Karadut ve siyah üzüm posası katkılı sığır burgerlerin raf ömrü süresince kalite parametrelerindeki değişimin belirlenmesi
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Dosyalar
Tarih
2024
Yazarlar
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Yayıncı
Selçuk Üniversitesi, Fen Bilimleri Enstitüsü
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada karadut (Morus nigra L.) ve siyah üzüm (Vitis vinifera L.) meyvelerinin atıkları sığır burgerine ait formülasyona posa tozu ve posa ekstraktı şeklinde ilave edilmiştir. Buzdolabında muhafaza edilen sığır burgerlerin raf ömrü ve kalitesi üzerine karadut ve siyah üzüm posa tozu ve posa ekstraktının etkileri incelenmiştir. Hazırlanan sığır burgerleri beş gruba ayrılmıştır. Kontrol grubu ilk grup olarak belirlenirken, diğer gruplara posa ekstraktları ve tozları sırasıyla ilave edilmiştir. Hazırlanan sığır burgerler 4℃'de 9 gün muhafaza edilmiştir. Depolama süresi boyunca sığır burger gruplarında gerçekleşen değişimleri tespit etmek için (1., 3., 6. ve 9. günlerde) pH, renk (L*, a*, b*), TBA (Tiyobarbitürik asit), TPA (Tekstür profil) ve duyusal analizler yapılmıştır. Posa ekstraktı ve tozu ilavesi, sığır burgerlerin pH'larını, depolama süresince kontrol grubuna kıyasla düşürmüştür. Kullanılan posa ekstrakt ve tozları sığır burgerlerin L*, a* ve b* renk parametreleri üzerinde etkili olmuştur (P < 0.05). Sığır burgerlerde L*, a* ve b* değeri muamele çeşitleri açısından (P < 0.01) çok önemli bulunuştur. Depolama süresi açısından posa ekstraktı ilaveli sığır burgerlerin L* değerinin (P < 0.05) önemli, a* değerinin (P < 0.01) çok önemli ve b* değerinin posa tozu ilaveli sığır burgerlerde (P < 0.05) önemli düzeyde etkili olduğu tespit edilmiştir. Depolama süreci tamamlandığında en yüksek TBA miktarı, kontrol grubu örnekleride tespit edilirken, posa ekstraktı ve tozu ilave edilmiş sığır burgerlerin TBA miktarını düşürdüğü gözlemlenmiştir. Farklı posa ve posa tozları kullanılarak hazırlanan sığır burgerlerde; sertlik (hardness), elastikiyet (springiness), iç yapışkanlık (cohesiveness), sakızımsılık (gumminess), çiğnenebilirlik (chewiness) ve esneklik (resilience) verileri incelenmiş ve sertlik, elastikiyet, iç yapışkanlık, sakızımsılık ve çiğnenebilirlik değerleri istatistiki açıdan çok önemli bulunurken (P < 0.01); esneklik değeri önemli düzeyde etkili bulunmuştur (P < 0.05). Siyah üzüm posa ekstraktı ilaveli sığır burgerlerin en yüksek renk, koku ve lezzet puanlarına sahip olduğu, tekstür parametresine ait en yüksek puanı ise kontrol grubunun aldığı tespit edilmiştir. Sonuç olarak sığır burger formülasyonunda kullanılan posa ekstraktı ve tozlarının lipit oksidasyonunu yavaşlattığını bu sebeple doğal birer antioksidan olarak kullanılabilecekleri belirlenmiştir.
In this study, wastes of black mulberry (Morus nigra L.) and black grape (Vitis vinifera L.) fruits were incorporated into the formulation of beef burgers as pulp powder and pulp extract. The impact of black mulberry and black grape pulp powder and pulp extract on the shelf life and quality of beef burgers stored in freezer was investigated. The beef burgers were divided into five groups. The control group was determined as the first group, pulp extract and powder were added to the other groups. The prepared beef burgers were stored at 4°C for 9 days. To ascertain the alterations in the beef burger groups throughout the storage period (days 1, 3, 6, and 9), a series of analyses were conducted, including pH, color (L*, a*, b*), TBA (thiobarbituric acid), TPA (texture profile), and sensory analysis. The incorporation of pulp extract and powder into beef burgers resulted in a reduction in pH values compared to the control group during the storage period. The utilized pulp extracts and powders were found to be effective in influencing the L*, a*, and b* color parameters of beef burgers, with statistical significance (P < 0.05). The L*, a*, and b* values of beef burgers were found to be highly significant (P < 0.01) in terms of the treatment types. In terms of storage time, the L* value was found to be significant (P < 0.05), the a* value was found to be very significant (P < 0.01), and the b* value was found to be significant (P < 0.05) in beef burgers with pulp extract addition. Upon completion of the storage process, the highest amount of TBA was observed in the control group samples. In contrast, beef burgers with added pulp extract and pulp powder exhibited a reduction in TBA levels. In the beef burgers prepared using different types of pulp and powdered pulp, a number of quality parameters were evaluated. These included hardness, springiness, cohesiveness, gumminess, chewiness and resilience. The results indicated that hardness, springiness, cohesiveness, gumminess, and chewiness values were statistically significant (P < 0.01), while resilience value was found to be significant (P < 0.05). The beef burgers with black grape pulp extract exhibited the highest color, odor, and flavor scores, while the control group demonstrated the highest score for the texture parameter. Consequently, it was established that the pulp extracts and powders utilized in the preparation of beef burgers serve to mitigate lipid oxidation, thereby rendering them suitable for use as natural antioxidants.
In this study, wastes of black mulberry (Morus nigra L.) and black grape (Vitis vinifera L.) fruits were incorporated into the formulation of beef burgers as pulp powder and pulp extract. The impact of black mulberry and black grape pulp powder and pulp extract on the shelf life and quality of beef burgers stored in freezer was investigated. The beef burgers were divided into five groups. The control group was determined as the first group, pulp extract and powder were added to the other groups. The prepared beef burgers were stored at 4°C for 9 days. To ascertain the alterations in the beef burger groups throughout the storage period (days 1, 3, 6, and 9), a series of analyses were conducted, including pH, color (L*, a*, b*), TBA (thiobarbituric acid), TPA (texture profile), and sensory analysis. The incorporation of pulp extract and powder into beef burgers resulted in a reduction in pH values compared to the control group during the storage period. The utilized pulp extracts and powders were found to be effective in influencing the L*, a*, and b* color parameters of beef burgers, with statistical significance (P < 0.05). The L*, a*, and b* values of beef burgers were found to be highly significant (P < 0.01) in terms of the treatment types. In terms of storage time, the L* value was found to be significant (P < 0.05), the a* value was found to be very significant (P < 0.01), and the b* value was found to be significant (P < 0.05) in beef burgers with pulp extract addition. Upon completion of the storage process, the highest amount of TBA was observed in the control group samples. In contrast, beef burgers with added pulp extract and pulp powder exhibited a reduction in TBA levels. In the beef burgers prepared using different types of pulp and powdered pulp, a number of quality parameters were evaluated. These included hardness, springiness, cohesiveness, gumminess, chewiness and resilience. The results indicated that hardness, springiness, cohesiveness, gumminess, and chewiness values were statistically significant (P < 0.01), while resilience value was found to be significant (P < 0.05). The beef burgers with black grape pulp extract exhibited the highest color, odor, and flavor scores, while the control group demonstrated the highest score for the texture parameter. Consequently, it was established that the pulp extracts and powders utilized in the preparation of beef burgers serve to mitigate lipid oxidation, thereby rendering them suitable for use as natural antioxidants.
Açıklama
Anahtar Kelimeler
Burger, Doğal Antioksidan, Ekstrakt, Erzincan, Gıda Atığı, Karadut, Posa, Siyah Üzüm, Black Grape, Black Mulberry, Extract, Food Waste, Natural Antioxidant, Pulp
Kaynak
WoS Q Değeri
Scopus Q Değeri
Cilt
Sayı
Künye
Kasırga, K. (2024). Karadut ve siyah üzüm posası katkılı sığır burgerlerin raf ömrü süresince kalite parametrelerindeki değişimin belirlenmesi. (Yüksek Lisans Tezi). Selçuk Üniversitesi, Fen Bilimleri Enstitüsü, Konya.
