The effects of lentil and chickpea flours as the breading materials on some properties of chicken meatballs during frozen storage

Abstract

To determine the potential values of yellow lentil flour (Y) and chickpea flour (C) as breading materials the effects of yellow lentil and chickpea flours on the quality of fresh and frozen chicken meatballs were studied. Breading flour mixtures were prepared as 2:1 Y:C, 1:1 Y:C, 1:2 Y:C, 100 % Corn flour. Coated meatballs with breading were divided two parts. First part was analysed in raw and fried meatballs for the effects of each treatment. Second part stored at −13 °C for 4 months. Thiobarbutiric Acid (TBA), pH, Total Volatile Basic Nitrogen (TVB-N) and Free Fatty Acid (FFA) values of coated samples were determined at the 0th, 15th, 30th, 60th, 90th and 120th days. Instrumental colour (L, a and b values) and sensory values were determined after deep-fat frying at the 0th, 60th and 120th days. Lentil and chickpea flours affected some of the physical, chemical and sensory properties of the chicken meatballs. They increased moisture retention and decreased oxidation stability of meatballs compared to the corn flour. However, their effects on the sensory properties of fresh fried meatballs were not found statistically significant. Storage period increased pH, TBA, TVB-N and FFA values of meatballs. The effects of storage period on the sensory properties were not found significant with the exception of odour. Colour values were taken into consideration, L values decreased with 1:2 Y:C and b values increased with storage period.