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TARA, TRAGAKANT VE AGAR AGAR GAMLARININ TAVUK KÖFTELERDE KULLANIMI

Year 2017, Volume: 42 Issue: 3, 219 - 228, 15.06.2017

Abstract

Bu
çalışmada farklı gamların ve konsantrasyonlarının çiğ ve kızarmış tavuk
köftelere etkisini belirlemek amaçlanmıştır. Köfteler tara, tragakant ve agar
agar gamlarını % 0.5, % 1 ve % 1.5 oranında içerecek şekilde hazırlanmıştır.
Çiğ örneklerde 10 gün soğukta depolama ile pH, TBA ve renk değerlerindeki
değişimler belirlenmiştir. Kızarmış örneklerde ise bazı fiziksel, teknolojik ve
duyusal nitelikler belirlenmiştir. Sonuç olarak, gam ilavesi ile çiğ örneklerin
depolama esnasında pH ve TBA değerlerindeki artış yavaşlatılırken, renk
değerlerinin iyileştirilebileceği gözlenmiştir. Kızarmış örneklerde ise renk
değerlerinin geliştirilebileceği, verim, nem tutma oranı ve duyusal puanların
artırılabileceği anlaşılmıştır. Ayrıca kızartma süresince çap küçülmesi ve yağ
emilim miktarlarının da azaltılabileceği gözlenmiştir. Bütün sonuçlara bağlı
olarak tavuk köfte hazırlamada en avantajlı muamelelerin agar agar gamının % 1
ve % 1.5 seviyelerinin olduğu anlaşılmıştır.

References

  • 1. Colmenero EL, Barreto G, Fernandez P, Carballo J. 1996. Frozen Storage of Bologna Sausages as a Function of Fat Content and Levels of Added Starch and Egg White. Meat Sci, 42, 325-332.
  • 2. Demirci ZO, Yılmaz I, Demirci AŞ. 2014. Effects of Xanthan, Guar, Carrageenan, and Locust Bean Gum Addition on Physical, Chemical, and Sensory Properties of Meatballs. J Food Sci Technol, 51, 936-942.
  • 3. Kılınççeker O. 2015. Some Quality Characteristics of Fish Meatballs Manufactured With Different Vegetable-Based Flours. Gıda, 4, 61-67.
  • 4. Kılınççeker O, Hepsağ F, Kurt S. 2015. The Effects of Lentil and Chickpea Flours as the Breading Materials on Some Properties of Chicken Meatballs During Frozen Storage. J of Food Sci Technol, 52, 580-585.
  • 5. Ulu H. 2004. Effect of Wheat Flour, Whey Protein Concentrate and Soya Protein Isolate on Oxidative Process and Textural Properties of Cooked Meatballs. Food Chem, 87, 523-529.
  • 6. Modi VK, Yashoda KP, Naveen SK. 2009. Effect of Carrageenan and Oat Flour on Quality Characteristics of Meat Kofta. Int J of Food Prop, 12, 228-242.
  • 7. Ibrahim MA, Salama MF, Hussein AA. 2011. Production of Low-Fat Chicken Burger. Aust J Basic Appl Sci, 5, 3149-3154.
  • 8. Tabarestani HS, Tehrani MM. 2014. Optimization of Physicochemical Properties of Low-Fat Hamburger Formulation Using Blend of Soy Flour, Split-Pea Flour and Wheat Starch as Part of Fat Replacer System. J Food Proc Pres, 38, 278-288.
  • 9. Giese J. 1992. Developing Low-Fat Meat Products. Food Technol, 46, 100-108.
  • 10. Mansour EH, and Khalil AH. 1997. Characteristics of Low-Fat Beef Burger as Influenced by Various Types of Wheat Fibers. Food Res Int, 30, 199-205.
  • 11. Ulu H. 2006. Effects of Carrageenan and Quar Gum on the Cooking and Textural Properties of Low Fat Meatballs. Food Chem, 95, 600-605.
  • 12. Caprioli I, Q’Sullivan M, Monahan FJ. 2009. Use of Sodium Caseinat/Glycerol Edible Films to Reduce Lipid Oxidation in Sliced Turkey Meat. Eur Food Res Technol, 228, 433-440.
  • 13. Özen BÖ, Eren M, Pala A, Özmen İ, Soyer A. 2011. Effect of Plant Extracts on Lipid Oxidation During Frozen Storage of Minced Fish Muscle. Int J of Food Sci Technol, 46, 724-731.
  • 14. Lopes BM, Lessa VL, Silva BM, Filho MA, Schnıtzler E, Lacerda LG. 2015. Xanthan gum: Properties, Production Conditions, Quality and Economic Perspective. J of Food Nut Res, 54, 185-194.
  • 15. Ockerman HW. 1985. pH measurement. In: Quality Control of Post Mortem Muscle Tissue (2ndedn.). The Ohio State University, Columbus Ohio.
  • 16. Tarladgis BG, Watts BM, Younathan MT. 1960. A Distillation Method for the Quantitative Determination of Malonaldehyde in Rancid Foods. J Am Oil Chem, 37, 44–48.
  • 17. AOAC. 2002. Offical Methods of Analysis (17th ed.). Association of Official Analytical Chemists, Washington, DC.
  • 18. Gokalp HY, Kaya M, Tulek Y, Zorba O. 1999. Laboratory Application Guide and Quality Control in Meat and Meat Products (In Turkish). Atatürk Üniversitesi Ziraat Fakültesi, Yay No: 318, Erzurum, Turkey.
  • 19. Can ÖP. 2012. The Effect of Thyme Oil on the Shelf Life of Chicken Balls During Storage Period. Slov Vet Res, 49, 19-26.
  • 20. Sanchez-Zapata E, Munoz CM, Fuentes E, Fernandez-Lopez J, Sendra E, Sayas E, Navarro C. 2010. Effect of Tiger Nut Fiber on Quality Characteristics of Pork Burger. Meat Sci, 85, 70-76.
  • 21. Soltanizadeh N, Ghiasi-Esfahani H. 2015. Qualitative Improvement of Low Meat Beef Burger Using Aloe Vera. Meat Sci, 99, 75-80.
  • 22. Cava R, Ladero L, Cantero V, Ramirez MR. 2012. Assessment of Different Dietary Fibers (tomato fiber, beet root fiber, and inulin) for the Manufacture of Chopped Cooked Chicken Products. J Food Sci, 77, 46-52.
  • 23. Yaşarlar, EE, Dağlıoglu O, Yılmaz I. 2007. Effects of Cereal Bran Addition on Chemical Composition, Cooking Characteristics and Sensory Properties of Turkish Meatballs. Asian J Chem, 19, 2353-2361.
  • 24. Khalil AH. 2000. Quality Characteristics of Low-Fat Beef Patties Formulated with Modified Corn Starch and Water. Food Chem, 68, 61-68.
  • 25. Lin KW, Huang HY. 2003. Konjac/Gellan Gum Mixed Gels Improve the Quality of Reduced Fat Frankfurters. Meat Sci, 65, 749-755.
  • 26. Yılmaz I, Dağlıoğlu O. 2003. The Effect of Replacing Fat with Oat Bran on Fatty Acid Composition and Physicochemical Properties of Meatballs. Meat Sci, 65, 819-823.
  • 27. Gibis M, Schuh V, Weiss J. 2015. Effects of Carboxymethyl Cellulose (CMC) and Microcrystalline Cellulose (MCC) as Fat Replacers on the Microstructure and Sensory Characteristics of Fried Beef Patties. Food Hydro, 45, 236-246.
  • 28. Pinero MP, Parra K, Huerta-Leidenz N, Moreno LA, Ferrer M, Araujo S, Barboza Y. 2008. Effect of Oat’s Soluble (β-glucan) as a Fat Replacer on Physical, Chemical, Microbiological and Sensory Properties of Low-Fat Beef Patties. Meat Sci, 80, 675-680
  • 29. Kurt Ş, Kılınççeker O. 2012. The Effects of Cereal and Legume Flours on the Quality Characteristics of Beef Patties. Kafkas Univ Vet Fak Der, 18, 725-730.
  • 30. Santhi D, Kalaikannan A. 2014. The Effect of Addition of Oat Flour in Low-Fat Chicken Nuggets. J Nutr Food Sci, 4, 1-4.
  • 31. Yilmaz I. 2005. Physicochemical and Sensory Characteristics of Low Fat Meatballs with Added Wheat Bran. J of Food Eng, 69, 369-373.

THE USE OF TARA, TRAGAKANT AND AGAR AGAR GUMS IN CHICKEN MEATBALLS

Year 2017, Volume: 42 Issue: 3, 219 - 228, 15.06.2017

Abstract

The aim of this
study was to determine the effects of treatments with different gums and gum
concentrations on raw and fried chicken meatballs. Meatballs were prepared with
three different formulations (0.5, 1 and 1.5%) for each of tara, tragacanth and
agar agar gums. The pH, TBA, and colour values of raw samples were determined
during cold storage for ten days. Also, some physical, technological, and
sensory properties of fried meatballs were evaluated. Consequently, it observed
that increasing of pH and TBA during storage can be slowed and colour values
can be improved with using of gums. It understand that colour values, yield,
moisture retention, and sensory scores of fried meatballs can be increased. In
addition, diameter reductions and fat absorption of fried samples also
decreased during frying. According to results, most advantageous treatments for
chicken meatballs were 1% and 1.5% levels of agar agar.

References

  • 1. Colmenero EL, Barreto G, Fernandez P, Carballo J. 1996. Frozen Storage of Bologna Sausages as a Function of Fat Content and Levels of Added Starch and Egg White. Meat Sci, 42, 325-332.
  • 2. Demirci ZO, Yılmaz I, Demirci AŞ. 2014. Effects of Xanthan, Guar, Carrageenan, and Locust Bean Gum Addition on Physical, Chemical, and Sensory Properties of Meatballs. J Food Sci Technol, 51, 936-942.
  • 3. Kılınççeker O. 2015. Some Quality Characteristics of Fish Meatballs Manufactured With Different Vegetable-Based Flours. Gıda, 4, 61-67.
  • 4. Kılınççeker O, Hepsağ F, Kurt S. 2015. The Effects of Lentil and Chickpea Flours as the Breading Materials on Some Properties of Chicken Meatballs During Frozen Storage. J of Food Sci Technol, 52, 580-585.
  • 5. Ulu H. 2004. Effect of Wheat Flour, Whey Protein Concentrate and Soya Protein Isolate on Oxidative Process and Textural Properties of Cooked Meatballs. Food Chem, 87, 523-529.
  • 6. Modi VK, Yashoda KP, Naveen SK. 2009. Effect of Carrageenan and Oat Flour on Quality Characteristics of Meat Kofta. Int J of Food Prop, 12, 228-242.
  • 7. Ibrahim MA, Salama MF, Hussein AA. 2011. Production of Low-Fat Chicken Burger. Aust J Basic Appl Sci, 5, 3149-3154.
  • 8. Tabarestani HS, Tehrani MM. 2014. Optimization of Physicochemical Properties of Low-Fat Hamburger Formulation Using Blend of Soy Flour, Split-Pea Flour and Wheat Starch as Part of Fat Replacer System. J Food Proc Pres, 38, 278-288.
  • 9. Giese J. 1992. Developing Low-Fat Meat Products. Food Technol, 46, 100-108.
  • 10. Mansour EH, and Khalil AH. 1997. Characteristics of Low-Fat Beef Burger as Influenced by Various Types of Wheat Fibers. Food Res Int, 30, 199-205.
  • 11. Ulu H. 2006. Effects of Carrageenan and Quar Gum on the Cooking and Textural Properties of Low Fat Meatballs. Food Chem, 95, 600-605.
  • 12. Caprioli I, Q’Sullivan M, Monahan FJ. 2009. Use of Sodium Caseinat/Glycerol Edible Films to Reduce Lipid Oxidation in Sliced Turkey Meat. Eur Food Res Technol, 228, 433-440.
  • 13. Özen BÖ, Eren M, Pala A, Özmen İ, Soyer A. 2011. Effect of Plant Extracts on Lipid Oxidation During Frozen Storage of Minced Fish Muscle. Int J of Food Sci Technol, 46, 724-731.
  • 14. Lopes BM, Lessa VL, Silva BM, Filho MA, Schnıtzler E, Lacerda LG. 2015. Xanthan gum: Properties, Production Conditions, Quality and Economic Perspective. J of Food Nut Res, 54, 185-194.
  • 15. Ockerman HW. 1985. pH measurement. In: Quality Control of Post Mortem Muscle Tissue (2ndedn.). The Ohio State University, Columbus Ohio.
  • 16. Tarladgis BG, Watts BM, Younathan MT. 1960. A Distillation Method for the Quantitative Determination of Malonaldehyde in Rancid Foods. J Am Oil Chem, 37, 44–48.
  • 17. AOAC. 2002. Offical Methods of Analysis (17th ed.). Association of Official Analytical Chemists, Washington, DC.
  • 18. Gokalp HY, Kaya M, Tulek Y, Zorba O. 1999. Laboratory Application Guide and Quality Control in Meat and Meat Products (In Turkish). Atatürk Üniversitesi Ziraat Fakültesi, Yay No: 318, Erzurum, Turkey.
  • 19. Can ÖP. 2012. The Effect of Thyme Oil on the Shelf Life of Chicken Balls During Storage Period. Slov Vet Res, 49, 19-26.
  • 20. Sanchez-Zapata E, Munoz CM, Fuentes E, Fernandez-Lopez J, Sendra E, Sayas E, Navarro C. 2010. Effect of Tiger Nut Fiber on Quality Characteristics of Pork Burger. Meat Sci, 85, 70-76.
  • 21. Soltanizadeh N, Ghiasi-Esfahani H. 2015. Qualitative Improvement of Low Meat Beef Burger Using Aloe Vera. Meat Sci, 99, 75-80.
  • 22. Cava R, Ladero L, Cantero V, Ramirez MR. 2012. Assessment of Different Dietary Fibers (tomato fiber, beet root fiber, and inulin) for the Manufacture of Chopped Cooked Chicken Products. J Food Sci, 77, 46-52.
  • 23. Yaşarlar, EE, Dağlıoglu O, Yılmaz I. 2007. Effects of Cereal Bran Addition on Chemical Composition, Cooking Characteristics and Sensory Properties of Turkish Meatballs. Asian J Chem, 19, 2353-2361.
  • 24. Khalil AH. 2000. Quality Characteristics of Low-Fat Beef Patties Formulated with Modified Corn Starch and Water. Food Chem, 68, 61-68.
  • 25. Lin KW, Huang HY. 2003. Konjac/Gellan Gum Mixed Gels Improve the Quality of Reduced Fat Frankfurters. Meat Sci, 65, 749-755.
  • 26. Yılmaz I, Dağlıoğlu O. 2003. The Effect of Replacing Fat with Oat Bran on Fatty Acid Composition and Physicochemical Properties of Meatballs. Meat Sci, 65, 819-823.
  • 27. Gibis M, Schuh V, Weiss J. 2015. Effects of Carboxymethyl Cellulose (CMC) and Microcrystalline Cellulose (MCC) as Fat Replacers on the Microstructure and Sensory Characteristics of Fried Beef Patties. Food Hydro, 45, 236-246.
  • 28. Pinero MP, Parra K, Huerta-Leidenz N, Moreno LA, Ferrer M, Araujo S, Barboza Y. 2008. Effect of Oat’s Soluble (β-glucan) as a Fat Replacer on Physical, Chemical, Microbiological and Sensory Properties of Low-Fat Beef Patties. Meat Sci, 80, 675-680
  • 29. Kurt Ş, Kılınççeker O. 2012. The Effects of Cereal and Legume Flours on the Quality Characteristics of Beef Patties. Kafkas Univ Vet Fak Der, 18, 725-730.
  • 30. Santhi D, Kalaikannan A. 2014. The Effect of Addition of Oat Flour in Low-Fat Chicken Nuggets. J Nutr Food Sci, 4, 1-4.
  • 31. Yilmaz I. 2005. Physicochemical and Sensory Characteristics of Low Fat Meatballs with Added Wheat Bran. J of Food Eng, 69, 369-373.
There are 31 citations in total.

Details

Journal Section Articles
Authors

Osman Kılınççeker

Publication Date June 15, 2017
Published in Issue Year 2017 Volume: 42 Issue: 3

Cite

APA Kılınççeker, O. (2017). TARA, TRAGAKANT VE AGAR AGAR GAMLARININ TAVUK KÖFTELERDE KULLANIMI. Gıda, 42(3), 219-228.
AMA Kılınççeker O. TARA, TRAGAKANT VE AGAR AGAR GAMLARININ TAVUK KÖFTELERDE KULLANIMI. The Journal of Food. May 2017;42(3):219-228.
Chicago Kılınççeker, Osman. “TARA, TRAGAKANT VE AGAR AGAR GAMLARININ TAVUK KÖFTELERDE KULLANIMI”. Gıda 42, no. 3 (May 2017): 219-28.
EndNote Kılınççeker O (May 1, 2017) TARA, TRAGAKANT VE AGAR AGAR GAMLARININ TAVUK KÖFTELERDE KULLANIMI. Gıda 42 3 219–228.
IEEE O. Kılınççeker, “TARA, TRAGAKANT VE AGAR AGAR GAMLARININ TAVUK KÖFTELERDE KULLANIMI”, The Journal of Food, vol. 42, no. 3, pp. 219–228, 2017.
ISNAD Kılınççeker, Osman. “TARA, TRAGAKANT VE AGAR AGAR GAMLARININ TAVUK KÖFTELERDE KULLANIMI”. Gıda 42/3 (May 2017), 219-228.
JAMA Kılınççeker O. TARA, TRAGAKANT VE AGAR AGAR GAMLARININ TAVUK KÖFTELERDE KULLANIMI. The Journal of Food. 2017;42:219–228.
MLA Kılınççeker, Osman. “TARA, TRAGAKANT VE AGAR AGAR GAMLARININ TAVUK KÖFTELERDE KULLANIMI”. Gıda, vol. 42, no. 3, 2017, pp. 219-28.
Vancouver Kılınççeker O. TARA, TRAGAKANT VE AGAR AGAR GAMLARININ TAVUK KÖFTELERDE KULLANIMI. The Journal of Food. 2017;42(3):219-28.

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