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Tef Eragrostic Tef Tohumu Ununun Balık Köfte Üretiminde Kullanım Olanakları

Year 2019, Volume: 7 Issue: 2, 27 - 35, 01.12.2019

Abstract

Bu çalışmada galeta unu ve tef unundan değişik oranlarda hazırlanan karışımların balık köftelere % 7 seviyesinde ilavesinin bazı özellikler üzerine etkileri belirlenmiştir. Kızartılmamış köftelerde renk değerleri ölçülürken, 175 oC’de 6 d kızartılan örneklerde verim, çap azalması, renk, nem tutma oranları, yağ emme oranları ve duyusal nitelikler ortaya çıkarılmıştır. Sonuç olarak, tef ununun kızartılmamış örneklerde L ve a değerlerini etkilemediği, b değerini ise düşürdüğü gözlenmiştir. Kızartılan örneklerin çap değerini artırırken, yüksek oranda katıldıklarında renk kriterlerinden olan a ve b değerlerini düşürmüştür. Ayrıca verim, L değeri, nem tutma ve yağ emme özelliklerinde galeta unu ile benzer etkiye sahip olmuş, duyusal özelliklerden sadece koku üzerinde beğeniyi artırıcı etki ortaya çıkarmıştır. Bütün sonuçlara bağlı olarak, balık köfte yapımında özellikle 1:2 ve 2:1 oranlarında tef unu:galeta unu katmanın fiziksel ve duyusal olarak bazı avantajlar sağlayabileceği anlaşılmıştır

References

  • Anonim, 2002. Offical Methods of Analysis (17th ed.). Association of Official Analytical Chemists, Washington, DC.
  • Bultosa, G., 2007. Physicochemical characteristics of grain and flour in 13 tef (Eragrostis tef (Zucc.) Trotter) grain varieties. Journal of Applied Sciences Research, 3(12): 2042-2051.
  • Bultosa, G. 2016. Teff : Overview. (Ed.: Wrigley, Corke, Seetharaman, Faubion). In: Encyclopedia of Food Grains. Second Edition. Academic Press. UK. ISBN : 978-0-12- 394437-5
  • Can, O.P., 2012. The Effect of thyme oil on the shelf life of chicken balls during storage period. Slovenian Veterinary Research, 49(1): 19-26.
  • Cava, R., Ladero-Cantero, L., Ramirez, V.R., 2012. Assessment of Different Dietary Fibers (tomato fiber, beet root fiber, and inulin) for the Manufacture of Chopped Cooked Chicken Products, Journal of Food Sciences, 77(4): 346-352.
  • Demirci, Z.O., Yılmaz, I., Demirci, A.Ş., 2014. Effects of Xanthan, Guar, Carrageenan, and Locust Bean Gum Addition on Physical, Chemical, and Sensory Properties of Meatballs, Journal of Food Sciences and Technology, 51(1): 936-942.
  • Gebremariam, M., Zarnkow, M., Becker, T., 2012. Teff (Eragrostis tef ) as a raw material for malting, brewing and manufacturing of gluten-free foods and beverages: a review. Journal of Food Science and Technology, 51(11): 2881-2895.
  • Gökalp, H.Y., Kaya, M., Tülek, Y., Zorba, Ö., 1999. Et ve Ürünlerinde Kalite Kontrolü ve Laboratuvar Uygulama Klavuzu. Atatürk Üniversitesi Ziraat Fakültesi, Yay No: 318, Erzurum, Turkey.
  • Hager, A. S., Wolter, A., Jacob, F., Zannini, E., Arendt, E.K., 2012. Nutritional properties and ultra-structure of commercial gluten free flours from different botanical sources compared to wheat flours. Journal of Cereal Science, 56: 239-247.
  • Kılınççeker, O., 2015. Some Quality Caharacteristics of Fish Meatballs Manufactured with Different Vegetable-based Flours. Gıda, 4(2): 61-67.
  • Kılınççeker, O., Gölge, Ö., 2018. Farklı gamların tavuk köftelerdeki bazı özellikler üzerine etkileri. Güfbed. 8(2): 293-298.
  • Kılınççeker, O., Karahan, A.M., 2018. Farklı gamların sazan (Cyprinus carpio L.) eti köftelerinin bazı özellikleri üzerine etkileri. BEÜ Fen Bil. Der. 7(2): 433-444.
  • Kılınççeker, O., Karahan, A.M., 2019. Keçiboynuzu (Ceratonia siliqua L.) ununun tavuk köfte üretiminde kullanım olanakları. Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 9(2): 862-869.
  • Kurt, Ş., Kılınççeker, O., 2012. The Effects of Cereal and Legume Flours on the Quality Characteristics of Beef Patties. Kafkas Üniversitesi Veteriner Fakültesi Dergisi, 18(5): 725-730.
  • Kocatepe, D., Turan, H., 2018. Su Ürünleri İşleme Teknolojisinde Kullanımı Yasal Olan Gıda Katkı Maddelerinin Değerlendirilmesi. Uluslararası Doğu Akdeniz Tarımsal Araştırma Enstitüsü Dergisi, 1(1): 78-95.
  • Mansour, E.H., Khalil, A.H., 1997. Characteristics of low-fat beef burger as influenced by various types of wheat fibers. Food Research International, 30 (3–4): 199-205.
  • Modi, V. K., Yashoda, K. P., Naveen, S. K., 2009. Effect of carrageenan and oatflour on quality characteristics of meat kofta. International Journal of Food Properties, 12(1): 228-242.
  • Sanz, T., Salvador, A., Fiszman, S.M., 2004. Effect of concentration and temperature on properties of methylcellulose-added batters Application to battered, fried seafood. Food Hydrocolloids, 18(1): 127-131.
  • Soltanizadeh, N., Ghiasi-Esfahani, H., 2015. Qualitative Improvement of Low Meat Beef Burger Using Aloe vera. Meat Science, 99(1): 75-80.

Usage Possibilities of Teff Eragrostic Tef Seed Flour in Production of Fish Meatball

Year 2019, Volume: 7 Issue: 2, 27 - 35, 01.12.2019

Abstract

In this study, the effects on some properties of addition at 7% ratio of mixes that prepared with different proportions of breadcrumbs and teff flour in fish meatballs were determined. While colour values were measured in raw meatballs, yield, diameter reduction, colour, moisture retention rates, oil absorption rates and sensory qualities were determined in samples fried at 175 oC for 6 min. As a result, it was observed that teff flour did not affect L and a values of raw samples and decreased their b value. While it increased the diameters of the fried samples, decreased the a and b values which are the colour criteria when it added in high ratio. In addition, it had similar effect with breadcrumbs on yield, L value, moisture retention and oil absorption properties of fried meatballs, and it only produced an increasing liking effect on the odour that is a sensory properties. According to all the results, it was understood that especially the ratios of 1: 2 and 2: 1 of teff flour: breadcrumbs could provide some physical and sensory advantages in fish meatball production

References

  • Anonim, 2002. Offical Methods of Analysis (17th ed.). Association of Official Analytical Chemists, Washington, DC.
  • Bultosa, G., 2007. Physicochemical characteristics of grain and flour in 13 tef (Eragrostis tef (Zucc.) Trotter) grain varieties. Journal of Applied Sciences Research, 3(12): 2042-2051.
  • Bultosa, G. 2016. Teff : Overview. (Ed.: Wrigley, Corke, Seetharaman, Faubion). In: Encyclopedia of Food Grains. Second Edition. Academic Press. UK. ISBN : 978-0-12- 394437-5
  • Can, O.P., 2012. The Effect of thyme oil on the shelf life of chicken balls during storage period. Slovenian Veterinary Research, 49(1): 19-26.
  • Cava, R., Ladero-Cantero, L., Ramirez, V.R., 2012. Assessment of Different Dietary Fibers (tomato fiber, beet root fiber, and inulin) for the Manufacture of Chopped Cooked Chicken Products, Journal of Food Sciences, 77(4): 346-352.
  • Demirci, Z.O., Yılmaz, I., Demirci, A.Ş., 2014. Effects of Xanthan, Guar, Carrageenan, and Locust Bean Gum Addition on Physical, Chemical, and Sensory Properties of Meatballs, Journal of Food Sciences and Technology, 51(1): 936-942.
  • Gebremariam, M., Zarnkow, M., Becker, T., 2012. Teff (Eragrostis tef ) as a raw material for malting, brewing and manufacturing of gluten-free foods and beverages: a review. Journal of Food Science and Technology, 51(11): 2881-2895.
  • Gökalp, H.Y., Kaya, M., Tülek, Y., Zorba, Ö., 1999. Et ve Ürünlerinde Kalite Kontrolü ve Laboratuvar Uygulama Klavuzu. Atatürk Üniversitesi Ziraat Fakültesi, Yay No: 318, Erzurum, Turkey.
  • Hager, A. S., Wolter, A., Jacob, F., Zannini, E., Arendt, E.K., 2012. Nutritional properties and ultra-structure of commercial gluten free flours from different botanical sources compared to wheat flours. Journal of Cereal Science, 56: 239-247.
  • Kılınççeker, O., 2015. Some Quality Caharacteristics of Fish Meatballs Manufactured with Different Vegetable-based Flours. Gıda, 4(2): 61-67.
  • Kılınççeker, O., Gölge, Ö., 2018. Farklı gamların tavuk köftelerdeki bazı özellikler üzerine etkileri. Güfbed. 8(2): 293-298.
  • Kılınççeker, O., Karahan, A.M., 2018. Farklı gamların sazan (Cyprinus carpio L.) eti köftelerinin bazı özellikleri üzerine etkileri. BEÜ Fen Bil. Der. 7(2): 433-444.
  • Kılınççeker, O., Karahan, A.M., 2019. Keçiboynuzu (Ceratonia siliqua L.) ununun tavuk köfte üretiminde kullanım olanakları. Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 9(2): 862-869.
  • Kurt, Ş., Kılınççeker, O., 2012. The Effects of Cereal and Legume Flours on the Quality Characteristics of Beef Patties. Kafkas Üniversitesi Veteriner Fakültesi Dergisi, 18(5): 725-730.
  • Kocatepe, D., Turan, H., 2018. Su Ürünleri İşleme Teknolojisinde Kullanımı Yasal Olan Gıda Katkı Maddelerinin Değerlendirilmesi. Uluslararası Doğu Akdeniz Tarımsal Araştırma Enstitüsü Dergisi, 1(1): 78-95.
  • Mansour, E.H., Khalil, A.H., 1997. Characteristics of low-fat beef burger as influenced by various types of wheat fibers. Food Research International, 30 (3–4): 199-205.
  • Modi, V. K., Yashoda, K. P., Naveen, S. K., 2009. Effect of carrageenan and oatflour on quality characteristics of meat kofta. International Journal of Food Properties, 12(1): 228-242.
  • Sanz, T., Salvador, A., Fiszman, S.M., 2004. Effect of concentration and temperature on properties of methylcellulose-added batters Application to battered, fried seafood. Food Hydrocolloids, 18(1): 127-131.
  • Soltanizadeh, N., Ghiasi-Esfahani, H., 2015. Qualitative Improvement of Low Meat Beef Burger Using Aloe vera. Meat Science, 99(1): 75-80.
There are 19 citations in total.

Details

Primary Language Turkish
Journal Section Research Article
Authors

Osman Kılınççeker This is me

Ali Mücahit Karahan This is me

Publication Date December 1, 2019
Published in Issue Year 2019 Volume: 7 Issue: 2

Cite

APA Kılınççeker, O., & Karahan, A. M. (2019). Tef Eragrostic Tef Tohumu Ununun Balık Köfte Üretiminde Kullanım Olanakları. ADYUTAYAM Dergisi, 7(2), 27-35.