Bambu lifinin balık köfte üretiminde kullanım olanakları
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Dosyalar
Tarih
2019-12-25
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Batman Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Attribution-ShareAlike 3.0 United States
Attribution-ShareAlike 3.0 United States
Özet
Bu çalışmada bambu lifinin balık köftelere % 0 (kontrol), 3, 6 ve 9 seviyelerinde ilavesinin köftelerin bazı
özellikleri üzerine etkileri araştırılmıştır. Çalışma esnasında ham örneklerde renk değerleri, kızartılmış
örneklerde ise; verim, çap azalması, renk değerleri, nem tutma ve yağ emme oranları ile duyusal özellikler
belirlenmiştir. Elde edilen sonuçlara göre, bambu lifinin yüksek seviyelerinin ham köftelerdeki a değerini
düşürdüğü tespit edilmiştir. Kızartılmış köftelere % 9 seviyesinde lif katmanın verim, L ve b değerlerini
yükselttiği, % 3 seviyesinde ise nem tutma oranlarını artırıp, yağ emme oranlarını azalttığı gözlenmiştir.
Duyusal özelliklerin puanlarına bakıldığında düşük oranda (% 3) lif ilavesinin örneklerin duyusal kalitesini
artırmada faydalı olabileceği anlaşılmıştır. Sonuçlara göre balık köfte üretiminde özellikle % 3 veya % 9
bambu lifi eklemenin daha avantajlı olabileceği belirlenmiştir.
In this study, the effects of bamboo fibre addition at 0% (control), 3, 6 and 9 levels on some properties of fish meatballs were investigated. During the study, the colour values of the raw samples and yield, diameter reduction, colour values, moisture retention and oil absorption rates of fried samples and sensory properties were determined. According to the results, it was found that high levels of bamboo fiber decreased the a value in raw meatballs. Adding 9% fiber to meatballs increased the yield, L and b values of fried samples. However, at level of 3%, it has been observed that it increases moisture retention rates and reduces oil absorption rates. When the scores of sensory properties were evaluated, it was found that low fiber addition (3%) could be beneficial in improving the sensory quality of the samples. According to the results, it was determined that may be more advantageous to add 3% or 9% bamboo fiber in fish meatball production.
In this study, the effects of bamboo fibre addition at 0% (control), 3, 6 and 9 levels on some properties of fish meatballs were investigated. During the study, the colour values of the raw samples and yield, diameter reduction, colour values, moisture retention and oil absorption rates of fried samples and sensory properties were determined. According to the results, it was found that high levels of bamboo fiber decreased the a value in raw meatballs. Adding 9% fiber to meatballs increased the yield, L and b values of fried samples. However, at level of 3%, it has been observed that it increases moisture retention rates and reduces oil absorption rates. When the scores of sensory properties were evaluated, it was found that low fiber addition (3%) could be beneficial in improving the sensory quality of the samples. According to the results, it was determined that may be more advantageous to add 3% or 9% bamboo fiber in fish meatball production.
Açıklama
Anahtar Kelimeler
Bambu Lifi, Diyet Lifler, Balık Köfte, Köfte Kalitesi, Bamboo Fibre, Dietary Fibres, Fish Meatball, Meatball Quality
Kaynak
WoS Q Değeri
Scopus Q Değeri
Cilt
9
Sayı
2
Künye
Kılıççeker, O., Karahan, A. M. (2019). Bambu lifinin balık köfte üretiminde kullanım olanakları. Batman Üniversitesi Yaşam Bilimleri Dergisi, 9 (2), ss. 158-166.
