Monitoring of Changes in the Quality Characteristics of Cooked Chicken  Döner Kebabs Formulated from Mechanically Deboned Chicken Meat  Subject to Refrigerated Storage

N.A.

Makale detayları

Monitoring of Changes in the Quality Characteristics of Cooked Chicken Döner Kebabs Formulated from Mechanically Deboned Chicken Meat Subject to Refrigerated Storage

Yazarlar:

N.A.

Yayıncı:

Selcuk University

Ana Başlıklar:

Gıda Mühendisliği

Dergi:

Selcuk Journal of Agriculture and Food Sciences Vol.37 Issue 1, pp.109-118

Belge Tipi:

Makale

Yayın Tarihi:

4/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001289281

pISSN:

2458-8377

Anahtar kelimeler:

Özet:

 This study aimed to evaluate the effects of mechanically deboned chicken meat MDCM on the physicochemical and sensory properties of chicken döner kebab during 28 days of storage. Five different groups of chicken döner kebab were produced: C1: Control 1 including chicken breast meat, C2: Control 2 including ground chicken breast  transglutaminase, M1: 95 ground chicken breast  5 MDCM  transglutaminase, M2: 90 ground chicken breast  10 MDCM  transglutaminase and M3: 85 ground chicken breast  15 MDCM  transglutaminase. The addition of MDCM to chicken döner kebab samples increased the pH value of the samples P  0.05. The TBARS values of the chicken döner kebabs increased during the storage period, especially on the 21st and 28th day. Groups M1, M2 and M3 had lower lightness L and higher redness a values than the control groups P  0.05. The addition of MDCM had no negative influence on the sensory parameters of the samples P  0.05.

 This study aimed to evaluate the effects of mechanically deboned chicken meat MDCM on the physicochemical and sensory properties of chicken döner kebab during 28 days of storage. Five different groups of chicken döner kebab were produced: C1: Control 1 including chicken breast meat, C2: Control 2 including ground chicken breast  transglutaminase, M1: 95 ground chicken breast  5 MDCM  transglutaminase, M2: 90 ground chicken breast  10 MDCM  transglutaminase and M3: 85 ground chicken breast  15 MDCM  transglutaminase. The addition of MDCM to chicken döner kebab samples increased the pH value of the samples P  0.05. The TBARS values of the chicken döner kebabs increased during the storage period, especially on the 21st and 28th day. Groups M1, M2 and M3 had lower lightness L and higher redness a values than the control groups P  0.05. The addition of MDCM had no negative influence on the sensory parameters of the samples P  0.05.

 This study aimed to evaluate the effects of mechanically deboned chicken meat MDCM on the physicochemical and sensory properties of chicken döner kebab during 28 days of storage. Five different groups of chicken döner kebab were produced: C1: Control 1 including chicken breast meat, C2: Control 2 including ground chicken breast  transglutaminase, M1: 95 ground chicken breast  5 MDCM  transglutaminase, M2: 90 ground chicken breast  10 MDCM  transglutaminase and M3: 85 ground chicken breast  15 MDCM  transglutaminase. The addition of MDCM to chicken döner kebab samples increased the pH value of the samples P  0.05. The TBARS values of the chicken döner kebabs increased during the storage period, especially on the 21st and 28th day. Groups M1, M2 and M3 had lower lightness L and higher redness a values than the control groups P  0.05. The addition of MDCM had no negative influence on the sensory parameters of the samples P  0.05.

 This study aimed to evaluate the effects of mechanically deboned chicken meat MDCM on the physicochemical and sensory properties of chicken döner kebab during 28 days of storage. Five different groups of chicken döner kebab were produced: C1: Control 1 including chicken breast meat, C2: Control 2 including ground chicken breast  transglutaminase, M1: 95 ground chicken breast  5 MDCM  transglutaminase, M2: 90 ground chicken breast  10 MDCM  transglutaminase and M3: 85 ground chicken breast  15 MDCM  transglutaminase. The addition of MDCM to chicken döner kebab samples increased the pH value of the samples P  0.05. The TBARS values of the chicken döner kebabs increased during the storage period, especially on the 21st and 28th day. Groups M1, M2 and M3 had lower lightness L and higher redness a values than the control groups P  0.05. The addition of MDCM had no negative influence on the sensory parameters of the samples P  0.05.

Makale detayları

Monitoring of Changes in the Quality Characteristics of Cooked Chicken Döner Kebabs Formulated from Mechanically Deboned Chicken Meat Subject to Refrigerated Storage

Yazarlar:

N.A.

Yayıncı:

Selcuk University

Ana Başlıklar:

Gıda Mühendisliği

Dergi:

Selcuk Journal of Agriculture and Food Sciences Vol.37 Issue 1, pp.109-118

Belge Tipi:

Makale

Yayın Tarihi:

4/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001289281

pISSN:

2458-8377

Colour

Lipid oxidation

MDCM

Poultry product

Sayı

Makale detayları

Monitoring of Changes in the Quality Characteristics of Cooked Chicken Döner Kebabs Formulated from Mechanically Deboned Chicken Meat Subject to Refrigerated Storage

Yazarlar: N.A.

Yayıncı: Selcuk University

Ana Başlıklar: Gıda Mühendisliği

Dergi: Selcuk Journal of Agriculture and Food Sciences Vol.37 Issue 1, pp.109-118

Belge Tipi: Makale

Yayın Tarihi: 4/2023

Belge Dili: İngilizce

Document ID (Org No.): 2001289281

pISSN: 2458-8377

Colour

Lipid oxidation

MDCM

Poultry product

Sayı

Yazarlar:

N.A.

Yayıncı:

Selcuk University

Ana Başlıklar:

Gıda Mühendisliği

Dergi:

Selcuk Journal of Agriculture and Food Sciences Vol.37 Issue 1, pp.109-118

Belge Tipi:

Makale

Yayın Tarihi:

4/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001289281

pISSN:

2458-8377