Sharefıabadı, ElnazYüncü, ÖzlemSeyedhosseını, SaharKavuşan, HülyaSerdaroğlu, Meltem2023-01-122023-01-1220212148-127Xhttps://doi.org/10.24925/turjaf.v9i8.1485-1494.4305https://search.trdizin.gov.tr/yayin/detay/452812https://hdl.handle.net/11454/80676This 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.en10.24925/turjaf.v9i8.1485-1494.4305info:eu-repo/semantics/openAccessArticle9814851494452812