Effects of Beef Fat Replacement with Gelled Emulsion Prepared with Olive Oil on Quality Parameters of Chicken Patties

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dc.contributor.authorSerdaroglu, Meltem
dc.contributor.authorNacak, Berker
dc.contributor.authorKarabiyikoglu, Merve
dc.date.accessioned2019-10-27T11:07:54Z
dc.date.available2019-10-27T11:07:54Z
dc.date.issued2017
dc.departmentEge Üniversitesien_US
dc.description.abstractThe objective of this study was to investigate the effect of using gelled emulsion (olive oil 46%, inulin 9%, gelatin 3%) as fat replacer on some quality parameters of chicken patties. For this purpose GE, prepared with olive oil, gelatin and inulin was replaced with beef fat at a level of 0%, 25%, 50%, 100% (C, G25, G50, G100). In this study syneresis, thermal stability, centrifuge and creaming stability of gelled emulsion were analyzed. Chemical composition, technological paramerers (cooking yield, water holding capacity, diameter reduction, fat and moisture retention) and textural and sensory properites were evaluated in comparision to control patties. High thermal stability was recorded in GE (93%), also creaming stability results showed that GE protected its stability without any turbidity and separation of the layer. The complete replacement of beef fat with GE showed detrimental effect on all investigated cooking characteristics except fat retention. Replacement of beef fat with GE at a level of 50% resulted similar cooking characteristics with C samples. Color parameters of samples were affected by GE addition, higher CIE b* values observed with respect to GE concentration. The presence of GE significantly affected textural behaviors of samples (p<0.05). Our results showed that GE prepared with inulin and olive oil is a viable fat replacer for the manufacture of chicken patty.en_US
dc.identifier.doi10.5851/kosfa.2017.37.3.376en_US
dc.identifier.endpage384en_US
dc.identifier.issn1225-8563
dc.identifier.issue3en_US
dc.identifier.pmid28747823en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage376en_US
dc.identifier.urihttps://doi.org/10.5851/kosfa.2017.37.3.376
dc.identifier.urihttps://hdl.handle.net/11454/32096
dc.identifier.volume37en_US
dc.identifier.wosWOS:000405538300006en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherKorean Soc Food Science Animal Resourcesen_US
dc.relation.ispartofKorean Journal For Food Science of Animal Resourcesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectgelled emulsionen_US
dc.subjectchicken pattyen_US
dc.subjectreduced faten_US
dc.subjectolive oilen_US
dc.subjectinulinen_US
dc.titleEffects of Beef Fat Replacement with Gelled Emulsion Prepared with Olive Oil on Quality Parameters of Chicken Pattiesen_US
dc.typeArticleen_US

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