Characteristics of oven-dried Jerusalem artichoke powder and its applications in phosphate-free emulsified chicken meatballs

[EN] In this study, we aimed to investigate chemical and technological characteristics of oven-dried Jerusalem artichoke powder (JAP) to be further incorporated into emulsified chicken meatballs (with/without sodium carbonate) as sodium tripolyphosphate (STPP) replacers. The dietary fiber content of...

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Detalles Bibliográficos
Autores: Öztürk, Burcu, Serdaroğlu, Meltem
Tipo de recurso: capítulo de libro
Fecha de publicación:2018
País:España
Institución:Universitat Politècnica de València (UPV)
Repositorio:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
Idioma:inglés
OAI Identifier:oai:riunet.upv.es:10251/116756
Acceso en línea:https://riunet.upv.es/handle/10251/116756
Access Level:acceso abierto
Palabra clave:Drying
Dehydration
Dewatering
Emerging technologies
Products quality
Process control
Environmental
Evaporation
Sublimation
Diffusion
Energy
Intensification
Jerusalem artichoke
Oven-drying
Emulsified chicken meatball
Sodium tripolyphosphate
Phosphate-free
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spelling Characteristics of oven-dried Jerusalem artichoke powder and its applications in phosphate-free emulsified chicken meatballsÖztürk, BurcuSerdaroğlu, MeltemDryingDehydrationDewateringEmerging technologiesProducts qualityProcess controlEnvironmentalEvaporationSublimationDiffusionEnergyIntensificationJerusalem artichokeOven-dryingEmulsified chicken meatballSodium tripolyphosphatePhosphate-free[EN] In this study, we aimed to investigate chemical and technological characteristics of oven-dried Jerusalem artichoke powder (JAP) to be further incorporated into emulsified chicken meatballs (with/without sodium carbonate) as sodium tripolyphosphate (STPP) replacers. The dietary fiber content of JAP was quite high to improve the health profile of the meat system. JAP samples showed equivalent technological quality to industrial inulin in terms of water-holding, oil-binding, emulsification and gelling abilities. Phosphate-free meatballs formulated with JAP and sodium carbonate had better health impacts compared with phosphate containing meatballs while cooking characteristics were similar. The results showed that oven-dried JAP presented a good health profile and high technological quality to be evaluated as inorganic phosphate replacers in formulation of emulsified poultry products.The authors would like to extend special thanks to the Republic of Turkey, Ministry of Science, Industry, and Technology for financial support to this study with Project No: 0764.STZ.2014 (SAN-TEZ Program), and many thanks to the co-partner company (Abalıoğlu Co., Izmir).Editorial Universitat Politècnica de ValènciaMinistry of Science, Industry, and Technology, TurquíaRepositorio Institucional de la Universitat Politècnica de València Riunet20182018-09-07book parthttp://purl.org/coar/resource_type/c_3248VoRhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/bookPartapplication/pdfhttps://riunet.upv.es/handle/10251/116756reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valénciainstname:Universitat Politècnica de València (UPV)InglésengMinistry of Science, Industry, and Technology, Turquía MoSIT 0764.STZ.2014open accesshttp://purl.org/coar/access_right/c_abf2Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) http://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessoai:riunet.upv.es:10251/1167562026-06-13T07:49:27Z
dc.title.none.fl_str_mv Characteristics of oven-dried Jerusalem artichoke powder and its applications in phosphate-free emulsified chicken meatballs
title Characteristics of oven-dried Jerusalem artichoke powder and its applications in phosphate-free emulsified chicken meatballs
spellingShingle Characteristics of oven-dried Jerusalem artichoke powder and its applications in phosphate-free emulsified chicken meatballs
Öztürk, Burcu
Drying
Dehydration
Dewatering
Emerging technologies
Products quality
Process control
Environmental
Evaporation
Sublimation
Diffusion
Energy
Intensification
Jerusalem artichoke
Oven-drying
Emulsified chicken meatball
Sodium tripolyphosphate
Phosphate-free
title_short Characteristics of oven-dried Jerusalem artichoke powder and its applications in phosphate-free emulsified chicken meatballs
title_full Characteristics of oven-dried Jerusalem artichoke powder and its applications in phosphate-free emulsified chicken meatballs
title_fullStr Characteristics of oven-dried Jerusalem artichoke powder and its applications in phosphate-free emulsified chicken meatballs
title_full_unstemmed Characteristics of oven-dried Jerusalem artichoke powder and its applications in phosphate-free emulsified chicken meatballs
title_sort Characteristics of oven-dried Jerusalem artichoke powder and its applications in phosphate-free emulsified chicken meatballs
dc.creator.none.fl_str_mv Öztürk, Burcu
Serdaroğlu, Meltem
author Öztürk, Burcu
author_facet Öztürk, Burcu
Serdaroğlu, Meltem
author_role author
author2 Serdaroğlu, Meltem
author2_role author
dc.contributor.none.fl_str_mv Ministry of Science, Industry, and Technology, Turquía
Repositorio Institucional de la Universitat Politècnica de València Riunet
dc.subject.none.fl_str_mv Drying
Dehydration
Dewatering
Emerging technologies
Products quality
Process control
Environmental
Evaporation
Sublimation
Diffusion
Energy
Intensification
Jerusalem artichoke
Oven-drying
Emulsified chicken meatball
Sodium tripolyphosphate
Phosphate-free
topic Drying
Dehydration
Dewatering
Emerging technologies
Products quality
Process control
Environmental
Evaporation
Sublimation
Diffusion
Energy
Intensification
Jerusalem artichoke
Oven-drying
Emulsified chicken meatball
Sodium tripolyphosphate
Phosphate-free
description [EN] In this study, we aimed to investigate chemical and technological characteristics of oven-dried Jerusalem artichoke powder (JAP) to be further incorporated into emulsified chicken meatballs (with/without sodium carbonate) as sodium tripolyphosphate (STPP) replacers. The dietary fiber content of JAP was quite high to improve the health profile of the meat system. JAP samples showed equivalent technological quality to industrial inulin in terms of water-holding, oil-binding, emulsification and gelling abilities. Phosphate-free meatballs formulated with JAP and sodium carbonate had better health impacts compared with phosphate containing meatballs while cooking characteristics were similar. The results showed that oven-dried JAP presented a good health profile and high technological quality to be evaluated as inorganic phosphate replacers in formulation of emulsified poultry products.
publishDate 2018
dc.date.none.fl_str_mv 2018
2018-09-07
dc.type.none.fl_str_mv book part
http://purl.org/coar/resource_type/c_3248
VoR
http://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.openaire.fl_str_mv info:eu-repo/semantics/bookPart
format bookPart
dc.identifier.none.fl_str_mv https://riunet.upv.es/handle/10251/116756
url https://riunet.upv.es/handle/10251/116756
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.relation.none.fl_str_mv Ministry of Science, Industry, and Technology, Turquía MoSIT 0764.STZ.2014
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
http://creativecommons.org/licenses/by-nc-nd/4.0/
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
http://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Editorial Universitat Politècnica de València
publisher.none.fl_str_mv Editorial Universitat Politècnica de València
dc.source.none.fl_str_mv reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname:Universitat Politècnica de València (UPV)
instname_str Universitat Politècnica de València (UPV)
reponame_str RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
collection RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,301629

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