Development of Gluten-Free Coated Chicken Liver, Examination of the Effects of Spices and Cooking Methods on Product Quality Characteristics and Heterocyclic Aromatic Amine (HCA) Compounds
Source abstract
Abstract
The objectives of this study were to develop a coated gluten-free chicken liver product that could be consumed by a wide range of consumer groups and to investigate the quality characteristics and heterocyclic aromatic amine (HCA) compounds. The effects of three different formulations (thyme, turmeric, and control) and two different cooking methods (deep-frying and oven cooking) on the physical, chemical, microbiological, and sensorial characteristics and HCA compounds of samples, which were stored at −20 °C for 60 days, were investigated. TBARS values were lower in the oven-cooked samples than in the deep-fried samples at the end of the storage, with turmeric proving most effective (p < 0.05). TMAB and total HCA were lower in thyme and turmeric-added samples than in the control samples (p < 0.05). The total HCA content of the deep-fried and oven-cooked samples decreased by 14.42% and 13.20% with the addition of thyme and by 18.75% and 23.35% with the addition of turmeric, respectively. The oven-cooked sample with turmeric was stored for 60 days without any significant changes in the color, flavor, and overall acceptance according to the beginning of the storage (p > 0.05). In conclusion, gluten-free oven-cooked turmeric-added coated chicken liver can be a healthy food alternative in the market.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Biochemical effects in animals · Meat and Animal Product Quality · Animal Nutrition and Physiology
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Department of Food Engineering, Faculty of Engineering, Ege University, 35040 Izmir, Turkey
Funding
Ege University Scientific Research Projects Coordination Unit, Izmir Turkiye
References (100+)
Show source-provided references
1. Quality changes in chicken livers during cooking10.1016/j.psj.2021.101316 ↗
2. Effects of green tea leaf, lotus leaf, and kimchi powders on quality characteristics of chicken liver sausages10.5187/jast.2019.61.1.28 ↗
3. Mothers ‘don’t like it; never tried it’: Blind sensory test of a homemade chicken liver baby food, a source of iron, by infants and their mothers10.1093/tropej/fmv034 ↗
4. In-vivo anti-anaemic effects of bioactive compounds prepared from chicken liver using biotechnological tools10.1007/s12649-021-01464-4 ↗
5. Llauger, M., Claret, A., Bou, R., López-Mas, L., and Guerrero, L. (2021). Consumer attitudes toward consumption of meat products containing offal and offal extracts. Foods, 10.10.3390/foods10071454 ↗
6. Consumption of fried foods and risk of metabolic syndrome: The SUN cohort study10.1016/j.clnu.2013.07.014 ↗
7. Enhancing the oxidative stability, physicochemical and sensory quality of deep-fat fried chicken nuggets using thyme essential oil-loaded oleogel coatings10.1016/j.porgcoat.2023.107977 ↗
8. The effects of different cooking methods on the formation of heterocyclic aromatic amines in turkey meat10.1111/jfpp.13196 ↗
9. The role of flavonoids in mitigating food originated heterocyclic aromatic amines that concerns human wellness10.1016/j.fshw.2022.10.019 ↗
10. Heterocyclic amines in cooked meat products, shortcomings during evaluation, factors influencing formation, risk assessment and mitigation strategies10.1016/j.meatsci.2021.108693 ↗
11. Influence of natural food ingredients on the formation of heterocyclic amines in fried beef patties and chicken breasts10.1007/s10068-011-0050-5 ↗
12. Zhang, J., Wang, Z., and Liu, Y. (2015). Dietary Chinese Herbs; Chemistry, Pharmacology and Clinical Evidence, Springer. [1st ed.].
13. Inhibition of heterocyclic aromatic amines in pork chops using complex marinades with natural antioxidants
14. Incorporation of avocado peel extract to reduce cooking-induced hazards in beef and soy burgers: A clean label ingredient10.1016/j.foodres.2021.110434 ↗
15. The positive correlation of antioxidant activity and prebiotic effect about oat phenolic compounds10.1016/j.foodchem.2022.134231 ↗
16. Inhibitory effect of mixture herbs/spices on formation of heterocyclic amines and mutagenic activity of grilled beef10.1080/19440049.2018.1488085 ↗
17. Skendi, A., Papageorgiou, M., and Varzakas, T. (2021). High protein substitutes for gluten in gluten-free bread. Foods, 10.10.3390/foods10091997 ↗
18. Effect of gluten on the quality of meat products10.15414/afz.2021.24.mi-prap.80-84 ↗
19. The costs of eating gluten-free10.1080/13504851.2022.2139799 ↗
20. Taking advantage of the gluten-free opportunity: Assortment as the key driver for modern grocery retailers10.1016/j.jretconser.2021.102747 ↗
21. Market Data Forecast (2025, March 20). Global Gluten-Free Meat Substitutes Market Size, Share, Trends, & Growth Forecast Report—Segmented By Distribution Channel, and Region (North America, Europe, Asia Pacific, Latin America, Middle east and Africa)—Industry Analysis (2024 to 2029). Available online: https://www.marketdataforecast.com/market-reports/gluten-free-meat-substitutes-market.
22. AOAC (2000). Official Methods of Analysis of AOAC International, Association of Offical Analytical Chemistry. [17th ed.].
23. AOAC (2006). Official Methods of Analysis of AOAC International, Association of Offical Analytical Chemistry. [18th ed.].
24. Firestone, D. (1997). Official Method, Ba 4a-38, Nitrogen-ammonia-protein modified Kjedahl method. Official Methods and Recommended Practices of the AOCS, American Oil Cheists’ Society.
25. Heme and total iron in ready-to-eat chicken10.1021/jf960054l ↗
26. Variation in the form of iron in beef and lamb meat and losses of iron during cooking and storage10.1046/j.1365-2621.2003.00732.x ↗
27. Effect of some commercial additives on the quality of sucuk (Turkish dry-fermented sausage)10.1016/j.foodchem.2006.04.002 ↗
28. Frying—Effect of coating on crust microstructure, color, and texture of lean meat portions10.1016/j.meatsci.2012.09.006 ↗
29. Effect of cinnamon powder on quality attributes and off-flavor in fried chicken drumsticks made from long-term thawed Korean native chicken10.1016/j.psj.2024.103583 ↗
30. Kramer, A., and Twigg, B.A. (1984). Quality Control for the Food Industry, The Avi Publishing Company. [3rd ed.].
31. Analysis of antioxidative phenolic compounds in artichoke (Cynara scolymus L.)
32. A new extraction method for determining 2-thiobarbituric acid values of pork and beef during storage10.1111/j.1365-2621.1970.tb04815.x ↗
33. BAM (2024, May 06). (Bacteriological Analytical Manual) Chapter 3, Aerobic Plate Count, Available online: https://www.fda.gov/media/178943/download?attachment.
34. Development of a new extraction method for heterocyclic aromatic amines determination in cooked meatballs10.1007/s12161-013-9607-7 ↗
35. Effects of cooking methods on the formation of heterocyclic aromatic amines of two different species trout10.1016/j.foodchem.2006.10.075 ↗
36. (2007). Sensory Analysis-General Guidance for the Design of Test Rooms (Standard No. ISO8589:2007(E)). International Standard 8589.
37. Altug Onogur, T., and Elmaci, Y. (2015). Sensory Evaluation in Foods, Sidas Publications.
38. (SPSS, 2019). SPSS, Version 23.0; Statistical package, SPSS Statistics for Windows.
39. In-vitro antioxidant and antibacterial properties of fermentatively and enzymatically prepared chicken liver protein hydrolysates10.1007/s13197-015-1920-2 ↗
40. Comparison on the physico-chemical and nutritional qualities of normal and abnormal colored fresh chicken liver10.1111/asj.12719 ↗
41. Chemical properties, microbiological quality and sensory evaluation of chicken and duck liver paste (foie gras)10.3989/gya.074908 ↗
42. Iron, meat and health10.3390/nu3030283 ↗
43. Turmeric and onion extracts as effective marinating agents: Reducing PhIP formation and ımproving quality in cooked chicken breast across various cooking techniques
44. Methodological developments in crispness assessment: Effects of cooking method on the crispness of crust-ed foods10.1016/j.lwt.2007.08.008 ↗
45. The mechanisms controlling heat and mass transfer on frying of beefburgers. III. mass transfer evolution during frying10.1016/j.jfoodeng.2005.05.018 ↗
46. Effect of infrared final cooking on some physico-chemical and engineering properties of partially fried chicken nugget10.1016/j.ifset.2018.01.004 ↗
47. Quality evaluation of functional chicken nuggets incorporated with ground carrot and mashed sweet potato10.1177/1082013210382339 ↗
48. Value added beef meatballs using turmeric (Curcuma longa) powder as a source of natural antioxidant
49. Effect of turmeric on the reduction of heterocyclic aromatic amines and quality of chicken meatballs10.1016/j.foodcont.2021.108189 ↗
50. FSIS (2021, February 10). Chicken Liver—Resources for Illness Prevention, Available online: http://www.fsis.usda.gov/ChickenLiver#:~:text=Chicken%20liver%20dishes%20should%20be,carefully%20to%20prevent%20cross%2Dcontamination.
51. Comparisons of baking and frying effects on food
52. Comparison on the emulsion properties of normal colour and discolouration fresh chicken liver10.1080/1828051X.2020.1767000 ↗
53. Study of the effect of cooking methods on the sensory and chemical properties of fresh and frozen chicken liver
54. Mutagenic heterocyclic amine content in thermally processed offal products10.1016/j.foodchem.2008.06.045 ↗
55. Application of protein-based edible coatings for fat uptake reduction in deep-fat fried foods with an emphasis on muscle food proteins10.1016/j.tifs.2018.08.012 ↗
56. Edible coating and post-frying centrifuge step effect on quality of vacuum-fried banana chips10.1016/j.jfoodeng.2011.07.010 ↗
57. Effects of chitosan nanoparticles incorporation on the physicochemical quality of cellulose coated deep-fried meatballs10.1016/j.foodcont.2023.109715 ↗
58. Lima, L.E.D.M., Maciel, B.L.L., and Passos, T.S. (2024). Oil frying processes and alternative flour coatings: Physicochemical, nutritional, and sensory parameters of meat products. Foods, 13.10.3390/foods13040512 ↗
59. Farklı kaplama bileşenleriyle kaplamanın derin yağda kızartılan piliç nuggetların bazı kalite karakteristikleri üzerine etkileri10.1501/Tarimbil_0000001391 ↗
60. Influence of hydrocolloids and flours on acoustic-mechanical and microstructural properties of battered deep-fat fried meat10.1111/ijfs.17301 ↗
61. The effects of deep-frying, microwave, oven and sous vide cooking on the acrylamide formation of gluten-free chicken nuggets10.1016/j.ijgfs.2023.100666 ↗
62. Utilizing foam-structured hydroxypropyl methylcellulose oleogels with curcumin for deep-fried chicken nuggets in carnauba wax-canola oil oleogel
63. Effect of turmeric powder (Curcuma longa L.) and ascorbic acid on physical characteristics and oxidative status of fresh and stored rabbit burgers10.1016/j.meatsci.2015.07.005 ↗
64. Augustyńska-Prejsnar, A., Topczewska, J., Ormian, M., Saletnik, A., Sokołowicz, Z., and Lechowska, J. (2022). The effect of the addition turmeric on selected quality characteristics of duck burgers stored under refrigeration. Appl. Sci., 12.10.3390/app12020805 ↗
65. Draszanowska, A., Karpińska-Tymoszczyk, M., Simões, M., and Olszewska, M.A. (2022). The effect of turmeric rhizome on the inhibition of lipid oxidation and the quality of vacuum-packed pork meatloaf. Appl. Sci., 12.10.3390/app122010641 ↗
66. Quality and stability evaluation of chicken meat treated with gamma irradiation and turmeric powder10.1080/10942912.2019.1575395 ↗
67. Research Note: Impact of applied thermal treatment on textural, and sensory properties and cooking loss of selected chicken and turkey cuts as affected by cooking technique10.1016/j.psj.2022.101923 ↗
68. Adhesion of rice our-based batter to chicken drumsticks evaluated by laser scanning confocal microscopy and texture analysis10.1093/ps/79.9.1356 ↗
69. Effect of batter formula on qualities of deep-fat and microwave fried fish nuggets10.1016/j.jfoodeng.2009.05.016 ↗
70. Quality changes in chicken nuggets fried in oils with different degrees of hydrogenatation10.1016/j.lwt.2007.01.004 ↗
71. Effect of dietary fiber enrichment and different cooking methods on quality of chicken nuggets10.5851/kosfa.2017.37.3.410 ↗
72. Everts, M., Pas, T.M., and Haagsman, H. (2004). Post-mortem muscle proteolysis and meat tenderness. Muscle Development of Livestock Animals: Physiology, Genetics, and Meat Quality, CABI Publishing.
73. Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes10.1016/j.meatsci.2005.04.022 ↗
74. Contribution of postmortem muscle biochemistry to the delivery of consistent meat quality with particular focus on the calpain system10.1016/j.meatsci.2006.04.025 ↗
75. Antioxidant activity and phenolic profile of different parts of Bene (Pistacia atlantica subsp. kurdica) fruits10.1016/j.foodchem.2013.08.031 ↗
76. Antioxidant activity of meat from chicken and goat cooked in microwave cooking system
77. Effect of combination of essential oils on physicochemical and sensorial attributes of burfi in comparison with individual essential oil and BHA10.1111/1471-0307.12512 ↗
78. Umaraw, P., Verma, A.K., Singh, V.P., and Fahim, A. (2022). Effect of turmeric and aloe vera extract on shelf-life of goat and buffalo admixture milk paneer during refrigeration storage. Foods, 11.10.3390/foods11233870 ↗
79. Anti-inflammatory, anticoagulant and antioxidant effects of aqueous extracts from Moroccan thyme varieties10.1016/j.apjtb.2015.05.011 ↗
80. Mahale, S., and Gattani, K. (2023). Evaluation of the Antimicrobial, Antioxidant andAnti-inflammatory Effects of Thyme Extract Against Periopathogens–An In vitro Study. Res. Square, 1–12.10.21203/rs.3.rs-2992525/v1 ↗
81. Characterization of the volatile composition of essential oils of some lamiaceae spices and the antimicrobial and antioxidant activities of the entire oils10.1021/jf051922u ↗
82. Flavour perception of oxidation in beef10.1016/j.meatsci.2005.07.015 ↗
83. Marination of deep-water pink shrimp with rosemary extract and the determination of its shelf-life10.1016/j.foodchem.2007.12.021 ↗
84. Domínguez, R., Pateiro, M., Gagaoua, M., Barba, F.J., Zhang, W., and Lorenzo, J.M. (2019). A comprehensive review on lipid oxidation in meat and meat products. Antioxidants, 8.10.3390/antiox8100429 ↗
85. Turmeric and black pepper spices decrease lipid peroxidation in meat patties during cooking10.3109/09637486.2014.1000837 ↗
86. Schemes for enhanced antioxidant stability in frying meat: A review of frying process using single oil and blended oils10.1080/10408398.2021.2019672 ↗
87. Curcumin analogue inhibits lipid peroxidation in a freshwater teleost, anabas testudineus (bloch)—An in vitro and in vivo study10.1007/s10695-008-9266-6 ↗
88. Lipid and protein oxidation, release of iron from heme molecule and colour deterioration during refrigerated storage of liver pàtè10.1016/j.meatsci.2004.05.007 ↗
89. Pişmiş döner kebaplarda mikrobiyolojik kalite ve mikrobiyel gelişim üzerine bir araştırma
90. Sokakta satışa sunulan geleneksel Kadirli sucuğunun mikrobiyolojik kalitesi
91. The effects of modified atmosphere packaging, EDTA and oregano oil on the quality of chicken liver meat10.1016/j.foodres.2011.06.011 ↗
92. Evalution of shelf-life and spoilage pattern of aerobically stored buffalo liver10.1111/j.1745-4573.2007.00083.x ↗
93. ICMSF (International Commission on Microbiological Specifications for Foods) (1974). Sampling for microbiological analysis: Principles and specific applications. Microorganisms in Foods, University of Toronto Press.
94. Lee, J.S., Han, J.W., Jung, M., Lee, K.W., and Chung, M.S. (2020). Effects of thawing and frying methods on the formation of acrylamide and polycyclic aromatic hydrocarbons in chicken meat. Foods, 9.10.3390/foods9050573 ↗
95. Involvement of free radicals in the formation of heterocyclic amines and prevention by antioxidants10.1016/S0304-3835(99)00140-8 ↗
96. Inhibitory effects of pomegranate seed extract on the formation of heterocyclic aromatic amines in beef and chicken meatballs after cooking by four different methods10.1016/j.meatsci.2013.12.004 ↗
97. The inhibitory effect of black pepper on formation of heterocyclic aromatic amines in high-fat meatball10.1016/j.foodcont.2010.10.010 ↗
98. The effect of common spices and meat type on the formation of heterocyclic amines and polycyclic aromatic hydrocarbons in deep-fried meatballs10.1016/j.foodcont.2018.05.018 ↗
99. Effects of frying and boiling on the formation of heterocyclic amines in braised chicken10.3382/ps.2013-03216 ↗
100. Meat consumption, cancer risk and population groups within New Zealand10.1016/S0027-5107(02)00168-9 ↗