The effects of tarhana use as an alternative coating material on quality in nugget production

In this study, one of our traditional foods was used, as coating material in further processed meat products was investigated. In the first stage, it was decided to use flour tarhana as coating material as a result of sensory appreciation test with tarhana coatings in different contradictions. Physicochemical, microbiological and sensory changes in nugget samples during shelf life were investigated. As a result of the study, it was determined that the tarhana coated chicken nugget had high acceptability in terms of physicochemical and sensory quality criteria. Moisture content of flour tarhana coated chicken nugget was determined as 45.21%, crude oil amount 15.07%, crude protein amount 13.86%, ash content 2.50%. In the control group chicken nugget samples, moisture content was 46,60%, crude oil content 14,70%, crude protein content 13,15%, ash content amount was 2,16%. During storage, aerobic bacteria, psychophilic bacteria and Enterobacteriaceae were not detected in the control group chicken and tarhana coated chicken nugget. In addition, Salmonella spp. and Listeria monocytogenes were not detected. Therefore, both nugget groups were found to be microbiologically safe during 28 days of cold storage. With this study, it was demonstrated that flour tarhan can be used as coating material in advanced processed chicken meat technology without sacrificing traditional production