Farklı oranlarda lupin, ruşeym ve tofu ilavesinin tavuk sosislerinin depolama sürecinde bazı fizikokimyasal, duyusal ve tekstürel özelliklerinin belirlenmesi
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Dosyalar
Tarih
2014-10-31
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Yayıncı
Selçuk Üniversitesi Fen Bilimleri Enstitüsü
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu araştırmada, tavuk göğüs etlerinden üretilen sosislerin bazı kalite özellikleri üzerine farklı konsantrasyonlarda ilave edilmiş lupin, rüşeym ve tofunun etkileri belirlenmiştir. Bu amaçla, tavuk göğüs eti örnekleri 10 eşit gruba ayrılarak: (1) Kontrol (%0, katkı maddesi ilave edilmeyen), (2) %5 lupin, (3) %10 lupin, (4) %20 lupin, (5) %5 ruşeym, (6) %10 ruşeym, (7) %20 ruşeym, (8) %5 tofu, (9) %10 tofu, (10) %20 tofu katkısı ilave edilen sosis örnekleri hazırlanmış ve daha sonra vakum ambalajlanarak buzdolabı koşullarında 6 hafta süreyle depolanmıştır. Farklı katkı maddeleri ilave edilen sosis örneklerinde; 0. haftada nem, protein, yağ, toplam kül, tekstür profili ve su aktivitesi (aw) tayini ile duyusal analizler yapılmıştır. pH, thiobarbitürik asit (TBA) sayısı, heme demir, metmyoglobin, nitrosomyoglobin ve renk (L*, a*, b*, C*, H*) analizleri 0., 1., 2., 3., 4. ve 5. haftalarda periyodik olarak yapılmıştır. Denemeler iki tekerrürlü ve her bir tekerrür de üç paralel olacak şekilde yürütülmüştür. Sosis örneklerinin ortalama nem, protein, yağ ve toplam kül miktarlarının sırası ile % 72.11-73.94, %11.13-14.71, %4.79-9.16 ve %3.34-4.36 arasında olduğu belirlenmiştir. Bütün sosis gruplarının pH değerleri depolamaya bağlı olarak az da olsa bir artış göstermiş ve en yüksek pH değerleri depolamanın son haftasında %20 ruşeym katkılı sosis grubunda saptanmış olup bu sosis grubunun su aktivitesi, diğer sosis örneklerine kıyasla daha düşük bulunmuştur. Son yıllarda gıdalarda duyusal kalite kriterlerinin belirlenmesinde önemli olan tekstür analizleri sertlik (hardness), elastikiyet (springiness), dış yapışkanlık (cohesiveness), gamsılık (gumminess), çiğnenebilirlik (chewiness) ve geri kazanım/esneklik (resilience) analizleri yapılmış ve bu analizlere lupin, ruşeym ve tofu ilavesinin etkisi (p<0.01) istatistiki açıdan önemli bulunmuştur. Duyusal değerlendirme de renk, tekstür, gevreklik, tat-koku-lezzet ve genel kabul edilebilirlik üzerine katkı konsantrasyonlarının etkisi (p<0.01) önemli bulunmuştur. Sosislerin ortalama TBA değerlerinin 0.16-0.29 mg malonaldehit/kg arasında değiştiği belirlenirken, en düşük TBA değerleri %10 konsantrasyonda lupin içeren sosislerden elde edilmiştir. Sosis örneklerinde heme demir (ppm), metmyoglobin (%) ve nitrosomyoglobin (%) değerleri sırası ile 0.84-1.70 ppm, %37.97-42.59 ve %43.71-70.53 arasında belirlenmiştir. L*, a* ve b* değerlerinin ise sırasıyla 68.37-73.68, 18.28-20.50 ve 15.25-21.27 arasında değiştiği saptanmıştır. Duyusal değerlendirmelerde, renk ve tekstür kriterlerinde en yüksek puanları genellikle %5 ve %10 oranlarında katkı maddesi ilave edilen sosis örnekleri almıştır. Bu çalışmada, tavuk göğüs etine farklı oranlarda lupin, ruşeym ve tofu ilavesinin sosislerin bazı teknolojik ve duyusal özelliklerinde olumlu etkiye sahip olduğu belirlenmiştir.
In this research, the effects of different concentrations of lupine, wheat germe and tofu on some quality properties of the sausages produced from chichen breast meat were determined. For this purpose, the chicken breast meat samples were separated into ten groups and the additives were added into these groups to prepare sausage samples as: (1) Control (no added additive), (2) lupine 5%, (3) lupine 10%, (4) lupine 20%, (5) wheat germ 5%, (6) wheat germ 10%, (7) wheat germ 20%, (8) tofu 5%, (9) tofu 10% and (10) tofu 20% and then vacuum packaged and stored in refrigerator conditions for six weeks. Moisture, protein, fat, total ash, texture profile, water activity (aw) and sensory analyses of different additives added sausage samples were performed in the 0th week. pH, thiobarbutiric acid (TBA) value, heme iron, metmyoglobin and nitrosomyoglobin values, color (L*, a*, b*, C*, H*) analyses were periodically performed in the 0th, 1st, 2nd, 3th, 4th and 5th weeks. All analyses were conducted in two repetitions with three replicates. Mean moisture, protein, fat and total ash contents of sausage samples were determined to range between 72.11-73.94%, 11.13-14.71%, 4.79-9.16% and 3.34-4.36%, respectively. pH values of all of the sausage groups incresased depending on the storage period and the highest pH values were observed in the 20% wheat germ group sausages. The water activity values of 20% wheat germ group sausages were lower compared to the other sausage samples. Texture analyses which are important in determining of food sensory quality criteria in recent years were conducted to test hardness, springiness, cohesiveness, gumminess, chewiness and resilience properties of the sausages samples, revealing that different combinations of lupine, wheat germ and tofu various levels had significant (p<0.01) effects on the textural parameters. Regarding sensorial evaluation test results, the effects of additives concentrations on color, texture, firmness, flavor and overall acceptance properties were found to be significant (p<0.01). While mean TBA values of sausages were determined to range between 0.16-0.29 mg malonaldehyde/kg, the lowest TBA values obtained from the 10% lupine added sausage samples. The heme iron, metmyoglobin and nitrosomyoglobin contents were found to range between 0.84-1.70 ppm, 37.97-42.59% and 43.71-70.53% respectively. L*, a* and b* values were established to range between 68.37-73.68, 18.28-20.50 and 15.25-21.27, respectively. In sensory evaluations, the additives at 5% and 10% concentrations added sausage sample received the highest colour and texture scores. In this study, the addition of lupine, wheat germ and tofu at various levels had positive effects on some technological and sensory properties of the chicken breast meat sausages samples.
In this research, the effects of different concentrations of lupine, wheat germe and tofu on some quality properties of the sausages produced from chichen breast meat were determined. For this purpose, the chicken breast meat samples were separated into ten groups and the additives were added into these groups to prepare sausage samples as: (1) Control (no added additive), (2) lupine 5%, (3) lupine 10%, (4) lupine 20%, (5) wheat germ 5%, (6) wheat germ 10%, (7) wheat germ 20%, (8) tofu 5%, (9) tofu 10% and (10) tofu 20% and then vacuum packaged and stored in refrigerator conditions for six weeks. Moisture, protein, fat, total ash, texture profile, water activity (aw) and sensory analyses of different additives added sausage samples were performed in the 0th week. pH, thiobarbutiric acid (TBA) value, heme iron, metmyoglobin and nitrosomyoglobin values, color (L*, a*, b*, C*, H*) analyses were periodically performed in the 0th, 1st, 2nd, 3th, 4th and 5th weeks. All analyses were conducted in two repetitions with three replicates. Mean moisture, protein, fat and total ash contents of sausage samples were determined to range between 72.11-73.94%, 11.13-14.71%, 4.79-9.16% and 3.34-4.36%, respectively. pH values of all of the sausage groups incresased depending on the storage period and the highest pH values were observed in the 20% wheat germ group sausages. The water activity values of 20% wheat germ group sausages were lower compared to the other sausage samples. Texture analyses which are important in determining of food sensory quality criteria in recent years were conducted to test hardness, springiness, cohesiveness, gumminess, chewiness and resilience properties of the sausages samples, revealing that different combinations of lupine, wheat germ and tofu various levels had significant (p<0.01) effects on the textural parameters. Regarding sensorial evaluation test results, the effects of additives concentrations on color, texture, firmness, flavor and overall acceptance properties were found to be significant (p<0.01). While mean TBA values of sausages were determined to range between 0.16-0.29 mg malonaldehyde/kg, the lowest TBA values obtained from the 10% lupine added sausage samples. The heme iron, metmyoglobin and nitrosomyoglobin contents were found to range between 0.84-1.70 ppm, 37.97-42.59% and 43.71-70.53% respectively. L*, a* and b* values were established to range between 68.37-73.68, 18.28-20.50 and 15.25-21.27, respectively. In sensory evaluations, the additives at 5% and 10% concentrations added sausage sample received the highest colour and texture scores. In this study, the addition of lupine, wheat germ and tofu at various levels had positive effects on some technological and sensory properties of the chicken breast meat sausages samples.
Açıklama
Anahtar Kelimeler
Et ürünleri, Meat products, Fonksiyonel gıdalar, Functional foods, Gıda teknolojisi, Food technology, Gıda ürünleri, Food products, Sosis, Sausage
Kaynak
WoS Q Değeri
Scopus Q Değeri
Cilt
Sayı
Künye
İnan, S. S. T. (2014). Farklı oranlarda lupin, ruşeym ve tofu ilavesinin tavuk sosislerinin depolama sürecinde bazı fizikokimyasal, duyusal ve tekstürel özelliklerinin belirlenmesi. Selçuk Üniversitesi, Yayımlanmış doktora tezi, Konya.
