Effects of different fibers on the quality of chicken meatballs

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dc.contributor.authorGölge, Özgür
dc.contributor.authorKılınççeker, Osman
dc.contributor.authorKoluman, Ahmet
dc.date.accessioned2021-02-19T21:16:25Z
dc.date.available2021-02-19T21:16:25Z
dc.date.issued2018
dc.departmentALKÜ
dc.descriptionKOLUMAN, AHMET/0000-0001-5308-8884; Golge, Ozgur/0000-0001-5020-339X
dc.description.abstractThe 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.
dc.identifier.doi10.2376/0003-925X-69-177
dc.identifier.endpage183en_US
dc.identifier.issn0003-925X
dc.identifier.issue6en_US
dc.identifier.scopusqualityN/A
dc.identifier.startpage177en_US
dc.identifier.urihttps://doi.org/10.2376/0003-925X-69-177
dc.identifier.urihttps://hdl.handle.net/20.500.12868/421
dc.identifier.volume69en_US
dc.identifier.wosWOS:000457204000003
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthor0-belirlenecek
dc.language.isoen
dc.publisherM H Schaper Gmbh Co Kg
dc.relation.ispartofJournal of Food Safety And Food Quality-Archiv Fur Lebensmittelhygiene
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectchicken meatball
dc.subjectpea fiber
dc.subjectorange fiber
dc.subjectinulin fiber
dc.subjectproduct quality
dc.titleEffects of different fibers on the quality of chicken meatballs
dc.typeArticle

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