Farklı protein kaynaklarının salamın fiziksel, kimyasal ve duyusal özelliklerine etkileri

Year 2024, Issue: 32, 60 - 78

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

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