Fermente ve Isıl İşlem Uygulanmış Sucuklarda Meydana Gelen Oksidasyon Düzeylerinin Tespiti
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Dosyalar
Tarih
2023
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Selçuk Üniversitesi Fen Bilimleri Enstitüsü
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada; sucuklar, 24, 72 ve 120 saat fermente edilmek üzere üç ana gruba (A, B, C)
ayrılmıştır. A ve B gruplarının bir kısmına ısıl işlem uygulanmış bir kısmına uygulanmamıştır. C grubuna
ise ısıl işlem uygulanmamıştır. Fermente ve ısıl işlem uygulanmış sucuk örneklerinin üretim (1., 3. ve 5.
gün) ve depolama süresince (0., 25., 50., ve 75. gün) meydana gelen oksidasyon düzeyleri belirlenmiştir.
Örneklerin fizikokimyasal özelliklerini belirlemek için; nem, protein, yağ, kül, su aktivitesi (aw), pH, renk,
thiobarbitürik asit (TBA), toplam karbonil, titrasyon asitliği, tekstür profil analizleri yapılmıştır. Ayrıca
örneklerde duyusal analiz yapılmıştır.
Tüketime hazır sucukların ortalama nem, protein, toplam yağ ve toplam kül içeriklerinin sırasıyla
%42.43-54.35, %16.86-20.55, %24.80-31.63 ve %3.68-4.06 arasında değiştiği tespit edilmiştir. Sucuk
örneklerinin pH değerlerinin 5.20-6.08, su aktivitesi (aw) değerlerinin 0.93-0.96 ve laktik asit içeriklerinin
%0.78-1.55 arasında olduğu tespit edilmiştir. 120 saat süreyle fermantasyon uygulanan sucukların en
yüksek (p<0.01) protein ve laktik asit içeriğine, en düşük (p<0.01) su aktivitesi (aw) içeriğine sahip olduğu
belirlenmiştir. 120 saat süreyle fermantasyon uygulanan sucukların en düşük pH değerine sahip olduğu
belirlenmiştir (p<0.01). Depolamanın 75. gününde, 24 saat fermantasyon ve ısıl işlem uygulanmış sucuk
örneklerinin en yüksek protein oksidasyon seviyesine sahip olduğu belirlenmiştir (p<0.01). Depolama
sürecinde yapılan analizler sonucunda; dış kesit L
*
, a
*
, b
* ve iç kesit L*
renk değerleri azalmıştır. Duyusal
analizde; 24 saat fermantasyon ve ısıl işlem uygulanmış sucuk örnekleri diğer sucuk örneklerine göre koku,
renk, lezzet, tekstür ve genel beğeni parametreleri açısından daha yüksek puanlar almıştır.
In this study; sausages were divided into three main groups (A, B, C) to be fermented for 24, 72 and 120 hours. Some of the A and B groups were heat treated and some were not. In the C group, no heat treatment was applied. Oxidation levels of fermented and heat-treated sausage samples were determined during production (1st, 3rd and 5th days) and during storage (0., 25., 50. and 75. days). To determine the physicochemical properties of the samples; moisture, protein, oil, ash, water activity (aw), pH, color, thiobarbituric acid (TBA), total carbonyl, titration acidity, texture profile analyzes were made. In addition, sensory analysis was performed on the samples. It was determined that the average moisture, protein, total fat and total ash contents of ready-to eat sausages varied between 42.43%-54.35%, 16.86-20.55%, 24.80-31.63% and 3.68-4.06%, respectively. It was determined that the pH values of the sucuk samples were between 5.20-6.08, the water activity (aw) values were between 0.93-0.96 and the lactic acid contents were between 0.78%-1.55%. It was determined that the sucuks that were fermented for 120 hours had the highest (p<0.01) protein and lactic acid content and the lowest (p<0.01) water activity (aw) content. It was determined that the sucuks, which were fermented for 120 hours, had the lowest pH value (p<0.01). On the 75th day of storage, 24 hours fermentation and heat treated sausage samples were found to have the highest protein oxidation level (p<0.01). As a result of the analyzes made during the storage process; Color values of outer section L*, a*, b* and inner section L* decreased. In sensory analysis; Sausage samples treated with 24-hour fermentation and heat treatment received higher scores than other sausage samples in terms of odour, color, flavor, texture and general taste parameters.
In this study; sausages were divided into three main groups (A, B, C) to be fermented for 24, 72 and 120 hours. Some of the A and B groups were heat treated and some were not. In the C group, no heat treatment was applied. Oxidation levels of fermented and heat-treated sausage samples were determined during production (1st, 3rd and 5th days) and during storage (0., 25., 50. and 75. days). To determine the physicochemical properties of the samples; moisture, protein, oil, ash, water activity (aw), pH, color, thiobarbituric acid (TBA), total carbonyl, titration acidity, texture profile analyzes were made. In addition, sensory analysis was performed on the samples. It was determined that the average moisture, protein, total fat and total ash contents of ready-to eat sausages varied between 42.43%-54.35%, 16.86-20.55%, 24.80-31.63% and 3.68-4.06%, respectively. It was determined that the pH values of the sucuk samples were between 5.20-6.08, the water activity (aw) values were between 0.93-0.96 and the lactic acid contents were between 0.78%-1.55%. It was determined that the sucuks that were fermented for 120 hours had the highest (p<0.01) protein and lactic acid content and the lowest (p<0.01) water activity (aw) content. It was determined that the sucuks, which were fermented for 120 hours, had the lowest pH value (p<0.01). On the 75th day of storage, 24 hours fermentation and heat treated sausage samples were found to have the highest protein oxidation level (p<0.01). As a result of the analyzes made during the storage process; Color values of outer section L*, a*, b* and inner section L* decreased. In sensory analysis; Sausage samples treated with 24-hour fermentation and heat treatment received higher scores than other sausage samples in terms of odour, color, flavor, texture and general taste parameters.
Açıklama
Anahtar Kelimeler
Fermente sucuk, Isıl işlem uygulanmış sucuk, Lipid oksidasyonu, Protein oksidasyonu, Fermented sausage, Heat treated sausage, Lipid oxidation, Protein oxidation
Kaynak
WoS Q Değeri
Scopus Q Değeri
Cilt
Sayı
Künye
Özkan, H., (2023). Fermente ve Isıl İşlem Uygulanmış Sucuklarda Meydana Gelen Oksidasyon Düzeylerinin Tespiti. (Yüksek Lisans Tezi). Selçuk Üniversitesi, Fen Bilimleri Enstitüsü, Konya.
