehydes as lipid oxidation markers in washed turkey meat. Meat Sci., 83(3): 412-416.
  • Reddy, D.M. (2017). Comparative effect of green tea extract and BHA on chicken meat nuggets during frozen storage. Chem. Sci. Rev. Lett., 6(21): 585-588.
  • Rodrigo, L. (2006). Celiac disease. World J. gastroenterol., 12(41): 6577-6584.
  • Ross, C.F., Smith, D.M. (2006). Use of volatiles as indicators of lipid oxidation in muscle foods. Compr. Rev. Food Sci. Food Safe., 5(1): 18-25.
  • Sampaio, G., Saldanha, T., Soares, R., Torres, E.A.F.S. (2012). Effect of natural antioxidant combinations on lipid oxidation in cooked chicken meat during refrigerated storage. Food Chem., 135(3): 1383-1390.
  • Santhi, D., Kalaikannan, A. (2014). The effect of the addition of oat flour in low-fat chicken nuggets. J. Nutr. Food Sci., 4(1): 260.
  • Serim, F. (1991). Bitkisel yağların farklı sıcaklık ve sürelerdeki oksidasyon düzeyinin spektrofotometrik yöntemlerle belirlenmesi. Gıda, 16(2): 123-129.
  • Shih, F., Daigle, K. (1999). Oil uptake properties of fried batters from rice flour. J. Agric. Food Chem., 47(4): 1611-1615.
  • Sohaib, M., Anjum, F.M., Arshad, M.S., Imran, M., Imran, A., Hussain, S. (2017). Oxidative stability and lipid oxidation flavoring volatiles in antioxidants treated chicken meat patties during storage. Lipids Health. Dis., 16(1): 27.
  • Soncu, E.D. (2014). Kaplamalı tavuk ürünlerinde kızartma sırasında akrilamid oluşumunun incelenmesi. Ankara Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Doktora Tezi, Ankara, Türkiye, 152 s.
  • Tamsen, M., Shekarchizadeh, H., Soltanizadeh, N., (2018). Evaluation of wheat flour substitution with amaranth flour on chicken nugget properties. LWT-Food Sci Tech., 91: 580-587.
  • Tașbaș, H., Osanmaz, E., Özer, C.O., Kiliç, B. (2016). Quality characteristics and storage stability of gluten-free coated chicken nuggets. Carpathian J. Food Sci. Tech., 8(4): 91-103.
  • Utrera, M., Morcuende, D., Estévez, M. (2014). Temperature of frozen storage affects the nature and consequences of protein oxidation in beef patties. Meat Sci., 96(3): 1250-1257.
  • Verma, A.K., Rajkumar, V., Kumar, S. (2019). Effect of amaranth and quinoa seed flour on rheological and physicochemical properties of goat meat nuggets. J. Food Sci. Technol., 56(11): 5027-5035.

EFFECT OF FROZEN STORAGE ON LIPOLYTIC CHANGES IN GLUTEN-FREE NUGGETS

Yıl 2021, Cilt: 46 Sayı: 1, 201 - 215, 11.12.2020
https://doi.org/10.15237/gida.GD20100

Öz

Celiac disease, a lifelong disorder, is induced by the intake of gluten proteins present in wheat, barley and rye and results in malabsorption due to inflammation of intestine in gluten intolerant individuals. The treatment is lifelong adherence to a gluten-free diet. Therefore, enhancing variety of gluten-free food products and performing quality analysis regarding shelf life is crucial to increase life quality and to make easy the life for individuals with celiac. From this point of view, lipolytic changes were investigated in frozen stored (-18°C for 6 months) gluten-free chicken nuggets coated with batter, which was produced by using different ratio of rice flour, corn flour and corn starch. Free fatty acids (FFAs) and thiobarbituric acid reactive substance (TBARS) values increased whereas conjugated dien and conjugated trien values decreased with increasing storage time (P <0.05). Hexanal amount reached to the maximum level at the beginning of storage followed by a decrease in the middle of storage and then an increase at the end of storage. The use of batter with different formula did not affect parameters evaluated (P >0.05). Results demonstrated that gluten-free chicken nuggets should be consumed within 6 months under frozen storage conditions.

Proje Numarası

15L0443009

Kaynakça

  • Akoğlu, İ.T. (2012). Konjuge linoleik asidin (KLA) mikroenkapsülasyonu ve kaplamalı tavuk eti ürünlerinin KLA ile zenginleştirilmesi. Ankara Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Doktora Tezi, Ankara, Türkiye, 110 s.
  • Amaral, A.B., Silva, M.V.d., Lannes, S.C.Ds. (2018). Lipid oxidation in meat: mechanisms and protective factors–a review. Food Sci. Tech., 38: 1-15.
  • Anonymous. (2008). Standard for foods for special dietary use for persons intolerant to gluten. CXS-118 1979. In: Codex Alimentarus International Food Standards.
  • Anonymous. (2017). Çölyak ve görülme sıklığı. https://hsgm.saglik.gov.tr/tr/metabolizma-ve-colyak/%C3%A7%C3%B6lyak-ve-g%C3%B6r%C3%BClme-s%C4%B1kl%C4%B1%C4%9F%C4%B1.html (Accessed 22 December 2020).
  • AOAC. (2010a). Official methods of analysis of AOAC International. Washington, DC, USA.
  • AOAC. (2010b). Official method 991.19: Gliadin as a measure of gluten in foods: Colorimetric monoclonal antibody enzyme immunoassay method. First action 1991. Final action 2001. In: AOAC International, Gaithersburg, MD.
  • Bligh, E.G., Dyer, W.J. (1959). A rapid method of total lipid extraction and purification. Can. J. Biochem. Physiol., 37(8): 911-917.
  • Cagdas, E., Kumcuoglu, S. (2015). Effect of grape seed powder on oxidative stability of precooked chicken nuggets during frozen storage. J. Food Sci. Technol., 52(5): 2918-2925.
  • Catassi, C., Fasano, A. (2008). Celiac disease. In: Gluten-free cereal products and beverages. Elsevier, pp. 2-28.
  • Chandralekha, S., Babu, A.J., Moorthy, P.S., Karthikeyan, B. (2012). Studies on the effect of pomegranate rind powder extract as natural antioxidant in chicken meat balls during refrigerated storage. J. Adv. Vet. Res., 2(2): 107-112.
  • Das, A.K., Anjaneyulu, A., Gadekar, Y., Singh, R.P., Pragati, H. (2008). Effect of full-fat soy paste and textured soy granules on quality and shelf-life of goat meat nuggets in frozen storage. Meat Sci., 80(3): 607-614.
  • Davarcioglu, E., Kolsarici, N. (2019). Effects of innovative gluten-free coatings on quality, sensory and microbial properties of chicken nuggets. Ital. J. Food Sci., 31(2): 385-400.
  • de Carvalho, L.R.S., da Silva, C.H.D., Giada, Md.L.R. (2018). Physical, chemical and sensorial properties of low-fat and gluten-free chicken nuggets. J. Culin. Sci. Technol., 16(1): 18-29.
  • Devatkal, S., Kadam, D., Naik, P., Sahoo, J. (2011). Quality characteristics of gluten‐free chicken nuggets extended with sorghum flour. J. Food Qual., 34(2): 88-92.
  • Dominguez, R., Pateiro, M., Gagaoua, M., Barba, F.J., Zhang, W., Lorenzo, J.M. (2019). A comprehensive review on lipid oxidation in meat and meat products. Antioxidants, 8(10): 429-459.
  • Feridoni, S.B., Shurmasti, D.K. (2020). Effect of the nanoencapsulated sour tea (Hibiscus sabdariffa L.) extract with carboxymethylcellulose on quality and shelf life of chicken nugget. Food Sci. Nutr., 8(7): 3704-3715.
  • Gandemer, G. (2002). Lipids in muscles and adipose tissues, changes during processing and sensory properties of meat products. Meat Sci., 62(3): 309-321.
  • Gökçe, R., Akgün, A.A., Ergezer, H., Akcan, T. (2016). Farklı kaplama bileşenleriyle kaplamanın derin yağda kızartılan piliç nuggetların bazı kalite karakteristikleri üzerine etkileri. Tar. Bil. Der., 22: 331-338.
  • Guyon, C., Meynier, A., de Lamballerie, M. (2016). Protein and lipid oxidation in meat: A review with emphasis on high-pressure treatments. Trends Food Sci. Technol. 50: 131-143.
  • Haghshenas, M., Hosseini, H., Nayebzadeh, K., Kakesh, B.S., Mahmoudzadeh, M., Fonood, R.K. (2015). Effect of beta glucan and carboxymethyl cellulose on lipid oxidation and fatty acid composition of pre-cooked shrimp nugget during storage. LWT-Food Sci. Technol. 62(2): 1192-1197.
  • Hassan, O., Fan, L.S. (2005). The anti-oxidation potential of polyphenol extract from cocoa leaves on mechanically deboned chicken meat (MDCM). LWT-Food Sci. Technol. 38(4): 315-321.
  • Jackson, V., Schilling, M., Coggins, P., Martin, J.M. (2006). Utilization of rice starch in the formulation of low-fat, wheat-free chicken nuggets. J. Appl. Poult. Res. 15(3): 417-424.
  • Jackson, V., Schilling, M., Falkenberg, S., Schmidt, T.B., Coggins, P.C., Martin, J.M. (2009). Quality characteristics and storage stability of baked and fried chicken nuggets formulated with wheat and rice flour. J Food Qual., 32(6): 760-774.
  • Jnawali, P., Kumar, V. Tanwar, B. (2016). Celiac disease: Overview and considerations for development of gluten-free foods. Food Sci. Hum. Well., 5(4): 169-176.
  • Kerimoğlu, B.Ö., Serdaroğlu, M. (2019). Celiac disease and new attempts to develop gluten-free meat product formulations. Food and Health 5(4): 253-264.
  • Kıralan, M. (2010). Türk zeytinyağlarının zeytin çeşitlerine göre aroma profillerinin belirlenmesi. Ankara Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı, Ankara, Türkiye, 159 s.
  • Köroğlu, E.S. (2017). Glutensiz tavuk nugget üretiminde alternatif ürün formülasyonlari, kalite karakteristikleri ve depolama stabilitesindeki değişimler. Ankara Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Doktora tezi, Ankara, Türkiye, 165 s.
  • Kumar, V., Biswas, A.K., Sahoo, J., Chatli, M.K., Sivakumar, S. (2013). Quality and storability of chicken nuggets formulated with green banana and soybean hulls flours. J. Food Sci. Technol., 50(6): 1058-1068.
  • Leygonie, C., Britz, T.J. Hoffman, L.C. (2012). Impact of freezing and thawing on the quality of meat: review. Meat Sci., 91(2): 93-98.
  • Mielnik, M., Olsen, E., Vogt, G., Adeline, D., Skrede, G. (2006). Grape seed extract as antioxidant in cooked, cold stored turkey meat. LWT-Food Sci. Technol., 39(3): 191-198.
  • Missbach, B., Schwingshackl, L., Billmann, A., Mystek, A., Hickelsberger, M., Bauer, G., König, J. (2015). Gluten-free food database: the nutritional quality and cost of packaged gluten-free foods. PeerJ, 3: e1337.
  • Modi, V., Mahendrakar, N., Sachindra, N., Rao, D.N. (2004). Quality of nuggets prepared from fresh and smoked spent layer chicken meat. J. Muscle Foods, 15(3): 195-204.
  • Mukprasirt, A., Herald, T., Boyle, D., Boyle, E.A.E. (2001). Physicochemical and microbiological properties of selected rice flour-based batters for fried chicken drumsticks. Poultry Sci., 80(7): 988-996.
  • Niewinski, M.M. (2008). Advances in celiac disease and gluten-free diet. J. Am. Diet Assoc., 108(4): 661-672.
  • Özugur, G., Hayta, M. (2011). Tahıl esaslı glutensiz ürünlerin besinsel ve teknolojik özelliklerinin iyileştirilmesi. Gıda, 36(5): 287-294.
  • Pignoli, G., Bou, R., Rodriguez-Estrada, M., Decker, E.A. (2009). Suitability of saturated aldehydes as lipid oxidation markers in washed turkey meat. Meat Sci., 83(3): 412-416.
  • Reddy, D.M. (2017). Comparative effect of green tea extract and BHA on chicken meat nuggets during frozen storage. Chem. Sci. Rev. Lett., 6(21): 585-588.
  • Rodrigo, L. (2006). Celiac disease. World J. gastroenterol., 12(41): 6577-6584.
  • Ross, C.F., Smith, D.M. (2006). Use of volatiles as indicators of lipid oxidation in muscle foods. Compr. Rev. Food Sci. Food Safe., 5(1): 18-25.
  • Sampaio, G., Saldanha, T., Soares, R., Torres, E.A.F.S. (2012). Effect of natural antioxidant combinations on lipid oxidation in cooked chicken meat during refrigerated storage. Food Chem., 135(3): 1383-1390.
  • Santhi, D., Kalaikannan, A. (2014). The effect of the addition of oat flour in low-fat chicken nuggets. J. Nutr. Food Sci., 4(1): 260.
  • Serim, F. (1991). Bitkisel yağların farklı sıcaklık ve sürelerdeki oksidasyon düzeyinin spektrofotometrik yöntemlerle belirlenmesi. Gıda, 16(2): 123-129.
  • Shih, F., Daigle, K. (1999). Oil uptake properties of fried batters from rice flour. J. Agric. Food Chem., 47(4): 1611-1615.
  • Sohaib, M., Anjum, F.M., Arshad, M.S., Imran, M., Imran, A., Hussain, S. (2017). Oxidative stability and lipid oxidation flavoring volatiles in antioxidants treated chicken meat patties during storage. Lipids Health. Dis., 16(1): 27.
  • Soncu, E.D. (2014). Kaplamalı tavuk ürünlerinde kızartma sırasında akrilamid oluşumunun incelenmesi. Ankara Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Doktora Tezi, Ankara, Türkiye, 152 s.
  • Tamsen, M., Shekarchizadeh, H., Soltanizadeh, N., (2018). Evaluation of wheat flour substitution with amaranth flour on chicken nugget properties. LWT-Food Sci Tech., 91: 580-587.
  • Tașbaș, H., Osanmaz, E., Özer, C.O., Kiliç, B. (2016). Quality characteristics and storage stability of gluten-free coated chicken nuggets. Carpathian J. Food Sci. Tech., 8(4): 91-103.
  • Utrera, M., Morcuende, D., Estévez, M. (2014). Temperature of frozen storage affects the nature and consequences of protein oxidation in beef patties. Meat Sci., 96(3): 1250-1257.
  • Verma, A.K., Rajkumar, V., Kumar, S. (2019). Effect of amaranth and quinoa seed flour on rheological and physicochemical properties of goat meat nuggets. J. Food Sci. Technol., 56(11): 5027-5035.
Toplam 49 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Mühendisliği
Bölüm Makaleler
Yazarlar

Esra Davarcıoğlu Bu kişi benim 0000-0001-9500-5354

Eda Demirok Soncu 0000-0003-0997-5835

Proje Numarası 15L0443009
Yayımlanma Tarihi 11 Aralık 2020
Yayımlandığı Sayı Yıl 2021 Cilt: 46 Sayı: 1

Kaynak Göster

APA Davarcıoğlu, E., & Demirok Soncu, E. (2020). GLUTENSİZ NUGGETLARDA LİPOLİTİK DEĞİŞİMLER ÜZERİNE DONMUŞ DEPOLAMANIN ETKİSİ. Gıda, 46(1), 201-215. https://doi.org/10.15237/gida.GD20100
AMA Davarcıoğlu E, Demirok Soncu E. GLUTENSİZ NUGGETLARDA LİPOLİTİK DEĞİŞİMLER ÜZERİNE DONMUŞ DEPOLAMANIN ETKİSİ. GIDA. Aralık 2020;46(1):201-215. doi:10.15237/gida.GD20100
Chicago Davarcıoğlu, Esra, ve Eda Demirok Soncu. “GLUTENSİZ NUGGETLARDA LİPOLİTİK DEĞİŞİMLER ÜZERİNE DONMUŞ DEPOLAMANIN ETKİSİ”. Gıda 46, sy. 1 (Aralık 2020): 201-15. https://doi.org/10.15237/gida.GD20100.
EndNote Davarcıoğlu E, Demirok Soncu E (01 Aralık 2020) GLUTENSİZ NUGGETLARDA LİPOLİTİK DEĞİŞİMLER ÜZERİNE DONMUŞ DEPOLAMANIN ETKİSİ. Gıda 46 1 201–215.
IEEE E. Davarcıoğlu ve E. Demirok Soncu, “GLUTENSİZ NUGGETLARDA LİPOLİTİK DEĞİŞİMLER ÜZERİNE DONMUŞ DEPOLAMANIN ETKİSİ”, GIDA, c. 46, sy. 1, ss. 201–215, 2020, doi: 10.15237/gida.GD20100.
ISNAD Davarcıoğlu, Esra - Demirok Soncu, Eda. “GLUTENSİZ NUGGETLARDA LİPOLİTİK DEĞİŞİMLER ÜZERİNE DONMUŞ DEPOLAMANIN ETKİSİ”. Gıda 46/1 (Aralık 2020), 201-215. https://doi.org/10.15237/gida.GD20100.
JAMA Davarcıoğlu E, Demirok Soncu E. GLUTENSİZ NUGGETLARDA LİPOLİTİK DEĞİŞİMLER ÜZERİNE DONMUŞ DEPOLAMANIN ETKİSİ. GIDA. 2020;46:201–215.
MLA Davarcıoğlu, Esra ve Eda Demirok Soncu. “GLUTENSİZ NUGGETLARDA LİPOLİTİK DEĞİŞİMLER ÜZERİNE DONMUŞ DEPOLAMANIN ETKİSİ”. Gıda, c. 46, sy. 1, 2020, ss. 201-15, doi:10.15237/gida.GD20100.
Vancouver Davarcıoğlu E, Demirok Soncu E. GLUTENSİZ NUGGETLARDA LİPOLİTİK DEĞİŞİMLER ÜZERİNE DONMUŞ DEPOLAMANIN ETKİSİ. GIDA. 2020;46(1):201-15.

by-nc.png

GIDA Dergisi Creative Commons Atıf-Gayri Ticari 4.0 (CC BY-NC 4.0) Uluslararası Lisansı ile lisanslanmıştır. 

GIDA / The Journal of FOOD is licensed under a Creative Commons Attribution-Non Commercial 4.0 International (CC BY-NC 4.0).

https://creativecommons.org/licenses/by-nc/4.0/