Bitkisel yağ ve lif kullanılarak kanatlı eti salamı üretimi üzerine deneysel çalışmalar

Bu çalışmada kanatlı eti salamlarında besinsel lif (inulin) ve bitkisel yağ (mısır) kullanılabi-lirliğini araştırmak için iki ayrı deneme yapıldı. Elde edilen son ürünler duyusal (gevreklik, tekstür, sululuk, lezzet ve genel kabul), fizikokimyasal (pişme kaybı, rutubet, yağ, gerilme gücü) ve mikrobiyolojik (toplam mikroorganizma, koliform) özelliklerini belirlemek için analiz edildi. Sığır et yağı yerine mısır yağı kullanılması duyusal puanları önemli derecede etkilemedi. Yağ yerine besinsel lif (inulin) ilavesi, yağ aroması ile birlikte kullanıldığında kanatlı eti salamlarının lezzetini iyileştirdi ve tekstürel parametreleri değiştirmedi. Tüm denemelerde salam hamurundaki yağ oranının azaltılması salamların nem içeriğini yükseltti. Pişme kaybı besinsel lif ve bitkisel lif ilavesi ile azaldı. Örneklerin hiçbirinde koliformlara rastlanmadı. Toplam mikroorganizma sayıları $10^3$ kob/g'ın altında bulundu. Sonuçlar, dietetik kanatlı eti salamı üretmek için duyusal, fizikokimyasal ve mikrobiyolojik kaliteyi önemli derecede değiştirmeksizin hayvansal yağ yerine bitkisel yağ (mısır yağı) veya besinsel lif (inulin) kullanılabileceğini gösterdi.

Studies on poultry meat salami production by using vegetable oil and dietary fibre

In this study, two experiments were made to investigate the usefulness of vegetable oil (corn) and dietary fibre (inulin) in poultry meat salami production. The end products were analysed to determine their sensorial (tenderness, juiciness, texture, flavour and overall acceptability), physicochemical (cooking loss, moisture, fat, shear force) and microbiological (total aerobes, coliform) characteristics. The fat replacement with vegetable oil (corn) did not significantly decrease the sensorial scores. The addition dietary fibre (inulin) as a fat replacer improved the flavour and not altered the texturai parameters of poultry salami when used with fat aroma. In all experiments, decreasing of fat in meat batter increased the moisture contents of salami. The addition of dietary fibre and vegetable oil reduced cooking losses. Coliforms were not found in all samples and total aerobes counts were below $10^3$ cfu/g. The results indicated that the fat may be replaced with corn oil and dietary fibre (plus fat aroma) to produce dietetic poultry salami without meaningfully altering the sensorial, physicochemical and microbiological quality of salami.

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