Koyun mekanik ayrılmış tavuk ve hindi etlerinin sucuğun bazı fizikokimyasal tekstürel ve duyusal özellikleri üzerine etkisinin optimizasyonu
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Tarih
2012-05-04
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Yayıncı
Selçuk Üniversitesi Fen Bilimleri Enstitüsü
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada Sığır etine, mekanik ayrılmış tavuk eti (MATE), mekanik ayrılmış hindi eti (MAHE) ve koyun etleri farklı oranlarda ilave edilerek ve ısıl işlem uygulanarak üretilen sucukların kimyasal, teknolojik ve duyusal özellikleri üzerine bu etlerin etkileri araştırılmıştır. Simplex Lattice Mixture Design (SLMD) modeline göre belirlenen et karışımlarına standart formülasyonda baharat ve diğer katkı maddeleri ilave edilmiştir. Üretilen sucuklarda nem, protein, yağ, kül, pH, su aktivitesi (aw), laktik asit, renk, tekstür ve duyusal değerlendirme analizleri yapılarak MATE, MAHE ve koyun etlerinin elde edilen sucuklara etkisi belirlenmeye çalışılmıştır. Bu etkilerin belirlenmesinde, LMD model yöntemi ile her bir et çeşidinin optimum kullanım düzeylerinin tespiti ve en ideal sucuk formülasyonları belirlenmiştir. Sucuklarda nem miktarı % 47.89-65.21, protein miktarı % 15.32-21.37, yağ miktarı % 22.10-27.98, kül miktarı % 3.4682-3.8482, pH değeri 5.77-6.08, su aktivitesi (aw) 0.895-0.907, laktik asit miktarı %0.52-0.69, sucuk dış yüzeyi L* değeri 35.46-40.26, a* değeri 16.72-22.20, b* değeri 5.66-13.80, sucuk kesit yüzeyi L* değeri 42.69-47.11, a* değeri 18.94-22.24, b* değeri 15.27-19.69 olarak saptanmıştır. Bu kriterlerin hepsine farklı oranlarda MATE, MAHE ve koyun etleri ilavesinin etkisinin (P<0.01) çok önemli olduğu görülmüştür. Son yıllarda gıdalarda duyusal kalite kriterlerinin belirlenmesinde önemli olan tekstür analizleri hardness, springiness, cohesiveness, gumminess, chewiness ve resilience analizleri yapılmış ve bu analizlere MATE, MAHE ve koyun etinin etkisi (P<0.01) istatistiki açıdan çok önemli bulunmuştur. Duyusal değerlendirme de renk, tekstür, gevreklik, tat-koku-lezzet ve genel kabul edilebilirlik üzerine MATE, MAHE ve koyun etinin etkisi de (P<0.01) çok önemli bulunmuştur. Bu çalışmada, sığır etine farklı oranlarda MATE, MAHE ve koyun eti ilavesinin sucukların bazı teknolojik ve duyusal özelliklerinde olumlu etkiye sahip olduğu belirlenmiştir.
In this study, the effects of different levels of mutton, mechanically deboned chicken meat (MDCM) and mechanically deboned turkey meat (MDTM) on chemical, technological and sensorial properties of heat-treated sucuk samples produced from beef were investigated. In this respect, meat batters added with standardized mixes of spices and other additives were prepared with different proportions of meat mixtures selected according to simplex lattice mixture design (SLMD). In the sucuk samples, the effects of mutton, MDCM and MDTM on the properties of sucuk samples; namely, moisture, protein, fat, ash, pH and lactic acid contents; water activity (aw), color, texture and sensory values were determined. The optimum usage levels of each meat type; namely, mutton, MDCM and MDTM as well as the most optimum sucuk formulations were determined using SLMD with respect to the studied properties of sucuk samples. The moisture, protein, fat, ash and lactic acid contents of the sucuk samples were determined to range from 47.89 to 65.21 %, 15.32 to 21.37 %, 22.10 to 27.98 %, 3.4682 to 3.8482 % and 0.52 to 0.69 %, respectively; the pH and aw values ranged from 5.77 to 6.08 and 0.895 to 0.907, respectively; outer surface L*, a* and b* values ranged from 35.46 to 40.26, 16.72 to 22.20 and 5.66 to 13.80, respectively and cross-section L*, a* and b* values ranged from 42.69 to 47.11, 18.94 to 22.24 and 15.27 to 19.69, respectively. It was determined that different combinations of mutton, MDCM and MDTM at various levels had significant (p<0.01) effects on these properties of the sucuk samples. In addition, texture analyses were conducted to test hardness, springiness, cohesiveness, gumminess, chewiness and resilience properties of the sucuk samples, revealing that different combinations of mutton, MDCM and MDTM at various levels had significant (p<0.01) effects on the textural parameters. Regarding sensorial evaluation test results, the effects of mutton, MDCM and MDTM at various levels on color, texture, firmness, flavor and overall acceptance properties were found to be significant (p<0.01). In this study, the addition of different combinations of mutton, MDCM and MDTM at various levels had positive effects on some technological and sensory properties of the sucuk samples.
In this study, the effects of different levels of mutton, mechanically deboned chicken meat (MDCM) and mechanically deboned turkey meat (MDTM) on chemical, technological and sensorial properties of heat-treated sucuk samples produced from beef were investigated. In this respect, meat batters added with standardized mixes of spices and other additives were prepared with different proportions of meat mixtures selected according to simplex lattice mixture design (SLMD). In the sucuk samples, the effects of mutton, MDCM and MDTM on the properties of sucuk samples; namely, moisture, protein, fat, ash, pH and lactic acid contents; water activity (aw), color, texture and sensory values were determined. The optimum usage levels of each meat type; namely, mutton, MDCM and MDTM as well as the most optimum sucuk formulations were determined using SLMD with respect to the studied properties of sucuk samples. The moisture, protein, fat, ash and lactic acid contents of the sucuk samples were determined to range from 47.89 to 65.21 %, 15.32 to 21.37 %, 22.10 to 27.98 %, 3.4682 to 3.8482 % and 0.52 to 0.69 %, respectively; the pH and aw values ranged from 5.77 to 6.08 and 0.895 to 0.907, respectively; outer surface L*, a* and b* values ranged from 35.46 to 40.26, 16.72 to 22.20 and 5.66 to 13.80, respectively and cross-section L*, a* and b* values ranged from 42.69 to 47.11, 18.94 to 22.24 and 15.27 to 19.69, respectively. It was determined that different combinations of mutton, MDCM and MDTM at various levels had significant (p<0.01) effects on these properties of the sucuk samples. In addition, texture analyses were conducted to test hardness, springiness, cohesiveness, gumminess, chewiness and resilience properties of the sucuk samples, revealing that different combinations of mutton, MDCM and MDTM at various levels had significant (p<0.01) effects on the textural parameters. Regarding sensorial evaluation test results, the effects of mutton, MDCM and MDTM at various levels on color, texture, firmness, flavor and overall acceptance properties were found to be significant (p<0.01). In this study, the addition of different combinations of mutton, MDCM and MDTM at various levels had positive effects on some technological and sensory properties of the sucuk samples.
Açıklama
Anahtar Kelimeler
Sucuk, Isıl işlem, Tekstür, Koyun eti, MATE, MAHE, Optimizasyon, Heat processing, Texture, Mutton, MDCM, Optimization, Duyusal özellikler, Sensorial properties
Kaynak
WoS Q Değeri
Scopus Q Değeri
Cilt
Sayı
Künye
Dilber, A. (2012). Koyun mekanik ayrılmış tavuk ve hindi etlerinin sucuğun bazı fizikokimyasal tekstürel ve duyusal özellikleri üzerine etkisinin optimizasyonu. Selçuk Üniversitesi. Yayımlanmış doktora tezi, Konya.
