QUALITY CHARACTERISTICS OF CHICKEN BURGERS ENRICHED WITH VEGETABLE OILS, INULIN AND WHEAT FIBER

QUALITY CHARACTERISTICS OF CHICKEN BURGERS ENRICHED WITH VEGETABLE OILS, INULIN AND WHEAT FIBER

The aim of the study was to modify the composition of chicken burgers in terms of nutritional value by substitution of 20% of pork jowl with a mixture of rapeseed oil and linseed oil, and addition of inulin (1%) or wheat fiber (3%). Substitution of pork jowl with vegetable oils resulted in significa...

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Main Authors: A. Cegielka, M. Chmiel, E. Krajewska-Kaminska, E. Hac-Szymanczuk
Format: Article
Language:English
Published: Chiriotti Editori 2015-09-01
Series:Italian Journal of Food Science
Online Access:http://www.chiriottieditori.it/ojs/index.php/ijfs/article/view/272
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spelling doaj-97bce41e757146ce80250cbbd22eb12c2020-11-25T03:48:12ZengChiriotti EditoriItalian Journal of Food Science1120-17701120-17702015-09-0127329830910.14674/1120-1770/ijfs.v27239QUALITY CHARACTERISTICS OF CHICKEN BURGERS ENRICHED WITH VEGETABLE OILS, INULIN AND WHEAT FIBERA. Cegielka0M. Chmiel1E. Krajewska-Kaminska2E. Hac-Szymanczuk3Warsaw University of Life SciencesWarsaw University of Life SciencesWarsaw University of Life SciencesWarsaw University of Life SciencesThe aim of the study was to modify the composition of chicken burgers in terms of nutritional value by substitution of 20% of pork jowl with a mixture of rapeseed oil and linseed oil, and addition of inulin (1%) or wheat fiber (3%). Substitution of pork jowl with vegetable oils resulted in significant increase in polyunsaturated fatty acids, and rosemary extract retarded the oxidation process of lipids. Addition of wheat fiber was helpful in maintaining the thermal processing yield and texture of burgers. Microbiological quality of vacuum packed burgers subjected to 21-day storage at +4°C±1 and -20°C±1 was satisfactory.http://www.chiriottieditori.it/ojs/index.php/ijfs/article/view/272
collection DOAJ
language English
format Article
sources DOAJ
author A. Cegielka
M. Chmiel
E. Krajewska-Kaminska
E. Hac-Szymanczuk
spellingShingle A. Cegielka
M. Chmiel
E. Krajewska-Kaminska
E. Hac-Szymanczuk
QUALITY CHARACTERISTICS OF CHICKEN BURGERS ENRICHED WITH VEGETABLE OILS, INULIN AND WHEAT FIBER
Italian Journal of Food Science
author_facet A. Cegielka
M. Chmiel
E. Krajewska-Kaminska
E. Hac-Szymanczuk
author_sort A. Cegielka
title QUALITY CHARACTERISTICS OF CHICKEN BURGERS ENRICHED WITH VEGETABLE OILS, INULIN AND WHEAT FIBER
title_short QUALITY CHARACTERISTICS OF CHICKEN BURGERS ENRICHED WITH VEGETABLE OILS, INULIN AND WHEAT FIBER
title_full QUALITY CHARACTERISTICS OF CHICKEN BURGERS ENRICHED WITH VEGETABLE OILS, INULIN AND WHEAT FIBER
title_fullStr QUALITY CHARACTERISTICS OF CHICKEN BURGERS ENRICHED WITH VEGETABLE OILS, INULIN AND WHEAT FIBER
title_full_unstemmed QUALITY CHARACTERISTICS OF CHICKEN BURGERS ENRICHED WITH VEGETABLE OILS, INULIN AND WHEAT FIBER
title_sort quality characteristics of chicken burgers enriched with vegetable oils, inulin and wheat fiber
publisher Chiriotti Editori
series Italian Journal of Food Science
issn 1120-1770
1120-1770
publishDate 2015-09-01
description The aim of the study was to modify the composition of chicken burgers in terms of nutritional value by substitution of 20% of pork jowl with a mixture of rapeseed oil and linseed oil, and addition of inulin (1%) or wheat fiber (3%). Substitution of pork jowl with vegetable oils resulted in significant increase in polyunsaturated fatty acids, and rosemary extract retarded the oxidation process of lipids. Addition of wheat fiber was helpful in maintaining the thermal processing yield and texture of burgers. Microbiological quality of vacuum packed burgers subjected to 21-day storage at +4°C±1 and -20°C±1 was satisfactory.
url http://www.chiriottieditori.it/ojs/index.php/ijfs/article/view/272
work_keys_str_mv AT acegielka qualitycharacteristicsofchickenburgersenrichedwithvegetableoilsinulinandwheatfiber
AT mchmiel qualitycharacteristicsofchickenburgersenrichedwithvegetableoilsinulinandwheatfiber
AT ekrajewskakaminska qualitycharacteristicsofchickenburgersenrichedwithvegetableoilsinulinandwheatfiber
AT ehacszymanczuk qualitycharacteristicsofchickenburgersenrichedwithvegetableoilsinulinandwheatfiber
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