Scopus
🔓 Açık Erişim YÖKSİS DOI Eşleşti
SJR Q4
Propolis addition to production of chicken extract and determination of some characteristics during storage
Journal of Agriculture Faculty of Ege University · Ocak 2022
YÖKSİS Kayıtları
Tavuk eti ekstraktı üretimine propolis ilavesi ve depolama sürecinde bazı özelliklerinin belirlenmesi
Propolis addition to production of chicken extract and determination of some characteristics during storage
Ege Üniv. Ziraat Fak. Derg · 2022 TR DİZİN
Prof. Dr. CEMALETTİN SARIÇOBAN →
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Tavuk eti ekstraktı üretimine propolis ilavesi ve depolama sürecinde bazı özelliklerinin belirlenmesi
Propolis addition to production of chicken extract and determination of some characteristics during storage
2022 ISSN: 1018-8851 TR DİZİN
Prof. Dr. CEMALETTİN SARIÇOBAN →
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The Effects of Different Lateral Spacing and Wetting Percentage on Yield and Water Use for Drip-Irrigated Potato
2013 ISSN: 1018-8851 TR DİZİN
Dr. Öğr. Üyesi SİNAN SÜHERİ →
Makale Bilgileri
ISSN10188851
Yayın TarihiOcak 2022
Cilt / Sayfa59 · 323-334
Scopus ID2-s2.0-85148003402
Erişim🔓 Açık Erişim
Özet
Objective: The objective of this study was to determine some properties of chicken breast broth powder in which propolis was added at different concentrations during the storage period. Material and Methods: For this purpose, the samples were separated into 4 groups: (1) chicken breast extract control group (0%, no added propolis), (2) chicken meat extract containing 1% propolis, (3) chicken meat extract containing 2% propolis, (4) chicken meat extract containing 3% propolis were prepared, packaged and stored at room temperature for 120 days. Color, fat, thiobarbituric acid (TBA) analysis were performed after 15, 30, 60, 90, and 120 days of storage. Scanning electron microscopy (SEM) imaging, amino acid and protein analyzes were performed after 120 days of storage period. Results: The mean protein, fat and TBA contents of chicken meat extract were determined as 69.38%, 6,17% and 0.233 mg malonaldehyde/kg, respectively. Propolis addition caused darkening in the color of the samples. Protein results were determined to be 60.24-71.55% on the 120. day of storage, and it was determined that propolis addition increased protein of product. Sixteen amino acids were detected in the samples; The amino acid with the highest concentration was glutamic acid. Conclusion: The increase in the propolis concentration increased the protein content of the final product and significantly reduced the TBA value. In this study, it was determined that the addition of propolis at different concentrations has a positive effect on some properties of chicken broth powder. In particular, the use of propolis can be achieved in the prevention of lipid oxidation, since it helps lower the TBA value.
Yazarlar (2)
1
Sabire Yerlikaya
2
Cemalettin Sariçoban
Anahtar Kelimeler
extract
Lyophilization
protein
thiobarbiturik asit
Kurumlar
Karamanoğlu Mehmetbey Üniversitesi
Karaman Turkey
Selçuk Üniversitesi
Selçuklu Turkey
Scimago Dergi (ISSN Eşleşmesi)
Journal of Agriculture Faculty of Ege University
Q4
OA
SJR Skoru0,140
H-Index3
YayıncıEge Universitesi
ÜlkeTurkey
Agricultural and Biological Sciences (miscellaneous) (Q4)
Agronomy and Crop Science (Q4)
Animal Science and Zoology (Q4)
Plant Science (Q4)