Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.

Copyright © Wydawnictwo Akademii Rolniczej we Wroclawiu, ISSN 1505-0297

Serdaroğlu M. , Yıldız-Turp G. 2004. THE EFFECTS OF ASCORBIC ACID, ROSEMARY EXTRACT AND a-TOCOPHEROL / ASCORBIC ACID ON SOME QUALITY CHARACTERISTICS OF FROZEN CHICKEN PATTIES, EJPAU 7(1), #01.
Available Online: http://www.ejpau.media.pl/volume7/issue1/food/abs-01.html

ABSTRACT

The effects of using ascorbic acid (AA), rosemary extract (RE) and a-tocopherol/ ascorbic acid (T+AA) were evaluated on some quality characteristics of chicken patties stored at -20°C for 6 months. On 0^th day and 2^nd, 4^th and 6^th months of storage period, TBA, non-heme iron and colour parameters were measured and sensory evaluation was performed on chicken patties. At the end of the storage period patties with T+AA had the lowest TBA values. Non-heme iron content indicated no difference during storage and among treatments. On month 4 and 6 no differences were found on flavour scores between treatment groups.

Key words: Rosemary, chicken patty, ascorbic acid, a-tocopherol, oxidation.

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