THE EFFECTS OF DIFFERENT MUSHROOM SPECIES (Morchella esculenta and Lactarius deliciosus) AND COOKING METHODS ON HETEROCYCLIC AROMATIC AMINE FORMATION AND SOME PROPERTIES IN CHICKEN PATTIES
Project no. 23596 · Status: Kapanmış (Yayın bekleniyor) · 2022
Summary
<p>In this study, it was aimed to investigate the effects of the use of the different mushroom powder and cooking method in chicken meatball samples on some physical, chemical, sensory and heterocyclic aromatic amine compounds. For this purpose, Morchella (Morchella esculenta) and Lactarius (Lactarius deliciosus) mushroom powder were added to chicken meatball samples at a rate of4% and two different cooking methods (microwave and pan cooking) were applied to the products. Proximate composition (moisture, fat, protein, ash), pH, cooking yield, TBARS, color measurement, texture profile, thermal camera imaging, HCA and sensory evaluation analyses were performed in chicken meatball samples. It was determined that the sample groups using mushroom powder in their formulations had lower moisture and TBARS, higher ash, pH, hardness and general acceptance values compared to the control groups (P<0.05). The moisture, cooking yield, TBARS and a* values of the samples cooked in the microwave oven were detected to be lower than the samples cooked in pan(P<0.05). According to the data obtained, it was concluded that chicken meatballs using morel mushroom powder and cooked in a microwave have a significant effect on slowing down the development of oxidation, improving sensory properties and reducing HCA compounds.</p>