Limon Esansiyel Yağı Yüklenmiş Oleojeller İçeren Levrek Köftelerinde Kalite Değişimleri

Yıl 2025, Cilt: 21 Sayı: 4, 328 - 343

Emine Bakır , Turgay Çetinkaya , Serhan Mantoğlu

https://doi.org/10.22392/actaquatr.1652598

Öz

Çalışmamızda limon esansiyel yağı eklenen oleojellerin levrek köftelerinin pişirme kaybı, tekstür, renk ve fizikokimyasal parametreleri üzerindeki etkisi belirlenmiştir. Kontrol levrek köfteleri ayçiçek yağı kullanılarak formüle edilmiştir. İkinci grup için, kandelilla vaksı-ayçiçek yağı kombinasyonu ile hazırlanan oleojeller kıymaya %7,87 (a/a) oranında eklenmiştir. Üçüncü grupta ise oleojellere ek olarak formülasyona %0,0078 (a/a) oranında limon esansiyel yağı eklenmiştir. Sertlik, pişmemiş örneklerde raf ömrü boyunca artmıştır, sertlik kontrol>oleojel>limon+oleojel grupları olarak sıralanmıştır. Oleojel gruplarında daha yüksek yapışkanlık gözlenmiştir. Ancak, L*, a*, ve b* farkları, depolama boyunca oleojel grupları için daha stabil olmuştur. Eşik değeri aşılmamasına rağmen, 5. günde limon eklenen oleojel grubu diğer gruplardan daha düşük toplam uçucu bazik azot (TVBN) değerine sahip olduğu belirlenmiştir. pH değerleri depolama boyunca tüm gruplarda azalmıştır. Peroksit ve serbest yağ asidi (FFA) değerleri artarken, gruplar arasında önemli bir fark gözlenmedi. Oleojel içeren köftelerdeki daha yüksek FFA seviyeleri, çeşitli lipit bozunma ürünleri arasındaki etkileşimleri düşündürmektedir. Oleojel ilavesi, toplam mezofilik aerobik bakteri (TMAB) ve toplam psikrofilik bakteri (TPB) sonuçları üzerinde önemli bir etki göstermemiştir. Bununla birlikte, sonuçlar işlenmiş deniz ürünlerinin kalitesini iyileştirmek için yeni oleojel ikame formülasyonlarının gerekliliğine ışık tutmaktadır.

Anahtar Kelimeler

kıyma , raf ömrü , oleojel , esansiyel yağ , levrek köftesi

Quality Changes in Sea Bass Patties Containing Lemon Essential Oil Loaded Oleogels

Öz

We aimed to deliver lemon essential oil utilizing oleogels and determined the effect on quality parameters of sea bass patties. Control patties were formulated using sunflower oil in minced sea bass. For the second and third groups, oleogels prepared with a candelilla wax-sunflower oil combination were added to minced meat at a ratio of 7.87% (w/w). For the third group, 0.0078% (w/w) lemon essential oil containing oleogel was added to the patty’s formulation. Physicochemical, textural, and microbiological analyses were applied, and three groups were compared. Hardness increased in uncooked samples throughout the shelf life, with the control group being hardest, followed by oleogel and then lemon+oleogel groups. Higher adhesiveness was observed in oleogel groups. However, L*, a*, and b* differences were more stable for oleogel groups through storage. Although the threshold limit was not exceeded, on 5th day, the lemon added oleogel group had lower total volatile basic nitrogen (TVBN) than other groups. pH values decreased for all groups throughout storage. While peroxide value (PV) and free fatty acid (FFA) values increased, no significant differences were observed between groups. Higher FFA levels in oleogel-containing patties suggest the interactions between various lipid degradation products. Oleogel addition did not show a significant effect on total mesophilic aerobic bacteria (TMAB) and total psychrophilic bacteria (TPB) results. Nevertheless, the results shed light on the necessity of novel oleogel substitute formulations to improve the quality of processed seafood products.

Anahtar Kelimeler

minced meat , Shelf life , oleogel , Essential oil , sea bass patties

Kaynakça

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