The effects of gelatine solutions as edible coating materials on quality and sensory properties of chicken meat patties

Abstract

In this study, the effects of gelatine solutions prepared with different concentrations (0%, 5%, 7.5% and 10%) on chicken meat patties were determined. Some physical, chemical, and sensorial analyses of coated samples after frying were performed. Also, pH, TBA, and color characteristics of raw patties during storage at +4 degrees C for 15 days were evaluated. As a result, gelatine solution at level of 7.5 % increased the adhesion degree. It increased a value and enhanced sensory properties of fried samples. Gelatine solutions at level of 5 % and 7.5 % decreased TBA values of raw samples, revealing that there was no any negative effect to decrease product quality. Consequently, the coating with gelatine solution level at 7.5 % was determined to result in better quality and sensory properties than coating with those at 5 % and 10 %.