İnaktif maya ilavesinin köftenin fiziksel, kimyasal ve duyusal özellikleri üzerine etkisi
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Dosyalar
Tarih
2019
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Namık Kemal Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu araştırmada farklı oranlarda ilave edilen inaktif mayanın köfte örneklerinin fiziksel, kimyasal ve duyusal özellikleri üzerine olan etkileri incelenmiştir. Araştırma materyali olarak kullanılan çiğ dana kıymasına %0, %2, %4,%6, %8 ve %10 oranlarında inaktif maya ilave edilmiştir. Fiziksel ve kimyasal analizler kontrol ve farklı oranlarda inaktif maya içeren 6 adet çiğ ve 6 adet pişmiş olmak üzere toplam 12 örneğe 2 tekerrürlü olarak uygulanmıştır.Farklı oranlarda eklenen inaktif mayanın etkileri, köftelerinin; nem, yağ, protein, kül, karbonhidrat analizleri yapılarak saptanmıştır. pH, aw ve renk değerleri ilgili cihaz kullanılarak belirlenmiştir. Pişme özellikleri; yağ ve nem tutma, pişme verimi, çap ve kalınlık değişimleri ile değerlendirilmiştir. Yapılan duyusal analiz neticesinde ise örneklerin görünüş, renk, koku, tat, doku, sululuk ve yağlılığı incelenerek, tüketici beğenisi ve ürünün kabul edilebilirlik puanları tespit edilmiştir. İnaktif maya ilavesi köftelerin bazı kalite parametreleri üzerinde etkili olmuştur. Örneklerin protein oranının maya miktarının artmasına bağlı olarak arttığı görülmüştür. Kontrol grubu örneğindeki protein oranı %18,51 iken %10 maya ilave edilen örnekte protein oranı %22,23’e yükselmiştir. Katkı oranı arttkça nem ve yağ oranının düştüğü, kül ve karbonhidrat miktarının ise yükseldiği görülmüştür. İnaktif maya ilavesinin pişme verim değerlerinin üzerindeki etkisinin önemsiz (P>0,05) olduğu belirlenmiştir. İnaktif maya ilavesinin çiğ örneklerde aw değerini düşürdüğü, renk ve pH değerlerini ise kayda değer oranda etkilemediği anlaşılmıştır. Örnekler duyusal açıdan değerlendirildiğinde %8 ve %10 oranlarında inaktif maya ilave edilen örneklerin baskın maya tadı nedeniyle kabul görmediği, diğer örnekler arasında ise belirgin bir tat farkının bulunmadığı belirlenmiştir. İnaktif mayaların, ürünün genel kabul edilebilirlik özelliklerini bozmadan %6 oranına kadar eklenebileceği tespit edilmiştir
In this study, different levels of inactive dry yeast (%0, %2, %4, %6, %8, %10) was added to meatball formulations. The effects of inactive dry yeast, in different levels, on physcal, chemical composition and sensory characteristics of meatballs were determined.%0, 2%, 4%, 6%, 8% and 10% inactive yeast were added to the raw beef minced meat used as research material. Physical and chemical analyzes were carried out with 2 replicates including 6 raw and 6 cooked pieces, containing inactive yeast in different ratios.Chemical properties of meatballs with different proportions of yeast were determined by analyzing moisture, fat, protein, ash, carbohydrate. pH, aw and color values were determined using the equipment. Baking properties were evaluated with oil and moisture retention, cooking efficiency, diameter and thickness changes. As a result of the sensory analysis, the appearance, color, odor, taste, juiciness and oiliness of the samples were examined and the consumer appreciation and acceptability scores of the product were determined.Inactive yeast supplementation has been effective on some quality parameters of meatballs. It was found that the protein content of the samples increased due to the increase in the yeast amount. When The protein ratio in the control group sample was 18,51% and the protein ratio in the sample with 10% yeast was increased to 22,23%. It has been observed that the moisture and fat content decreases and the amount of ash and carbohydrates increase as the contribution ratio increases. The effect of inactive yeast addition on cooking yield values was insignificant(P>0,05). Inactive yeast addition was found to decrease the value of aw in raw samples and not significantly affect the color and pH values. When the samples were evaluated in terms of sensory properties, 8% and 10% of inactive yeast added samples were not accepted because of the dominant yeast taste, and no significant difference in taste was observed between the other samples. It has been determined that inactive yeasts can be added up to 6% without disrupting the generally acceptable properties of the product.
In this study, different levels of inactive dry yeast (%0, %2, %4, %6, %8, %10) was added to meatball formulations. The effects of inactive dry yeast, in different levels, on physcal, chemical composition and sensory characteristics of meatballs were determined.%0, 2%, 4%, 6%, 8% and 10% inactive yeast were added to the raw beef minced meat used as research material. Physical and chemical analyzes were carried out with 2 replicates including 6 raw and 6 cooked pieces, containing inactive yeast in different ratios.Chemical properties of meatballs with different proportions of yeast were determined by analyzing moisture, fat, protein, ash, carbohydrate. pH, aw and color values were determined using the equipment. Baking properties were evaluated with oil and moisture retention, cooking efficiency, diameter and thickness changes. As a result of the sensory analysis, the appearance, color, odor, taste, juiciness and oiliness of the samples were examined and the consumer appreciation and acceptability scores of the product were determined.Inactive yeast supplementation has been effective on some quality parameters of meatballs. It was found that the protein content of the samples increased due to the increase in the yeast amount. When The protein ratio in the control group sample was 18,51% and the protein ratio in the sample with 10% yeast was increased to 22,23%. It has been observed that the moisture and fat content decreases and the amount of ash and carbohydrates increase as the contribution ratio increases. The effect of inactive yeast addition on cooking yield values was insignificant(P>0,05). Inactive yeast addition was found to decrease the value of aw in raw samples and not significantly affect the color and pH values. When the samples were evaluated in terms of sensory properties, 8% and 10% of inactive yeast added samples were not accepted because of the dominant yeast taste, and no significant difference in taste was observed between the other samples. It has been determined that inactive yeasts can be added up to 6% without disrupting the generally acceptable properties of the product.
Açıklama
Anahtar Kelimeler
İnaktif maya, köfte, protein, Inactive dry yeast, meatball, protein
