Tavuk Köftelerinde Çeşitli Acı Biber Tozlarının Kullanımı: Renk ve Oksidatif Stabilite Üzerine Etkileri

Öz

Bu çalışmada, tavuk köfteleri Kuş gözü biberi, Jalapeno biberi ve Meksika biberi gibi farklı biber tozları kullanılarak üretilmiştir. TBARS değerlerinin CP3 hariç tavuk köftesi örneklerinde 4°C'de 6 gün boyunca arttığını ve kontrol grubunun lipid oksidasyonunda en yüksek artışı gösterdiğini tespit ettik. Kullanılan biber çeşitleri arasında Meksika biberi (CP3), depolama süresi boyunca sabit TBARS değerlerini koruduğu için lipid oksidasyonunu önlemede en etkili olanıydı. Toz biber ilavesi tavuk köftelerinin pH değerini kontrol grubuna kıyasla önemli ölçüde düşürmüş, en düşük pH değerleri CP2 ve CP3 gruplarında gözlenmiştir. Jalapeño, depolama boyunca örneklerin pH stabilitesini korumuştur. Çeşitli acı biber tozlarının tavuk köftelerine eklenmesi, 1. ve 2. günlerde daha koyu renkli köfteler elde edilmesine neden olurken, kuş gözü acı biber 6. günde kontrole en yakın rengi vermiştir. CP3 grubu en yüksek a* değerlerini sergileyerek daha kırmızı ve daha renk stabil bir görünüme katkıda bulunurken, jalapeño ilavesi b* değerlerini önemli ölçüde etkilememiş, kuş gözü ve Meksika biberi ise artırmıştır. Sonuç olarak tavuk köfte formülasyonlarında çeşitli biberlerin kullanımının lipid oksidasyonunun önlenmesinde etkili olduğu, özellikle Meksika biberinin en iyi sonucu verdiği belirlenmiştir.

Anahtar Kelimeler

• Lipid oksidasyonu
• köfte
• tavuk
• biber çeşitleri

Use of Various Chili Powder in Chicken Patties: Effects on Color and Oxidative Stability

Abstract

In this study, the chicken patties were manufactured using different chili powders such as Bird’s eye chili, Jalapeno and Mexican chili. We found that TBARS values increased over 6 days at 4°C in the chicken patty samples except CP3, with the control group showing the highest increase in lipid oxidation. Among the chili varieties used, Mexican chili (CP3) was the most effective in preventing lipid oxidation, as it maintained stable TBARS values throughout the storage period. The addition of chili powder significantly reduced the pH of chicken patties compared to the control group, with the lowest pH values observed in the CP2 and CP3 groups. Jalapeño maintained pH stability of samples throughout storage.The incorporation of various chili powders into chicken patties resulted in darker-colored patties on days 1 and 2, with bird’s eye chili yielding the closest color to the control on day 6. The CP3 group exhibited the highest a* values, contributing to a redder and more color-stable appearance, while the addition of jalapeño did not significantly affect b* values, while bird’s eye and Mexican chili increased them. In conclusion, the incorporation of different chili varieties into chicken patty formulations was found to be effective in mitigating lipid oxidation, with Mexican chili demonstrating the most pronounced protective effect.

Keywords

• Lipid oxidation
• patty
• chili varieties
• chicken

Kaynakça

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