Bambu Lifinin Balık Köfte Üretiminde Kullanım Olanakları

Bu çalışmada bambu lifinin balık köftelere % 0 (kontrol), 3, 6 ve 9 seviyelerinde ilavesinin köftelerin bazı özellikleri üzerine etkileri araştırılmıştır. Çalışma esnasında ham örneklerde renk değerleri, kızartılmış örneklerde ise; verim, çap azalması, renk değerleri, nem tutma ve yağ emme oranları ile duyusal özellikler belirlenmiştir. Elde edilen sonuçlara göre, bambu lifinin yüksek seviyelerinin ham köftelerdeki a değerini düşürdüğü tespit edilmiştir. Kızartılmış köftelere % 9 seviyesinde lif katmanın verim, L ve b değerlerini yükselttiği, % 3 seviyesinde ise nem tutma oranlarını artırıp, yağ emme oranlarını azalttığı gözlenmiştir. Duyusal özelliklerin puanlarına bakıldığında düşük oranda (% 3) lif ilavesinin örneklerin duyusal kalitesini artırmada faydalı olabileceği anlaşılmıştır. Sonuçlara göre balık köfte üretiminde özellikle % 3 veya % 9 bambu lifi eklemenin daha avantajlı olabileceği belirlenmiştir.

Anahtar Kelimeler:

Bambu lifi, diyet lifler, balık köfte, köfte kalitesi

Usage Possibilities of Bamboo Fibre in Production of Fish Meatball

In this study, the effects of bamboo fibre addition at 0% (control), 3, 6 and 9 levels on some properties of fish meatballs were investigated. During the study, the colour values of the raw samples and yield, diameter reduction, colour values, moisture retention and oil absorption rates of fried samples and sensory properties were determined. According to the results, it was found that high levels of bamboo fiber decreased the a value in raw meatballs. Adding 9% fiber to meatballs increased the yield, L and b values of fried samples. However, at level of 3%, it has been observed that it increases moisture retention rates and reduces oil absorption rates. When the scores of sensory properties were evaluated, it was found that low fiber addition (3%) could be beneficial in improving the sensory quality of the samples. According to the results, it was determined that may be more advantageous to add 3% or 9% bamboo fiber in fish meatball production.

Keywords:

Bamboo fibre, dietary fibres, fish meatball, meatball quality,

PDF

___

Anonim (2002). Offical Methods of Analysis (17th ed.). Association of Official Analytical Chemists, Washington, DC.
Bilek, A.E., ve Turhan, S. (2009). Enhancement of the Nutritional Status of Beef Patties by Adding Flaxeed Flour, Meat Sciences, 82(4), 472-477.
Cava, R., Ladero-Cantero, L., ve Ramirez, V.R. (2012). Assessment of Different Dietary Fibers (tomato fiber, beet root fiber, and inulin) for the Manufacture of Chopped Cooked Chicken Products, Journal of Food Sciences, 77(4), 346-352.
Congtham, N., Bisht, M.S., ve Haorongbam, S. (2011). Nutritional properties of bamboo shoots: Potential and prospects for utilization as a health food, Comprehensive reviews in food sciences and food safety, 10(3), 153-169.
Dhingra, D., Michael, M., Rajput, H., ve Patil, R.T. (2012). Dietary fibre in foods: a review, Journal of food sciences and technology. 49(3), 255-266.
Gökalp, H.Y., Kaya, M., Tülek, Y., & Zorba, Ö. (1999). Et ve Ürünlerinde Kalite Kontrolü ve Laboratuvar Uygulama Klavuzu. Erzurum: Atatürk Üniversitesi Ziraat Fakültesi, Yay No: 318.
Golge, O., Kilincceker, O., ve Koluman, A. (2018). Effects of different fibers on the quality of chicken meatballs, Journal of Food Safety and Food Quality, 69(6), 177-183.
Hui, Y.H. (2007). Factors Affecting Food Quality: A Primer. In L.M.L. Nollet (Ed.), Handbook of Meat, Poultry and Seafood Quality (pp 3-6). Iowa: Blackwell Publishing.
Kılınççeker, O. (2017). Diyet özellikteki bazı bitkisel liflerin tavuk köftelerde kullanım olanakları, ADYUTAYAM, 5(1), 1-9.
Kılınççeker, O., ve Karahan, A.M. (2019). Keçiboynuzu (Ceratonia siliqua L.) ununun tavuk köfte üretiminde kullanım olanakları, Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 9(2), 862-869.
Kilincceker, O., ve Yilmaz, M.T. (2019). Physicochemical, technological and sensory properties of chicken meatballs processed with dietary fibers, Journal of Hellenic Veterinary Medical Society, 70(2), 1525-1532.
Kocatepe, D., ve Turan, H. (2018). Su Ürünleri İşleme Teknolojisinde Kullanımı Yasal Olan Gıda Katkı Maddelerinin Değerlendirilmesi, Uluslararası Doğu Akdeniz Tarımsal Araştırma Enstitüsü Dergisi, 1(1), 78-95.
Kurt, Ş., ve Kılınççeker, O. (2012). The Effects of Cereal and Legume Flours on the Quality Characteristics of Beef Patties, Kafkas Üniversitesi Veteriner Fakültesi Dergisi, 18(5), 725-730.
Mansour, E.H., ve Khalil, A.H. (1997). Characteristics of low-fat beef burger as influenced by various types of wheat fibers, Food Research International, 30(3–4), 199-205.
Nesheim, M. C. ve Yaktine, A. L. (2007). Seafood Choices: Balancing Benefits and Risks. Washington, D.C.: The National Academic Press.
Petracci, M., Bianchi, M., Mudalal, M.S., ve Cavani, C. (2013). Functional ingredients for poultry meat products, Trends in Food Science and Technology, 33(1), 27–39.
Pinero, M.P., Parra K., Huerta-Leidenz, N., Moreno, L.A., Ferrer, M., Araujo, S., ve Barboza, Y. (2008). Effect of oat’s soluble (β-glucan) as a fat replacer on physical, chemical, microbiological and sensory properties of low-fat beef patties, Meat Science, 80(3), 675–680.
Sanchez-Zapata, E., Munoz, C.M., Fuentes, E., Fernandez-Lopez, J., Sendra, A., Sayas, E.E., ve Navarro, C. (2010). Effect of tiger nut fiber on quality characteristics of pork burger, Meat Science, 85(1), 70–76.
Sanz, T., Salvador, A., ve Fiszman, S.M. (2004). Effect of concentration and temperature on properties of methylcellulose-added batters Application to battered, fried seafood, Food Hydrocolloids, 18(1), 127-131.
Soltanizadeh, N., ve Ghiasi-Esfahani, H. (2015). Qualitative Improvement of Low Meat Beef Burger Using Aloe vera, Meat Science, 99(1), 75-80.
Talukder, S., ve Sharma, D.P. (2010). Development of dietary fiber rich chicken meat patties using wheat and oat bran, Journal of Food Science and Technology, 47(2), 224–229.
Yilmaz, I. (2004). Effects of rye bran addition on fatty acid composition and quality characteristics of low-fat meatballs, Meat Science, 67(2), 245–249.