OXIDATIVE STABILITY OF CHICKEN MEAT EMULSION SYSTEMS: THE EFFECTS OF GELLED EMULSION AND USE OF ASCORBIC ACID AND ROSEMARY EXTRACT IN DIFFERENT PHASES

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dc.authorid0000-0002-2847-297X
dc.contributor.authorMeltem Serdaroğlu
dc.contributor.authorSerpil Kavuşan
dc.contributor.authorElnaz Sharefi-Abadi
dc.contributor.authorBurcu Sarı
dc.contributor.authorHilal Can
dc.date.accessioned2023-01-12T06:53:29Z
dc.date.available2023-01-12T06:53:29Z
dc.date.issued2022en_US
dc.departmentKapadokya Üniversitesi, Uygulamalı Bilimler Yüksekokulu, Gastronomi ve Mutfak Sanatları Bölümü
dc.description.abstractIn order to examine the effects of using ascorbic acid, rosemary extract, or ascorbic acid-rosemary extract combination in different phases of flaxseed oil gelled emulsion (GE) formulation on oxidative stability, model chicken meat emulsions (CMEs) formulated with as follows; beef fat-no antioxidant (C), gelled emulsion-no antioxidant (GE-No), GE containing 100 ppm ascorbic acid in the water phase (GE-A), GE containing 100 ppm rosemary extract in the oil phase (GE-R) and GE containing 100 ppm ascorbic acid in water phase and 100 ppm rosemary extract in oil phase (GE-A/R). Protein content of samples increased from 12.99% to 14.58% with the addition of GE (P<0.05). Water holding capacity of reformulated CMEs increased up to 66.01%. At the end of the storage using ascorbic acid and rosemary extract individually or combined in GE formulation was effective to delay the primary lipid oxidation of samples, while ascorbic acid and ascorbic acid+ rosemary extracts retarded the formation of malonaldehyde. Initial free fatty acid values ranged between 0.34%- 1.07% and the initial trend was proportional to TBARS values. Reformulated samples were lighter than the control group. a* value of control was higher while b* values were lower than reformulated CMEs throughout the storage.
dc.identifier.citationSerdaroğlu, M., Kavuşan, H. S., Sharefi-Abadi, E., Sari, B., & Can, H. (2022). OXIDATIVE STABILITY OF CHICKEN MEAT EMULSION SYSTEMS: THE EFFECTS OF GELLED EMULSION AND USE OF ASCORBIC ACID AND ROSEMARY EXTRACT IN DIFFERENT PHASES. Carpathian Journal of Food Science & Technology, 14(3), 14-28.
dc.identifier.endpage28en_US
dc.identifier.issn2066-6845
dc.identifier.issue3en_US
dc.identifier.startpage14en_US
dc.identifier.urihttps://doi.org/10.34302/crpjfst/2022.14.3.2
dc.identifier.urihttps://hdl.handle.net/20.500.12695/1968
dc.identifier.volume14en_US
dc.institutionauthorSarı, Burcu
dc.language.isoen
dc.publisherCarpathian Journal of Food Science & Technology
dc.relation.ispartofCarpathian Journal of Food Science & Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectChicken meat emulsion
dc.subjectFlaxseed oil
dc.subjectGelled emulsion
dc.subjectAscorbic acid
dc.subjectRosemary
dc.titleOXIDATIVE STABILITY OF CHICKEN MEAT EMULSION SYSTEMS: THE EFFECTS OF GELLED EMULSION AND USE OF ASCORBIC ACID AND ROSEMARY EXTRACT IN DIFFERENT PHASES
dc.typeArticle

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