Eff ect of Gelatin/Chitosan Coating on Chicken Patty Quality During Frozen Storage: A Response Surface Methodology Application
Quality loss of food products is an important problem for food producers and consumers. Edible coating application is an alternative method to preserve food quality and to extend shelf life. In this study, a coating solution composed of chicken gelatin (0-6%), chitosan (0-2%) and sorbitol (0-1.5%), was practiced to preserve chicken patty during frozen storage. Gelatin was extracted from chicken MSM (Mechanically Separated Meat) residue and chicken patties were prepared from spent hen. The physicochemical properties (moisture, pH, thiobarbituric acid value, shrinkage value, texture and color) of chicken patties were evaluated using response surface methodology (RSM) by 15 diff erent coating combinations. The increase in gelatin and chitosan concentrations reduced significantly lipid oxidation. The application of chitosan decreased hardness of chicken patties and improved texture properties. Shrinkage decreased by increasing sorbitol concentration. Overall, an optimal coating blend formed by chicken gelatin (6%), chitosan (1.5-2.0%) and sorbitol (1.0-1.5%) showed the best eff ect on preserving quality of chicken patties during frozen storage.
Jelatin/Kitosan Kaplamanın Dondurarak Muhafaza Edilen Tavuk Köftesi Üzerindeki Etkisi: Bir Yanıt Yüzey Metodu Uygulaması
Gıda ürünlerindeki kalite kayıpları, gıda üreticileri ve tüketiciler açısından önemli bir sorundur. Yenilebilen kaplama işlemi, gıda kalitesini muhafaza ve raf ömrünü uzatmak amacıyla uygulanan bir metoddur. Bu çalışmada tavuk köftelerine (%0-6) tavuk jelatini, (%0-2) kitosan ve sorbitoldan (%0-1.5) oluşan kaplama işlemi uygulanmış ve dondurarak muhafaza edilmiştir. Jelatin, mekanik ayrılmış kanatlı eti posasından; tavuk köfteleri ise anaç tavuklardan üretilmiştir. Tavuk köftelerinin fizikokimyasal özellikleri (nem, pH, tiyobarbütirik asit değeri, büzüşme oranı, tekstür ve renk) yanıt yüzey metoduna göre 15 farklı kombinasyonda değerlendirilmiştir. Kaplama solüsyonunda jelatin ve kitosan oranlarının artışı, lipid oksidasyonunu belirgin şekilde azaltmıştır. Kitosan uygulaması tavuk köftelerinin sertliğini düşürmüş ve tekstürel özelliklerini geliştirmiştir. Büzüşme oranı, solüsyondaki sorbitol oranı arttıkça azalmıştır. Sonuçta tavuk köftelerinin dondurarak depolama sürecinde kalite özelliklerinin korunmasında optimum etkiyi gösteren kaplama formülasyonunun %6 tavuk jelatini, %1.5-2.0 kitozan ve %1.0- 1.5 sorbitol olduğu tespit edilmiştir.
___
1. Galus S, Kadzińska J: Food applications of emulsion-based edible films and coatings. Trends Food Sci Technol, 45 (2): 273-283, 2015. DOI: 10.1016/j.tifs.2015.07.0112. Falguera V, Quintero JP, Jiménez A, Muñoz JA, Ibarz A: Edible films and coatings: Structures, active functions and trends in their use. Trends Food Sci Technol, 22 (6): 292-303, 2011, DOI: 10.1016/j.tifs. 2011.02.004
3. Gomez-Guillen MC, Gimenez B, Lopez-Caballero ME, Montero MP: Functional and bioactive properties of collagen and gelatin from alternative sources: A review. Food Hydrocoll, 25 (8): 1813-1827, 2011. DOI: 10.1016/j.foodhyd.2011.02.007
4. Ramos M, Valdés A, Beltrán A, Garrigós MC: Gelatin-based films and coatings for food packaging applications. Coatings, 6 (4): 41, 2016. DOI: 10.3390/coatings6040041
5. López D, Márquez A, Gutiérrez-Cutiño M, Venegas-Yazigi D, Bustos R, Matiacevich S: Edible film with antioxidant capacity based on salmon gelatin and boldine. LWT - Food Sci Technol, 77, 160-169, 2017. DOI: 10.1016/j.lwt.2016.11.039
6. Nazmi NN, Isa MIN, Sarbon NM: Preparation and characterization of chicken skin gelatin/CMC composite film as compared to bovine gelatin film. Food Biosci, 19, 149-155, 2017. DOI: 10.1016/j.fbio.2017.07.002
7. Uranga J, Puertas AI, Etxabide A, Dueñas MT, Guerrero P, de la Caba K: Citric acid-incorporated fish gelatin/chitosan composite films. Food Hydrocoll, 86, 95-103, 2019. DOI: 10.1016/j.foodhyd.2018.02.018
8. Yeddes W, Djebali K, Wannes WA, Horchani-Naifer K, Hammami M, Younes I, Tounsi MS: Gelatin-chitosan-pectin films incorporated with rosemary essential oil: Optimized formulation using mixture design and response surface methodology. Int J Biol Macromol, 154, 92-103, 2020. DOI: 10.1016/j.ijbiomac.2020.03.092
9. Mohebi E, Shahbazi Y: Application of chitosan and gelatin based active packaging films for peeled shrimp preservation: A novel functional wrapping design. LWT - Food Sci Technol, 76, 108-116, 2017. DOI: 10.1016/j. lwt.2016.10.062
10. Elsabee MZ, Abdou ES: Chitosan based edible films and coatings: A review. Mater Sci Eng C, 33 (4): 1819-1841, 2013. DOI: 10.1016/j.msec. 2013.01.010
11. Yu D, Li P, Xu Y, Jiang Q, Xia W: Physicochemical, microbiological, and sensory attributes of chitosan-coated grass carp (Ctenopharyngodon idellus) fillets stored at 4°C. Int J Food Prop, 20 (2): 390-401, 2017. DOI: 10.1080/10942912.2016.1163267
12. Cardoso GP, Dutra MP, Fontes PR, Ramos ALS, Gomide LAM, Ramos EM: Selection of a chitosan gelatin-based edible coating for color preservation of beef in retail display. Meat Sci, 114, 85-94, 2016. DOI: 10.1016/j.meatsci.2015.12.012
13. Feng X, Bansal N, Yang H: Fish gelatin combined with chitosan coating inhibits myofibril degradation of golden pomfret (Trachinotus blochii) fillet during cold storage. Food Chem, 200, 283-292, 2016. DOI: 10.1016/j.foodchem.2016.01.030
14. Thaker M, Hanjabam MD, Gudipati V, Kannuchamy N: Protective effect of fish gelatin-based natural antimicrobial coatings on quality of Indian salmon fillets during refrigerated storage. J Food Process Eng, 40 (1): e12270, 2017. DOI: 10.1111/jfpe.12270
15. Erge A, Zorba Ö: Optimization of gelatin extraction from chicken mechanically deboned meat residue using alkaline pre-treatment. LWT, 97, 205-212, 2018. DOI: 10.1016/j.lwt.2018.06.057
16. Parlak Ö, Zorba Ö, Kurt Ş: Modelling with response surface methodology of the effects of egg yolk, egg white and sodium carbonate on some textural properties of beef patties. J Food Sci Technol, 51 (4): 780- 784, 2014. DOI: 10.1007/s13197-011-0552-4
17. Gökalp HY, Kaya M, Tülek Y, Zorba Ö: Quality Control of Meat and Meat Products. Laboratory Workbook, $5^{th}$ ed., Erzurum, Turkey: Atatürk University, 2010.
18. AOAC: Official Methods of Analysis of the Association of Official Analytical Chemists’. Arlington, 2005.
19. Raharjo S, Sofos JN, Schmidt GR: Improved speed, specificity, and limit of determination of an aqueous acid extraction thiobarbituric acid-C18 method for measuring lipid peroxidation in beef. J Agric Food Chem, 40 (11): 2182-2185, 1992. DOI: 10.1021/jf00023a027
20. Serdaroğlu M, Değirmencioglu Ö: Effects of fat level (5%, 10%, 20%) and corn flour (0%, 2%, 4%) on some properties of Turkish type meatballs (koefte). Meat Sci, 68 (2): 291-296, 2004. DOI: 10.1016/j.meatsci. 2004.03.010
21. García ML, Dominguez R, Galvez MD, Casas C, Selgas MD: Utilization of cereal and fruit fibres in low fat dry fermented sausages. Meat Sci, 60 (3): 227-236, 2002. DOI: 10.1016/S0309-1740(01)00125-5
22. Du L, Khiari Z, Pietrasik Z, Betti M: Physicochemical and functional properties of gelatins extracted from turkey and chicken heads. Poult Sci, 92 (9): 2463-2474, 2013. DOI: 10.3382/ps.2013-03161
23. Morachis-Valdez AG, Gómez-Oliván LM, García-Argueta I, Hernández-Navarro MD, Díaz-Bandera D, Dublán-García O: Effect of chitosan edible coating on the biochemical and physical characteristics of carp fillet (Cyprinus carpio) stored at -18°C. Int J Food Sci, 2017:2812483, 2017. DOI: 10.1155/2017/2812483
24. Farajzadeh F, Motamedzadegan A, Shahidi SA, Hamzeh S: The effect of chitosan-gelatin coating on the quality of shrimp (Litopenaeus vannamei) under refrigerated condition. Food Control, 67, 163-170, 2016. DOI: 10.1016/j.foodcont.2016.02.040
25. Herring JL, Jonnalongadda SC, Narayanan VC, Coleman SM: Oxidative stability of gelatin coated pork at refrigerated storage. Meat Sci, 85 (4): 651-656, 2010. DOI: 10.1016/j.meatsci.2010.03.019
26. Jeon YJ, Kamil JYVA, Shahidi F: Chitosan as an edible invisible film for quality preservation of herring and Atlantic cod. J Agric Food Chem, 50 (18): 5167-5178, 2002. DOI: 10.1021/jf011693l
27. Ojagh SM, Rezaei M, Razavi SH, Hosseini SMH: Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout. Food Chem, 120 (1): 193-198, 2010. DOI: 10.1016/j.foodchem. 2009.10.006
28. Arancibia MY, López-Caballero ME, Gómez-Guillén MC, Montero P: Chitosan coatings enriched with active shrimp waste for shrimp preservation. Food Control, 54, 259-266, 2015. DOI: 10.1016/j.foodcont. 2015.02.004
29. Antoniewski MN, Barringer SA, Knipe CL, Zerby HN: Effect of a gelatin coating on the shelf life of fresh meat. J Food Sci, 72 (6): E382-E387, 2007. DOI: 10.1111/j.1750-3841.2007.00430.x
30. Petrou S, Tsiraki M, Giatrakou V, Savvaidis IN: Chitosan dipping or oregano oil treatments, singly or combined on modified atmosphere packaged chicken breast meat. Int J Food Microbiol, 156 (3), 264-271, 2012. DOI: 10.1016/j.ijfoodmicro.2012.04.002
31. Fang Z, Lin D, Warner RD, Ha M: Effect of gallic acid/chitosan coating on fresh pork quality in modified atmosphere packaging. Food Chem, 260, 90-96, 2018. DOI: 10.1016/j.foodchem.2018.04.005
32. Chamanara V, Shabanpour B, Gorgin S, Khomeiri M: An investigation on characteristics of rainbow trout coated using chitosan assisted with thyme essential oil. Int J Biol Macromol, 50 (3): 540-544, 2012. DOI: 10.1016/j.ijbiomac.2012.01.016
33. Benjakul S, Visessanguan W, Phatchrat S, Tanaka M: Chitosan affects transglutaminase-induced surimi gelation. J Food Biochem, 27, 53-66, 2003. DOI: 10.1111/j.1745-4514.2003.tb00266.x
- ISSN: 1300-6045
- Yayın Aralığı: Yılda 6 Sayı
- Başlangıç: 1995
- Yayıncı: Kafkas Üniv. Veteriner Fak.
Sayıdaki Diğer Makaleler
OVGP1 Expression in BOEC and Oviduct: An Immunohistochemical and Immunocytochemical Study
Aytül KÜRÜM, Hakan KOCAMIŞ, Siyami KARAHAN, Mustafa TÜRK, Yasin ÖZKABADAYI
Farklı Derecelerde Soğuk Stresinin Domuzlarda FIAF Ekspresyonuna Etkileri
Hong JI, Jingru GUO, Chunyang NIU, Bin XU, Ziyi SHAO, Xu ZHANG, Xuelong ZHAN, Jianfa WANG, Ying LIU, Juxiong LIU
Pakistan’ın Punjab Eyaletine Özgü Kene Popülasyonunun Bm86 Genetik Çeşitliliği
Muhammad Faiz RASOOL, Nisar AHMAD, Haroon AKBAR, Kamran ASHRAF, Mian Abdul HAFEEZ, Tahir YAQUB, Aft ab Ahmad ANJUM, Muhammad Muddassir ALI
Keçilerde Kene Enfestasyonuna Karşı Sentetik Akarisitlerin Karşılaştırmalı Etkinliği
Kiran AFSHAN, Sabika FIRASAT, Abdul RAZZAQ, Munib HUSSAIN, Ayesha MALIK, Zahida FATIMA
Bm86 Genetic Diversity of Indigenous Tick Population from Punjab Province Pakistan
Muhammad Faiz RASOOL, Nisar AHMAD, Haroon AKBAR, Tahir YAQUB, Kamran ASHRAF, Aft ab Ahmad ANJUM, Mian Abdul HAFEEZ, Muhammad Muddassir ALI
Özgür ÖZDEMİR, Mustafa ORTATATLI, Funda TERZİ, Fatih HATİPOĞLU, Mustafa Kemal ÇİFTÇİ, MEHMET BURAK ATEŞ
Özgül GÜLAYDIN, Kemal GÜRTÜRK, Ismail Hakki EKİN, Cihat ÖZTÜRK
Asif IQBAL, Faisal SIDDIQUE, Rais AHMED, Rao Zahid ABBAS, Masood RABBANI, Azhar RAFIQUE, Irshad HUSSAIN, M. Shahid MAHMOOD, Alireza LOTFI
High-throughput Sequencing Analysis of miRNA Expression in Embryonic Chicken Breast Muscle