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Effects of Jerusalem Artichoke Powder and Sodium Carbonate as Phosphate Replacers on the Quality Characteristics of Emulsified Chicken Meatballs
Korean J. Food Sci. An. 2018;38:26-42
Published online February 28, 2018
© 2018 Korean Society for Food Science of Animal Resources

Burcu Öztürk and Meltem Serdaroğlu*

Ege University, Engineering Faculty, Food Engineering Department, 35100 Bornova, Izmir, Turkey
Correspondence to: Meltem Serdaroğlu
Ege University, Engineering Faculty, Food Engineering Department, 35100 Bornova, Izmir, Turkey
Tel: +90 (232) 311 13 14
Fax:+90 (232) 342 75 92
E-mail: meltem.serdaroglu@ege.edu.tr
Received August 19, 2017; Revised October 31, 2017; Accepted December 7, 2017.
This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
Today incorporation of natural ingredients as inorganic phosphate replacers has come into prominence as a novel research topic due to health concerns about phosphates. In this study, we aimed to investigate the quality of emulsified chicken meatballs produced with Jerusalem artichoke powder (JAP), either alone or in combination with sodium carbonate (SC) as sodium tripolyphosphate (STPP) replacers. The results showed that naturally dried JAP showed favorable technological properties in terms of water-oil binding and gelling. Emulsion batters formulated with JAP-SC mixture showed lower jelly and fat separation, higher water-holding capacity and higher emulsion stability than control samples with STPP. In final product, incorporation of JAP-SC mixture increased moisture and reduced lipid and energy values, and kept the pH value similar to control. Added JAP lead to increments in b* values whereas decreases L* values. Cook yield was similar to control in phosphate-free samples formulated with JAP-SC mix. Either low or medium ratios of JAP in combination with SC managed to protect most of the sensory parameters, while sensory scores tend to decrease in samples containing high levels of JAP. Addition of JAP to formulations presented samples that have equivalent behavior to phosphates in terms of lipid oxidation. In conclusion, our study confirms that utilization of JAP in combination with SC had promising effects as phosphate replacers by presenting natural solutions and providing equivalent quality to standard phosphate containing products.
Keywords : emulsified chicken meatball, jerusalem artichoke powder, phosphate, replacer, sodium carbonate


August 2018, 38 (4)