Bengünur ÇORAPCI*, Nilgün KABA, Kübra ERYAŞAR

DETERMINATION of SOME QUALITY PROPERTIES and NUTRITIONAL COMPOSITION of TURKISH RAW MEAT BALL PRODUCED WITH MARINATED ATLANTIC BONITO

Bu çalışmada, marine edilmiş palamut ile yapılan çiğ köftenin duyusal, kimyasal, mikrobiyolojik özellikleri ile besin kompozisyonu belirlenmeye çalışılmıştır. Yalnızca bulgur ve katkı maddeleri içeren (palamut ilavesiz) grup (K), 1:1 palamut:bulgur oranı içeren grup (A) ve 2:1 palamut:bulgur oranı içeren grup (B) olmak üzere 3 grup oluşturulmuştur. 4 °Cde 8 günlük depolama süresince B grubunun 4. günde, A grubunun 6. günde ve K grubunun 8. günde duyusal açıdan bozulduğu tespit edilmiştir. Depolama süresince mikrobiyolojik analiz değerleri ile TVB-N değeri tüketilebilirlik sınır değerleri içerisinde kalırken, TBA değerleri A ve B gruplarında depolamanın 2. günü tüketilebilirlik sınır değerlerini aşmıştır (P

MARİNE EDİLMİŞ PALAMUT ile YAPILAN ÇİĞ KÖFTENİN BAZI KALİTE ÖZELLİKLERİ ve BESİN KOMPOZİSYONUNUN BELİRLENMESİ

This study was carried out to determine sensory, chemical, microbiological quality properties and nutritional composition of the raw meat ball produced with marinated Atlantic bonito. The raw meat ball samples were separated into three groups: Group A-Atlantic bonito:bulgur (1:1), Group B- Atlantic bonito:bulgur (2:1) and the control group-without Atlantic bonito. It was determined that B, A and K groups were spoiled in terms of sensory characteristics during storage period of 8 days at 4 °C; at days 4, 6 and 8, respectively. When microbiological analysis and TVB-N values stayed within acceptability limit values during storage, TBA values exceeded acceptability limit values at day 2 of the storage in the A and B groups (P

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