Yenilebilir kaplama ve filmler ile kaplanan hindi eti köftelerinin bazı kalite özelliklerinin belirlenmesi
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Dosyalar
Tarih
2013-12-04
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Selçuk Üniversitesi Fen Bilimleri Enstitüsü
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada yenilebilir kaplama ve film materyalleri kullanılarak hindi eti köfteleri kaplanmış ve 4 °C'de 15 gün süreyle depolanmıştır. Depolamanın 1., 5., 10. ve 15. günlerinde, 8 farklı kaplama uygulanan hindi köftelerinin ve kontrol örneğin nem, yağ, pH, su aktivitesi, renk ve tiyobarbitürik asit (TBA) analizleri yapılmıştır. Ayrıca, köfteler depolama süresince analiz günlerinde kızartılmış ve uygulanan kızartma sonrası köftelerin nem, yağ, pH, su aktivitesi, renk ve pişirme kaybı analizleri yapılmıştır. Bu analizlere ek olarak çalışmanın 1. gününde, pişmemiş köftelerin tekstür profil analizi (TPA) ve pişmiş köftelerin TPA ve duyusal analizleri yapılmış ve bazı kalite özellikleri araştırılmıştır. Pişmemiş köftelerde yapılan analizler sonucunda farklı kaplamalar ile kaplanan köfte örneklerinin L*, a* ve b* değerlerindeki değişim istatistikî açıdan çok önemli bulunmuştur (p<0.01). Pişmiş ve pişmemiş köftelerde kaplamaların nem değerleri üzerine etkisi istatistikî olarak önemli bulunmazken, depolama süresinin nem değerleri üzerine etkisi istatistikî olarak çok önemli bulunmuştur (p<0.01). Pişmiş ve pişmemiş köftelerde kaplamaların veya depolama süresinin veya her ikisinin pH ve yağ değerleri üzerine etkisi istatistikî olarak çok önemli bulunmuştur (p<0.01). Pişmemiş köftelerde yapılan analiz sonuçlarına göre köftelere uygulanan kaplamaların veya depolama süresinin TBA değerleri üzerine etkisi istatistikî olarak çok önemli (p<0.01) bulunmuştur. Pişmiş köftelerde yapılan analiz sonuçlarına göre uygulanan kaplamaların pişirme kaybı (PK), son ürün verimi (SÜV) ve köfte çapının azalış yüzdesi (ÇA) değerleri üzerine etkisi istatistikî olarak çok önemli (p<0.01) bulunurken, kaplamalar ve depolama interaksiyonunun etkisi önemli bulunmamıştır (p>0.05).
In this study, turkey patties were coated by using edible coating and film materials and stored at 4 °C for a period of 15 days. Storing 1., 5., 10. and 15. in the early days, moisture, fat, pH, water activity, color and thiobarbituric acid (TBA) analysis of 8 different coating applied turkey patties and control patty were carried out. In addition, the patties were fried at analysis days during storage and after frying moisture, fat, pH, water activity, color and cooking loss analysis of patties were carried out. In addition to the analysis, at 1. day of study, texture profile analysis (TPA) of uncooked patties and TPA and sensory analysis of cooked patties were carried out and some of the quality characteristics were surveyed. At the result of analysis carried out at the uncooked patties, alterations of L*, a* and b* values of patties pattern coated with different coatings were found statistically very important (p<0.01). At cooked and uncooked patties, while the effects on moisture values of the coatings were not being found statistically important, the effect on moisture values of the storage period was found statistically very important (p<0.01). At cooked and uncooked patties, the effects on pH and fat values of the coatings or the storage period or both of them were found statistically very important (p<0.01). According to the results of the analysis carried out at the uncooked patties, the effects on TBA values of the coatings or the storage period were found statistically very important (p<0.01). According to the results of the analysis carried out at the cooked patties, while the effects on cooking loss (CL), the final crop yield (FCY) and decrease percentage of patty diameter (DD) values of applied coatings were being found statistically very important (p<0.01), the effect of the coatings and the storage interactions was not found statistically important (p>0.05).
In this study, turkey patties were coated by using edible coating and film materials and stored at 4 °C for a period of 15 days. Storing 1., 5., 10. and 15. in the early days, moisture, fat, pH, water activity, color and thiobarbituric acid (TBA) analysis of 8 different coating applied turkey patties and control patty were carried out. In addition, the patties were fried at analysis days during storage and after frying moisture, fat, pH, water activity, color and cooking loss analysis of patties were carried out. In addition to the analysis, at 1. day of study, texture profile analysis (TPA) of uncooked patties and TPA and sensory analysis of cooked patties were carried out and some of the quality characteristics were surveyed. At the result of analysis carried out at the uncooked patties, alterations of L*, a* and b* values of patties pattern coated with different coatings were found statistically very important (p<0.01). At cooked and uncooked patties, while the effects on moisture values of the coatings were not being found statistically important, the effect on moisture values of the storage period was found statistically very important (p<0.01). At cooked and uncooked patties, the effects on pH and fat values of the coatings or the storage period or both of them were found statistically very important (p<0.01). According to the results of the analysis carried out at the uncooked patties, the effects on TBA values of the coatings or the storage period were found statistically very important (p<0.01). According to the results of the analysis carried out at the cooked patties, while the effects on cooking loss (CL), the final crop yield (FCY) and decrease percentage of patty diameter (DD) values of applied coatings were being found statistically very important (p<0.01), the effect of the coatings and the storage interactions was not found statistically important (p>0.05).
Açıklama
Anahtar Kelimeler
Film, Edible coating, Hindi eti, Frying, Kalite özellikleri, Patty, Kızartma, Quality properties, Köfte, Turkey meat, Yenilebilir kaplama
Kaynak
WoS Q Değeri
Scopus Q Değeri
Cilt
Sayı
Künye
Çiltepe, A. (2013). Yenilebilir kaplama ve filmler ile kaplanan hindi eti köftelerinin bazı kalite özelliklerinin belirlenmesi. Selçuk Üniversitesi, Yayımlanmış yüksek lisans tezi, Konya.
