Görüntüleme
19
İndirme
1
Bu çalışmada bıldırcın nugget üretimi ve depolama stabilitesinin belirlenmesi amaçlanmıştır. Çalışmada %75 bıldırcın eti ve %25 piliç eti kullanılarak nuggetlar (BN) üretilmiş, ardından 4°C ve -18°C’de depolanarak kimyasal, mikrobiyolojik ve duyusal analizleri gerçekleştirilmiştir. Yapılan analizlerde BN örneklerinin su, yağ, protein ve kül içeriği sırasıyla, %55.97, %8.84, %16.17 ve %2.08 olarak tespit edilmiştir. Yağ asitleri bileşimine bakıldığında, en yüksek orana sahip yağ asitleri linoleik asit (%21.55), linolenik asit (%21.78) ve palmitik asit (%19.18) olarak belirlenmiştir. Soğuk depolamada kimyasal analizlerden pH, peroksit, sertlik-2, sakızımsılık, sıkılık duyusal analiz parametrelerinde ise dış renk ve koku değerlerindeki değişiklikler istatistik açıdan önemli bulunmuştur (P <0.05). Donmuş depolamada ise su aktivitesi, peroksit, sertlik-2, sakızımsılık, elastikiyet, çiğnenebilirlik, esneklik, sertlik-1 ve sıkılık değerlerindeki değişimlerin istatistik olarak önemli olduğu tespit edilmiştir (P <0.05). 4°C’deki 20 günlük depolama sonunda TMAB, TPAB ve toplam Enterobacteriaceae sayıları sırasıyla 5.70±0.3, 6.40±0.1 ve <1 log kob/g olarak bulunmuş, Salmonella spp. ve Listeria monocytogenes ise tespit edilmemiştir.
This study is aimed at determining the production of nugget and storage stability of the blade. In the study, nuggets (BN) were produced using 75% of bulk meat and 25% of chicken meat, and chemical, microbiological and sensual analyses were carried out, then stored at 4°C and -18°C. In the analyses performed, the BN samples contained water, oil, protein and ashes respectively at 55.97, 8.84, 16.17 and 2.08 percent. In terms of the composition of fatty acids, the highest levels of fatty acids are defined as linoleic acid (21.55%), linoleic acid (21.78) and palmitic acid (19.18%). From chemical analyses in cold storage, pH, peroxide, hardness-2, swelling, rigidity; in the sensual analysis parameters, changes in the external color and smell values have been statistically significant (P <0.05). In the frozen storage, the changes in water activity, peroxide, hardness-2, glowing, elasticity, broken, flexibility, hardness-1 and hardness values have been statistically important (P <0.05). At the end of a 20-day storage at 4°C, the total number of TMAB, TPAB and Enterobacteriaceae was found at 5.70±0.3, 6.40±0.1 and <1 log kob/g, respectively, Salmonella spp. Listeria monocytogenes is not identified.
In this study it was aimed to produce quail nugget and to determine its storage stability. Nugget samples consisting of 75% quail meat and 25% chicken meat were produced and stored at 4°C and -18°C and physicochemical, microbiological and sensory analyzes were performed. In the analyzes, the moisture, fat, protein and ash content of BN samples were determined as 55.97%, 8.84%, 16.17% and 2.08% respectively. In the composition of fatty acids, the highest fatty acids were determined as linoleic acid (21.55%), linolenic acid (21.78%) and palmitic acid (19.18%). In cold storage, pH, peroxide, hardness-2, gum, tightness values in the chemical analysis; the external color and odor values in the sensory analysis were found to be statistically significant (P <0.05). In frozen storage, water activity, peroxide, hardness-2, gum, elasticity, chewiness, elasticity, hardness-1 and tightness values were found to be statistically significant (P <0.05). At the end of 20 days storage at 4°C, TMAB, TPAB and total Enterobacteriaceae numbers were found to be 5.70±0.3, 6.40±0.1 and <1 log cfu/g, respectively, and Salmonella spp. and Listeria monocytogenes were not detected.
Alan : Fen Bilimleri ve Matematik; Ziraat, Orman ve Su Ürünleri
Dergi Türü : Ulusal
Makale Detay 
Benzer Makaleler
PDF Görüntüle
Dergi Bilgisi
Eseri Dinleyin
Alıntı Yap
Bu Sayfayı Yazdırın
Paylaş
Mendeley
