Quality characteristics and oxidative stabilityof chicken kavurma formulated with chicken abdominal fat as beef fat replacer


Published: Nov 9, 2022
Updated: 2022-11-09
Keywords:
chicken kavurma fat replacement chicken abdominal fat beef fat lipid oxidation
A Dikici
https://orcid.org/0000-0001-7302-8766
B Nacak
https://orcid.org/0000-0002-3512-6231
N Yel
https://orcid.org/0000-0002-9855-4735
K Zaimoğulları
https://orcid.org/0000-0001-7895-0469
G İpek
https://orcid.org/0000-0002-3199-9684
M Özer
https://orcid.org/0000-0002-9021-3522
Abstract

Kavurma is a traditional cooked ready-to-eat meat product that mainly produce in Middle East countries. In kavurma formulation, main ingredients are beef/mutton meat, beef/mutton fat and salt. In this regard, fat has high influence on product’s general characteristics. Due to increasing demand on poultry products, food industry working on novel formulations include chicken meat and chicken abdominal fat. Chicken abdominal fat is an important by-product of chicken meat industry and rich in mono and polyunsaturated fatty acids. For this reason, chicken abdominal fat could be used to improve healthier products. In this study, effects of using chicken abdominal fat (CAF) in chicken kavurma formulation as partial beef fat (BF) replacer on pH, color, textural and sensorial quality and oxidative stability during cold storage (4°C) for 3 months was studied. For this purpose, one control (C: 100% BF) sample and four modified samples, P1 (87.5% BF+12.5% CAF), P2 (75% BF+25% CAF), P3 (62.5% BF+37.5% CAF) and P4 (50% BF+50% CAF), were produced. Proximate composition and texture profile analysis of samples were determined after production whereas pH, lipid oxidation parameters, color and sensory properties of samples were performed on days 0, 30, 60 and 90. Using CAF in kavurma formulations more than 25% resulted higher pH drop during storage, and resulted lower taste and general acceptability scores compared to C samples at the end of storage. P2, P3 and P4 samples had lower TBARS value compared to C during storage period probably result of antioxidative antioxidative ingredients in chicken fed. As expected, due to the semi liquid characteristic of CAF, using this fat type resulted softer products. To sum up, using CAF as BF replacer resulted lower TBARS compared to C, but it had some negative influence on sensory and quality characteristics at high ratio.

Article Details
  • Section
  • Research Articles
Downloads
Download data is not yet available.
References
Aksu Mİ (2007) The effect of a-tocopherol, storage time and storage temperature on peroxide value, free fatty acids and pH of kavurma, a cooked meat product. Journal of Muscle Foods 18(4): 370–379. DOI: 10.1111/j.1745-4573.2007.00092.x.
Aksu Mİ (2009) Fatty Acid Composition of Beef Intermuscular, Sheep Tail, Beef Kidney Fats and Its Effects on Shelf Life and Quality Properties of Kavurma. Journal of Food Science 74(2): S65–S72. DOI: 10.1111/j.1750-3841.2008.01025.x.
Al-Hijazeen M and Al-Rawashdeh M (2019) Preservative effects of rosemary extract (Rosmarinus officinalis L.) on quality and storage stability of chicken meat patties. Food Science and Technology 39(1): 27–34. DOI: 10.1590/1678-457x.24817.
Amaral AB, Solva MV Da and Lannes SCDS (2018) Lipid oxidation in meat: Mechanisms and protective factors - a review. Food Science and Technology 38: 1–15. DOI: 10.1590/fst.32518.
Anon (2002) Kavurma, TS 978 (Turkish). Turkish Standards Institute, Kavurma, TS 978 (Turkish).
Anon (2019) Türk Gıda Kodeksi Et, Hazırlanmış Et Karışımları ve Et Ürünleri Tebliği. Tarım ve Orman Bakanlığı.
AOAC (2005) Official Method of Analysis. 18th Edition. Association of Official Analysis Chemists International Press, Maryland, USA.
Arnaud E, Relkin P, Pina M, et al. (2004) Characterisation of chicken fat dry fractionation at the pilot scale. European Journal of Lipid Science and Technology 106(9): 591–598. DOI: 10.1002/ejlt.200400946.
Centenaro GS, Furlan VJM and Souza-Soares LA de (2008) Gordura de frango: alternativas tecnológicas e nutricionais. Semina: Ciências Agrárias. DOI: 10.5433/1679-0359.2008v29n3p619.
Chiu MC and Gioielli LA (2002) Consistency of abdominal chicken fat, of its stearins and of its binary mixtures with bacon fat. Revista Brasileira de Ciencias Farmaceuticas/Brazilian Journal of Pharmaceutical Sciences. DOI: 10.1590/s1516-93322002000100010.
Çoban OE, Patir B, Özpolat E, et al. (2016) Improving the Quality of Fresh Rainbow Trout by Sage Essential Oil and Packaging Treatments. Journal of Food Safety 36(3): 299–307. DOI: 10.1111/jfs.12242.
de Carli C, Moraes-Lovison M and Pinho SC (2018) Production, physicochemical stability of quercetin-loaded nanoemulsions and evaluation of antioxidant activity in spreadable chicken pâtés. LWT. DOI: 10.1016/j.lwt.2018.08.037.
Ferreira VCS, Morcuende D, Madruga MS, et al. (2016) Effect of pre-cooking methods on the chemical and sensory deterioration of ready-to-eat chicken patties during chilled storage and microwave reheating. Journal of Food Science and Technology 53(6): 2760–2769. DOI: 10.1007/s13197-016-2248-2.
Guyon C, Meynier A and de Lamballerie M (2016) Protein and lipid oxidation in meat: A review with emphasis on high-pressure treatments. Trends in Food Science & Technology 50: 131–143. DOI: 10.1016/j.tifs.2016.01.026.
Karabagias I, Badeka A and Kontominas MG (2011) Shelf life extension of lamb meat using thyme or oregano essential oils and modified atmosphere packaging. Meat Science 88(1): 109–116. DOI: 10.1016/j.meatsci.2010.12.010.
Kayaardi S, Durak F, Kayacier A, et al. (2005) Chemical Characteristics of Kavurma with Selected Condiments. International Journal of Food Properties 8(3): 513–520. DOI: 10.1080/10942910500269568.
Koniecko ES (1979) Handbook For Meat Chemists. New Jersey; USA: Avery Publishing Group Inc.
Lima JL, Assis BBT, Arcanjo NMO, et al. (2020) Impact of use of byproducts (chicken skin and abdominal fat) on the oxidation of chicken sausage stored under freezing. Journal of Food Science 85(4): 1114–1124. DOI: 10.1111/1750-3841.15068.
Lorenzo JM, Batlle R and Gómez M (2014) Extension of the shelf-life of foal meat with two antioxidant active packaging systems. LWT - Food Science and Technology 59(1). Elsevier Ltd: 181–188. DOI: 10.1016/j.lwt.2014.04.061.
Naveena BM, Muthukumar M, Muthulakshmi L, et al. (2014) Effect of Different Cooking Methods on Lipid Oxidation and Microbial Quality of Vacuum-Packaged Emulsion Products from Chicken. Journal of Food Processing and Preservation 38(1): 39–47. DOI: 10.1111/j.1745-4549.2012.00740.x.
Niu ZY, Min YN and Liu FZ (2018) Dietary vitamin E improves meat quality and antioxidant capacity in broilers by upregulating the expression of antioxidant enzyme genes. Journal of Applied Animal Research 46(1): 397–401. DOI: 10.1080/09712119.2017.1309321.
Sağır I and Turhan S (2013) The Effect of Ethanol Extracts from Nettle, Rosemary and Myrtle Leaves on Lipid Oxidation and Microbial Growth of Kavurma during Refrigerated Storage. Food Science and Technology Research 19(2): 173–180. DOI: 10.3136/fstr.19.173.
Santos MMF, Lima DAS, Madruga MS, et al. (2020) Lipid and protein oxidation of emulsified chicken patties prepared using abdominal fat and skin. Poultry Science 99(3): 1777–1787. DOI: 10.1016/j.psj.2019.11.027.
Shoaib M, Shehzad A, Omar M, et al. (2016) Inulin: Properties, health benefits and food applications. Carbohydrate Polymers 147. Elsevier Ltd.: 444–454. DOI: 10.1016/j.carbpol.2016.04.020.
Şişik Oğraş Ş, Akköse A, Kaban G, et al. (2018) Volatile profile and fatty acid composition of kavurma (a cooked uncured meat product) produced with animal fat combinations. International Journal of Food Properties 21(1). Taylor & Francis: 364–373. DOI: 10.1080/10942912.2017.1409763.
Sivarajan M, Lalithapriya U, Mariajenita P, et al. (2017) Synergistic effect of spice extracts and modified atmospheric packaging towards non-thermal preservation of chicken meat under refrigerated storage. Poultry Science 96(8): 2839–2844. DOI: 10.3382/ps/pex057.
Witte VC, Krause GF and Bailey ME (1970) A New Extraction Method for Determining 2-Thiobarbituric Acid Values of Pork And Beef During Storage. Journal of Food Science 35(5): 582–585. DOI: 10.1111/j.1365-2621.1970.tb04815.x.
Wu YJ, Chen MC, Liu DC, et al. (2016) Effect of Ginger Leaf Extract
on the Oxidative. (August).
Yetim H, Kayacier A, Kesmen Z, et al. (2006) The effects of nitrite on the survival of Clostridium sporogenes and the autoxidation properties of the Kavurma. Meat Science 72(2): 206–210. DOI: 10.1016/j.meatsci.2005.07.002.
Most read articles by the same author(s)