Sığır ve tavuk etlerinden baharatlı kavurma üretimi üzerine bir araştırma
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Dosyalar
Tarih
2007-09-20
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Selçuk Üniversitesi Fen Bilimleri Enstitüsü
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu arastırmada büyük ve küçükbas hayvan etlerine alternatif olarak tavuk etlerinden de kavurma üretimi amaçlanmıs olup, kavurma üretiminde kullanılan ve dogal antioksidan özellik gösteren baharatların da kavurmanın bazı kimyasal ve duyusal nitelikleri üzerine etkisi arastırılmıstır. Bu amaçla hazırlanan kavurma örneklerinde, üretimlerini takip eden 0. ve 90. günde bazı fiziksel ve kimyasal analizler gerçeklestirilmis ve 90. günde örneklerin duyusal özellikleri de tespit edilmistir. ncelenen örneklerde ortalama pH degerlerinin 5.78- 6.55, nem içeriklerinin %15.54- 33.96, tuz oranlarının %2.50-3.51, aw degerlerinin de 0.815- 0.906 arasında oldugu belirlenmistir. Kavurma örneklerinin sızdırma yöntemi ile yag içerikleri %40.95 ile 49.68 arasında bulunurken, Babcock yöntemi ile yag içerikleri %44.33 ile 60.0 arasında bulunmustur. Örneklerin ortalama TBA, peroksit ve serbest yag asidi degerleri de sırasıyla 0.12-7.08 mg malonaldehit/ kg, 1.50-5.77 meq02/kg, % 0.38-1.21 arasında degisim göstermislerdir. Yapılan kimyasal ve duyusal analiz sonuçları; tavuk etinin de sıgır eti gibi kavurma üretiminde kullanılabilecegi kanaatini ortaya koymus ve duyusal analizler sonucunda baharat ilaveli örnekler panelistler tarafından daha fazla begeni görmüstür.
In this study, kavurma production from chicken, as an alternative meat source to beef and mutton was aimed and the affect of spices, which have natural antoxidant properties and can be used in the kavurma production, on some chemical and sensory properties of kavurma was investigated . In this respect, some physical and chemical analyses were conducted in 0 and 90th days of production. In addition, sensory properties were determined in 90th days of production. Mean pH, aw values, moisture and salt contents of the samples were determined to range between 5.78-6.55, 0.815-0.906, 15.54-33.96 % and 2.50-3.51 %, respectively. Fat contents of the kavurma samples were determined by the squzing method, which indicated that the fat contents ranged between 40.95 and 49.68 % while fat contents determined by modifed Babcock method ranged between 44.33 and 60.00%. Mean TBA, peroxide and FFA values varied between 0.12-7.08mg malonaldehyde/kg, 1.50-5.77 meq02/kg and 0.38-1.21%, respectively. Based on chemical and sensory analyses results, it was concluded that chicken meat can be an alternative meat source to beef in the kavurma production. Sensory analyses results showed that spice added kavurma samples took higher scores when compared to non-spices added samples.
In this study, kavurma production from chicken, as an alternative meat source to beef and mutton was aimed and the affect of spices, which have natural antoxidant properties and can be used in the kavurma production, on some chemical and sensory properties of kavurma was investigated . In this respect, some physical and chemical analyses were conducted in 0 and 90th days of production. In addition, sensory properties were determined in 90th days of production. Mean pH, aw values, moisture and salt contents of the samples were determined to range between 5.78-6.55, 0.815-0.906, 15.54-33.96 % and 2.50-3.51 %, respectively. Fat contents of the kavurma samples were determined by the squzing method, which indicated that the fat contents ranged between 40.95 and 49.68 % while fat contents determined by modifed Babcock method ranged between 44.33 and 60.00%. Mean TBA, peroxide and FFA values varied between 0.12-7.08mg malonaldehyde/kg, 1.50-5.77 meq02/kg and 0.38-1.21%, respectively. Based on chemical and sensory analyses results, it was concluded that chicken meat can be an alternative meat source to beef in the kavurma production. Sensory analyses results showed that spice added kavurma samples took higher scores when compared to non-spices added samples.
Açıklama
Anahtar Kelimeler
Kavurma, Sığır eti, Tavuk eti, Depolama stabilitesi, Baharat, Beef, Chicken meat, Storage stability, Spice
Kaynak
WoS Q Değeri
Scopus Q Değeri
Cilt
Sayı
Künye
İbik, R. (2007). Sığır ve tavuk etlerinden baharatlı kavurma üretimi üzerine bir araştırma. Selçuk Üniversitesi, Yayımlanmış yüksek lisans tezi, Konya.
