TARA, TRAGAKANT VE AGAR AGAR GAMLARININ TAVUK KÖFTELERDE KULLANIMI

Bu çalışmada farklı gamların ve konsantrasyonlarının çiğ ve kızarmış tavuk köftelere etkisini belirlemek amaçlanmıştır. Köfteler tara, tragakant ve agar agar gamlarını % 0.5, % 1 ve % 1.5 oranında içerecek şekilde hazırlanmıştır. Çiğ örneklerde 10 gün soğukta depolama ile pH, TBA ve renk değerlerindeki değişimler belirlenmiştir. Kızarmış örneklerde ise bazı fiziksel, teknolojik ve duyusal nitelikler belirlenmiştir. Sonuç olarak, gam ilavesi ile çiğ örneklerin depolama esnasında pH ve TBA değerlerindeki artış yavaşlatılırken, renk değerlerinin iyileştirilebileceği gözlenmiştir. Kızarmış örneklerde ise renk değerlerinin geliştirilebileceği, verim, nem tutma oranı ve duyusal puanların artırılabileceği anlaşılmıştır. Ayrıca kızartma süresince çap küçülmesi ve yağ emilim miktarlarının da azaltılabileceği gözlenmiştir. Bütün sonuçlara bağlı olarak tavuk köfte hazırlamada en avantajlı muamelelerin agar agar gamının % 1 ve % 1.5 seviyelerinin olduğu anlaşılmıştır.

THE USE OF TARA, TRAGAKANT AND AGAR AGAR GUMS IN CHICKEN MEATBALLS

The aim of this study was to determine the effects of treatments with different gums and gum concentrations on raw and fried chicken meatballs. Meatballs were prepared with three different formulations (0.5, 1 and 1.5%) for each of tara, tragacanth and agar agar gums. The pH, TBA, and colour values of raw samples were determined during cold storage for ten days. Also, some physical, technological, and sensory properties of fried meatballs were evaluated. Consequently, it observed that increasing of pH and TBA during storage can be slowed and colour values can be improved with using of gums. It understand that colour values, yield, moisture retention, and sensory scores of fried meatballs can be increased. In addition, diameter reductions and fat absorption of fried samples also decreased during frying. According to results, most advantageous treatments for chicken meatballs were 1% and 1.5% levels of agar agar.

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Gıda-Cover
  • ISSN: 1300-3070
  • Yayın Aralığı: Yılda 6 Sayı
  • Başlangıç: 1976
  • Yayıncı: Prof. Dr. İbrahim ÇAKIR
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