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