Oktay TOMAR, Gökhan AKARCA, Elif SAKARYA, Esra ÖZALP

Değişik Oranlarda Soğan Kabuğu Ekstraktı İlave Edilmiş Köftelerde Çeşitli Kalite Parametrelerinin İncelenmesi

Bu araştırmada sığır etinden üretimmiş köftelere çeşitli oranlarda farklı soğan (Allium cepa L.) türlerininkabuk ekstraktları ilave edilerek köftelerdeki kalite çeşitli nitelikleri araştırılmıştır. Çalışmada kullanılanköfte numunelerine % 0.5, % 1, % 2 oranlarında soğan ekstraktları ilave edilerek 4 ͦC’de 21 gün süre iledepolanmıştır. Depolamanın 0, 7, 15, 21. günlerinde toplam aerobik mezofilik, toplam aerobikpsikrofilik, toplam koliform, Lactococcus cinsi bakteri, proteolitik bakteri, lipolitik bakteri, Pseudomonascinsi bakteri ile maya ve küf sayıları araştırılmıştır. Yapılan mikrobiyolojik analizler sonucunda çeşitlisoğan kabuğu ekstraktları ilave edilmiş örneklerde depolama süresi boyunca toplam aerobik psikrofilik,toplam aerobik mezofilik, toplam koliform, Lactococcus cinsi bakteri, proteolitik bakteri, lipolitik bakteri,Pseudomonas cinsi bakteri ile maya ve küf sayılarının kontrol numunesine kıyasla daha düşük olduğutespit edilmiştir. Yapılan renk analizi sonucunda depolama süresinin artmasına bağlı olarak L*(parlaklık), a*(kırmızılık), b*(sarılık) değerlerinde azalma tespit edilmiştir.

Investigation of Quality Criteria in Different Meatball Added With Different Onion Shell Extracts at Different Rates

In this research, the quality criteria were investigated by adding different types of onion extracts at various ratios on some quality characteristics of the meatballs were investigated. In the labor; 0.5%, 1%, 2% onion extracts were added to the meatball samples and stored at 4 ° C for 21 days. Total aerobic mesophilic, total aerobic psychrophilic, total coliform, Lactococcus bacteria, proteolytic bacteria, lipolytic bacteria, Pseudomonas bacteria and counts of yeast mold were investigated on days 0, 7, 15, 21 of the discharge. Microbiological analyzes revealed that the total aerobic mesophilic, total aerobic psychrophilic, total coliform, Lactococcus bacteria, proteolytic bacteria, lipolytic bacteria, Pseudomonas bacteria and yeast and mold numbers were lower than the control sample during the storage period in the samples with various onion skin extracts added. As a result of the color analysis, decrease in L* (brightness), a* (redness), b* (yellowness) values were determined depending on the increase of storage time.

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