Bıldırcın nugget üretimi ve depolama stabilitesinin belirlenmesi
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Dosyalar
Tarih
2019
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada bıldırcın nugget üretimi ve depolama stabilitesinin belirlenmesi amaçlanmıştır. Çalışmada %75 bıldırcın eti ve %25 piliç eti kullanılarak nuggetlar (BN) üretilmiş, ardından 4°C ve -18°C’de depolanarak kimyasal, mikrobiyolojik ve duyusal analizleri gerçekleştirilmiştir. Yapılan analizlerde BN örneklerinin su, yağ, protein ve kül içeriği sırasıyla, %55.97, %8.84, %16.17 ve %2.08 olarak tespit edilmiştir. Yağ asitleri bileşimine bakıldığında, en yüksek orana sahip yağ asitleri linoleik asit (%21.55), linolenik asit (%21.78) ve palmitik asit (%19.18) olarak belirlenmiştir. Soğuk depolamada kimyasal analizlerden pH, peroksit, sertlik-2, sakızımsılık, sıkılık; duyusal analiz parametrelerinde ise dış renk ve koku değerlerindeki değişiklikler istatistik açıdan önemli bulunmuştur (P <0.05). Donmuş depolamada ise su aktivitesi, peroksit, sertlik-2, sakızımsılık, elastikiyet, çiğnenebilirlik, esneklik, sertlik-1 ve sıkılık değerlerindeki değişimlerin istatistik olarak önemli olduğu tespit edilmiştir (P <0.05). 4°C’deki 20 günlük depolama sonunda TMAB, TPAB ve toplam Enterobacteriaceaesayıları sırasıyla 5.70±0.3, 6.40±0.1 ve <1 log kob/g olarak bulunmuş, Salmonella spp. ve Listeria monocytogenes ise tespit edilmemiştir.
In this study it was aimed to produce quail nugget and to determine its storage stability. Nugget sampl es consisting of 75% quail meat and 25% chicken meat were produced and stored at 4°C and -18°C and physicochemical, microbiological and sensory analyzes were performed. In the analyzes, the moisture, fat, protein and ash content of BN samples were determined as 55.97%, 8.84%, 16.17% and 2.08% respectively. In the composition of fatty acids, the highest fatty acids were determined as linoleic acid (21.55%), linolenic acid (21.78%) and palmitic acid (19.18%). In cold storage, pH, peroxide, hardness-2, gum, tightness values in the chemical analysis; the external color and odor values in the sensory analysis were found to be statistically significant (P <0.05). In frozen storage, water activity, peroxide, hardness2, gum, elasticity, chewiness, elasticity, hardness-1 and tightness values were found to be statistically significant (P <0.05). At the end of 20 days storage at 4°C, TMAB, TPAB and total Enterobacteriaceae numbers were found to be 5.70±0.3, 6.40±0.1 and <1 log cfu/g, respectively, and Salmonella spp. and Listeria monocytogenes were not detected.
In this study it was aimed to produce quail nugget and to determine its storage stability. Nugget sampl es consisting of 75% quail meat and 25% chicken meat were produced and stored at 4°C and -18°C and physicochemical, microbiological and sensory analyzes were performed. In the analyzes, the moisture, fat, protein and ash content of BN samples were determined as 55.97%, 8.84%, 16.17% and 2.08% respectively. In the composition of fatty acids, the highest fatty acids were determined as linoleic acid (21.55%), linolenic acid (21.78%) and palmitic acid (19.18%). In cold storage, pH, peroxide, hardness-2, gum, tightness values in the chemical analysis; the external color and odor values in the sensory analysis were found to be statistically significant (P <0.05). In frozen storage, water activity, peroxide, hardness2, gum, elasticity, chewiness, elasticity, hardness-1 and tightness values were found to be statistically significant (P <0.05). At the end of 20 days storage at 4°C, TMAB, TPAB and total Enterobacteriaceae numbers were found to be 5.70±0.3, 6.40±0.1 and <1 log cfu/g, respectively, and Salmonella spp. and Listeria monocytogenes were not detected.
Açıklama
Anahtar Kelimeler
Kanatlı Eti, Bıldırcın Eti, Nugget, Üretim, Depolama, Poultry Meat, Quail Meat, Nugget, Production, Storage
Kaynak
GIDA
WoS Q Değeri
Scopus Q Değeri
Cilt
44
Sayı
6
