The Effects of Phytic Acid, Carnosine and Butylated Hydroxylanisole on Some Properties of Mechanically Deboned Chicken Patties during Frozen Storage

Özgül Özer; Cemalettin Sarıçoban; Kübra Ünal

The Effects of Phytic Acid, Carnosine and Butylated Hydroxylanisole on Some Properties of Mechanically Deboned Chicken Patties during Frozen Storage

Öz

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.

Anahtar Kelimeler

Ayrıntılar

Birincil Dil

İngilizce

Konular

Ziraat Mühendisliği

Bölüm

Araştırma Makalesi

Yazarlar

Özgül Özer Bu kişi benim
Türkiye

Cemalettin Sarıçoban Bu kişi benim
Türkiye

Kübra Ünal Bu kişi benim
Türkiye

Yayımlanma Tarihi

28 Aralık 2018

Gönderilme Tarihi

22 Ekim 2018

Kabul Tarihi

-

Yayımlandığı Sayı

Yıl 2018 Cilt: 32 Sayı: 3

IZ

https://izlik.org/JA99SN44YK

Kaynak Göster

RIS / Bibtex

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. https://izlik.org/JA99SN44YK

AMA

1.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):502-509. https://izlik.org/JA99SN44YK

Chicago

Özer, Özgül, Cemalettin Sarıçoban, ve Kübra Ünal. 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): 502-9. https://izlik.org/JA99SN44YK.

EndNote

Özer Ö, Sarıçoban C, Ünal K (01 Aralık 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

[1]Ö. Özer, C. Sarıçoban, ve 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, c. 32, sy 3, ss. 502–509, Ara. 2018, [çevrimiçi]. Erişim adresi: https://izlik.org/JA99SN44YK

ISNAD

Özer, Özgül - Sarıçoban, Cemalettin - Ünal, Kübra. “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 (01 Aralık 2018): 502-509. https://izlik.org/JA99SN44YK.

JAMA

1.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, vd. “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, c. 32, sy 3, Aralık 2018, ss. 502-9, https://izlik.org/JA99SN44YK.

Vancouver

1.Özgül Özer, Cemalettin Sarıçoban, Kübra 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 [Internet]. 01 Aralık 2018;32(3):502-9. Erişim adresi: https://izlik.org/JA99SN44YK