Bambu Lifinin Balık Köfte Üretiminde Kullanım Olanakları

Year 2019, Volume: 9 Issue: 2, 158 - 166, 25.12.2019

Osman Kılınççeker Ali Mücahit Karahan

Abstract

Bu çalışmada bambu lifinin balık köftelere
% 0 (kontrol), 3, 6 ve 9 seviyelerinde ilavesinin köftelerin bazı özellikleri
üzerine etkileri araştırılmıştır. Çalışma esnasında ham örneklerde renk
değerleri, kızartılmış örneklerde ise; verim, çap azalması, renk değerleri, nem
tutma ve yağ emme oranları ile duyusal özellikler belirlenmiştir. Elde edilen
sonuçlara göre, bambu lifinin yüksek seviyelerinin ham köftelerdeki a değerini düşürdüğü tespit edilmiştir.
Kızartılmış köftelere % 9 seviyesinde lif katmanın verim, L ve b değerlerini
yükselttiği, % 3 seviyesinde ise nem tutma oranlarını artırıp, yağ emme
oranlarını azalttığı gözlenmiştir. Duyusal özelliklerin puanlarına bakıldığında
düşük oranda (% 3) lif ilavesinin örneklerin duyusal kalitesini artırmada
faydalı olabileceği anlaşılmıştır. Sonuçlara
göre balık köfte üretiminde özellikle % 3 veya % 9 bambu lifi eklemenin daha
avantajlı olabileceği belirlenmiştir.

Keywords

Bambu lifi, diyet lifler, balık köfte, köfte kalitesi

Usage Possibilities of Bamboo Fibre in Production of Fish Meatball

Abstract

In
this study, the effects of bamboo fibre addition at 0% (control), 3, 6 and 9
levels on some properties of fish meatballs were investigated. During the
study, the colour values of the raw samples and yield, diameter reduction,
colour values, moisture retention and oil absorption rates of fried samples and
sensory properties were determined. According to the results, it was found
that high levels of bamboo fiber decreased the a value in raw meatballs. Adding 9% fiber to meatballs increased
the yield, L and b values of fried samples. However, at level of 3%, it has been
observed that it increases moisture retention rates and reduces oil absorption
rates. When the scores of sensory properties were evaluated, it was found that
low fiber addition (3%) could be beneficial in improving the sensory quality of
the samples. According to the results, it was determined that may be more
advantageous to add 3% or 9% bamboo fiber in fish meatball production.

Keywords

Bamboo fibre, dietary fibres, fish meatball, meatball quality

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