BEZELYE KABUK PROTEİN KONSANTRATININ GIDA BİLEŞENİ OLARAK SUCUK ÜRETİMİNDE KULLANIMI

Abstract

Bu araştırmada, tarımsal bir yan ürün olan bezelye kabuklarından geleneksel alkali ekstraksiyon-izoelektrik noktada çöktürme tekniği ile %70 protein içeriğine sahip toz formda protein konsantratı (BKPK-N) üretilmiştir. Doğal haldeki bu protein konsantratı (BKPK-N) emülsiyon aktivitesini maksimize edilecek şekilde ultrases homojenizasyonu uygulanarak modifiye bezelye kabuk proteini konsantratına (BKPK-US) dönüştürülmüştür. Elde edilen hem doğal (BKPK-N) hem de modifiye protein konsantratları (BKPK-US) sucuğa %1 konsantrasyonlarında eklenerek, hem fermantasyon-kurutma (6 gün) hem de depolama (5 ay) sırasında lipit oksidasyonu üzerine etkileri incelenmiştir. Her üç uygulamada da hedeflenen pH değerine fermantasyonun 2. gününün sonunda ulaşılırken, hedeflenen nem (<%40) ve nem/protein (<2.5) değerlerine 6. günün sonunda erişilmiştir. Fermantasyon-kurutma sonunda, tüm sucuk örneklerinin (kontrol, BKPK-N ve BKPK-US) peroksit, TBARS ve karbonil değerlerinde istatistiksel olarak farklılık olmadığı tespit edilmiştir (P> 0.05). Fermantasyon-kurutma sonrası depolama başlangıcında gerçekleştirilen duyusal analizde, BKPK-N ve BKPK-US eklenmiş çiğ sucuk örnekleri kontrole yakın bir beğeni puanı alırken, pişmiş haldeki sucuk örneklerinde BKPK-US eklenmiş sucuklar daha fazla beğenilmiştir. Depolama sürecinde ise, ilk 1 ay içerisinde tüm sucuk örneklerinin peroksit değerlerinde artışlar saptanmıştır. Bu artış en fazla BKPK-US katılmış sucuk örneklerinde gerçekleşmiş, ancak 3. ayın sonunda tüm sucuk örneklerinde birincil oksidasyon ürünlerinin parçalanmıştır. Peroksit değerlerindeki bu azalışa karşın, TBARS değerlerinde paralel artışlar gözlenmemiştir. Depolama boyunca elde edilen karbonil sonuçları, eklenen protein konsantratlarının (BKPK-N ve BKPK-US) kontrol örneklerine kıyasla mevcut protein oksidasyonuna ek olarak kısmi artışlara neden olabileceği, ancak bu artışın istatistiksel olarak önemli olmadığını ortaya koymuştur. Genel anlamda, bezelye kabuk protein konsantratlarının sucuk üretiminde kullanımının hem 6 günlük fermantasyon-kurutma hem de 5 aylık depolama periyodu boyunca oksidatif stabilite üzerine herhangi bir katkısının olmadığı tespit edilmiştir.

Keywords

• Bezelye kabuk proteini
• Türk tipi fermente sucuk
• oksidatif stabilite
• bitkisel protein

Supporting Institution

TÜBİTAK

Project Number

119O488

Thanks

Bu çalışmada sucuk üretiminde kullandığımız starter kültürü ücretsiz olarak sağlayan Prof. Dr. Gürhan Çiftçioğlu’na (İnovatif Biyoteknoloji, İstanbul) teşekkür ediyoruz. Ayrıca sucuk üretiminde ve analizlerinde çok kıymetli deneyimleri ve bilgilerini bizimle paylaşan Doç. Dr. Hüdayi Ercoşkun’a, Doç. Dr. Haluk Ergezer’e ve Gıda Yüksek Mühendisi Orhan Özünlü’ye sonsuz teşekkür ediyoruz. Bu araştırma TÜBİTAK 119O488 nolu proje kapsamında desteklenmiştir.

UTILIZATION OF PEA POD PROTEIN CONCENTRATE AS A FOOD INGREDIENT IN FERMENTED SAUSAGE PRODUCTION (SUCUK)

Abstract

In this study, pea pod protein concentrate (PPPC-N) with 70% protein content was produced from pea pods, which is an agricultural by-product, by conventional alkaline extraction-isoelectric point precipitation technique. This native protein concentrate (PPPC-N) was converted into modified pea pod protein concentrate (PPPC-US) by applying ultrasound homogenization to maximize emulsion activity. Both native (PPPC-N) and modified protein concentrates (PPPC-US) obtained were incorporated into fermented sausage (sucuk) at 1% concentrations, and their effects on lipid oxidation during both fermentation (6 days) and storage (5 months) were investigated. For all treatments, the targeted pH value was reached at the end of 2 days, whereas the critical ratio of water content/ protein content (<2.5) and water content (<40%) values were reached at the end of 6 days. At the end of the fermentation-drying process, it was determined that there was no statistical difference among sausage samples (P> 0.05). The sensory analysis revealed that the uncooked sausage samples with the addition of BKPK-N and BKPK-US had a high score compared to the control, while the cooked sausage samples with the addition of BKPK-US had the highest score. The increases were observed in the peroxide values of all sausage samples within the first month of storage. This increase was highest in sausage samples with BKPK-US added, but the primary oxidation products were degraded in all sausage samples at the end of the 3rd month. Despite this decrease in peroxide values, no parallel increases were observed in TBARS values. Carbonyl results obtained during storage revealed that PPPC-N and PPPC-US treatments could cause additional increases in protein oxidation present compared to control samples, but this increase was not statistically significant. In general, it was determined that the incorporation of PPPC-N and PPPC-US into sausage production did not contribute to oxidative stability during both the 6-day fermentation-drying and 5-month storage period.

Keywords

• Pea pod protein
• Turkish-style fermented sausage
• oxidative stability
• plant protein
• food ingredient

Project Number

119O488

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