Investigation of the Potential Usage of Pomegranate Seed Flour in the Beef Patties

Year 2017, Volume: 7 Issue: 1, 1 - 11, 21.06.2017

Şükrü Kurt

Abstract

In order to determine the potential usage of
pomegranate seeds in the beef patties, the effects of pomegranate seed flour (PSF; 0, 1, 2, 3%) on the physical,
chemical, and sensory properties of beef patties were investigated. Patties
were prepared using beef, beef fat, and spices. They were produced as handmade.
Raw beef patties were cooked on a preheated electric grill. Effects of the PSF
on the proximate composition, pH and instrumental colour values of raw beef
patties were determined. Moreover, dimension reduction, cooking yield and
sensory properties of cooked beef patties were studied. Increasing amounts of
PSF in the raw beef patties decreased moisture, L and b values. Moreover, the
addition of PSF decreased moisture and dimension reduction values of cooked
beef patties. The addition of PSF did not cause a significant difference on the
sensory properties of beef patties.

Keywords

Beef patties, pomegranate seed, patty, colour

Sığır Eti Köftelerinde Nar Çekirdeği Ununun Kullanım Potansiyelinin Araştırılması

Abstract

Sığır eti köftelerinde
nar çekirdeğinin kullanım potansiyelini belirlemek amacıyla nar çekirdeği
ununun (NÇ; %0, 1, 2, 3), sığır eti köftelerinin fiziksel, kimyasal ve Sığır
eti köftelerinde nar çekirdeğinin kullanım potansiyelini belirlemek amacıyla
nar çekirdeği ununun (NÇ;
%0, 1, 2, 3), sığır eti köftelerinin fiziksel, kimyasal ve duyusal
özellikleri üzerindeki etkileri araştırılmıştır. Köfteler, sığır eti, sığır et
yağı ve baharatlar kullanılarak elde yapılmıştır. Köftelerin pişirilmesinde
elektrikli ızgara türü bir ısıtıcı kullanılmıştır. Çiğ sığır eti köftelerinde,
makro gıda bileşenlerinin oranları, pH ve enstrümental renk değerleri
belirlenmiştir. Pişmiş köftelerde ise, makro gıda bileşenlerinin oranları, pH,
çap küçülmesi, pişirme verimi ve duyusal analizler yapılmıştır. Çiğ köftelerde NÇ oranının artması, nem, L ve b
değerlerinin azalmasına neden olmuştur. Ayrıca, NÇ ilavesi pişmiş köftelerin nem
değerlerini düşürürken, çap küçülmesini kısmen engellemiştir. Bununla birlikte,
NÇ ilavesi sığır eti köftelerinin duyusal özellikleri üzerinde önemli bir
farklılığa neden olmamıştır.

Keywords

Sığır Eti Köftesi, Nar Çekirdeği, renk

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