Yıl 2020, Cilt 3 , Sayı 2, Sayfalar 23 - 32 2020-11-18

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.
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.
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Birincil Dil en
Konular Mühendislik, Ziraat
Bölüm Araştırma Makaleleri
Yazarlar

Orcid: 0000-0002-4336-4002
Yazar: Cemalettin BALTACI
Kurum: GÜMÜŞHANE MÜHENDİSLİK FAKÜLTESİ
Ülke: Turkey


Orcid: 0000-0002-0349-0223
Yazar: Zeynep AKŞİT (Sorumlu Yazar)
Kurum: ERZİNCAN BİNALİ YILDIRIM ÜNİVERSİTESİ, MÜHENDİSLİK FAKÜLTESİ
Ülke: Turkey


Orcid: 0000-0001-5710-2954
Yazar: Huri İLYASOĞLU
Kurum: GÜMÜŞHANE SAĞLIK YÜKSEKOKULU
Ülke: Turkey


Orcid: 0000-0002-9594-4121
Yazar: Ali GÜNDOĞDU
Kurum: MAÇKA VOCATIONAL SCHOOL
Ülke: Turkey


Orcid: 0000-0002-5221-1681
Yazar: Şeyda Merve KARATAŞ
Kurum: GÜMÜŞHANE MÜHENDİSLİK FAKÜLTESİ
Ülke: Turkey


Destekleyen Kurum Gümüşhane Üniversitesi BAP
Proje Numarası Project number: 14.F5115.02.01
Teşekkür Yazarlar Gümüşhane Üniversitesine ve sayın Salim Pınarbaş'a teşekkür etmektedir
Tarihler

Başvuru Tarihi : 29 Eylül 2020
Kabul Tarihi : 9 Kasım 2020
Yayımlanma Tarihi : 18 Kasım 2020

Bibtex @araştırma makalesi { ja801928, journal = {Journal of Agriculture}, issn = {2636-8757}, address = {agrijournal@hotmail.com}, publisher = {Barış EREN}, year = {2020}, volume = {3}, pages = {23 - 32}, doi = {10.46876/ja.801928}, title = {CHEMICAL, MICROBIOLOGICAL AND SENSORIAL PROPERTIES OF ANCHOVY SAUSAGE}, key = {cite}, author = {Baltacı, Cemalettin and Akşi̇t, Zeynep and İlyasoğlu, Huri and Gündoğdu, Ali and Karataş, Şeyda Merve} }
APA Baltacı, C , Akşi̇t, Z , İlyasoğlu, H , Gündoğdu, A , Karataş, Ş . (2020). CHEMICAL, MICROBIOLOGICAL AND SENSORIAL PROPERTIES OF ANCHOVY SAUSAGE . Journal of Agriculture , 3 (2) , 23-32 . DOI: 10.46876/ja.801928
MLA Baltacı, C , Akşi̇t, Z , İlyasoğlu, H , Gündoğdu, A , Karataş, Ş . "CHEMICAL, MICROBIOLOGICAL AND SENSORIAL PROPERTIES OF ANCHOVY SAUSAGE" . Journal of Agriculture 3 (2020 ): 23-32 <https://dergipark.org.tr/tr/pub/ja/issue/57812/801928>
Chicago Baltacı, C , Akşi̇t, Z , İlyasoğlu, H , Gündoğdu, A , Karataş, Ş . "CHEMICAL, MICROBIOLOGICAL AND SENSORIAL PROPERTIES OF ANCHOVY SAUSAGE". Journal of Agriculture 3 (2020 ): 23-32
RIS TY - JOUR T1 - CHEMICAL, MICROBIOLOGICAL AND SENSORIAL PROPERTIES OF ANCHOVY SAUSAGE AU - Cemalettin Baltacı , Zeynep Akşi̇t , Huri İlyasoğlu , Ali Gündoğdu , Şeyda Merve Karataş Y1 - 2020 PY - 2020 N1 - doi: 10.46876/ja.801928 DO - 10.46876/ja.801928 T2 - Journal of Agriculture JF - Journal JO - JOR SP - 23 EP - 32 VL - 3 IS - 2 SN - 2636-8757- M3 - doi: 10.46876/ja.801928 UR - https://doi.org/10.46876/ja.801928 Y2 - 2020 ER -
EndNote %0 Journal of Agriculture CHEMICAL, MICROBIOLOGICAL AND SENSORIAL PROPERTIES OF ANCHOVY SAUSAGE %A Cemalettin Baltacı , Zeynep Akşi̇t , Huri İlyasoğlu , Ali Gündoğdu , Şeyda Merve Karataş %T CHEMICAL, MICROBIOLOGICAL AND SENSORIAL PROPERTIES OF ANCHOVY SAUSAGE %D 2020 %J Journal of Agriculture %P 2636-8757- %V 3 %N 2 %R doi: 10.46876/ja.801928 %U 10.46876/ja.801928
ISNAD Baltacı, Cemalettin , Akşi̇t, Zeynep , İlyasoğlu, Huri , Gündoğdu, Ali , Karataş, Şeyda Merve . "CHEMICAL, MICROBIOLOGICAL AND SENSORIAL PROPERTIES OF ANCHOVY SAUSAGE". Journal of Agriculture 3 / 2 (Kasım 2020): 23-32 . https://doi.org/10.46876/ja.801928
AMA Baltacı C , Akşi̇t Z , İlyasoğlu H , Gündoğdu A , Karataş Ş . CHEMICAL, MICROBIOLOGICAL AND SENSORIAL PROPERTIES OF ANCHOVY SAUSAGE. Journal of Agriculture. 2020; 3(2): 23-32.
Vancouver Baltacı C , Akşi̇t Z , İlyasoğlu H , Gündoğdu A , Karataş Ş . CHEMICAL, MICROBIOLOGICAL AND SENSORIAL PROPERTIES OF ANCHOVY SAUSAGE. Journal of Agriculture. 2020; 3(2): 23-32.
IEEE C. Baltacı , Z. Akşi̇t , H. İlyasoğlu , A. Gündoğdu ve Ş. Karataş , "CHEMICAL, MICROBIOLOGICAL AND SENSORIAL PROPERTIES OF ANCHOVY SAUSAGE", Journal of Agriculture, c. 3, sayı. 2, ss. 23-32, Kas. 2020, doi:10.46876/ja.801928