Evaluation of physicochemical, textural, and sensory properties of reduced-fat chicken patties produced with chia flour and κ-carrageenan
| dc.contributor.author | Kesemen, Ali Murat | |
| dc.contributor.author | Akköse, Ahmet | |
| dc.date.accessioned | 2024-12-02T10:18:23Z | |
| dc.date.available | 2024-12-02T10:18:23Z | |
| dc.date.issued | 2024 | |
| dc.department | AÇÜ, Artvin Meslek Yüksekokulu, Aşçılık Bölümü | en_US |
| dc.description.abstract | The effects of chia flour and ?-carrageenan on the physicochemical, textural, and sensory properties of reduced-fat chicken patties were investigated. Usage of chia flour decreased pH, while addition of ?-carrageenan increased it. Chicken patties with chia flour had higher thiobarbituric acid reactive substances (TBARS) and lower L*, a*, and b* values. Production stages significantly affected pH, TBARS, and color of the samples (p < 0.01); while pH, TBARS, a*, and b* values increased and L* value decreased after cooking. Adding chia flour and Kappa-carrageenan (?-carrageenan) to reduced-fat chicken patties increased cooking yield and moisture retention while decreasing the shrinkage. Chia flour and ?-carrageenan increased hardness of samples and the highest mean value was found to be 68.70 ± 1.40 N in the group containing 8% beef fat + 4% chia flour + 5% breadcrumbs + 1% ?-carrageenan. However, adhesiveness and cohesiveness decreased by addition of chia flour and ?-carrageenan. Among the sensory properties, flavor, texture, and general acceptability were significantly affected by the addition of chia flour and ?-carrageenan (p < 0.01). Sensory properties were studied by panelist, and it was found that usage of 2% chia flour and 1% ?-carrageenan in reduced-fat chicken patties could be effective regarding product quality, health benefits, and consumer acceptance. | |
| dc.identifier.doi | 10.15586/ijfs.v36i3.2490 | |
| dc.identifier.endpage | 319 | en_US |
| dc.identifier.issn | 1120-1770 | |
| dc.identifier.issue | 3 | en_US |
| dc.identifier.scopusquality | Q2 | |
| dc.identifier.startpage | 309 | en_US |
| dc.identifier.uri | https://doi.org/10.15586/ijfs.v36i3.2490 | |
| dc.identifier.uri | https://hdl.handle.net/11494/5079 | |
| dc.identifier.wosquality | Q2 | |
| dc.indekslendigikaynak | Web of Science | |
| dc.indekslendigikaynak | Scopus | |
| dc.language.iso | en | en_US |
| dc.publisher | Codon Publications | en_US |
| dc.relation.ispartof | Italian Journal of Food Science | |
| dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
| dc.rights | info:eu-repo/semantics/openAccess | en_US |
| dc.subject | Chia Four | en_US |
| dc.subject | Chicken Patty | en_US |
| dc.subject | Fat Reduction | en_US |
| dc.subject | Hardness | en_US |
| dc.subject | pH | en_US |
| dc.subject | κ-carrageenan | en_US |
| dc.title | Evaluation of physicochemical, textural, and sensory properties of reduced-fat chicken patties produced with chia flour and κ-carrageenan | en_US |
| dc.type | Article |
