Beyzanur Bayraktar, Kardelen Demirci, Aslı Zungur-Bastıoğlu, Ahmet Görgüç, Fatih Mehmet Yılmaz
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Key quality attributes, including thaw loss, ion leakage, pH, texture, cooking loss, color, and lipid oxidation thiobarbituric acid reactive substances (TBARS) were assessed throughout the storage period. Inulin addition significantly reduced the thaw loss and cooking loss, enhancing the water-holding capacity. While lipid oxidation increased during storage, TBARS formation was diminished with inulin. Among the freezing methods, IQF helped stabilize the pH fluctuations. The inulin-added sample frozen using IQF had stable chewiness values during frozen storage. The use of inulin, along with IQF, effectively minimized ion leakage and cooking loss for the storage period. The results suggest that inulin is a promising natural cryoprotectant for enhancing the stability of frozen chicken nuggets. These findings highlight the potential of combining inulin with advanced freezing techniques to develop higher-quality, stable frozen meat products.</p>\n </section>\n \n <section>\n \n <h3> Practical Application</h3>\n \n <p>Inulin enhanced the functional quality of chicken nuggets by reducing cooking loss and protecting structural integrity during frozen storage. Additionally, its use as a plant-based ingredient supports clean-label formulation while offering cryoprotective benefits, making it a valuable multifunctional additive in frozen emulsion-type meat products.</p>\n </section>\n </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 7","pages":""},"PeriodicalIF":3.4000,"publicationDate":"2025-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Inulin-Driven Preservation in Frozen Chicken Nuggets: Harnessing Multi-Method Freezing and Storage\",\"authors\":\"Beyzanur Bayraktar, Kardelen Demirci, Aslı Zungur-Bastıoğlu, Ahmet Görgüç, Fatih Mehmet Yılmaz\",\"doi\":\"10.1111/1750-3841.70427\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div>\\n \\n <section>\\n \\n <h3> ABSTRACT</h3>\\n \\n <p>Frozen ready-to-cook foods, such as chicken nuggets, must maintain their quality throughout storage, from production to retail and final consumption. This study investigates the synergistic effects of inulin incorporation and different freezing methods on the physicochemical properties of chicken nuggets during six months of frozen storage. The nuggets were formulated with and without high-purity inulin extracted from Jerusalem artichoke and subjected to three distinct freezing methods: static freezing (SF), air-blast freezing (ABF), and individual quick freezing (IQF). Key quality attributes, including thaw loss, ion leakage, pH, texture, cooking loss, color, and lipid oxidation thiobarbituric acid reactive substances (TBARS) were assessed throughout the storage period. Inulin addition significantly reduced the thaw loss and cooking loss, enhancing the water-holding capacity. While lipid oxidation increased during storage, TBARS formation was diminished with inulin. Among the freezing methods, IQF helped stabilize the pH fluctuations. The inulin-added sample frozen using IQF had stable chewiness values during frozen storage. The use of inulin, along with IQF, effectively minimized ion leakage and cooking loss for the storage period. The results suggest that inulin is a promising natural cryoprotectant for enhancing the stability of frozen chicken nuggets. These findings highlight the potential of combining inulin with advanced freezing techniques to develop higher-quality, stable frozen meat products.</p>\\n </section>\\n \\n <section>\\n \\n <h3> Practical Application</h3>\\n \\n <p>Inulin enhanced the functional quality of chicken nuggets by reducing cooking loss and protecting structural integrity during frozen storage. 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Inulin-Driven Preservation in Frozen Chicken Nuggets: Harnessing Multi-Method Freezing and Storage
ABSTRACT
Frozen ready-to-cook foods, such as chicken nuggets, must maintain their quality throughout storage, from production to retail and final consumption. This study investigates the synergistic effects of inulin incorporation and different freezing methods on the physicochemical properties of chicken nuggets during six months of frozen storage. The nuggets were formulated with and without high-purity inulin extracted from Jerusalem artichoke and subjected to three distinct freezing methods: static freezing (SF), air-blast freezing (ABF), and individual quick freezing (IQF). Key quality attributes, including thaw loss, ion leakage, pH, texture, cooking loss, color, and lipid oxidation thiobarbituric acid reactive substances (TBARS) were assessed throughout the storage period. Inulin addition significantly reduced the thaw loss and cooking loss, enhancing the water-holding capacity. While lipid oxidation increased during storage, TBARS formation was diminished with inulin. Among the freezing methods, IQF helped stabilize the pH fluctuations. The inulin-added sample frozen using IQF had stable chewiness values during frozen storage. The use of inulin, along with IQF, effectively minimized ion leakage and cooking loss for the storage period. The results suggest that inulin is a promising natural cryoprotectant for enhancing the stability of frozen chicken nuggets. These findings highlight the potential of combining inulin with advanced freezing techniques to develop higher-quality, stable frozen meat products.
Practical Application
Inulin enhanced the functional quality of chicken nuggets by reducing cooking loss and protecting structural integrity during frozen storage. Additionally, its use as a plant-based ingredient supports clean-label formulation while offering cryoprotective benefits, making it a valuable multifunctional additive in frozen emulsion-type meat products.
期刊介绍:
The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science.
The range of topics covered in the journal include:
-Concise Reviews and Hypotheses in Food Science
-New Horizons in Food Research
-Integrated Food Science
-Food Chemistry
-Food Engineering, Materials Science, and Nanotechnology
-Food Microbiology and Safety
-Sensory and Consumer Sciences
-Health, Nutrition, and Food
-Toxicology and Chemical Food Safety
The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.