Effect of Using Olive Pomace Oil Oleogel on Physicochemical, Textural and Sensory Properties in Bologna-Type Chicken Sausage Production

Year 2024, Volume: 3 Issue: 1, 79 - 88, 31.03.2024

Şeyma Yazıcı Mine Kırkyol Ahmet Akköse

Abstract

In the research, the physicochemical, textural, and sensory properties of Bologna-type chicken sausages produced by using different ratios of olive pomace oil oleogel instead of beef fat (100% beef fat; 75% beef fat + 25% oleogel; 50% beef fat + 50% oleogel; 25% beef fat + 75% oleogel and 100% oleogel) were determined. It has been observed that using up to 75% olive pomace oil oleogel instead of beef fat in Bologna-type chicken sausage production reduces the pH value. It was also determined that using up to 50% oleogel increased the L* value; however, as the oleogel ratio used in the production increased, the a* value decreased, and the b* value increased. On the other hand, using olive pomace oil oleogel did not affect the water activity and TBARS values of Bologna-type chicken sausages (p>0.05). Using olive pomace oil oleogel significantly affected the hardness, springiness, cohesiveness, resilience, and chewiness of Bologna-type sausages (p<0.01) but did not affect the adhesiveness (p>0.05). It was determined that as the oleogel ratio increased, hardness and chewiness increased, while resilience and cohesiveness increased in the group containing 50% oleogel and did not change thereafter. As the olive pomace oil oleogel ratio increased in Bologna-type chicken sausage production, the saturated fat content decreased, and the mono- and polyunsaturated fat contents increased. Significant changes were observed in taste, odor, texture, and general acceptability among the sensory properties.

Keywords

Bologna-type chicken sausage, olive pomace oil, oleogel, TPA, fatty acid composition

Piliç Salam Üretiminde Pirina Yağı Oleojeli Kullanımının Fizikokimyasal, Tekstürel ve Duyusal Özelliklere Etkisi

Abstract

Araştırmada sığır et yağı yerine farklı oranlarda pirina yağı oleojeli (%100 et yağı; %75 et yağı + %25 oleojel; %50 et yağı + %50 oleojel; %25 et yağı + %75 oleojel ve %100 oleojel) kullanılarak üretilen piliç salamların fizikokimyasal, tekstürel ve duyusal özellikleri belirlenmiştir. Piliç salam üretiminde sığır et yağı yerine %75’e kadar pirina yağı oleojeli kullanımının pH değerini düşürdüğü görülmüştür. Ayrıca salam üretiminde %50’ye kadar oleojel kullanılmasının L* değerini arttırdığı, bununla birlikte oleojel oranı arttıkça a* değerinin azalıp, b* değerinin arttığı belirlenmiştir. Diğer yandan oleojel kullanımı salamların su aktivitesi ile TBARS değerleri üzerinde önemli seviyede bir etki göstermemiştir (p>0,05). Pirina yağı oleojeli kullanımının salamlarda sertlik, esneklik, kohesivlik, elastikiyet ve çiğnenebilirlik üzerine çok önemli seviyede (p<0,01) etkili olduğu, yapışkanlık değerinde ise etkili olmadığı (p>0,05) görülmüştür. Oleojel oranının artmasıyla sertlik ve çiğnenebilirliğin yükseldiği, esneklik ve kohesivliğin ise %50 oleojel içeren grupta arttığı ve daha sonra değişmediği belirlenmiştir. Piliç salam üretimde pirina yağı oleojeli oranı arttıkça doymuş yağ içeriği azalmış, tekli ve çoklu doymamış yağ içerikleri ise artmıştır. Duyusal açıdan tat, koku, tekstür ve genel kabul edilebilirlikte önemli değişimler olduğu görülmüştür.

Keywords

Piliç salam, pirina yağı, oleojel, TPA, yağ asidi kompozisyonu

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