Novel formulation approaches in processing of poultry meat products: Investigating the utilization of phosphate and gluten alternative ingredients in poultry meat products produced with different technologies

In this thesis, it was objected to investigate the utilization opportunities of natural compounds as inorganic phosphate replacers and the utilization of gluten-free coatings as wheat flour replacers in poultry products manufactured by different technologies and it was aimed to develop healthier and special consumer-oriented poultry product formulations. The study is consisted of three main trials as follows: In Trial-I, the effects of utilization of Jerusalem artichoke powder (JAP), either alone or in combination with sodium carbonate as phosphate replacers on quality of emulsified chicken meatballs was investigated. In Trial-II, utilization of inulin, either alone as powder or gelled form or in combination with sodium carbonate as phosphate replacers on quality of restructured chicken steaks was investigated. In Trial-III, utilization of gluten-free rice flour, chickpea flour, oat fiber and Jerusalem artichoke powder as wheat flour replacers in batter formulations on quality of chicken nuggets was investigated. Results of Trial-I showed that use of JAP and carbonate supplied equivalent emulsion stability to samples with phosphate. Addition of JAP increased dietary fiber content, decreased salt and sodium content and decreased L* and b* values of emulsified chicken meatballs. Samples containing JAP and carbonate had similar chemical, sensory, technological and microbiological quality to samples containing phosphate. During cold (2℃) and frozen (-18℃) storage, lipid and protein oxidation were increased, whist other quality attributes were generally stable. In Trial-II, addition of inulin was effective to increase dietary fiber content and decrease salt and sodium content of restructured chicken steaks. It was showed that samples with inulin and carbonate had equivalent chemical, sensory, technological and microbiological quality to samples with phosphate. During cold and frozen storage, it was found that sensory and microbiological quality was stable, while losses were recorded in technological quality and lipid and protein oxidation were increased. In Trial-III, use of oat fiber and Jerusalem artichoke powder in batters of chicken nuggets increased technological quality of batters and final products. Different coating materials differently affected product colour and texture. It was found that gluten-free samples mostly had equivalent sensory, oxidative and microbiological quality to gluten samples. In general, in cold and frozen storage, physical, sensory and microbiological quality were similar to beginning while lipid and protein oxidation and thaw loss were increased. In conclusion, it was showed that utilization of natural ingredients as phosphate replacers in chicken products manufactured with different technologies offered a potential to supply equivalent quality to standard phosphate products, and it was found that in gluten-free coated chicken products a considerable alternative could be presented by use of fiber-rich ingredients to standard products containing gluten. Thereby, poultry meat product formulations that are healthier, phosphate-free or special consumer-oriented (such as celiac patients) were developed.