Determination of Some Quality Properties and Nutritional Composition of Turkish Raw Meat Ball Produced with Marinated Atlantic Bonito (in English)

Year 2014, Volume: 39 Issue: 2, 63 - 70, 01.04.2014

Nilgün Kaba Bengünur Çorapcı Kübra Eryaşar

Abstract

This study was carried out to determine sensory, chemical, microbiological quality properties and nutritional composition of the raw meat ball produced with marinated Atlantic bonito. The raw meat ball samples were separated into three groups: Group A-Atlantic bonito:bulgur (1:1), Group B- Atlantic bonito:bulgur (2:1) and the control group-without Atlantic bonito. It was determined that B, A and K groups were spoiled in terms of sensory characteristics during storage period of 8 days at 4 °C; at days 4, 6 and 8, respectively. When microbiological analysis and TVB-N values stayed within acceptability limit values during storage, TBA values exceeded acceptability limit values at day 2 of the storage in the A and B groups ( P<0.05). The highest mean crude protein, crude lipid, moisture and crude ash contents were found in the B group, when the highest energy value was found in the A group.

Keywords

Turkish raw meat ball (cig kofte), marinated atlantic bonito, nutritional composition  

Marine Edilmiş Palamut ile Yapılan Çiğ Köftenin Bazı Kalite Özellikleri ve Besin Kompozisyonunun Belirlenmesi (İngilizce)

Abstract

Bu çalışmada, marine edilmış palamut ile yapılan çiğ köftenin duyusal, kimyasal, mikrobiyolojik özellikleri ile besin kompozisyonu belirlenmeye çalışılmıştır. Yalnızca bulgur ve katkı maddeleri içeren (palamut ilavesiz) grup (K), 1:1 palamut:bulgur oranı içeren grup (A) ve 2:1 palamut:bulgur oranı içeren grup (B) olmak üzere 3 grup Oluşturulmuştur. 4 °C’de 8 günlük depolama süresince B grubunun 4. günde, A grubunun 6. günde ve K grubunun 8. günde duyusal açıdan bozulduğu tespit edilmiştir. Depolama süresince mikrobiyolojik analiz değerleri ile TVB-N değeri tüketilebilirlik sınır değerleri içerisinde kalırken, TBA değerleri A ve B gruplarında depolamanın 2. günü tüketilebilirlik sınır değerlerini aşmıştır ( P<0.05). En yüksek ortalama protein, yağ, nem ve kül değerleri B grubunda, enerji değeri ise A grubunda belirlenmiştir.

Keywords

Çiğ köfte, marine palamut, besin kompozisyonu

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