Effect of Plant Based Fibers on Some Physical and Sensory Properties of Chicken Meatballs

Yıl 2016, Cilt: 21 Sayı: 2, 68 - 74, 30.12.2016

Osman Kılınççeker

Öz

In this study, pea, wheat, oat, lemon, and apple fibres were added to the chicken meatball at a ratio of 5% and their effects were evaluated. Color of raw meatballs in addition to frying yield, color and some sensory properties of fried samples at 175°C for 5 min were determined. Generally, it was observed that fibres improved the quality of the meatballs. Color values of raw samples became more reddish-yellow compared to the control. It was observed that frying yield values, color and sensory properties of fried meatballs were improved with addition of fibers. According to the results, it was found that the use of pea, wheat, oat, and apple fibres were advantageous compared to the control sample and the one with lemon fibre added.

Keywords: Plant based fibers, chicken meatball, physical properties, sensory properties.

Bitkisel Liflerin Tavuk Köftelerde Bazı Fiziksel ve Duyusal Özellikler Üzerine Etkileri

Öz

Bu çalışmada, tavuk köftelere %5 oranında bezelye, buğday, yulaf, limon ve elma lifi ilavesinin ürünün bazı fiziksel ve duyusal nitelikleri üzerindeki etkisi araştırılmıştır. Hazırlanan çiğ köftelerde renk değeri ölçülmüş, 175^oC’de 5 d kızartılan köftelerde ise kızartma sonrası verim, renk ve bazı duyusal özellikler saptanmıştır. Genel olarak, liflerin tavuk köftelerinde kaliteyi artırabileceği tespit edilmiştir. Çiğ örneklerde renk değerleri kontrole göre daha kırmızımsı-sarı çıkmışlardır. Kızartılan köftelerde ise lif ilavesiyle kızartma sonrası verim değeri, renk ve duyusal niteliklerin iyileştiği gözlenmiştir. Sonuçlara göre, tavuk köftelerinde bezelye, buğday, yulaf ve elma lifi kullanmanın limon lifi kullanılan örneğe ve kontrol örneğine göre daha avantajlı olduğu belirlenmiştir.

Kaynakça

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