Effects of Inulin and Sodium Carbonate in Phosphate-Free Restructured Poultry Steaks

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dc.contributor.authorOzturk, B.
dc.contributor.authorSerdaroglu, M.
dc.date.accessioned2019-10-27T11:19:14Z
dc.date.available2019-10-27T11:19:14Z
dc.date.issued2017
dc.departmentEge Üniversitesien_US
dc.description59th International-Meat-Industry Conference (MEATCON) -- OCT 01-04, 2017 -- SERBIAen_US
dc.description.abstractRecently inorganic phosphates used in meat product formulations have caused negative impact on consumers due to their potential health risks. Therefore, utilization of natural ingredients as phosphate replacers has come into prominence as a novel research topic to meet consumer demands for clean-label trends. In this study, we objected to investigate the effects of inulin utilization either in the powder or gelled form, alone or in combination with sodium carbonate on quality of phosphate-free restructured chicken steaks. Total moisture, protein, lipid and ash values of the trial groups were in the range of 71.54-75.46%, 22.60-24.31%, 0.94-1.70% and 1.45-2.13%, respectively. pH of the samples was between 6.18-6.39, significant increments were recorded in samples containing inulin with sodium carbonate. L*, a* and b* values were recorded as 78.92-81.05, 1.76-3.05 and 10.80-11.94, respectively, where use of gelled inulin resulted in changes of L* and a* values. Utilization of inulin in combination with sodium carbonate decreased cook loss and enhanced product yield. Sensory scores in control group with phosphate showed a similar pattern to sensory scores in groups with inulin and sodium carbonate. During storage, purge loss and lipid oxidation rate were similar in control and inulin + sodium carbonate samples. The results showed that use of inulin in combination with sodium carbonate provided equivalent physical, chemical and sensory quality to phosphates in restructured chicken steaks.en_US
dc.description.sponsorshipInt Meat Inden_US
dc.description.sponsorshipRepublic of Turkey, Ministry of Science, Industry and TechnologyMinistry of Science, Industry & Technology - Turkey [0764.STZ.2014]en_US
dc.description.sponsorshipAuthors would like to thank to Republic of Turkey, Ministry of Science, Industry and Technology with Project No: 0764.STZ.2014 (SAN-TEZ Program).en_US
dc.identifier.doi10.1088/1755-1315/85/1/012026
dc.identifier.issn1755-1307
dc.identifier.issn1755-1307en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.urihttps://doi.org/10.1088/1755-1315/85/1/012026
dc.identifier.urihttps://hdl.handle.net/11454/32725
dc.identifier.volume85en_US
dc.identifier.wosWOS:000418556900026en_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.ispartof59Th International Meat Industry Conference Meatcon2017en_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.titleEffects of Inulin and Sodium Carbonate in Phosphate-Free Restructured Poultry Steaksen_US
dc.typeConference Objecten_US

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