## 2 Materials and Methods
### Analysis
#### 2.4.4 Temperature Measurements  
After the cooking processes were completed with the determined parameters, surface and internal temperature measurements of 5 different coated chicken liver samples were taken from each sample group. Surface temperature measurements of the coated chicken liver samples at two different points on both surfaces were made with the Testo 830-T1 infrared thermometer (Testo SE & Co. KGaA, Titisee-Neustatd, Germany). Internal temperature measurements of samples were controlled by a Testo 175-T3 temperature recorder (Testo SE & Co., KGaA, Titisee-Neustatd, Germany) and the Testo probe directly into the sample. After the probe was inserted into the samples, a response time of 10 s was allowed for the temperature to reach a constant value. 2.4.5. Cooking Loss  
The percentage of cooking loss was determined by calculating the weight differences of the samples before and after cooking. In the coated samples, the post-cooking weight includes the sum of the meat and coating material [28]. 2.4.6. Coating Pickup  
The coating pickup of samples was evaluated using the following equation [29]. [(weight after battering \(-\) weight before battering)/weight before battering] \(\times\) 100 (1)  
2.4.7. Color Measurement  
The color measurement of the coated chicken liver samples was carried out via Hunter-Lab Colorflex (CFLX 45-2 Model Colorimeter, HunterLab, Reston, VA, USA). The instrument was calibrated each time with black glass and a white tile for correction prior to measurement. Color measurements were taken on the outer surfaces of the cooked coated samples. Four readings were recorded for each sample, and three samples were examined for each sample group [30]. The color values of the samples were obtained in accordance with the CIE \(L^{*}\), \(a^{*}\), and \(b^{*}\) values. Among these values, \(L^{*}\) represents brightness, \(a^{*}\) represents green/red, and \(b^{*}\) represents blue/yellowness. 2.4.8. Texture Profile Analysis  
The texture profile analysis of cooked coated chicken liver samples was conducted using a texture analyzer (TA-XT2 Plus, Stable Micro Systems, Surrey, UK). A cylindrical plate (20 cm diameter) and 5 kg load cell were utilized for this purpose. The sample was compressed twice, with a 5 s delay between landings, and a distance of 5 mm. (Pre-test speed: 1.0 mm s\({}^{-1}\); test speed: 5.0 mm s\({}^{-1}\); post-test speed: 5.0 mm s\({}^{-1}\)). The results were presented as the mean of 10 repeated runs for each of the applications. The sample's hardness, cohesiveness, springiness, gumminess, chewiness, and resilience characteristics were analyzed. 2.4.9. DPPH Free Radical Scavenging Activity  
The antiradical activity of the cooked coated chicken liver samples was determined by the DPPH (2,2-diphenyl-1-picrylhydrazil) method, according to [31]. Measurements were made at the 517 nm wavelength of the spectrophotometer (Cary 60, UV-Vis Spectrophotometer, Agilent Technologies, Penang, Malaysia). 2.4.10. TBARS  
The fat oxidation of cooked coated chicken liver samples was measured according to the method described by [32]. Sample absorbances were measured spectrophotometrically (Cary 60-UV-Vis Spectrophotometer, Agilent Technologies, Penang, Malaysia). Results were expressed as 2-thiobarbituric acid reactive substances (TBARSs) as mg malonaldehyde (MDA)/kg sample. 2.4.11. Total Mesophilic Aerobic Bacteria (TMAB)  
A total of 10 g of cooked coated chicken liver samples were homogenized for 1 min at a standard speed with 90 mL of peptone water (PW, 0.1% (\(w\)/\(v\)), pH 6.3-6.7, Merck KGaA, Darmstadt, Germany). Plate Count Agar (pH 7.0 \(\pm\) 0.2, Merck KGaA, Darmstadt, Germany) was inoculated according to the pour plate method and the petri dishes were incubated for 48 h at 35 \({}^{\circ}\)C for the total mesophilic aerobic bacteria count [33]. 2.4.12.