Evaluation of phosphate replacement with natural alternatives in chicken patties as a novel approach

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dc.contributor.authorTabak, D.
dc.contributor.authorAbadi, E.
dc.contributor.authorSerdaroglu, M.
dc.date.accessioned2020-12-01T12:09:52Z
dc.date.available2020-12-01T12:09:52Z
dc.date.issued2019
dc.departmentEge Üniversitesien_US
dc.description60th International Meat Industry Conference (MEATCON) -- SEP 22-25, 2019 -- Inst Meat Hygiene & Technol, Kopaonik, SERBIAen_US
dc.description.abstractPolyphosphates are known to increase both the amount of bound water and the strength of the meat particle-particle binding in processed meat products. However, several health risks related to dietary phosphate intake are driving the meat industry to improve product formulations (less phosphate) and to search for alternative phosphate replacers. the aim of this research was to investigate the effects of using eggshell powder as a phosphate replacer on some quality characteristics of chicken patties. Chicken patties were subjected to four treatments, as follows: control contained 0.5% sodium tripolyphosphate; 0.5% eggshell powder; 0.5% eggshell powder+0.25% pectin, and; 0.5% eggshell powder+0.25% carrageenan. Chemical composition, technological parameters and sensory properties were evaluated in all patties. Total moisture, protein, fat and ash in uncooked/cooked patties were in the range of 72.20-75.24%, 13.84-15.39%, 8.14-10.87% and 2.71-3.14%, and 68.59-72.33%, 15.11-18.12% and 8.36-10.99%, respectively. the patties with 0.5% eggshell powder+0.25% carrageenan had the highest water holding capacity and cooking efficiency percentage in relation to pH among the patties studied. the results show the combination of eggshell powder with pectin or carrageenan could be an alternative additive for phosphate-free meat products.en_US
dc.identifier.doi10.1088/1755-1315/333/1/012105
dc.identifier.issn1755-1307
dc.identifier.issn1755-1307en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.urihttps://doi.org/10.1088/1755-1315/333/1/012105
dc.identifier.urihttps://hdl.handle.net/11454/63598
dc.identifier.volume333en_US
dc.identifier.wosWOS:000509758800105en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isoenen_US
dc.publisherIop Publishing Ltden_US
dc.relation.ispartof60Th International Meat Industry Conference Meatcon2019en_US
dc.relation.ispartofseriesIOP Conference Series-Earth and Environmental Science
dc.relation.publicationcategoryKonferans Öğesi - Uluslararası - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.titleEvaluation of phosphate replacement with natural alternatives in chicken patties as a novel approachen_US
dc.typeConference Objecten_US

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