Investigation of the quality of coated chicken meat products pre-cooked using different vegetable frying oils and antioxidants in the oil phase
Project no. 28410 · Status: Kapanmış · 2023
Summary
<p>In this project, it was aimed to investigate the effects of the use of rosemary extract as an antioxidant in three different types of frying oils, namely sunflower, olive pomace and canola oil, on chicken nugget quality. The trial pattern created in this context was as follows: The sunflower oil (SO), olive pomace oil (OPO) and canola oil (CO) groups were prepared with (R1) or without (R0) the addition of rosemary extract (RE). To all trial groups, chemical composition (moisture, protein, fat, ash, carbohydrate), pH, color (L*, a*, b*), moisture retention amount, oil absorption amount, batter pick up, cooking yield, purge loss, thiobarbutyric acid reactive substances (TBARS) value and sensory analysis were applied. According to the results of the analysis, it was observed that the lowest amount of protein belonged to the samples fried using CO and the highest amount of protein using SO. The use of RE in SO had the effect of reducing the pH values in the cooked product. It was noted that the highest L* values belonged to OPO samples and the lowest values to CO samples, that BE use affected a* values in different ways, and that the use of BE in OPO and CO increased b* values and decreased them in SO. There was no significant difference between the samples in terms of moisture retention amounts and cooking yield. The fat absorption values of the samples fried using CO were higher than those of the samples fried with other oils. Batter pick up of the SO-R0 group was higher compared to the CO-R0 group and there was no difference between the coating adhesion rates of the other groups. In samples fried with pomace oil, the use of RE was shown to provide a reducing effect on purge loss. In the case where CO was used to deep-fry chicken nugget samples, it has been found to have higher oxidative sensitivity compared to SO and OPO. The addition of RE to CO significantly reduced TBARS values of the samples measured throughout storage. There was no significant difference between the trial groups in terms of color, crispiness and juiciness parameters. It was observed that chicken nugget samples fried with CO were less preferred than samples fried with other oils in terms of flavor. In conclusion, it was found that natural antioxidants in the oils used in coated chicken meat products can provide oxidative protection without changing the physical, technological and sensory quality parameters, but this protection depends significantly on the type of cooking oil.</p>