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

• B. Öztürk ^[1] ; M. Serdaroğlu ^[1]
  1. [1] Ege University

     Ege University

     Turquía

     
• Localización: IDS2018. 21st International Drying Symposium. Proceedings / Gabriela Clemente Polo (aut.), Juan Andrés Carcel Carrión (aut.), Antoni Mulet Pons (aut.), 2018, ISBN 978-84-9048-688-7, pág. 1171
• Idioma: inglés
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• Resumen

  • 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 industrialinulin in terms of water-holding, oil-binding, emulsification and gellingabilities. Phosphate-free meatballs formulated with JAP and sodiumcarbonate had better health impacts compared with phosphate containing meatballs while cooking characteristics were similar. The results showed thatoven-dried JAP presented a good health profile and high technologicalquality to be evaluated as inorganic phosphate replacers in formulation of emulsified poultry products.