The possibilities of using quinoa flour in the production of chicken meat patties The possibilities of using quinoa flour…

PDF (English)
Опубликован: Jan 25, 2023
DOI: https://doi.org/10.12681/jhvms.29784
R Meral
Van Yüzüncü Yıl University, Faculty of Engineering, Department of Food Engineering, Van-Turkey
N Kutlu
Van Yüzüncü Yıl University, Faculty of Engineering, Department of Food Engineering, Van-Turkey Van Yüzüncü Yıl University, Institute of Science, Van-Turkey
A Alav
a Van Yüzüncü Yıl University, Faculty of Engineering, Department of Food Engineering, Van-Turkey b Van Yüzüncü Yıl University, Institute of Science, Van-Turkey
O Kılınççeker
Adiyaman University, Technical Sciences Vocational School, Department of Food Processing, Adiyaman, Turkey
Аннотация

In this study, the mixtures obtained by mixing quinoa flour with wheat flour in different proportions were added to chicken meat patties and their effects on some quality characteristics were investigated. The yields of the meatballs prepared with the mixes containing 50% and 100% quinoa flour were higher than those of other meatballs (69.59% and 69.71%, respectively). The moisture retention of the fried meatballs prepared with mixtures containing 50%, 70% and 100% quinoa flour was found to be 45.80%, 45.97% and 51.09%, respectively. The results indicated that the moisture retention of these meatballs was higher than those of meatballs containing 30 and 0% quinoa flour. In contrast, oil absorption rates in the fried samples were in the range of 4.46-5.65% for all quinoa-containing samples and were lower compared to the control sample. Firmness decreased in meat patties prepared with mixtures containing high quinoa rates. It was observed that quinoa flour did not have a negative effect on quality factors. It was concluded that especially the mixtures containing 30% and 50% quinoa flour can be recommended.

Article Details
  • Раздел
  • Research Articles
Лицензия Creative Commons

Это произведение доступно по лицензии Creative Commons «Attribution-NonCommercial» («Атрибуция — Некоммерческое использование») 4.0 Всемирная.

Authors who publish with this journal agree to the following terms:

· Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution Non-Commercial License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.

· Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g. post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.

· Authors are permitted and encouraged to post their work online (preferably in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.

Скачивания
Данные скачивания пока недоступны.
Библиографические ссылки
Alsuhaibani AM, Alkuraieef AN, Aljobair MO, Alshawi AH (2022). Technological, sensory, and hypoglycemic effects of quinoa flour incorporation into biscuits. J Food Qual 2022: ID: 6484953.
Al-Mamun MA, Khan M, Hashem MA (2017). Effect of corn flour and
storage period on sensory and physiochemical properties of chicken
meatball. Bang J Anim Sci 46 (3): 164-171.
AOAC (2002). Offical methods of analysis (17th ed.). Associationof Official Analytical Chemists. Washington, DC.
Ayaşan T (2020). Determination of nutritional value of some quinoa varieties. Turkish J of Vet Ani Sci 44(4): 950-954.
Baioumy A, Bobreneva V, Tvorogova AA, Abedelmaksoud TG (2021).
Effect of quinoa seed and tiger nut mixture on quality characteristics
of low-fat beef patties. Int Food Res J 28(5): 1038 - 1047.
Chatterjee D, Sanchez Brambila G, Bowker BC, Zhuang H (2019). Effect
of tapioca flour on physicochemical properties and sensory descriptive profiles of chicken breast meat patties. J of App Poul Res 28(3):
-605.
Dave D, Ghaly AE (2011). Meat spoilage mechanisms and preservation
techniques: A critical review. Amr J Agr and Bio Sci 6(4): 486-510.
Gokalp HY, Kaya M, Tulek Y, Zorba O (1999). Laboratory application
quide and quality control in meat and meat products (In Turkish).
Atatürk Üniversitesi Ziraat Fakültesi, Yay No: 318, Erzurum, Turkey.
ICMSF (1992). Sampling for microbiological analysis. Microorganism in
food. Toronto, Canada: University of Toronto Press.
Ikhlas B, Huda N, Noryati I (2011). Chemical composition and physicochemical properties of meatballs prepared from mechanically
deboned quail meat using various types of flour. Int J Poul Sci 10(1):
-37.
Ilter S, Dogan IS, Meral R (2008). Application of food grade coatings to
turkey buttocks. Italian J Food Sci 20(2): 203-212.
Kilincceker O, Hepsag F (2011). Performance of different coating batters
and frying temperatures for fried fish balls. JAni and Vet Adv 10(17):
-2262.
Kılınççeker O, Hepsağ F, Kurt S (2015). The effects of lentil and chickpea
flours as the breading materials on some properties of chicken meatballs during frozen storage. J Food Sci and Technol 52(1): 580-585.
Kırpık M, Kılınççeker O (2018). Use of quinoa (Chenopodium quinoa
Willd.) flour in chicken meatball production. 1. International Gap Agriculture and Livestock congress. Congre Book page: 90-95. 25-27
April 2018 - Şanlıurfa/TURKEY.
Kilincceker O, Yilmaz MT (2019). Physicochemical, technological and
sensory properties of chicken meatballs processed with dietary fibres.
J Hel Vet Med Soc 70(2): 1525-1532.
Özer CO, Seçen SM (2018). Effects of quinoa flour on lipid and protein
oxidation in raw and cooked beef burger during long term frozen storage. Food Sci and TechnolCamp 38(1): 221-227.
Öztürk-Kerimoğlu B, Kavuşan HS, Tabak D, Serdaroğlu M (2020). Formulating reduced-fat sausages with quinoa or teff flours: Effects on
emulsion characteristics and product quality. Food Sci and Anim Res
(5): 710-721.
Park JH, Lee YJ, Lim JG, Jeon JH, Yoon KS (2021). Effect of quinoa
(Chenopodium Quinoa Willd.) starch and seeds on the physicochemical and textural and sensory properties of chicken meatballs during
frozen storage. Foods 10(7): 1601.
Petracci M, Bianchi M, Mudalal S, Cavani C (2013). Functional ingredients for poultry meat products. Trenin Food Sci and Technol 33(1):
-39.
Puvača N, Kostadinovič LJ, Popovič S, Levič J, Ljubojevič, D, Tufarelli
V, Jovanovič R, Tasič T, Ikonič P, Lukač D (2015). Proximate composition, cholesterol concentration and lipid oxidation of meat from
chickens fed dietary spice addition (Allium sativum, Piper nigrum,
Capsicum annuum).Anim Pro Sci 56(11): 1920-1927.
Rubel SA, Yu ZN, Murshed HM, Islam SMA, Sultana D, Rahman SME,
Wang J (2021). Addition of olive (Olea europaea) leaf extract as a
source of natural antioxidant in mutton meatball stored at refrigeration temperature. J Food Sci Technol58: 4002-4010.
Santhi D, Kalaikannan A (2014). The effect of addition of oat flour in lowfat chicken nuggets. JNut and Food Sci 4(1): 1-4.
Saikia K, Laskar SK, Hazarika M, Das A, Saleque A, Deka NN (2019).
Effects of black gram flour (Vigna mungo L.) on the proximate composition, texture andcolour profile and microbiological qualities of
duck meat patties. Int J Cur Mic App Sci 8(7): 1399-1407.
Sayes-Barberá E, Valero-Asencio MM, Navarro Rodríguez-Vera C,
Fernández-López J, Haros CM, Pérez-Álvarez JÁ, Viuda-Martos
M (2021) Effect of different black quinoa fractions (seed, flour and
wet-milling coproducts) upon quality of meat patties during freezing
storage. Foods 10(12): 3080.
Soltanizadeh N, Ghiasi-Esfahani H (2015). Qualitative improvement of
low meat beef burger using aloe vera. Meat Sci 99(1): 75-80.
Shokry AM (2016). The usage of quinoa flour as a potential ingredient in
production of meat burger with functional properties. MidEast J App
Sci 6(4): 1128-1137.
Tamba-Berehoiu RM, Turtoi MO, Popa CN (2019) Assessment of quinoa
flours effect on wheat flour dough rheology and bread quality. The
Annals of the University of Dunareade Jos of Galati. Fascicle VI.
Food Technol, 43(2): 173-188.
Tarladgis BG, Watts BM, Younathan MT (1960). A distillation method for
the quantitative determination of malonaldehyde in rancid foods. J
Am Oil Chem 37: 44-48.
Verma AK, Pathak V, Singh VP, Umaraw P (2016) Storage study of chicken meatballs incorporated with green cabbage (Brassica oleracea) at
refrigeration temperature (4±1°C) under aerobic packaging. J App
AniRes 44(1): 409-414.
Vilcacundo R, Hernandes-Ledesma B (2017).Nutritional and biological
value of quinoa(Chenopodium quinoa Willd.). Cur Opin Food Sci 14:
-6.
Yu D, Xu Y, Jiang Q, Yang F, Xia W (2017). Freshness assessment of
grass carp (Ctenopharyngodon idellus) fillets during stroage at 4 °C
by physicochemical,microbiological and sensorial evaluations.JFood
Saf 37(2): e12305