Buğday proteini ve bezelye proteini ile hazırlanan çözelti tipi kaplamaların tavuk köftelerde kullanımı

Bu çalışmada buğday proteini ve bezelye proteininden % 0, % 5 ve %10 seviyelerinde elde edilen çözelti tipi kaplamaların tavuk köfteler üzerindeki etkisi araştırılmıştır. Kaplamaların yapışma dereceleri ve kızarma sonrası kaplanmış köftelerin bazı kızartma karakteristikleri çalışılmıştır. Sonuç olarak, kaplamaların köfte kalitesini artırabileceği tespit edilmiştir. Kızartma sonrası verim artırılırken, yağ emilimi azaltılmıştır. Hatta kızarmış köftelerdeki renk değerleri iyileştirilmiştir. Özellikle bezelye proteinin % 10’luk çözeltisinin kaplama olarak diğer uygulamalara göre daha avantajlı olacağı belirlenmiştir.

Anahtar Kelimeler:

Yenilebilir kaplama, buğday proteini, bezelye proteini, tavuk köfte

-

In this study, the effects of batters with wheat protein (gluten) and pea protein (0%, 5%, and 10%) on chicken meatballs were evaluated. Adhesion degree of coatings, and some frying characteristics of coated meatballs after frying were studied. As result, it determined that coatings can be increase the qualities of meatballs. After frying, yields were increased while fat absorptions were decreased. Also, colours were improved on fried meatballs. Especially, it was found that 10% level of pea protein more advantageous than other treatments as a coatings

Keywords:

Edible coating; wheat protein; pea protein; chicken meatball,

PDF

___

Metin S. The effect of modified atmosphere packaging on the shelf life of trout burgers. 2001; Gıda 26(4):279–287.
Kilincceker O. Utilization of oat flour as edible coating material on fried chicken meatballs. Focusing on Modern Food Industry 2013;2(1):36-42.
Gennadios A, Hana MA, Kurth, LB. Application of edible coatings on meats, poultry and seafoods: a review. Lebensmittel-Wissenschaft-und- Technologie 1997;30(4):337–350.
Kilincceker O, Dogan IS, Kucukoner E. Effect of edible coatings on the quality of frozen fish fillets. LWT- Food Science and Technology 2009;42(4): 868-873.
Kulp K, Loewe R. Batters and breadings in food processing. St. Paul, MN, USA 55121–2097: American Association of Cereal ChemistInc. 1990.
Kilincceker O, Kucukoner E. The effects of various coating materials on chicken drumsticks some quality parameters. Journal of Food Technology 2007;5(4):279-285.
Kılınççeker O. The behaviour of some vegetable-based materials used as edible coating on chicken nuggets. Food Technology and Biotechnology 2011;49(2):237-243.
AOAC. Offical methods of analysis (17th ed.). Association of Official Analytical Chemists, Washington.; 2002.
Dogan IS. Factors affecting wafer sheet quality. International Journal of Food Science and Technology 2006;41(5):569-576.
Gokalp HY, Kaya M, Tulek Y, Zorba O. Laboratory application quide and quality control in meat and meat products (InTurkish). Atatürk Üniversitesi Ziraat Fakültesi, Yay No: 318, Erzurum, Turkey;1999.
Maskat MY, Yip HH, Mahali HM. The performance of a methylcellulose-treated coating during the frying of a poultry product, Internetional Journal Food Science Technolnolgy 2005;40(8):811–816.
Kurt Ş, Kılınççeker O. Performance optimization of soy and whey protein isolates as coating materials on chicken meat. Poultry Science 2011;90:195-200.
Richard JH, Loewe R. Batters and Breadings – The Present and Future Market. In: Batters and Breadings in Food Processing, K. Kulp, R. Loewe (Eds.), American Association of Cereal Chemists, St. Paul, MN, USA; 1990.
Kilincceker O, Kurt S. The sensory quality of pearl mullet (Chalcalburnus tarichi) fillets coated with different coating materials. Turkish Journal of Fisheries and Aquatic Sciences 2010;10:471-476.
Mallikarjunan P, Chinnan MS, Balasubramaniam VM, Philips RD. Edible coatings for deep-fat frying of starchy products, LWT- Food Science and Technology1997;30:709–714.