The Effects of Using Pomegranate (Punica granatum) Seed Powder on Quality Parameters of Model System Chicken Meat Emulsions

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dc.contributor.authorSharefıabadı, Elnaz
dc.contributor.authorYüncü, Özlem
dc.contributor.authorSeyedhosseını, Sahar
dc.contributor.authorKavuşan, Hülya
dc.contributor.authorSerdaroğlu, Meltem
dc.date.accessioned2023-01-12T20:29:56Z
dc.date.available2023-01-12T20:29:56Z
dc.date.issued2021
dc.departmentN/A/Departmenten_US
dc.description.abstractThis study aimed to investigate the effects of using 1%, 3% and 5% pomegranate seed powder (PSP)on model system chicken meat emulsion (CME) quality parameters. For this purpose, the propertiesof the emulsion samples prepared using different amounts of PSP were compared with the controlgroup prepared with 70% chicken breast meat, 18% chicken skin, 10% water, 1.5% salt and 0.5%sodium tripolyphosphate (STPP). Chemical composition, pH, emulsion stability, water holdingcapacity, cooking yield, and color were analyzed in emulsion samples. TBARs and peroxide valuesof the samples were determined on days 0, 3, 5 and 7 during storage. Use of pomegranate seed powderin emulsion formulation resulted a decrease in b* and a* values. At the same time, with the additionof pomegranate seed powder, there was no difference in the protein values of the raw samples andthe moisture, ash and pH values of the cooked samples. It was also observed that pH values, waterholding capacity and cooking efficiency of emulsions increased with the increasing levels of PSP.Both peroxide and TBARs values were lower in emulsion samples formulated with PSP on 7 dcompared to the control group.en_US
dc.identifier.doi10.24925/turjaf.v9i8.1485-1494.4305
dc.identifier.endpage1494en_US
dc.identifier.issn2148-127X
dc.identifier.issue8en_US
dc.identifier.startpage1485en_US
dc.identifier.trdizinid452812en_US
dc.identifier.urihttps://doi.org/10.24925/turjaf.v9i8.1485-1494.4305
dc.identifier.urihttps://search.trdizin.gov.tr/yayin/detay/452812
dc.identifier.urihttps://hdl.handle.net/11454/80676
dc.identifier.volume9en_US
dc.indekslendigikaynakTR-Dizinen_US
dc.language.isoenen_US
dc.relation.ispartofTürk Tarım - Gıda Bilim ve Teknoloji dergisien_US
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.titleThe Effects of Using Pomegranate (Punica granatum) Seed Powder on Quality Parameters of Model System Chicken Meat Emulsionsen_US
dc.typeArticleen_US

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