摘要：The aim of this study was to determine the effects of treatments with different gums and gum concentrations on raw and fried chicken meatballs. Meatballs were prepared with three different formulations (0.5, 1 and 1.5%) for each of tara, tragacanth and agar agar gums. The pH, TBA, and colour values of raw samples were determined during cold storage for ten days. Also, some physical, technological, and sensory properties of fried meatballs were evaluated. Consequently, it observed that increasing of pH and TBA during storage can be slowed and colour values can be improved with using of gums. It understand that colour values, yield, moisture retention, and sensory scores of fried meatballs can be increased. In addition, diameter reductions and fat absorption of fried samples also decreased during frying. According to results, most advantageous treatments for chicken meatballs were 1% and 1.5% levels of agar agar.
关键词：Chicken meatballs; tara gum; tragacanth gum; agar agar gum; frying
