Köftelerin Bazı Kalite Özelliklerine Bamya Müsilaj Bazlı Yenilebilir Kaplamanın Etkisi

Köfte tipi et ürünleri kolay hazırlanabilmesi ve beğenilerek tüketilmesinden dolayı fazla tercih edilen besinlerdendir. Ancak bu tip besinler buzdolabı şartlarında (4°C) kısa sürede bozulabilmektedir. Bu çalışmada hazırlanan kaplama malzemeleri köftelerin depolama stabilitelerini geliştirmek ve raf ömürlerini uzatmak amacıyla oluşturuldu. Bamya meyvesinden elde edilen müsilaj; nar çekirdeği yağı (Punica granatum) ve kekik yağı (Origanum heracleoticum L.) ile kombine edilerek farklı yenilebilir kaplama malzemeleri [Kontrol (K0) ve bamya müsilaj—% 1 gliserol (K1), bamya müsilaj—% 1 gliserol—% 1 nar çekirdeği yağı (K2), bamya müsilaj—% 1 gliserol—% 1 kekik yağı (K3)] oluşturuldu ve köftelere uygulandı. Depolamanın (4°C) 1., 3., 5., 7. ve 9. günlerinde köftelerin bazı mikrobiyolojik, kimyasal, fiziksel ve duyusal analizleri yapıldı. K1 kaplama grubunun K0 grubuna göre tbars değerleri genel olarak daha düşük bulundu. Bu durum kaplama malzemesinin gaz bariyeri sağlayabileceğini göstermektedir. K3 grubunda; tbars değerinin daha düşük olduğu ve Lactobacillus spp. sayısındaki değişim günler arasında anlamlı bir farklılığa neden olmadığı belirlendi (P > ,05). Kaplama malzemelerinin duyusal yönden olumsuz bir etkisi gözlemlenmedi. Sonuçta kaplama malzemelerinin köftelerin raf ömrünü uzatmada çok fazla etkili olmadığı; ancak bamya müsilajının yenilebilir film ve kaplama potansiyelinin olduğu saptandı. Bununla birlikte kaplama malzemelerinin farklı gıdalar üzerine etkisinin incelenmesine ihtiyaç olduğu düşünülmektedir.

Anahtar Kelimeler:

Bamya müsilajı, kekik yağı, köfte, nar çekirdeği yağı, yenilebilir kaplama

The Effect of Okra mucilage Based Edible Coating on Some Quality Properties of Meatballs

Meatballs are among the most preferred foods because they can be easily prepared and consumed with pleasure. Meatball-type meat products can deteriorate in a short time, even under refrigerator conditions. The coating materials applied in this study were created to increase the meatballs’ storage resistance and extend their shelf life. The mucilage obtained from okra was combined with pomegranate seed oil (Punica granatum) and thyme oil (Origanum heracleoticum L.) to make different edible coating materials. These different edible coating materials [Control (K0); okra mucilage—1% glycerol (K1); okra mucilage—1% glycerol—1% pomegranate seed oil (K2); okra mucilage—1% glycerol—1% thyme oil (K3)] were applied to the meatballs. Some microbiological, chemical, physical, and sensory analyses of the meatballs were performed on the 3rd, 5th, 7th, and 9th days of storage. The tbars values of the K1 coating group were generally lower than the K0 group. This indicates that the coating material can provide a gas barrier. It was determined that the tbars value was lower in the K3 group, and the change in the number of Lactobacillus spp. did not cause a significant difference between days (P > .05). There was no negative sensory effect of the coating materials. As a result, it was determined that okra mucilage has edible film and coating potential. However, the coating materials applied in this study did not have much effect on extending the shelf life of meatballs. It is thought that there is a need to examine the effect of coating materials on different foods.

Keywords:

Edible coating, meatballs, ocra mucilage, pomegranete seed oil, orengo oil,

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