Model Sistem Tavuk Eti Emülsiyonlarında Sığır Karkas Yağı Yerine Tavuk Derisi Kullanımının Emülsiyon Karakteristikleri Üzerine Etkisi

Bu çalışmada sığır karkas yağı %5, 10, 15 ve 20 oranlarında tavuk derisi ile ikame edilerek model sistem tavuk eti emülsiyonları hazırlanmıştır. Çiğ ve ısıl işlem uygulanmış emülsiyonlarda nem, yağ, protein, kül ve pH analizleri yapılmıştır. Emülsiyon örneklerinin emülsiyon stabilitesi, su tutma kapasitesi ve pişirme verimi saptanmış, iç ve dış renk parametreleri (L*, a*, b*) ve TBA değerleri belirlenmiştir. Tavuk derisi kullanımı ile emülsiyonların yağ miktarında azalma, protein ve nem miktarında artış gözlenmiştir. Model sistem et emülsiyonlarına tavuk derisi eklenmesiyle uzaklaşan suyun azalmasına bağlı olarak emülsiyon stabilitesi, su tutma kapasitesi ve pişme verimi artmıştır. Formulasyonda tavuk derisi kullanımının a* ve b* değerlerinin artmasına neden olduğu saptanmıştır. Model sistem tavuk eti emülsiyonlarında sığır karkas yağının tavuk derisi ile ikame edilmesi teknolojik kaliteyi geliştirmenin yanı sıra yağın azaltılmasını da sağlamıştır.

Effect of Replacing Beef Fat with Chicken Skin on Some Properties of Model System Chicken Emulsions

Model system chicken emulsions were prepared by replacing 5, 10, 15 and 20 % beef fat with chicken skin. Moisture, protein, fat, ash and pH were determined in raw and heat processed emulsions. Emulsion samples were evaluated for cooking characteristics, TBA values and colour parameters (L*, a*, b*). Addition of chicken skin decreased fat content and increased moisture and protein content of emulsion samples. Chicken skin replacement significantly increased water holding capacity and cooking yield and decreased fluid release. Increasing chicken skin in formulation increased a* and b* values of emulsion samples. Therefore, adding of chicken skin instead of beef fat is useful in improving technological quality and producing low fat formulation.

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Türk Tarım - Gıda Bilim ve Teknoloji dergisi-Cover
  • ISSN: 2148-127X
  • Yayın Aralığı: Aylık
  • Başlangıç: 2013
  • Yayıncı: Turkish Science and Technology Publishing (TURSTEP)
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