Search

In this study, nanofibers loaded with zein (ZN), flaxseed oil (FSO)-loaded zein (ZNF), gallic acid-loaded zein (ZNG), and a combination of flaxseed oil and gallic acid (GA) loaded zein (ZNFG) nanofibers were obtained. FSO and GA were highly encapsulated within the nanofibers with a high encapsulation efficiency (EE) ranging from 97.13% to 98.03% for FSO and 91.46%–92.53% for GA, respectively. ATR-FTIR analysis also confirmed the successful encapsulation of these bioactive compounds. The obtained nanofibers exhibited diameters ranging from 170.79 ± 61.47 to 318.55 ± 37.90 nm. Incorporating FSO and GA, with their antioxidant bioactive properties, into chicken meatballs aimed to delay oxidation. Additionally, the antimicrobial property of flaxseed oil was intended to delay microbial growth. All nanofibres were collected on aluminum foil on the collector plate of the electrospinning device. Chicken meatballs were coated with aluminum foils (containing zein-based nanofibres). Coating chicken meatballs with nanofibers presented a novel approach, and this study demonstrated that it was a highly successful preservation method during storage compared to the control samples. On the 3rd day of storage, the total mesophilic aerobic bacteria (TMAB) load in control samples was 6 log CFU g−1, while the TMAB load in samples coated with ZNF nanofibers reached 6 log CFU g−1 on the 10th day. ZNF nanofibers provided better protection in terms of the total yeast and mold count (TMY). [ABSTRACT FROM AUTHOR]

The aim of this study was to investigate preservation of the microbiological, chemical and sensory quality of chicken meatballs during storage time by using rosemary essential oil (REO) coated vacuum packaging materials at +4°C. The treatments of chicken meatballs examined in the present study were done by vacuum packaging and packaging materials were prepared by using REO coating 0.3% for group A, 0.5% group B and control group without any additive. The chicken meatballs were analyzed for microbiological (Psychrophilic total viable counts, Enterobacteriaceae, Lactic acid bacteria and Yeast/Mold), chemical (pH and thiobarbituric acid values) and sensory (appearance, taste and general acceptability) parameters. In the study, the microbiological quality of chicken meatballs in samples coated with vacuum packaging with REO had better shelf life compared to control group. The REO 0.3% treatment group samples resulted in a shelf life extension for 9 days compared to the control group samples with a shelf life of 5 days. Thiobarbituric acid values were found to be lower in REO coated groups compared to control. This study was shown that, vacuum packaging materials coated with REO are effective against microbial growth and lipid oxidation and improves sensory qualities of chicken meatballs.

Chicken meatballs were produced by using mixtures at different ratios of wheat flour and buckwheat flour. Fried meatballs were analysed about yield, diameter reduction, colour, moisture retention, fat absorption and sensory properties. Cold stored raw meatballs were evaluated for pH, Thiobarbutiric acid reactive substances and instrumental colour values. Addition of buckwheat flour in meatballs increased the yields and L* values after frying whereas decreased the diameter reductions, a* and b* values. Also, it increased the moisture retention and decreased fat absorption, had high scores at low levels of flour for colour and texture. pH, L*, a* and b* values of raw samples were better at low ratios of buckwheat flour at the end of the storage whereas Thiobarbutiric acid reactive substances decreased with the increase of buckwheat flour. In view of all the results, it can be said that the use of 1:3 or 3:1 buckwheat flour: wheat flour mixes in the production of chicken meatballs would be more advantageous. [ABSTRACT FROM AUTHOR]

The aim of the current study was to find out the effect of adding different levels of lemon extract to the chicken meatballs. Fresh lemon extract was incorporated into freshly prepared meatball and compared with 0.01 % beta hydroxyl toluene (BHT) and control (without antioxidant). For this purpose, chicken meatball samples were divided into four treatment groups; viz. T0 (Control), T1 (0.01% BHT), T2 (0.5 % lemon extract) and T3 (1 % lemon extract). The study was conducted in completely randomized factorial design. The samples were analyzed for determination of sensory, proximate components, physicochemical, biochemical and microbiological qualities at 0, 30th and 90th days of preservation. Color, flavor, Juiciness, tenderness and overall acceptability increased significantly (p<0.05) among different treatment groups than control and BHT group but decreased at different days of intervals. Dry matter (DM) content decreased significantly (p<0.05) with different treatment levels than control and BHT group and increased with days of intervals. Crude protein (CP), ether extract (EE) and Ash of all treatments were decreased significantly (p<0.05) among different treatment groups. Raw pH, cooked pH and cooking loss were decreased significantly (p<0.05) with different treatment levels than control and BHT group and decreased with days of intervals. Free fatty acid (FFA), peroxide value (POV) and thiobarbituric acid reactive substances (TBARS) value were decreased significantly (p<0.05) with different treatment levels than that of control and BHT group and increased with days of intervals. Total viable count (TVC), total coli form count (TCC) and total yeast mould count (TYMC) decreased significantly (p<0.05) at different treatment levels than that of control and BHT group. Therefore, it can be concluded that 1 % lemon extract for formulation of value-added chicken meatballs was enriched source as natural antioxidant. [ABSTRACT FROM AUTHOR]

Copyright of Academic Journal of Agriculture / Akademik Ziraat Dergisi is the property of University of Ordu, Faculty of Agriculture, Academic Journal of Agriculture and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In this study, mixtures at different ratios of carob flour and breadcrumbs were added in chicken meatballs at level of 5% and their effects on some properties were investigated. Color values of raw samples were determined whereas yield, diameter reduction, color values, moisture retention ratios, fat absorption ratios and sensory properties of fried meatballs at 175 oC for 5 min were established. In the end of the study, it was observed that carob flour increased the a value of raw samples. However, it increased the yield and moisture retention ratios whereas showed that it may be an alternative material in low ratios for sensory properties. Based on the results, it was understood that carob flour: breadcrums mixtures can be recommended at 1:2 and 2:1 ratios in chicken meatballs. [ABSTRACT FROM AUTHOR]

In this study; addition of 1% carboxymethyl cellulose, agar agar, tara and locust bean gums to chicken meatballs during production with aspect of effect on quality was investigated. Colour parameters were measured in raw samples; yields, diameter reductions, colour parameters, moisture retentions, fat absorptions and sensory properties of fried samples at 175 oC for 5 min were determined. Results indicate that; L values of raw samples did not show any significant change; a and b values of these samples decreased. Samples with agar agar and locust bean gums had higher yields than other gums, whereas diameter reductions of fried samples were similar. L and b values of fried samples with locust bean gum were higher than others. It was observed that a values were not affected by gum addition. Despite agar agar and locust bean gums addition increased the moisture retentions of fried samples; locust bean gum decreased the fat absorptions. Similarly, agar agar and locust bean gums increased the appearance, colour, and taste scores from sensory properties. Depending on all the results; It has been determined that addition of gum can not be effective on the color of raw meatballs prepared from chicken meat but may increase the quality of fried samples and it has been understood that the agar agar or locuts bean gum can be recommended as a best practice. [ABSTRACT FROM AUTHOR]

Copyright of Adiyaman University Journal of Science & Technology / Adıyaman Üniversitesi Fen Bilimleri Dergisi is the property of Adiyaman University, Institute of Science / Adiyaman Universitesi Fen Bilimleri Enstitusu and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

A study was conducted to determine the presence of salmonellae in raw chicken meat, giblets (liver, heart, gizzard) and cooked chicken products (meatballs and sausages) in Bangkok. A total of 1,135 samples, collected from nine open markets, nine supermarkets and four poultry processing plants, were examined. Salmonellae were isolated from 467 (66%) of 705 chicken meat samples, 190 (86%) of 221 samples of giblets and 21 (10%) of 209 cooked products. Out of 678 tested isolates, 46 serotypes and one rough strain were found. The five most common serotypes isolated from chicken meat were Salmonella blockley , Salmonella virchow , Salmonella enteritidis , Salmonella hadar and Salmonella paratyphi B; these accounted for 14, 12, 12, 9 and 9%, respectively, of the strains isolated in this study. The major isolates from giblets were S. virchow , Salmonella Kentucky , S. enteritidis , Salmonella agona and S. blockley (15, 13, 12, 12 and 11%, respectively). Salmonella derby (33%) was the serotype most often isolated from the cooked poultry products.