FARKLI DÜZEYLERDE YER FISTIĞI (Arachis hypogaea L.) ZARI İÇEREN SIĞIR KÖFTELERİNİN KALİTE VE DEPOLAMA STABİLİTESİNİN DEĞERLENDİRİLMESİ

Abstract

Bu çalışma, farklı düzeylerde yer fıstığı zarı (YFZ) içeren sığır köftelerinin soğuk depolama sırasında kalite ve depolama stabilitesini değerlendirmek için gerçekleştirilmiştir. YFZ, yüksek fenolik içerik ve antioksidan kapasite sergilemiştir. YFZ ilavesi köftelerin su tutma kapasitesini artırırken, protein içeriğini, sertliğini ve çiğnenebilirliğini olumsuz yönde etkilemiştir. YFZ uygulaması, görünüm, sululuk ve genel kabul edilebilirlik puanlarını azaltmış ancak %4.5'e kadar YFZ içeren köftelerin genel kabul edilebilirlik puanları, YFZ içermeyen negatif kontrole benzer bulunmuştur. Köftelere yüksek düzeylerde (%3.0, 4.5 ve 6.0) YFZ ilavesi, depolama süresince pH, lipit oksidasyonu, renk farklılıkları ve mikrobiyal gelişmeyi stabilize etmiştir. Böylece minimum düzeyde bileşimsel ve duyusal değişikliklerle sığır köftelerinin raf ömrünü uzatmak için %4.5 düzeyinde YFZ ilavesi önerilebilir.

Keywords

• Sığır köftesi
• yer fıstığı zarı
• kalite değerlendirmesi
• depolama stabilitesi

Project Number

PYO.MUH.1904.19.005

EVALUATION OF QUALITY AND STORAGE STABILITY OF BEEF PATTIES CONTAINING DIFFERENT LEVELS OF PEANUT (Arachis hypogaea L.) SKIN

Abstract

The present study was conducted to evaluate the quality and storage stability of beef patties containing different levels of peanut skin (PS) during cold storage. The PS showed a high phenolic content and antioxidant capacity. The addition of PS enhanced the water holding capacity of patties while negatively affected the protein content, hardness, and chewiness. The treatment of PS decreased appearance, juiciness, and overall acceptability scores, but overall acceptability scores of beef patties containing up to 4.5% PS were similar to the negative control without PS. The incorporation of PS to beef patties at high levels (3.0, 4.5, and 6.0%) stabilized the pH, lipid oxidation, color differences, and microbial growth during the storage period. Thus, the inclusion of 4.5% PS could be recommended to prolong the shelf life of beef patties with minimal compositional and sensory changes.

Keywords

• Beef patty
• peanut skin
• quality evaluation
• storage quality

Supporting Institution

Ondokuz Mayis University Project Management Office

Project Number

PYO.MUH.1904.19.005

Thanks

This study was derived from Şule Bıyık's Master’s thesis and supported by Ondokuz Mayis University Project Management Office (PYO.MUH.1904.19.005). The authors would like to thank Ondokuz Mayis University for its financial support.

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