Effects of different fibers on the quality of chicken meatballs
[ X ]
Tarih
2018
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
M H Schaper Gmbh Co Kg
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The objective of this study was to determine the effects of pea fiber, orange fiber and inulin fiber on some quality properties of chicken meatballs. Samples were prepared with different formulations (3, 6 and 9 %) for each fiber. Analyzes of pH determination, thiobarbituric acid and color values of raw meatballs were evaluated during cold storage whereas color, yield, diameter reduction, moisture retention, fat absorption and sensory properties of fried meatballs were determined. As a results, it was observed that fibers had significant effect on quality of meatballs. Pea fiber increased pH, yield and moisture retention whereas decreased diameter reduction and fat absorption. Inulin fiber increased pH, diameter reduction and fat absorption. Additionally, orange fiber improved TBA, a and b values of samples, positively. In particular, it was found that 3, 6 and 9 % of pea fiber and 9 % of inulin fiber are more successful for chicken poultry production.
Açıklama
KOLUMAN, AHMET/0000-0001-5308-8884; Golge, Ozgur/0000-0001-5020-339X
Anahtar Kelimeler
chicken meatball, pea fiber, orange fiber, inulin fiber, product quality
Kaynak
Journal of Food Safety And Food Quality-Archiv Fur Lebensmittelhygiene
WoS Q Değeri
N/A
Scopus Q Değeri
N/A
Cilt
69
Sayı
6
