Farklı Gamların Sazan (Cyprinus carpio L.) Eti Köftelerinin Bazı Özellikleri Üzerine Etkileri

Bu çalışmada karagenan, keçiboynuzu ve karboksimetil selüloz gamlarının farklı konsantrasyonlarının çiğ vekızarmış balık köftelere etkisi araştırılmıştır. Bu gamlar köftelere %0.5, %1 ve %1.5 oranlarında ilave edilmiştir.Kızarmamış köftelerde 7 gün depolama ile pH, thiobarbütirik asit reaktif madde ve renk özelliklerindeki değişimlerbelirlenmiştir. Kızarmış köftelerde ise bazı fiziksel, kimyasal ve pişirme özellikleri ile duyusal kalite kriterlerisaptanmıştır. Sonuç olarak, gamların ilavesi 1 gün ve 3 gün depolama sonrası pH değerlerinde düşüşe sebepolurken, gam içeren köftelerin TBARS sayılarının 3. günde ve 7. günde kontrol örneğinden daha düşük orandaoldukları belirlenmiştir. Çiğ örneklerin renk değerlerinde artan depolama sürelerinin daha etkili olduğu, depolamaile bazı örneklerin L değerlerinde ve a değerlerinde azalma, b değerlerinde ise artış olduğu anlaşılmıştır. Ayrıcagam ilavesi kızartılmış sazan eti köftelerinde renk değerlerini geliştirmiş, verim, nem tutma ve bazı duyusalözellikleri artırmıştır. Bazı örneklerde ise yağ emilim oranlarını azaltmıştır. Bütün sonuçlara göre, köftehazırlamada en avantajlı uygulamanın %1 karagenan veya %1.5 keçiboynuzu gamı ilave etmek olduğugözlenmiştir

The Effects of Different Gums on Some Properties of Mirror Carp (Cyprinus carpio L.) Meatballs

In this study, effects of treatments with different rations of carrageenan, locust bean, and carboxymethylcellulose gums on raw and fried fish meatballs were investigated. These gums were added at levels of 0.5%, 1%, and 1.5% in samples. pH, TBARS and colour properties of raw samples determined during cold storage for seven days. Also, some physical, chemical and cooking properties and sensory quality criteria’s of fried meatballs were revealed. As a result, addition of gums decreased pH values after 1 day and 3 day storage whereas it was determined TBARS values of samples with gums were lower than control sample after 3 day and 7 day storage. Increasing of storage times had more effect on the colour values of raw samples. L values and a values of some raw samples decreased whereas b values increased during cold storage. However, the use of gums improved the colour values and increased the yields, moisture retentions and some sensory properties of fried meatballs, generally. Also, it decreased the fat absorption of some samples. According to results, most advantageous treatments for fish meatballs production were 1% level of carrageenan and 1.5% level of locust bean gums, respectively.

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