TY  - JOUR
T1  - ASSESSMENT OF PHYSICOCHEMICAL AND SENSORY QUALITY OF BEEF PATTIES FORMULATED WITH PENNYROYAL (Mentha pulegium L.) POWDER
TT  - YARPUZ (Mentha pulegium L.) TOZU İLE FORMÜLE EDİLEN SIĞIR KÖFTELERİNİN FİZİKOKİMYASAL VE DUYUSAL KALİTESİNİN DEĞERLENDİRİLMESİ
AU  - Turhan, Sadettin
AU  - Gulıyeva, Farida
PY  - 2021
DA  - May
DO  - 10.15237/gida.GD21011
JF  - Gıda
JO  - GIDA
PB  - Gıda Teknolojisi Derneği
WT  - DergiPark
SN  - 1300-3070
SP  - 739
EP  - 750
VL  - 46
IS  - 3
LA  - en
AB  - 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.
KW  - Beef patty
KW  - Pennyroyal
KW  - Quality
KW  - Storage stability
N2  - 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.
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UR  - https://doi.org/10.15237/gida.GD21011
L1  - https://dergipark.org.tr/tr/download/article-file/1492492
ER  -