FARKLI FORMÜLASYONLARDA KAPLAMALI TAVUK CİĞERİ ÜRÜNLERİ GELİŞTİRİLMESİ, ÇÖLYAK HASTALARI İÇİN MODİFİKASYONU ve DEPOLAMA SÜRESİNCE ÖZELLİKLERİNİN İNCELENMESİ
Project no. 22986 · Status: Kapanmış · 2021
Summary
<p>In this study, it was aimed to transform chicken liver into new coated products with a certain shelf life preferred by different consumer groups and to examine the quality characteristics of the products obtained by applying different cooking processes and to determine the amount of HCA compounds. For this purpose, the effects of three different formulations (thyme, turmeric, control) and two different cooking methods (deep frying and oven) on proximate composition, pH, temperature measurements, cooking loss, coating pickup, color, texture, DPPH, TBARS, TMAB, HCA and sensory properties of gluten and gluten-free coated chicken liver samples were investigated. The proximate composition, pH and iron contents of the raw liver samples were determined. It was determined that the samples cooked in the oven had lower fat and higher protein values compared to the deep-fried samples, but the appearance and color scores were lower. It was determined that the addition of thyme and turmeric to the formulation of gluten-free samples increased the DPPH value in the samples, and the highest DPPH value was found in turmeric added samples. Total HCA amount were found to be lower in samples containing thyme and turmeric compared to control samples. It was determined that the TMAB count was lower and the oxidation development determined by TBARS was less in gluten-free samples containing thyme and turmeric compared to the control samples on the 45th and 60th days of the storage period. In the light of the obtained data, it was concluded that oven cooked gluten-free coated chicken liver product, especially with turmeric additives, can take its place as a healthy alternative in the food market.</p>