YARPUZ (Mentha pulegium L.) TOZU İLE FORMÜLE EDİLEN SIĞIR KÖFTELERİNİN FİZİKOKİMYASAL VE DUYUSAL KALİTESİNİN DEĞERLENDİRİLMESİ

Year 2021, Volume: 46 Issue: 3, 739 - 750, 15.05.2021

Farida Gulıyeva Sadettin Turhan

https://doi.org/10.15237/gida.GD21011

Cited By: 1

Abstract

Bu çalışma, farklı düzeylerde yarpuz tozu (YT) içeren sığır köftelerinin 4 °C'de 9 güne kadar depolama sırasında fizikokimyasal ve duyusal kalitesini değerlendirmek için gerçekleştirilmiştir. YT, köfte formülasyonlarına %0.75, 1.5, 2.25 ve 3.0 düzeylerinde ilave edilmiş ve gruplar, negatif (YT içermeyen) ve pozitif kontrol (%0.01 propil gallat içeren) ile karşılaştırılmıştır. YT ilavesi protein miktarını düşürmüş, kül miktarını artırmıştır (P <0.05). YT ilavesi pişirme kaybını azaltmış ancak sertliği ve genel kabul edilebilirliği olumsuz yönde etkilemiştir (P <0.05). Bununla birlikte %1.5'e kadar YT içeren köftelerin genel kabul edilebilirlik puanları, negatif ve pozitif kontrole benzer bulunmuştur (P >0.05). YT ilavesi depolama süresince pH, lipit ve renk stabilitesini geliştirmiştir (P <0.05). Böylece minimum bileşimsel, tekstürel ve duyusal değişikliklerle köftelerin lipit ve renk oksidasyonunu yavaşlatmak için %1.5 düzeyinde YT kullanımı önerilebilir.

Keywords

Sığır köftesi, Yarpuz, Kalite, Depolama stabilitesi

ASSESSMENT OF PHYSICOCHEMICAL AND SENSORY QUALITY OF BEEF PATTIES FORMULATED WITH PENNYROYAL (Mentha pulegium L.) POWDER

Abstract

The present study was conducted to evaluate the physicochemical and sensory quality of beef patties containing different levels of pennyroyal powder (PP) during storage at 4 °C for up to 9 days. The PP was added to patties at 0.75, 1.5, 2.25, and 3.0% levels and compared to negative (without PP) and positive controls (0.01% propyl gallate). The PP addition decreased the protein content and increased the ash content (P <0.05). The PP inclusion improved cooking loss, but negatively affect the hardness and overall acceptability (P <0.05). However, overall acceptability scores of patties containing up to 1.5% PP were similar to the negative and positive controls (P >0.05). The PP incorporation improved the pH, lipid, and color stability during the storage period (P <0.05). Thus, the inclusion of 1.5% PP could be recommended to retard the lipid and color oxidation of patties with minimal compositional, textural, and sensory changes.

Keywords

Beef patty, Pennyroyal, Quality, Storage stability

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