MODİFİYE PATATES NİŞASTASI KULLANILARAK ÜRETİLEN FRANKFURTER SOSİSLERDE AMBALAJA SIZINTININ ÖNLENMESİ

Abstract

Jelatinleşme öncesi modifiye edilmiş patates nişastasının frankfurter sosiste sızıntı düzeyine etkisi araştırıldı. Gıdalardan sızan bu sıvının, paketlenmiş gıdaların duyusal özelliklerinde ve ayrıca tüketicinin kabulü için ürünün mikrobiyolojik kalitesinde olumsuz bir etkisi olabilmektedir. Modifiye edilmiş patates nişastası, vakumlu frankfurter sosislerin depolanması sırasında ambalajda oluşan sızıntı miktarında bir azalmaya neden olmuştur. İstatistiksel olarak kontrol grubunun ambalajına sızan miktar diğer gruplardan daha yüksek olarak tespit edilmiştir (P<0.05). Ayrıca, frankfurter sosislerin (renk, pH, su aktivitesi, tiyobarbitürik asit reaktif madde (TBARS), konjuge dien ve serbest yağ asidi (FFA) bazı kalite özellikleri de depolama süresi boyunca analiz edilmiştir. Sonuç olarak, frankfurter sosislerde oluşabilecek sızıntı seviyesini azaltmak veya geciktirmek için normal patates nişastası yerine modifiye patates nişastası kullanılması tavsiye edilmektedir.

Keywords

• Frankfurter sosis
• modifiye patates nişastası
• sızıntı
• TBARS
• konjuge dien

PREVENTING OF PACKAGING EXUDATION IN FRANKFURTER SAUSAGES BY USING MODIFIED POTATO STARCH

Abstract

The effect of potato starch modified by pre-gelatinization on frankfurter sausage exudation level was investigated. This liquid exuded from the food product may have a negative impact in sensorial properties of packaged food as well as in its microbial quality for consumers acceptance. Modified potato starch caused a decrease in exudation formation vacuum-sealed packages of frankfurter sausages stored at +4 0C. The juice exuded into the package of the control group was higher than the other groups (P<0.05). Also, some quality characteristics of frankfurter sausages (color, pH, water activity, thiobarbituric acid reactive substance (TBARS), conjugated diene and free fatty acid (FFA) were analyzed during the storage period. Potato starch exhibited a high reducing hydrolysis activity in this study. As a result; it is advisable to use modified potato starch instead of normal potato starch to reduce or delay the exudation level in sausages.

Keywords

• Frankfurter sausage
• modified potato starch
• exudation
• TBARS
• conjugated diene

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