Diyet lif ilave edilerek üretilen hamburger köftesinin kalite özellikleri
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Dosyalar
Tarih
2010
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Namık Kemal Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu araştırmada Hamburger köftesi formülasyonunda buğday lifi, portakal lifi ve selüloz lifi 4 farklı oranda (%0,5, %1, %1,5 ve %2) kullanılmıştır. Araştırma, kontrol ve farklı oranlarda lif içeren 12 adet örnek olmak üzere toplam 13 adet Hamburger köftesi örneği üzerinde 3 tekerrürlü olarak uygulanmıştır. Hazırlanan köfte örneklerinde fizikokimyasal ve duyusal analizi yapılmıştır. Analiz sonuçları farklı lif ilave edilen Hamburger köftesi örneklerinde ağırlık kaybı %16,94 ile %20,83 arasında, çiğ örneklerde L, a, b değerleri sırasıyla 42,66- 51,49; 6,81-8,27; 12,54-13,76 arasında; pH değerleri 6,05 ile 6,35; su oranları %57,64 ile %62,16; protein oranları %15,30 ile %16,02; yağ oranları %12,50 ile 14,51; kül oranları %2,72 ile %3,02 arasında değişim göstermiştir. Pişmiş örneklerde L, a, b değerleri sırasıyla 28,63-38,92; 3,82-6,70; 10,15-12,90 arasında; pH değerleri 6,25 ile 6,59; su oranları %53,24 ile %54,05; protein oranları %16,89 ile %18,01; yağ oranları %13,60 ile %15,22; kül oranları %3,80 ile %4,59 arasında değişim göstermiştir. Köfte örneklerinin panelistler tarafından yapılan duyusal değerlendirilmesinde renk puanları 5,88-7,44; koku 6,00-7,22; tat 5,44 - 7,33; sululuk 4,88-7,11, sertlik puanları 5,55-7,00; genel kabul edile bilirlilik puanları 5,61-6,97 arasında değişim göstermiştir.
In this research, wheat fiber, an orange fiber and selulose fiber added into Hamburger Meatball’s formulation. Each fiber was used at four different percentages including 0,5%, 1%, 1,5% and %2. Analysis were conducted as 3 replications and totally 13 meatball samples were analysed including control sample plus fiber added 12 samples. Physcochemical and sensory analysis were carried out on raw and cooked samples separately. In Hamburger Meatball samples, weight loss changed between 16,94%-20,83%. On raw samples L, a and b values in Hunter Lab were determined as 42,66-51,49; 6,81-8,27 and 12,54-13,76 respectively. The other chemical properties were found as follows: pH values 6,05-6,35; moisture contents 57,64%-62,16%; protein contents 15,30%-16,02%; fat contents 12,50%-14,51% and ash contents changed between 2,72%-3,02% in raw samples. In cooked Hamburger Meatball samples, L, a and b values in Hunter Lab ranged between 28,63-38,92; 3,82-6,70; 10,15-12,90 respectively; pH values 6,25-6,59; moisture contents 53,24%-54,05%; protein contents 16,89%-18,01%; fat contents 13,60%-15,22% and ash contents 3,80%-4,59%. According to sensory analysis, colour scores of cooked meatball samples were between 5,88-7,44; smell scores 6,00-7,22; taste scores 5,44-7,33; juiciness scores 4,88-7,11; hardness scores 5,55-7,00 and general acceptable scores changed between 5,61-6,97.
In this research, wheat fiber, an orange fiber and selulose fiber added into Hamburger Meatball’s formulation. Each fiber was used at four different percentages including 0,5%, 1%, 1,5% and %2. Analysis were conducted as 3 replications and totally 13 meatball samples were analysed including control sample plus fiber added 12 samples. Physcochemical and sensory analysis were carried out on raw and cooked samples separately. In Hamburger Meatball samples, weight loss changed between 16,94%-20,83%. On raw samples L, a and b values in Hunter Lab were determined as 42,66-51,49; 6,81-8,27 and 12,54-13,76 respectively. The other chemical properties were found as follows: pH values 6,05-6,35; moisture contents 57,64%-62,16%; protein contents 15,30%-16,02%; fat contents 12,50%-14,51% and ash contents changed between 2,72%-3,02% in raw samples. In cooked Hamburger Meatball samples, L, a and b values in Hunter Lab ranged between 28,63-38,92; 3,82-6,70; 10,15-12,90 respectively; pH values 6,25-6,59; moisture contents 53,24%-54,05%; protein contents 16,89%-18,01%; fat contents 13,60%-15,22% and ash contents 3,80%-4,59%. According to sensory analysis, colour scores of cooked meatball samples were between 5,88-7,44; smell scores 6,00-7,22; taste scores 5,44-7,33; juiciness scores 4,88-7,11; hardness scores 5,55-7,00 and general acceptable scores changed between 5,61-6,97.
Açıklama
Anahtar Kelimeler
Hamburger Köftesi, Buğday lifi, Portakal lifi, Selüloz lifi, Hamburger, Wheat fibre, Selulose fibre, An orange fibre
