Farklı protein kaynaklarının salamın fiziksel, kimyasal ve duyusal özelliklerine etkileri

Year 2024, Issue: 32, 60 - 78, 22.07.2024

Nalan Çırak , Muhammed Alpgiray Çelik , Kader Çetin , Arzu Akpınar Bayizit , Ertürk Bekar , Taha Turgut Ünal , Senem Kamiloğlu Beştepe

https://doi.org/10.56833/gidaveyem.1514670

Abstract

Amaç: Tüketicilerin doğal katkı maddeleri içeren; yağ, kolesterol ve tuz seviyeleri düşürülmüş; besin değeri yüksek ve bitkisel içerikli fonksiyonel et ürünlerine gösterdikleri ilgi her geçen gün artmaktadır. Bu çalışmada; sığır eti kaynaklı kıymaya soya unu, mercimek unu ve nohut unu baklagil proteinleri, bal kabağı unu, karabuğday unu, peynir altı suyu tozu ile Spirulina ve Chlorella cinsine ait mikroalg tozları gibi farklı protein analoglarının ilave edilmesiyle üretilen salam örneklerinin çeşitli özelliklerinin belirlenmesi amaçlanmıştır.

Materyal ve yöntem: Temel salam hamuru sığır eti kaynaklı kıymaya ilave olarak %2 tuz, %0,3 karabiber, %0,3 zencefil, %0,1 kişniş, %0,25 toz şeker, %0,25 tatlı kırmızıbiber, %2 süt tozu, %16,6 buz ve %2,5 nişasta kullanılarak hazırlanmıştır. Temel salam hamuruna Spirulina platensis tozu, Chlorella vulgaris tozu, peynir altı suyu tozu, soya unu, mercimek unu, nohut unu, bal kabağı unu ve karabuğday unu protein analogları ilavesiyle üretilen salam numunelerinin fiziko-kimyasal ve duyusal özellikleri ile aminoasit içerikleri belirlenmiştir.

Bulgular ve sonuç: Salamın baklagil proteinleri (nohut unu, mercimek unu ve soya unu) peynir altı suyu tozu, bal kabağı unu, karabuğday unu ve alg kaynaklı proteinler (Spirulina platensis ve Chlorella vulgaris) ile zenginleştirilmesinin ürün besin değerini iyileştirdiği ve tüketici açısından tercih edilebileceği belirlenmiştir. Spirulina platensis, Chlorella vulgaris, soya unu ve bal kabağı unu ilavesi ile üretilen salamların protein değerinde artış gösterdiği belirlenmiştir. Kullanılan protein kaynağına bağlı olarak renk parametreleri açısından da önemli farklılıklar gözlemlenmiştir. Salamın Chlorella vulgaris ilavesi ile zenginleştirilmesinin aminoasit profili üzerine olumlu etkisi olduğu tespit edilmiştir. Duyusal değerlendirme ile en çok beğeni alan salam örneğinin karabuğday unu ilaveli örnek olduğu belirlenmiştir.

Keywords

Salam, mikroalg, tahıl, bakliyat, aminoasit

Project Number

HDP(BTUAM)-2020/21

Thanks

Bu çalışma HDP(BTUAM)-2020/21 proje numarasıyla Bursa Uludağ Üniversitesi Bilimsel Araştırma Projeleri Koordinatörlüğü tarafından desteklenmiş olup, araştırma kapsamında yapılan analizler Bursa Uludağ Üniversitesi Bilim ve Teknoloji Uygulama ve Araştırma Merkezi (BİTUAM)’nde yapılmıştır.

Effects of Different Protein Sources on the Physical, Chemical and Sensory Properties of Bologna Type Sausage

Abstract

Objective: Consumers are showing an increasing interest in alternative healthy meat and meat products of high nutritional value and plant origin with natural additives and reduced fat, cholesterol and salt levels. The aim of this study was to determine various properties of bologna type sausage produced with addition of different protein analogues such as soy flour, lentil flour and chickpea flour, leguminous proteins, pumpkin flour, buckwheat flour, whey powder and microalgae extracts of Spirulina and Chlorella species to beef-derived ground beef.

Material and method: Basic bologna type sausage dough was prepared using ground beef in addition to 2% salt, 0.3% black pepper, 0.3% ginger, 0.1% coriander, 0.25% granulated sugar, 0.25% sweet red pepper, 2% milk powder, 16.6% ice, and 2.5% starch. Physio-chemical and sensory properties along with amino acid contents of bologna type sausage produced by addition of various protein analogues such as Spirulina platensis powder, Chlorella vulgaris powder, whey powder, soybean flour, lentil flour, chickpea flour, pumpkin flour and buckwheat flour to the basic salami dough were determined.

Results and conclusion: It were determined that the enrichment of bologna type sausage with legume proteins (chickpea flour, lentil flour and soy flour), whey powder, pumpkin flour, buckwheat flour and algae-derived proteins (Spirulina platensis and Chlorella vulgaris) improves the consumer nutritional profile and can be preferred by the consumers. The protein value of bologna type sausage produced with the addition of Spirulina platensis, Chlorella vulgaris, soy flour and pumpkin flour was increased. Significant differences were also observed in terms of color parameters depending on the protein source used. The enrichment of beef salami with the addition of Chlorella vulgaris had a positive effect on the amino acid profile. The most appreciated salami sample according to sensory evaluation was the one enriched with buckwheat flour.

Keywords

Bologna type sausage, microalgae, grain, legume, amino acid

Project Number

HDP(BTUAM)-2020/21

References

• Abdalhai, M. H., Bashari, M., Lagnika, C., He, Q. and Sun, X. (2014). Effect of ultrasound treatment prior to vacuum and modified atmosphere packaging on microbial and physical characteristics of fresh beef. Journal of Food and Nutrition Research, 2(6), 312-320.
• Abdullah, N., Rosselan, A. and Ahmad, N. (2018). Effects of the addition of okara flour on the proximate and amino acid compositions of beef sausage. Proceedings of 2nd International Conference on Food Quality, Safety and Security, 1, 26-32.
• Andrade, L. M., Andrade, C. J., Dias, M., Nascimento, C. A. O. and Mendes, M. A. (2018). Chlorella and Spirulina microalgae as sources of functional foods, nutraceuticals, and food supplements: An overview. MOJ Food Processing & Technology, 6(1), 45-58.
• Anonim (2019). Et, Hazırlanmış Et Karışımları ve Et Ürünleri Tebliği. Tarım ve Orman Bakanlığı Türk Gıda Kodeksi Tebliğ No: 2018/52. (Erişim Tarihi: 01.02.2023) https://www.resmigazete.gov.tr/eskiler/2019/01/20190129-4.htm
• Anvar, A. A. and Nowruzi, B. (2021). Bioactive properties of spirulina: A review. Microbial Bioactives, 4, 134-142.
• AOAC. (1974). AOAC 928.08, Official Methods of Analysis, Kjeldahl Method, Meat and Meat Product/Meat, Association of Official Analytical Collaboration International. http://www.aoacofficialmethod.org (Erişim Tarihi: 01.02.2023)
• AOAC. (1996). AOAC 991.36-1996, Official Methods of Analysis, Fat (Crude) in Meat and Meat Products - Solvent Extraction (Submersion) Method, Association of Official Analytical Collaboration International. http://www.aoacofficialmethod.org (Erişim Tarihi: 01.02.2023)
• Asgar, M., Fazilah, A., Huda, N., Bhat, R. and Karim, A. A. (2010). Nonmeat protein alternatives as meat extenders and meat analogs. Comprehensive Reviews in Food Science and Food Safety, 9(5), 513-529.
• Babu, M., Ashok, K., Senthil, J. and Kalaiyarasu, T. (2020). Effect of pH on Arthrospira platensis production. Alochana Chakra Journal, IX (V), 1-10.
• Banjari, I. and Hjartåker, A. (2018). Dietary sources of iron and vitamin B12: Is this the missing link in colorectal carcinogenesis? Medical Hypotheses, 116, 105-110.
• Barretto, A. C. D. S., Pacheco, M. T. B. and Pollonio, M. A. R. (2015). Effect of the addition of wheat fiber and partial pork back fat on the chemical composition, texture and sensory property of low-fat bologna sausage containing inulin and oat fiber. Food Science and Technology, 35, 100-107.
• Becerra-Tomás, N., Díaz-López, A., Rosique-Esteban, N., Ros, E., Buil-Cosiales, P., Corella, D. and Alba, M. B. (2018). Legume consumption is inversely associated with type 2 diabetes incidence in adults: A prospective assessment from the PREDIMED study. Clinical Nutrition, 37(3), 906-913.
• Bertola, N. C., Bevilacqua, A. E. and Zaritzky, N. E. (1994). Heat treatment effect on texture changes and thermal denaturation of proteins in beef muscle. Journal of Food Processing and Preservation, 18(1), 31-46.
• Bis-Souza, C. V., Henck, J. M. M. and Barretto, A. C. D. S. (2018). Performance of low-fat beef burger with added soluble and insoluble dietary fibers. Food Science and Technology, 38, 522-529.
• Bito, T., Okumura, E., Fujishima, M. and Watanabe, F. (2020). Potential of Chlorella as a dietary supplement to promote human health. Nutrients, 12(9), 2524.
• Boada, L. D., Henríquez-Hernández, L. A. and Luzardo, O. P. (2016). The impact of red and processed meat consumption on cancer and other health outcomes: Epidemiological evidences. Food and Chemical Toxicology, 92, 236-244.
• Charles, H., Godfray, J., Aveyard, P., Garnett, T., Hall, J. W., Key, T. J. and Jebb, S. A. (2018). Meat consumption, health, and the environment. Science, 361(6399), 1-8.
• Dawczynski, C., Schubert, R. and Jahreis, G. (2007). Amino acids, fatty acids, and dietary fibre in edible seaweed products. Food Chemistry, 103(3), 891-899.
• De Huidobro, F. R., Miguel, E., Blázquez, B. and Onega, E. (2005). A comparison between two methods (Warner-Bratzler and texture profile analysis) for testing either raw meat or cooked meat. Meat Science, 69(3), 527-536.
• Dhingra, D., Michael, M., Rajput, H. and Patil, R. T. (2012). Dietary fibre in foods: a review. Journal of Food Science and Technology, 49, 255-266.
• Eisinaite, V., Vinauskiene, R., Viskelis, P. and Leskauskaite, D. (2016). Effects of freeze‐dried vegetable products on the technological process and the quality of dry fermented sausages. Journal of Food Science, 81(9), C2175-C2182.
• Elibol, C. (1996). Van Piyasasında Tüketime Sunulan Salam ve Sosislerin Mikrobiyolojik, Kimyasal, Fiziksel ve Duyusal Niteliklerinin İncelenmesi, Yüzüncü Yıl Üniversitesi Sağlık Bilimleri Enstitüsü. Yüksek Lisans Tezi.
• Erdemir, E. ve Karaoğlu, M. (2021). Et ve et ürünlerinin tekstürel özelliklerini enstrümental olarak tespit etme yöntemleri ve tekstür profil analizi üzerine bir derleme. Journal of the Institute of Science and Technology, 11(4), 2836-2848.
• Fleurence, J. (1999). Seaweed proteins: Biochemical, nutritional aspects and potential uses. Trends in Food Science & Technology, 10(1), 25-28.
• Gorissen, S. H., Crombag, J. J., Senden, J. M., Waterval, W. H., Bierau, J., Verdijk, L. B. and van Loon, L. J. (2018). Protein content and amino acid composition of commercially available plant-based protein isolates. Amino Acids, 50, 1685-1695.
• Haliscelik, O. (2020). HPLC ile premiks, gübre ve yemde aminoasit uygulaması. https://www.antteknik.com/Upload/ProductAppAreasLiteratur/tr/02914e8086374233434eb3cbf405276d.pdf (Erişim Tarihi: 01.02.2023)
• Handoyo, T. and Morita, N. (2006). Structural and functional properties of fermented soybean (tempeh) by using Rhizopus oligosporus. International Journal of Food Properties, 9(2), 347-355.
• Havemeier, S., Erickson, J. and Slavin, J. (2017). Dietary guidance for pulses: The challenge and opportunity to be part of both the vegetable and protein food groups. Annals of the New York Academy of Sciences, 1392(1), 58-66.
• Iskusnykh, O. Y., Iskusnykh, A. Y. and Iskusnykh, D. O. (2022). Processing microalgae for use as a suppliment in food industry. In IOP Conference Series: Earth and Environmental Science, 1052(1), 012012. https://doi.org/10.1088/1755-1315/1052/1/012012
• ISO, (1999). ISO 2917, Meat and Meat Products-Measurement of pH-Reference method. International Organization for Standardization. https://www.iso.org/standard/24785.html (Erişim Tarihi: 01.01/2023)
• Kara, R., Acaröz, U., Gürler, Z. ve Soylu, A. (2021). Bazı et ürünlerinin fizikokimyasal özelliklerinin araştırılması. Akademik Et ve Süt Kurumu Dergisi 2, 5-12.
• Karaca Demircioglu, S., Obuz, E. ve Kayaardı, S. (2013). Textural, chemical and sensory properties of döners produced from beef, chicken and ostrich meat. Kafkas Üniversitesi Veteriner Fakültesi Dergisi, 19(6), 917-921.
• Kuyumcu, A. (1999). Ankara Piyasasında Satılan Salam, Sucuk Sosislerin Su, Yağ, Tuz, Kül ve Kalıntı Nitrat, Nitrit Miktarlarının Tayini Üzerine Bir Araştırma, Hacettepe Üniversitesi Sağlık Bilimleri Enstitüsü, Yüksek Lisans Tezi, Ankara.
• Liestianty, D., Rodianawati, I., Arfah, R. A. and Assa, A. (2019). Nutritional analysis of Spirulina sp to promote as superfood candidate. In IOP Conference Series: Materials Science and Engineering, 509(1), 012031. https://doi.org/10.1088/1757-899X/509/1/012031
• López-López, I., Bastida, S., Ruiz-Capillas, C., Bravo, L., Larrea, M. T., Sánchez-Muniz, F., Cofrades,S. and Jiménez-Colmenero, F. (2009). Composition and antioxidant capacity of low-salt meat emulsion model systems containing edible seaweeds. Meat Science, 83(3), 492-498.
• Lorenzo, J. M., Cittadini, A., Bermúdez, R., Munekata, P. E. and Domínguez, R. (2015). Influence of partial replacement of NaCl with KCl, CaCl2 and MgCl2 on proteolysis, lipolysis and sensory properties during the manufacture of dry-cured lacón. Food Control, 55, 90-96.
• Mallika, E. N., Prabhakar, K. and Reddy, P. M. (2009). Low Fat Meat Products-An Overview. Veterinary World, 2(9), 364-366.
• Marti-Quijal, F. J., Zamuz, S., Tomašević, I., Gómez, B., Rocchetti, G., Lucini, L. and Lorenzo, J. M. (2019). Influence of different sources of vegetable, whey and microalgae proteins on the physicochemical properties and amino acid profile of fresh pork sausages. LWT-Food Science and Technology, 110, 316-323.
• McClements, D. J. and Grossmann, L. (2021). The science of plant‐based foods: Constructing next‐generation meat, fish, milk, and egg analogs. Comprehensive Reviews in Food Science and Food Safety, 20(4), 4049-4100.
• Nishinari, K., Kohyama, K., Kumagai, H., Funami, T. and Bourne, M. C. (2013). Parameters of texture profile analysis. Food Science and Technology Research, 19(3), 519-521.
• Özbaş, Ö. Ö. ve Ardıç, M. (2016). Et ürünlerinde fonksiyonel gıda bileşeni olarak besinsel lifler. Harran Üniversitesi Veteriner Fakültesi Dergisi, 5(2), 184-189.
• Park, W., Kim, J.-H., Ju, M.-G., Hong, G.-E., Yeon, S.-J., Seo, H.G. and Lee, C.-H. (2017). Enhancing quality characteristics of salami sausages formulated with whole buckwheat flour during storage. Journal of Food Science and Technology, 54, 326-332.
• Peleg, M. (2019). The instrumental texture profile analysis revisited. Journal of Texture Studies, 50(5), 362-368.
• Pereira, J., Zhou, G. H. and Zhang, W. G. (2016). Effects of rice flour on emulsion stability, organoleptic characteristics and thermal rheology of emulsified sausage. Journal of Food and Nutrition Research, 4(4), 216-222.
• Priyadarshani, I. and Rath, B. (2012). Commercial and industrial applications of micro algae-A review. Journal of Algal Biomass Utilization, 3(4), 89-100.
• Salejda, A. M., Olender, K., Zielińska-Dawidziak, M., Mazur, M., Szperlik, J., Miedzianka, J., Zawislak, I., Kolniak-Ostek, J., Szmaja, A. (2022). Frankfurter-type sausage enriched with buckwheat by-product as a source of bioactive compounds. Foods, 11(5), 674.
• Sánchez-Alonso, I., Solas, M. T. and Borderías, A. J. (2007). Technological implications of addition of wheat dietary fibre to giant squid (Dosidicus gigas) surimi gels. Journal of Food Engineering, 81(2), 404-411.
• Schmiele, M., Mascarenhas, M. C. C. N., da Silva Barretto, A. C. and Pollonio, M. A. R. (2015). Dietary fiber as fat substitute in emulsified and cooked meat model system. LWT-Food Science and Technology, 61(1), 105-111.
• Srilakshmi, A. (2020). Texture profile analysis of food and TPA measurements: A review article. International Research Journal of Engineering and Technology (IRJET), 7, 708-711.
• Sytar, O., Brestic, M., Zivcak, M. and Phan Tran, L. S. (2016). The contribution of buckwheat genetic resources to health and dietary diversity. Current Genomics, 17(3), 193-206.
• Talukder, S. (2015). Effect of dietary fiber on properties and acceptance of meat products: a review. Critical Reviews in Food Science and Nutrition, 55(7), 1005-1011.
• Thirumdas, R., Brnčić, M., Brnčić, S. R., Barba, F. J., Gálvez, F., Zamuz, S. and Lorenzo, J. M. (2018). Evaluating the impact of vegetal and microalgae protein sources on proximate composition, amino acid profile, and physicochemical properties of fermented Spanish “chorizo” sausages. Journal of Food Processing and Preservation, 42(11), e13817. https://doi.org/10.1111/jfpp.13817
• TSE, (2001). TS 1743 ISO 1442, Et ve Et Ürünleri-Rutubet Muhtevası Tayini, Türk Standartları Enstitüsü. (ErişimTarihi:01.02/2023)https://intweb.tse.org.tr/Standard/Standard/Standard.aspx?081118051115108051104119110104055047105102120088111043113104073097090047097097111087118075113070.
• TSE, (2001). TS 1746 ISO 936, Et ve Et Ürünleri-Toplam Kül Tayini, Türk Standartları Enstitüsü. (ErişimTarihi:01.02/2023)https://intweb.tse.org.tr/Standard/Standard/Standard.aspx?081118051115108051104119110104055047105102120088111043113104073082119069104065067055066054121054.
• Yang, H. S., Choi, S. G., Jeon, J. T., Park, G. B. and Joo, S. T. (2007). Textural and sensory properties of low fat pork sausages with added hydrated oatmeal and tofu as texture-modifying agents. Meat Science, 75(2), 283-289.
• Yang, H. S., Ali, M. S., Jeong, J. Y., Moon, S. H., Hwang, Y. H., Park, G. B. and Joo, S. T. (2009). Properties of duck meat sausages supplemented with cereal flours. Poultry Science, 88(7), 1452-1458.
• Zamuz, S., Purriños, L., Galvez, F., Zdolec, N., Muchenje, V., Barba, F. J. and Lorenzo, J. M. (2019). Influence of the addition of different origin sources of protein on meat products sensory acceptance. Journal of Food Processing and Preservation, 43(5), e13940. https://doi.org/10.1111/jfpp.13940 Zargar, F. A., Kumar, S., Bhat, Z. F. and Kumar, P. (2014). Effect of pumpkin on the quality characteristics and storage quality of aerobically packaged chicken sausages. Springer Plus, 3(1), 1-10.
• Zinina, O., Merenkova, S., Tazeddinova, D., Rebezov, M., Stuart, M., Okuskhanova, E. and Baryshnikova, N. (2019). Enrichment of meat products with dietary fibers: A review. Agronomy Research 17(4), 1808-1822. https://doi.org/10.15159/AR.19.163
• Žugčić, T., Abdelkebir, R., Barba, F.J., Rezek-Jambrak, A., Gálvez, F., Zamuz, S., Granato, D. and Lorenzo, J.M. (2018). Effects of pulses and microalgal proteins on quality traits of beef patties. Journal of Food Science and Technology 55, 4544-4553.