DEVELOPMENT OF CHICKEN ROLL RECIPE USING RESPONSE SURFACE METHODOLOGY

Main Article Content

A.Y. AYDAR
B. GÜREL
S. KAYAARDI

Keywords

chicken, poultry, optimization, texture profile analysis, response surface methodology

Abstract

The purpose of this study was to determine the optimum quantities of ingredients to yield a chicken roll product with desirable textural properties and coloring and a minimum cooking loss . Response surface methodology (RSM), a statistical technique, was applied for optimization. The optimum quantities for chicken roll production were found to be 8.66 g, 75.00 g and 53.83 g for wheat flour, distilled water, and minced chicken, respectively. The lowest cooking loss was achieved by a recipe with high wheat flour and distilled water content, whereas the highest cooking loss was observed in the recipe with the lowest wheat flour content and the highest minced chicken content.


 

Abstract 554 | pdf Downloads 497

References

Andrès S., Zaritzky N. and Califano A. 2006. The effect of whey protein concentrates and hydrocolloids on the texture and colour characteristics of chicken sausages. Int. J. Food Sci. Technol.41(8):954-61.

Andrés S.C., García M.E., Zaritzky N.E. and Califano A. N. 2006. Storage stability of low-fat chicken sausages. J. Food Eng.72(4):311-19.

Bae H-J., Chae M-J. and Ryu K. 2010. Consumer behaviors towards ready-to-eat foods based on food-related lifestyles in Korea. Nutr. Res. Pract. 4(4):332.

Boles J. A. and Shand P.J. 1998. Effect of comminution method and raw binder system in restructured beef. Meat Sci. 49(3):297-307.

Breclaw E.W. and Damson L.E. 1970. Smoke-flavored chicken rolls. J. Food Sci. 35(4):379-82.

Chaisawang M. and Suphantharika M. 2005. Effects of guar gum and xanthan gum additions on physical and rheological properties of cationic tapioca starch. Carbohydr. Polym. 61(3):288-95.

Chouliara E., Badeka A., Savvaidis I. and Kontominas M.G. 2008. Combined effect of irradiation and modified atmosphere packaging on shelf-life extension of chicken breast meat: Microbiological, chemical and sensory changes. Eur. Food Res. Technol. 226(4):877-88.

Comaposada J., Gou P., Marcos B. and Arnau J. 2015. Physical properties of sodium alginate solutions and edible wet calcium alginate coatings. LWT-Food Sci. Technol. 64(1):212-19.

Costa-Corredor A., Serra X., Arnau J. and Gou P. 2009. Reduction of NaCl content in restructured dry-cured hams: Post-resting temperature and drying level effects on physicochemical and sensory parameters. Meat Sci. 83(3):390-97.

Das S.K., Prabhakaran P., Tanwar V.K. and Biswas S. 2015. Effect of some plant starches and carrageenan as fat substitutes in chicken patties. J. Anim. Sci. 93(7):3704-12.

Devatkal S.K., Kadam D.M., Naik P.K. and Sahoo J. 2011. Quality characteristics of gluten-free chicken nuggets extended with sorghum flour. J. Food Qual. 34(2):88-92.

Du M., Nam K., Hur S., Ismail H., Kim Y. and Ahn D. 2003. Quality characteristics of irradiated chicken breast rolls from broilers fed different levels of conjugated linoleic acid. Meat Sci. 63(2):249-55.

Dzudie T., Scher J. and Hardy J. 2002. Common bean flour as an extender in beef sausages. J. Food Eng. 52(2):143-47.

Feng T., Ye R., Zhuang H., Rong Z. and Fang Z. 2013. Physicochemical properties and sensory evaluation of Mesona Blumes gum/rice starch mixed gels as fat-substitutes in Chinese Cantonese-style sausage. Food Res. Int. 50(1):85-93.

Ferreira V.C.S., Morcuende D., Madruga M.S., Hernandez-Lopez S.H., Ventanas S. and Estevez M. 2016. Effect of pre-cooking methods on the chemical and sensory deterioration of ready-to-eat chicken patties during chilled storage and microwave reheating. J. Food Sci. Technol. 53(6):2760-69.

Furumoto E.J. and Stadelman W.J. 1980. Influence of salt addition on tenderness of hot boned pork, chicken, Turkey, and beef rolls. J. Food Sci. 45(4):1062-63.

García-Esteban M., Ansorena D., Gimeno O. and Astiasarán I. 2003. Optimization of instrumental colour analysis in dry-cured ham. Meat Sci. 63(3):287-92.

Gillett R.A.N. and Carpenter J.A. 1992. Effects of Binding Substrate, Type of Nonmeat Additive and Method of Tenderizing on Cured Chicken Rolls. J. Food Qual. 15(3):225-38.

Global Ready to Eat Food Market Report. 2017. Ready-to-Eat Food Market- Growth, Trends, and Forecasts (2018- 2023).

Hassan H.F. and Ramaswamy H.S. 2011. Measurement and targeting of thermophysical properties of carrot and meat based alginate particles for thermal processing applications. J. Food Eng. 107(1):117-26.

Heaton K.M., Cornforth D.P., Moiseev I.V., Egbert W.R. and Carpenter C.E. 2000. Minimum sodium nitrite levels for pinking of various cooked meats as related to use of direct or indirect-dried soy isolates in poultry rolls. Meat Sci. 55(3):321-29.

Jiang J. and Xiong Y.L. 2015. Technologies and Mechanisms for Safety Control of Ready-to-eat Muscle Foods: An Updated Review. Crit. Rev. Food Sci. Nutr. 55(13):1886-1901.

Khare A.K., Abraham R.J.J., Rao V.A. and Babu R.N. 2016. Utilization of carrageenan, citric acid and cinnamon oil as an edible coating of chicken fillets to prolong its shelf life under refrigeration conditions. Vet. World. 9(2):166-75.

Khare A.K., Biswas A.K., Balasubramanium S., Chatli M.K. and Sahoo J. 2015. Optimization of meat level and processing conditions for development of chicken meat noodles using response surface methodology. J. Food Sci. Technol. 52(6):3719-29.

Kim C., and Yoo B. 2006. Rheological properties of rice starch-xanthan gum mixtures. J. Food Eng. 75(1):120-28.

Leon A. M., Medina W.T., Park D.J. and Aguilera J.M. 2016. Mechanical properties of whey protein/Na alginate gel microparticles. J. Food Eng. 188:1-7.

Li J.M. and Nie S.P. 2014. The functional and nutritional aspects of hydrocolloids in foods. Food Hydrocoll. 53:46-61 Linlaud N.E., Puppo M.C. and Ferrero C. 2009. Effect of hydrocolloids on water absorption of wheat flour and farinograph and textural characteristics of dough. Cereal Chem. 86(4):376-82.

Marcos B., Gou P., Arnau J. and Comaposada J. 2016. Influence of processing conditions on the properties of alginate solutions and wet edible calcium alginate coatings. LWT- Food Sci. Technol. 74:271-79.

Mok J.H., Her J.Y., Kang T., Hoptowit R. and Jun S. 2017. Effects of pulsed electric field (PEF) and oscillating magnetic field (OMF) combination technology on the extension of supercooling for chicken breasts. J. Food Eng. 196:27-35.

Nakauma M., Funami T., Fang Y., Nishinari K., Draget K.I. and Phillips G.O. 2016. Calcium binding and calcium-induced gelation of sodium alginate modified by low molecular-weight polyuronate. Food Hydrocoll. 55:65-76.

Park I.M., Ibáñez A.M. and Shoemaker C.F. 2007. Rice starch molecular size and its relationship with amylose content. Starch/Staerke. 59(2):69-77.

Resconi V.C., Keenan D.F., Gough S., Doran L., and Allen P. 2015. Rice starch and fructo-oligosaccharides as substitutes for phosphate and dextrose in whole muscle cooked hams: Sensory analysis and consumer preferences. LWT- Food Sci. Technol. 64:946-58.

Sanabria C., Martín-Alvarez P.J. and Carrascosa A.V. 2004. Colour and moisture changes during the manufacture of Iberian dry-cured ham caused by some biotic and abiotic factors. Food Sci. Technol. Int. 10(4):269-75.

Sandhu G.K., Simsek S. and Manthey F.A. 2015. Effect of Guar Gum on Processing and Cooking Quality of Nontraditional Pasta Gurleen. J. Food Process Eng. 38:426-36.

Shi X. and BeMiller J.N. 2002. Effects of food gums on viscosities of starch suspensions during pasting. Carbohydr. Polym. 50(1):7-18.

Somboonpanyakul P., Barbut S., Jantawat P. and Chinprahast N. 2007. Textural and sensory quality of poultry meat batter containing malva nut gum, salt and phosphate. LWT-Food Sci. Technol. 40(3):498-505.

Tang X. and Cronin D.A. 2007. The effects of brined onion extracts on lipid oxidation and sensory quality in refrigerated cooked turkey breast rolls during storage. Food Chem. 100(2):712-18.

Tang X., Cronin D.A. and Brunton N.P. 2005. The effect of radio frequency heating on chemical, physical and sensory aspects of quality in turkey breast rolls. Food Chem. 93(1):1-7.

Tomaschunas M., Zörb R., Fischer J., Köhn E., Hinrichs J. and Busch-Stockfisch M. 2013. Changes in sensory properties and consumer acceptance of reduced fat pork Lyon-style and liver sausages containing inulin and citrus fiber as fat replacers. Meat Sci. 95(3):629-40.

Verma A.K., Banerjee R. and Sharma B.D. 2015. Quality characteristics of low fat chicken nuggets: effect of salt substitute blend and pea hull flour. J. Food Sci. Technol. 52(4):2288-95.

Viebke C., Al-Assaf S. and Phillips G.O. 2014. Food hydrocolloids and health claims. Bioact. Carbohydrates Diet. Fibre. 4(2):101-14.

Wang S.W. and Chen T.C. 1987. Yield and tenderness of cured chicken rolls products as affected by water addition. J. Food Process. Preserv. 11(4):289-98.

Wani A.A., Singh P., Shah M.A., Schweiggert-Weisz U., Gul K. and Wani I.A. 2012. Rice Starch Diversity: Effects on Structural, Morphological, Thermal, and Physicochemical Properties-A Review. Compr. Rev. Food Sci. Food Saf. 11(5):417-36.

Xiao S., Zhang W.G., Lee E.J., Ma C.W. and Ahn D.U. 2011. Lipid and Protein Oxidation of Chicken Breast Rolls as Affected by Dietary Oxidation Levels and Packaging. J. Food Sci. 76(4):612-17.

Yim D-G., Ahn D.U. and Nam K-C. 2015. Effect of packaging and antioxidant combinations on physicochemical properties of irradiated restructured chicken rolls. Korean J. Food Sci. Anim. Resour. 35(2):248-57.

Yoo D., Kim C. and Yoo B. 2005. Steady and dynamic shear rheology of rice starch-galactomannan mixtures. Starch/Staerke. 57(7):310-18

Zhu Y., Xia X., Liu A., Zou L. and Zhou K. 2016. Effects of combined organic acid treatments during the cutting process on the natural microflora and quality of chicken drumsticks. Food Control. 67:1-8.