NOVEL FORMULATION APPROACHES IN PROCESSING OF POULTRY MEAT PRODUCTS: INVESTIGATING THE UTILIZATION OF PHOSPHATE ALTERNATIVE INGREDIENTS IN POULTRY MEAT PRODUCTS PRODUCED WITH DIFFERENT TECHNOLOGIES
Project no. 535 · Status: Kapanmış · 2015
Summary
In this project, it was objected to investigate the utilization opportunities of natural compounds as inorganic phosphate replacers manufactured by different technologies and it was aimed to develop healthier poultry product formulations. The study is consisted of two main trials as follows: In Trial-I, the effects of utilization of Jerusalem artichoke powder (JAP), either alone or in combination with sodium carbonate as phosphate replacers on quality of emulsified chicken meatballs was investigated. In Trial-II, utilization of inulin, either alone as powder or gelled form or in combination with sodium carbonate as phosphate replacers on quality of restructured chicken steaks was investigated. Results of Trial-I showed that use of JAP and carbonate supplied equivalent emulsion stability to samples with phosphate. Addition of JAP increased dietary fiber content, decreased salt and sodium content and decreased L* and b* values of emulsified chicken meatballs. Samples containing JAP and carbonate had similar chemical, sensory, technological and microbiological quality to samples containing phosphate. During cold (2?) and frozen (-18?) storage, lipid and protein oxidation were increased, whist other quality attributes were generally stable. In Trial-II, addition of inulin was effective to increase dietary fiber content and decrease salt and sodium content of restructured chicken steaks. It was showed that samples with inulin and carbonate had equivalent chemical, sensory, technological and microbiological quality to samples with phosphate. During cold and frozen storage, it was found that sensory and microbiological quality was stable, while losses were recorded in technological quality and lipid and protein oxidation were increased. In conclusion, it was showed that utilization of natural ingredients as phosphate replacers in chicken products manufactured with different technologies offered a potential to supply equivalent quality to standard phosphate products, that was the key for development of healthier and phosphate-free poultry meat product formulations.