yyufbed Yüzüncü Yıl Üniversitesi Fen Bilimleri Enstitüsü Dergisi 1300-5413 2667-467X Van Yüzüncü Yıl Üniversitesi 10.53433/yyufbed.1808039 Meat Technology Et Teknolojisi Köfte Üretiminde Tuz İkamesi Olarak Deniz Börülcesi (Salicornia herbacea l.) Tozunun Kullanılabilirliğinin Değerlendirilmesi Evaluating the Feasibility of Using Glasswort (Salicornia herbacea L.) Powder as a Salt Substitute in Meatball Production https://orcid.org/0009-0009-8354-5420 Şahin Rümeysa https://orcid.org/0000-0002-3510-4382 Turhan Sadettin ONDOKUZ MAYIS ÜNİVERSİTESİ 04 29 2026 31 44 54 10 22 2025 12 23 2025 Copyright © 1995, Yüzüncü Yıl Üniversitesi Fen Bilimleri Enstitüsü Dergisi 1995 Yüzüncü Yıl Üniversitesi Fen Bilimleri Enstitüsü Dergisi

Bu çalışmanın amacı, sodyum klorürün (NaCl) kısmen deniz börülcesi (Salicornia herbacea L.) tozu ile değiştirilmesinin köftelerin fizikokimyasal, tekstürel ve duyusal özellikleri üzerindeki etkilerini araştırmaktır. Beş farklı köfte formülasyonu hazırlanmış ve NaCl (%0.5-1.0) yerine farklı oranlarda (%2-4) deniz börülcesi tozu eklenmiştir. Sonuçlar, NaCl’nin deniz börülcesi tozu ile değiştirilmesinin köftelerin nem içeriğini azalttığını, kül içeriğini artırdığını (p<0.05), protein ve yağ içeriği üzerine ise önemli bir etkisinin olmadığını göstermiştir (p>0.05). pH değerleri özellikle GP14 uygulamasında olmak üzere deniz börülcesi tozu ilavesiyle hafif artış göstermiştir. Deniz börülcesi içeren örneklerde pişirme kaybı önemli düzeyde azalmıştır (p<0.05). Renk parametreleri, açıklık (L*) ve kırmızılığın (a*) azaldığını, sarılığın (b*) ise arttığı ve ürün renginin koyulaştığını ortaya koymuştur. Tekstürel analizler, deniz börülcesi ilaveli örneklerin çoğunda, daha düşük nem içeriğine uygun olarak, daha yüksek sertlik değerleri olduğunu göstermiştir. Duyusal değerlendirme sonuçları, deniz börülcesi tozunun daha yüksek seviyelerinin, özellikle renk ve tat değişiklikleri nedeniyle genel kabul edilebilirlik puanlarını düşürdüğünü göstermiştir. Genel olarak çalışma, deniz börülcesi tozunun et ürünlerinde umut verici doğal bir tuz ikamesi olarak kullanılabileceğini, bazı özellikleri iyileştirirken sodyum azaltımı hedeflerini de desteklediğini göstermektedir.

This study aimed to investigate the effects of partial substitution of sodium chloride (NaCl) with glasswort (Salicornia herbacea L.) powder on the physicochemical, textural, and sensory properties of meatballs. Five formulations were prepared by replacing NaCl (0.5-1.0%) with varying levels of glasswort powder (2-4%). The results indicated that replacing NaCl with glasswort powder significantly decreased the moisture content and increased the ash content of meatballs (p<0.05), while protein and fat contents remained unaffected (p>0.05). The pH values increased slightly with the addition of glasswort powder, particularly in the GP14 treatment. Cooking loss was significantly reduced in samples containing glasswort (p<0.05). Color parameters revealed decreased lightness (L*) and redness (a*), and increased yellowness (b*) values, resulting in darker product color. Textural analysis showed higher hardness values in most glasswort-added samples, consistent with their lower moisture content. Sensory evaluation results demonstrated that higher levels of glasswort powder led to lower acceptability scores, mainly due to changes in color and flavor. Overall, the study suggests that glasswort powder can serve as a promising natural salt replacer in meat products, enhancing some properties while supporting sodium reduction goals.

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