The effects of butylated hydroxyanisole, ascorbic acid, and α-tocopherol on some quality characteristics of mechanically deboned chicken patty during freeze storage
O. Ozer, C. Sariçobanhttps://doi.org/10.17221/160/2009-CJFSCitation:Ozer O., Sariçoban C. (2010): The effects of butylated hydroxyanisole, ascorbic acid, and α-tocopherol on some quality characteristics of mechanically deboned chicken patty during freeze storage. Czech J. Food Sci., 28: 150-160.
In this study, the effects were evaluated of butylated hydroxyanisole (BHA), ascorbic acid (AA) and α-tocopherol (TO) on the stability of raw mechanically deboned chicken patties stored at –20°C for 6 months. pH, thiobarbituric acid reactive substance (TBARS), haem iron (mg/kg), metmyoglobin formation (%) and colour (L*, a*, b*, C* and h values) of patties were measured for 0, 2, 4, and 6 months of storage time. pH values were found to be the highest in the initial storage period. TBARS values were observed to range between 0.33 and 2.40 mg malondialdehyde/kg of sample and the L*, a*, and b* values of the patty samples during the storage period were found to range between 38.14 and 49.52, 9.01 and 20.87, and 7.28 and 14.62, respectively. The haem iron and metmyoglobin contents were found to range between 8.39 and 10.87 mg/kg and 19.26% and 45.91%, respectively. As a result, it is suggested that L-ascorbic acid and α-tocopherol can be added into chicken patty samples in view of the storage quality parameters mentioned above. Keywords:mechanically deboned chicken meat; patty; antioxidant; metmyoglobin; haem iron; tocopherol; ascorbic acid