Araştırma Makalesi
BibTex RIS Kaynak Göster

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

Yıl 2018, Cilt: 32 Sayı: 3, 502 - 509, 28.12.2018

Özgül Özer Cemalettin Sarıçoban Kübra Ünal

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

Mechanically deboned chicken Patty Phytic acid Carnosin Lipid oxidation

Toplam 0 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Ziraat Mühendisliği
Bölüm Araştırma Makalesi
Yazarlar

Özgül Özer Bu kişi benim

Cemalettin Sarıçoban Bu kişi benim

Kübra Ünal Bu kişi benim

Yayımlanma Tarihi 28 Aralık 2018
Gönderilme Tarihi 22 Ekim 2018
Yayımlandığı Sayı Yıl 2018 Cilt: 32 Sayı: 3

Kaynak Göster

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.
AMA 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. Aralık 2018;32(3):502-509.
Chicago Özer, Özgül, Cemalettin Sarıçoban, ve Kübra Ünal. “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, sy. 3 (Aralık 2018): 502-9.
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 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, 2018.
ISNAD 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 32/3 (Aralık2018), 502-509.
JAMA 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, 2018, ss. 502-9.
Vancouver 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):502-9.
 Kapak Resmi İndir

Selcuk Journal of Agriculture and Food Sciences Creative Commons Atıf-GayriTicari 4.0 Uluslararası Lisansı (CC BY NC) ile lisanslanmıştır.