Determination of the physicochemical properties of chicken chips
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Tarih
2022
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Deutscher Fachverlag Gmbh
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
In this study, the physicochemical properties of vegetable-flavored chicken chips during storage were determined. The TBA, fat percentage, texture profile, and sensory analysis of the chips were performed. It was determined that lipid oxidation was the lowest (0.42 mg malonaldehyde/kg sample) in the baked chips containing 45% chicken breast meat on day 60 of storage. The highest TBA level (0.71 mg malonaldehyde/kg sample) belonged to fried chips with 45% chicken breast meat on day 15. Baked chips containing 45% corn flour had the highest fracturability and hardness at 18.85 and 17.67 on day 15, respectively. Fried chips with 45% chicken breast meat had the highest fat content (17.1%) on day 60; baked chips with 45% corn flour had the lowest fat content (2.08%) on day 15. The results demonstrated that chicken breast meat could be used to reduce oil content and improve the texture of corn chips.
Açıklama
WOS:000879205700058
WOS:000879205700058
WOS:000879205700058
Anahtar Kelimeler
Lipid Oxidation, Fat Content, Lyophilized Powder, Corn Chips, Sensory Analysis
Kaynak
WoS Q Değeri
Q4
Scopus Q Değeri
Cilt
102
Sayı
10
Künye
Yerlikaya, S., Özkaya, N. (2022). Determination of the physicochemical properties of chicken chips. Fleischwirtschaft, 102(10), 100-105.
