ŞÜKRÜ KURT, OSMAN KILINÇÇEKER

The effects of cereal and legume flours on the quality characteristics of beef patties

Tahıl ve baklagil unlarının (buğday, arpa, yulaf, çavdar, pirinç, mısır, soya, nohut ve sarı mercimek) sığır eti köftelerinin, fiziksel, kimyasal ve duyusal özellikleri üzerindeki etkileri araştırılmıştır. Et köfteleri, sığır eti, sığır kabuk yağı ve baharat kullanılarak hazırlanmıştır. Her bir formülasyonda, farklı unlar %5 oranında sığır kabuk yağı yerine kullanılmıştır. Tahıl ve baklagil unlarının sığır eti köftelerinin, pH, nem, yağ, protein, pişirme verimi, çap küçülmesi ve duyusal özellikleri üzerindeki etkileri araştırılmıştır. Tahıl ve baklagil unlarının, ham ve pişmiş sığır eti köftelerinin protein ve yağ değerleri üzerindeki etkileri önemli bulunmuştur. Bununla birlikte, tahıl ve baklagil unları, köftelerin, pişirme verimini, nem değerlerini ve yağ tutma değerlerini artırırken, çap küçülmesi değerlerini azaltmıştır. Unlar arasında yulaf unu, nem tutma değerlerini, koku, tekstür, lezzet ve genel kabul edilebilirlik değerlerini en fazla artıran un olmuştur. Sığır eti köftelerinin duyusal özellikleri üzerinde nohut ununun performansı, diğer baklagil unlarına kıyasla daha yüksek bulunmuştur. Bununla birlikte, sarı mercimek unu duyusal skorları önemli derecede düşürmüştür

Anahtar Kelimeler:

Avena sativa, Cicer arietinum, Glycine (Fabaceae), Lens culinaris, arpa yemi, sığır eti, nohut, unlar, baklagiller, mercimek, yulaf, fizikokimyasal özellikler, duyusal değerlendirme, soya fasulyesi, hayvan iç yağı, tekstür

Tahıl ve baklagil unlarının sığır eti köftelerinin kalite özellikleri üzerindeki etkileri

The effects of cereal and legume flours (wheat, barley, oat, rye, rice, corn, soy, chickpea and yellow lentil flours) on the physical, chemical, and sensory properties of beef patties were investigated. Meat patties were prepared using beef, beef back fat, and spices. Each of the flours was added to each formulation instead of beef back fat at the level of 5%. Effects of the cereal and legume flours (CLFs) on pH, proximate composition, cooking yield, diameter reduction, and sensory properties of beef patties were studied. The effects of CLFs on the protein and fat values of raw and cooked beef patties were found to be significant. However, CLFs increased yield, moisture, and fat retention and decreased diameter reduction values. Oat flour increased moisture retention, odour, texture, flavour and overall acceptability values of the cooked beef patties the best. Among the legume flours, chickpea flour had higher performance on the sensorial properties of beef patties. However, yellow lentil flour decreased sensory scores significantly.

Keywords:

Avena sativa, Cicer arietinum, Glycine (Fabaceae), Lens culinaris, barley meal, beef, chickpeas, flours, legumes, lentils, oats, physicochemical properties, sensory evaluation, soyabeans, tallow, texture,

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