CHEMICAL, MICROBIOLOGICAL AND SENSORIAL PROPERTIES OF ANCHOVY SAUSAGE

Öz

Today, consumers and food industry focused on nutrient rich products. Daily diet list must contain foods high in nutrients such as essential oils, minerals, and protein. Sausage type meat products are among the most consumed meat products, but the quality of the meat used in these products is not at the desired level. In Turkey anchovy is an important fish species and its processing on meat products will lead higher quality and nutritional content of meat products and there will be a good alternative product for person dislike to directly consume anchovy. In this study; the chemical, microbiological and sensorial properties of anchovy sausage were investigated. The anchovy sausage provided a high energy value (296 kcal/100g) due to its high contents of protein and fat. It comprised of polyunsaturated fatty acids (12%) as mainly eicosapentaenoic acid and docosahexaenoic acid. It was also rich in iron, zinc and selenium as essential minerals. The sensorial scores of the anchovy sausage were high. Study results show that this product can be consumed as a healthy meat product.

Anahtar Kelimeler

• Anchovy
• meat products
• sausage
• poly unsaturated fatty acids
• histamine
• TBARS

Öz

Günümüzde tüketiciler ve gıda endüstrisi besin içeriği zengin ürünlere odaklanmıştır. Günlük diyet listesi, uçucu yağlar, mineraller ve protein gibi besin değeri yüksek gıdalar içermelidir. Sucuk, salam, sosis türü et ürünleri en fazla tüketilen et ürünlerinin başında gelmektedir, ancak bu ürünlerde kullanılan et kalitesi istenilen seviyede değildir. Türkiye'de hamsi önemli bir balık türüdür ve et ürünlerinde işlenmesi, bu et ürünlerinin daha kaliteli ve daha zengin besin içeriğine sahip olmasını sağlayacaktır. Ayrıca hamsiyi doğrudan tüketmekten hoşlanmayan kişiler için iyi bir alternatif ürün olacaktır. Bu çalışmada; hamsi sucuğunun kimyasal, mikrobiyolojik ve duyusal özellikleri araştırılmıştır. Hamsi sucuğu, yüksek protein ve yağ içeriği nedeniyle yüksek enerji değerine (296 kcal.100 g-1) sahiptir. Çoğunlukla eikosapentaenoik asit ve dokosaheksaenoik asit gibi çoklu doymamış yağ asitlerinden (%12) oluştuğu belirlenmiştir. Aynı zamanda temel mineraller olarak demir, çinko ve selenyum açısından da zengindir. Hamsi sucuğunun aldığı duyusal puanlar yüksektir ve çalışma sonuçları bu ürünün sağlıklı bir et ürünü olarak tüketilebileceğini göstermektedir.

Anahtar Kelimeler

• Hamsi
• sucuk
• et ürünleri
• yağ asitleri
• histamin
• TBARS

Kaynakça

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