Eff ect of Gelatin/Chitosan Coating on Chicken Patty Quality DuringFrozen Storage: A Response Surface Methodology Application
Yıl: 2021 Cilt: 27 Sayı: 2 Sayfa Aralığı: 165 - 171 Metin Dili: İngilizce DOI: 10.9775/kvfd.2020.24949 İndeks Tarihi: 01-10-2021
Eff ect of Gelatin/Chitosan Coating on Chicken Patty Quality DuringFrozen Storage: A Response Surface Methodology Application
Öz: Quality loss of food products is an important problem for food producers and consumers. Edible coating application is an alternative method to preserve food quality and to extend shelf life. In this study, a coating solution composed of chicken gelatin (0-6%), chitosan (0-2%) and sorbitol (0-1.5%), was practiced to preserve chicken patty during frozen storage. Gelatin was extracted from chicken MSM (Mechanically Separated Meat) residue and chicken patties were prepared from spent hen. The physicochemical properties (moisture, pH, thiobarbituric acid value, shrinkage value, texture and color) of chicken patties were evaluated using response surface methodology (RSM) by 15 diff erent coating combinations. The increase in gelatin and chitosan concentrations reduced significantly lipid oxidation. The application of chitosan decreased hardness of chicken patties and improved texture properties. Shrinkage decreased by increasing sorbitol concentration. Overall, an optimal coating blend formed by chicken gelatin (6%), chitosan (1.5-2.0%) and sorbitol (1.0-1.5%) showed the best eff ect on preserving quality of chicken patties during frozen storage.
Anahtar Kelime: Jelatin/Kitosan Kaplamanın Dondurarak Muhafaza Edilen Tavuk Köftesi Üzerindeki Etkisi: Bir Yanıt Yüzey Metodu Uygulaması
Öz: Gıda ürünlerindeki kalite kayıpları, gıda üreticileri ve tüketiciler açısından önemli bir sorundur. Yenilebilen kaplama işlemi, gıda kalitesinimuhafaza ve raf ömrünü uzatmak amacıyla uygulanan bir metoddur. Bu çalışmada tavuk köftelerine (%0-6) tavuk jelatini, (%0-2) kitosan vesorbitoldan (%0-1.5) oluşan kaplama işlemi uygulanmış ve dondurarak muhafaza edilmiştir. Jelatin, mekanik ayrılmış kanatlı eti posasından;tavuk köfteleri ise anaç tavuklardan üretilmiştir. Tavuk köftelerinin fizikokimyasal özellikleri (nem, pH, tiyobarbütirik asit değeri, büzüşmeoranı, tekstür ve renk) yanıt yüzey metoduna göre 15 farklı kombinasyonda değerlendirilmiştir. Kaplama solüsyonunda jelatin ve kitosanoranlarının artışı, lipid oksidasyonunu belirgin şekilde azaltmıştır. Kitosan uygulaması tavuk köftelerinin sertliğini düşürmüş ve tekstürelözelliklerini geliştirmiştir. Büzüşme oranı, solüsyondaki sorbitol oranı arttıkça azalmıştır. Sonuçta tavuk köftelerinin dondurarak depolamasürecinde kalite özelliklerinin korunmasında optimum etkiyi gösteren kaplama formülasyonunun %6 tavuk jelatini, %1.5-2.0 kitozan ve %1.0- 1.5 sorbitol olduğu tespit edilmiştir.
Anahtar Kelime: Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık
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| APA | Erge A, ZORBA Ö (2021). Eff ect of Gelatin/Chitosan Coating on Chicken Patty Quality DuringFrozen Storage: A Response Surface Methodology Application. , 165 - 171. 10.9775/kvfd.2020.24949 |
| Chicago | Erge Aydın,ZORBA Ömer Eff ect of Gelatin/Chitosan Coating on Chicken Patty Quality DuringFrozen Storage: A Response Surface Methodology Application. (2021): 165 - 171. 10.9775/kvfd.2020.24949 |
| MLA | Erge Aydın,ZORBA Ömer Eff ect of Gelatin/Chitosan Coating on Chicken Patty Quality DuringFrozen Storage: A Response Surface Methodology Application. , 2021, ss.165 - 171. 10.9775/kvfd.2020.24949 |
| AMA | Erge A,ZORBA Ö Eff ect of Gelatin/Chitosan Coating on Chicken Patty Quality DuringFrozen Storage: A Response Surface Methodology Application. . 2021; 165 - 171. 10.9775/kvfd.2020.24949 |
| Vancouver | Erge A,ZORBA Ö Eff ect of Gelatin/Chitosan Coating on Chicken Patty Quality DuringFrozen Storage: A Response Surface Methodology Application. . 2021; 165 - 171. 10.9775/kvfd.2020.24949 |
| IEEE | Erge A,ZORBA Ö "Eff ect of Gelatin/Chitosan Coating on Chicken Patty Quality DuringFrozen Storage: A Response Surface Methodology Application." , ss.165 - 171, 2021. 10.9775/kvfd.2020.24949 |
| ISNAD | Erge, Aydın - ZORBA, Ömer. "Eff ect of Gelatin/Chitosan Coating on Chicken Patty Quality DuringFrozen Storage: A Response Surface Methodology Application". (2021), 165-171. https://doi.org/10.9775/kvfd.2020.24949 |
| APA | Erge A, ZORBA Ö (2021). Eff ect of Gelatin/Chitosan Coating on Chicken Patty Quality DuringFrozen Storage: A Response Surface Methodology Application. Kafkas Üniversitesi Veteriner Fakültesi Dergisi, 27(2), 165 - 171. 10.9775/kvfd.2020.24949 |
| Chicago | Erge Aydın,ZORBA Ömer Eff ect of Gelatin/Chitosan Coating on Chicken Patty Quality DuringFrozen Storage: A Response Surface Methodology Application. Kafkas Üniversitesi Veteriner Fakültesi Dergisi 27, no.2 (2021): 165 - 171. 10.9775/kvfd.2020.24949 |
| MLA | Erge Aydın,ZORBA Ömer Eff ect of Gelatin/Chitosan Coating on Chicken Patty Quality DuringFrozen Storage: A Response Surface Methodology Application. Kafkas Üniversitesi Veteriner Fakültesi Dergisi, vol.27, no.2, 2021, ss.165 - 171. 10.9775/kvfd.2020.24949 |
| AMA | Erge A,ZORBA Ö Eff ect of Gelatin/Chitosan Coating on Chicken Patty Quality DuringFrozen Storage: A Response Surface Methodology Application. Kafkas Üniversitesi Veteriner Fakültesi Dergisi. 2021; 27(2): 165 - 171. 10.9775/kvfd.2020.24949 |
| Vancouver | Erge A,ZORBA Ö Eff ect of Gelatin/Chitosan Coating on Chicken Patty Quality DuringFrozen Storage: A Response Surface Methodology Application. Kafkas Üniversitesi Veteriner Fakültesi Dergisi. 2021; 27(2): 165 - 171. 10.9775/kvfd.2020.24949 |
| IEEE | Erge A,ZORBA Ö "Eff ect of Gelatin/Chitosan Coating on Chicken Patty Quality DuringFrozen Storage: A Response Surface Methodology Application." Kafkas Üniversitesi Veteriner Fakültesi Dergisi, 27, ss.165 - 171, 2021. 10.9775/kvfd.2020.24949 |
| ISNAD | Erge, Aydın - ZORBA, Ömer. "Eff ect of Gelatin/Chitosan Coating on Chicken Patty Quality DuringFrozen Storage: A Response Surface Methodology Application". Kafkas Üniversitesi Veteriner Fakültesi Dergisi 27/2 (2021), 165-171. https://doi.org/10.9775/kvfd.2020.24949 |
