Effects of inulin, carrot and cellulose fibres on the properties of raw and fried chicken meatballs

The effects of inulin, carrot, and cellulose fibres (3%, 6%, and 9%) on raw and fried chicken meatballs were studied. Meatball pH, thiobarbituric acid reactive substances (TBARS), and colour values were determined for raw samples in refrigerated storage on the 1st, 5th and 10th days. The effects of fibres and their various levels on frying characteristics such as yield, diameter reduction, moisture retention, fat absorption, colour and sensory properties of fried chicken meatballs were evaluated. Fibres caused significant differences in the pH and TBARS values of the raw meatballs owing to their sources and levels. They improved colour properties (L: lightness, a: redness, b: yellowness) of the raw and fried samples. In addition, cellulose and carrot fibres affected the yield, moisture absorption, and diameter reduction values of the fried samples positively. In conclusion, the use of fibres in such products can affect product quality positively. The use of 3% inulin, 9% carrot, and 6% and 9% cellulose fibres had more beneficial effects on chicken meatballs.Keywords: Dietary fibre, frying, poultry products, product quality, storage stabilit

Effects of different fibers on the quality of chicken meatballs

The objective of this study was to determine the effects of pea fiber, orange fiber and inulin fiber on some quality properties of chicken meatballs. Samples were prepared with different formulations (3, 6 and 9 %) for each fiber. Analyzes of pH determination, thiobarbituric acid and color values of raw meatballs were evaluated during cold storage whereas color, yield, diameter reduction, moisture retention, fat absorption and sensory properties of fried meatballs were determined. As a results, it was observed that fibers had significant effect on quality of meatballs. Pea fiber increased pH, yield and moisture retention whereas decreased diameter reduction and fat absorption. Inulin fiber increased pH, diameter reduction and fat absorption. Additionally, orange fiber improved TBA, a and b values of samples, positively. In particular, it was found that 6, 9 and 9 % of pea fiber and 9 % of inulin fiber are more successful for chicken poultry production. © M. & H. Schaper GmbH & Co

Effect of brine and dry salting methods on the physicochemical and microbial quality of chub (Squalius cephalus Linnaeus, 1758)

The present study, looks at the physicochemical and microbiological quality changes that occur due to different salting techniques (20% salt concentration) of chub (Squalius cephalus) and when stored in 4 ± 0.5 °C. Samples of fish from each group was taken on the 15, 30, 45, 60, 90 and 120th day and was analyzed for nutritional component (crude protein, lipid, moisture, crude ash), pH value, salt content and the microbial flora (total mesophilic aerobic bacteria count, total coliform, total psychrophilic aerobic bacteria count, yeast and mould). It was determined that crude protein, lipid, crude ash and salt amounts in the group where dry salting method was applied were higher than the group where brine salting occurred, in addition protein and lipid values decreased as storage period was longer (P < 0.05). It was determined that there is an increase in total aerobic mesophilic, psycrophile bacteria and enumeration of yeast and mould as storage period increased, while coliform bacteria decreased (P < 0.05).This work was supported by Munzur University Scientific Projects Coordination Department (Project Number: YLTUB012-03)