Kanatlı etinden salam üretimi üzerine deneysel çalışmalar

Bu çalışmada, kanatlı derisi, taşlık ve jelatin kullanılarak üç ayrı kanatlı eli salamı üretildi. Elde edilen son ürünler duyusal (gevreklik, tekstür, sululuk, lezzet ve genel kabul), fizikokimyasal (pH, pişme kaybı, rutubet, yağ, gerilme gücü) ve mikrobiyolojik (toplam mikroorganizma, koliform) özelliklerini belirlemek için analiz edildi. Salam hamuruna %5-10 deri ilavesi lezzeti iyileştirdi, diğer duyusal özelliklerde önemli değişikliklere neden olmadı. Daha yüksek oranlarda deri kullanımı ise yapısal özellikleri olumsuz etkiledi. Jelatin ilavesiyle (%l ve üzerinde) üretilen salamlar jelatin içermeyen salamlarla karşılaştırılabilir değildi. Dü-şük oranda taşlık (%5) kullanılan salamlar duyusal açıdan kabul edilebilirdi fakat daha yüksek oranlar lezzet ve renk kusurları ile sonuçlandı. Pişme kaybı jelatin ve taşlık ilavesi ile azaldı, deri ilavesiyle arttı. Salamların pH değerleri 6.06 ile 6.15 arasında bulundu ve gruplar arasında önemli farklılıklar saptanmadı. Örneklerin hiçbirinde koliformlara rastlanmadı. Toplam mikroorganizma sayıları $10^3$ kob/g'ın altında bulundu. Sonuçlar, salam hamuruna %5-10 deri ve %5 taşlık ilavesinin duyusal, fizikokimyasal ve mikrobiyolojik kaliteyi değiştirmediğini, %1 ve üzerinde jelatin kullanılmasının kabul edilemez olduğunu gösterdi.

Studies on poultry meat salami production

Summary: In this study, three different poultry salami formulated with poultry skin, gizzard and gelatine were produced. The end products were analysed to determine their sensorial (tenderness, juiciness, tex-ture, flavour and overall acceptability), physicochemical (pH, cooking loss, moisture, fat, shear force) and microbiological (total aerobes, coliforrn) characteristics. The addition skin (5-10%) to meat batter improved the flavour and not significantly effected the other sensorial characteristics. The higher rates (20%) negatively effective on structural properties. The salamies produced with gelatine (1% and over) were not comparable to nongelatine controls. The low rates of gizzard (5%) were acceptable point of view sensorial properties but the higher rates resulted in flavour and colour faults. The addition of gelatine and gizzard and vegetable oil reduced cooking losses and the addition of skin increased. The pH values of all salami samples were between 6.06 and 6.15, and significant differences were not determined among the groups. Coliforms were not found in all samples and total aerobes counts were below $10^3$ cfu/g. The results indicated that the skin (5-10%) and gizzard (5%) may be added to meat batter without meaningfully altering the sensorial, physicochemical and microbiological quality of salami, and the gelatine (1% and over) addition were not acceptable.

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