Bohça köfte üretimi ve fiziksel, kimyasal ve duyusal özelliklerinin araştırılması
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Dosyalar
Tarih
2019
Yazarlar
Dergi Başlığı
Dergi ISSN
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Yayıncı
Namık Kemal Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu araştırmada, farklı ürünler ilave edilerek üretilen çiğ ve pişmiş bohça köfte örneklerinin çeşitli fizikokimyasal özellikleri incelenmiştir. Çalışmada; kaşar peynirli, beğendi soslu, kahvaltı soslu, çemensiz pastırma-kaşarlı, isli kurutulmuş et-kaşarlı ve kontrol örneği olmak üzere 6 farklı Tekirdağ köftesi üretilmiştir. Beğendi soslu ve kahvaltı soslu bohça köftelerin nem değerleri çiğ ve pişmiş üründe, kontrol örneği ve diğer örneklere göre yüksek bulunmuştur. Bohça köfte örneklerinin kül miktarları kontrol örneğine göre yüksek tespit edilmiştir. Çiğ bohça köfte örneklerinin yağ miktarları kontrol numunesine göre artış gösterirken, pişmiş bohça köfte örneklerinden sadece kaşar peyniri ilave edilen örnekteki yağ miktarı daha düşük olarak belirlenmiştir. Farklı ürün ilaveli örneklerin ağırlık kaybı, kontrol örneğine göre daha yüksek belirlenmiştir. Farklı ürün ilavesi çiğ ve pişmiş bohça köfte örneklerinde tuz ve pH değerleri açısından, kontrol örneğine göre istatiksel olarak önemli bir farklılık oluşturmamıştır (p>0.01). Çiğ bohça köftelerinin L* değeri düşük bulunurken, a* ve b* değerleri de ilave edilen ürünlerin etkisiyle kontrol örneğine göre yüksek bulunmuştur. Duyusal değerlendirme sonuçlarına göre, beğendi sosu ilave edilen bohça köfte en yüksek puanı alan örnek olmuştur. Bununla beraber isli kurutulmuş et-kaşar peyniri ve çemensiz pastırma-kaşar peyniri ilaveli örnekler de kontrol örneğinden daha yüksek puan almışlardır.
In this research, various physicochemical properties of raw and cooked bundled meatballs were investigated. In the study; 6 different Tekirdağ meatballs were produced, including kashar cheese, dipping sauce, breakfast sauce, pastrami-kashar cheese, smutty dry meat-kashar cheese and control sample. Moisture values of raw and cooked samples with beğendi sauce and breakfast sauce were higher than other bundled and control samples. The ash content of the bundled meatballs were higher than the control sample. While the amount of fat of raw bundle meatballs increased compared to the control sample, only sample of with cheddar cheese was determined as lower. The weight loss of different product addition samples was higher than the control sample. Different product additions did not make any significant difference according to the control sample in terms of salt and pH values in raw and cooked bundle meatball samples (p>0.01). The L* values of the raw bohça samples were lower than the control samples at the same time a* and b* values of the raw bohça samples were higher than the control samples with the effect of the added products. According to the results of the sensory evaluation, the bundle sample with begendi sauce was the highest score. However, the samples with the smutty dried meat-kashar cheese and pastrami-kashar cheese were higher than the control sample.
In this research, various physicochemical properties of raw and cooked bundled meatballs were investigated. In the study; 6 different Tekirdağ meatballs were produced, including kashar cheese, dipping sauce, breakfast sauce, pastrami-kashar cheese, smutty dry meat-kashar cheese and control sample. Moisture values of raw and cooked samples with beğendi sauce and breakfast sauce were higher than other bundled and control samples. The ash content of the bundled meatballs were higher than the control sample. While the amount of fat of raw bundle meatballs increased compared to the control sample, only sample of with cheddar cheese was determined as lower. The weight loss of different product addition samples was higher than the control sample. Different product additions did not make any significant difference according to the control sample in terms of salt and pH values in raw and cooked bundle meatball samples (p>0.01). The L* values of the raw bohça samples were lower than the control samples at the same time a* and b* values of the raw bohça samples were higher than the control samples with the effect of the added products. According to the results of the sensory evaluation, the bundle sample with begendi sauce was the highest score. However, the samples with the smutty dried meat-kashar cheese and pastrami-kashar cheese were higher than the control sample.
Açıklama
Anahtar Kelimeler
köfte, kalite özellikleri, kimyasal özellikler, duyusal özellikler, meetball, quality properties, chemical properties, sensorial properties
