Meşe Palamudu Ununun Tavuk Köftesinin Bazı Kalite Özellikleri Üzerine Etkileri

Yazarlar

DOI:

https://doi.org/10.24925/turjaf.v12i2.214-220.6548

Anahtar Kelimeler:

meşe palamudu unu- tavuk köftesi- kalite özellikleri

Özet

Çalışma, meşe palamudu ununu et ikamesi olarak %3, %6 ve %9 seviyelerinde formülasyona dahil ederek tavuk köftesi geliştirmek için yapılmıştır. Bu amaçla çiğ ve pişmiş tavuk köftelerinde kimyasal (nem, protein, yağ, kül), pH, tiyobarbitürik asit (TBA) ve renk analizleri yapılmıştır. Ayrıca pişmiş tavuk köftesinin pişirme özellikleri (pişirme verimi, çap küçültme, kalınlık azaltma) ve fonksiyonel özellikler (nem ve yağ tutma) incelenmiştir. Meşe palamudu unu ile tavuk köftesinin kimyasal, pişirme, fonksiyonel ve renk özelliklerinde önemli değişiklikler olmuştur. Meşe palamudu unu ile birleştirilen hem çiğ hem de pişmiş numunelerde nem ve protein değerleri azalmış, yağ değerleri artmıştır. Parlaklık (L*) ve kırmızılık (a*) değerleri önemli ölçüde azalmış, sarılık (b*) üzerinde anlamlı bir etkisi olmamıştır. Meşe palamudu unu içeren örneklerin TBA değerleri, meşe palamudu ununun yüksek çoklu doymamış yağ asidi profili nedeniyle artmıştır. Tavuk köftesine meşe palamudu unu içeriğinin eklenmesi, fonksiyonel ve pişirme özelliklerini iyileştirmiş, pişirme kaybını azaltmış ve nem ve yağ tutmayı artırmıştır. Meşe palamudu unu kullanımı köftelerin kalite parametrelerini iyileştirmiş, ancak %6 ve %9 meşe palamudu unu ilavesi köftelerde daha koyu bir renk ile sonuçlanmıştır. Sonuç olarak, %3 meşe palamudu unu tavuk köftelerinin kalite özelliklerini iyileştirmek için kullanılabilir.

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Yayınlanmış

2024-02-25

Nasıl Atıf Yapılır

Fadıloğlu, E. E., & Ergezer, H. (2024). Meşe Palamudu Ununun Tavuk Köftesinin Bazı Kalite Özellikleri Üzerine Etkileri. Türk Tarım - Gıda Bilim Ve Teknoloji Dergisi, 12(2), 214–220. https://doi.org/10.24925/turjaf.v12i2.214-220.6548

Sayı

Bölüm

Araştırma Makalesi