The sensory quality of pearl mullet (chalcalburnus tarichi) fillets coated with different coating materials

İnci kefali filetolarının duyusal kalitesi üzerinde yanıt yüzeyi metodolojisi kullanılarak, ilk kaplama olan gluten:zein (30:70, 50:50, 70:30)’nin, ikinci kaplama olan guar gamı (0,2, 0,4, 0,6%)’nın ve son kaplama olan buğday unu:mısır unu (30:70, 50:50, 70:30)’nun etkileri belirlendi. İlk kaplamada gluten miktarının artışı whiteness ve L değerlerini artırırken, a değerlerini düşürmüştür. Renk, görünüm ve a değerleri, ikinci kaplamada guar gamının artışı ile birlikte düşmüştür. Son kaplamada ise buğday unu miktarının artması b değerlerini, renk ve kabul edilebilirlik değerlerini düşürmüştür. Koku, lezzet ve tekstür değerleri üzerinde kaplama materyallerinin miktarlarının farklılığı önemli (P>0,05) bulunmamıştır.

Anahtar Kelimeler:

renk, kimyasal bileşim, mısır unu, zein, gluten, lezzet, balık (gıda), buğday unu, tekstür, kaplamalar, duyusal değerlendirme

Farklı kaplama materyalleri ile kaplanan inci kefali (chalcalburnus tarichi) filetolarının duyusal kalitesi

The effects of gluten:zein (30:70, 50:50, 70:30) as first coating, guar gum (0.2, 0.4, 0.6%) as second coating and wheat flour:corn flour (30:70, 50:50, 70:30) as a last coating on the sensory qualities of pearl mullet fillets were determined using response surface methodology. The increasing amount of gluten in the first coating increased L and whiteness values and decreased a values. Colour, appearance, and a values decreased with increased guar gum in the second coating. Increasing wheat flour in the last coating decreased b, colour and overall acceptability values. The differences in the amount of coating materials were not found to be significant (P>0.05) on odour, flavour and texture values.

Keywords:

colour, chemical composition, corn flour, zein, gluten, flavour, fish, wheat flour, texture, coatings, sensory evaluation,

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