TARA, TRAGAKANT VE AGAR AGAR GAMLARININ TAVUK KÖFTELERDE KULLANIMI

Year 2017, Volume: 42 Issue: 3, 219 - 228, 15.06.2017

Osman Kılınççeker

Abstract

Bu
çalışmada farklı gamların ve konsantrasyonlarının çiğ ve kızarmış tavuk
köftelere etkisini belirlemek amaçlanmıştır. Köfteler tara, tragakant ve agar
agar gamlarını % 0.5, % 1 ve % 1.5 oranında içerecek şekilde hazırlanmıştır.
Çiğ örneklerde 10 gün soğukta depolama ile pH, TBA ve renk değerlerindeki
değişimler belirlenmiştir. Kızarmış örneklerde ise bazı fiziksel, teknolojik ve
duyusal nitelikler belirlenmiştir. Sonuç olarak, gam ilavesi ile çiğ örneklerin
depolama esnasında pH ve TBA değerlerindeki artış yavaşlatılırken, renk
değerlerinin iyileştirilebileceği gözlenmiştir. Kızarmış örneklerde ise renk
değerlerinin geliştirilebileceği, verim, nem tutma oranı ve duyusal puanların
artırılabileceği anlaşılmıştır. Ayrıca kızartma süresince çap küçülmesi ve yağ
emilim miktarlarının da azaltılabileceği gözlenmiştir. Bütün sonuçlara bağlı
olarak tavuk köfte hazırlamada en avantajlı muamelelerin agar agar gamının % 1
ve % 1.5 seviyelerinin olduğu anlaşılmıştır.

Keywords

Tavuk köfte, tara gamı, tragakant gamı, agar agar gamı, kızartma

THE USE OF TARA, TRAGAKANT AND AGAR AGAR GUMS IN CHICKEN MEATBALLS

Abstract

The aim of this
study was to determine the effects of treatments with different gums and gum
concentrations on raw and fried chicken meatballs. Meatballs were prepared with
three different formulations (0.5, 1 and 1.5%) for each of tara, tragacanth and
agar agar gums. The pH, TBA, and colour values of raw samples were determined
during cold storage for ten days. Also, some physical, technological, and
sensory properties of fried meatballs were evaluated. Consequently, it observed
that increasing of pH and TBA during storage can be slowed and colour values
can be improved with using of gums. It understand that colour values, yield,
moisture retention, and sensory scores of fried meatballs can be increased. In
addition, diameter reductions and fat absorption of fried samples also
decreased during frying. According to results, most advantageous treatments for
chicken meatballs were 1% and 1.5% levels of agar agar.

Keywords

Chicken meatballs, tara gum, tragacanth gum, agar agar gum, frying

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