Textural Properties of Fat - Reduced Sucuk with Orange Fiber
Yıl: 2016 Cilt: 22 Sayı: 3 Sayfa Aralığı: 431 - 435 Metin Dili: Türkçe İndeks Tarihi: 29-07-2022
Textural Properties of Fat - Reduced Sucuk with Orange Fiber
Öz: Bu çalışmada, farklı oranlarda portakal lifi (%0, %2 ve %4) ve yağ (koyun kuyruk yağı) (%10, %15 ve %20) kullanılarak sucuk üretilmiş ve tekstürel parametreler olgunlaştırma süresince incelenmiştir. Portakal lifi kullanımı tüm gruplarda sertlik, çiğnenebilirlik, sakızımsılık ve esneklik parametrelerini önemli seviyede (P<0.01) etkilemiştir. En yüksek sertlik değeri %4 portakal lifi içeren örneklerde belirlenmiştir. Buna karşın, yağ kullanımının sertlik üzerine istatiksel olarak önemli bir etkisi (P>0.05) belirlenmemiştir. Yapışkanlık, elastikiyet, çiğnenebilirlik, sakızımsılık ve esneklik yağ seviyesinden etkilenen (P<0.01) tekstürel parametreler iken, bağlayıcılık yağ seviyesinden (P>0.05) etkilenmemiştir. Bununla birlikte olgunlaştırma süresi tüm tekstürel parametreler üzerinde en etkili faktördür (P<0.01). Olgunlaştırma sırasında örneklerin sertlik, yapışkanlık, sakızımsılık ve çiğnenebilirlik değerlerinde sürekli bir artış gözlenirken, en yüksek değer (artış) sertlikte belirlenmiştir.
Anahtar Kelime: Konular:
Portakal Lifli Yağı - Azaltılmış Sucuğun Tekstürel Özellikleri
Öz: In this study, sucuk samples with different orange fiber (0%, 2% and 4%) and fat (sheep tail fat) levels (10%, 15% and 20%) were produced and textural parameters were investigated during ripening time. Use of orange fiber significantly affected hardness, chewiness, gumminess and resilience parameters in all groups (P<0.01). The highest hardness score was detected in samples containing 4% orange fiber. In contrast, no statistically significant effect of fat usage was observed on hardness (P>0.05). While textural parameters, adhesiveness, springiness, chewiness, gumminess and resilience, were affected (P<0.01) by fat level, cohesiveness was not significantly affected by fat level (P>0.05). However, ripening time was the most effective factor on all textural parameters (P<0.01). While a permanent increase was observed in hardness, adhesiveness, gumminess and chewiness values of all samples during ripening, the highest value (increase) was determined in hardness.
Anahtar Kelime: Konular:
Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık
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| APA | YALINKILIÇ B, OĞRAŞ ŞİŞİK Ş, KABAN G, KARAOĞLU M, KAYA M (2016). Textural Properties of Fat - Reduced Sucuk with Orange Fiber. , 431 - 435. |
| Chicago | YALINKILIÇ Barış,OĞRAŞ ŞİŞİK Şeyma,KABAN Güzin,KARAOĞLU M. Murat,KAYA Mükerrem Textural Properties of Fat - Reduced Sucuk with Orange Fiber. (2016): 431 - 435. |
| MLA | YALINKILIÇ Barış,OĞRAŞ ŞİŞİK Şeyma,KABAN Güzin,KARAOĞLU M. Murat,KAYA Mükerrem Textural Properties of Fat - Reduced Sucuk with Orange Fiber. , 2016, ss.431 - 435. |
| AMA | YALINKILIÇ B,OĞRAŞ ŞİŞİK Ş,KABAN G,KARAOĞLU M,KAYA M Textural Properties of Fat - Reduced Sucuk with Orange Fiber. . 2016; 431 - 435. |
| Vancouver | YALINKILIÇ B,OĞRAŞ ŞİŞİK Ş,KABAN G,KARAOĞLU M,KAYA M Textural Properties of Fat - Reduced Sucuk with Orange Fiber. . 2016; 431 - 435. |
| IEEE | YALINKILIÇ B,OĞRAŞ ŞİŞİK Ş,KABAN G,KARAOĞLU M,KAYA M "Textural Properties of Fat - Reduced Sucuk with Orange Fiber." , ss.431 - 435, 2016. |
| ISNAD | YALINKILIÇ, Barış vd. "Textural Properties of Fat - Reduced Sucuk with Orange Fiber". (2016), 431-435. |
| APA | YALINKILIÇ B, OĞRAŞ ŞİŞİK Ş, KABAN G, KARAOĞLU M, KAYA M (2016). Textural Properties of Fat - Reduced Sucuk with Orange Fiber. Kafkas Üniversitesi Veteriner Fakültesi Dergisi, 22(3), 431 - 435. |
| Chicago | YALINKILIÇ Barış,OĞRAŞ ŞİŞİK Şeyma,KABAN Güzin,KARAOĞLU M. Murat,KAYA Mükerrem Textural Properties of Fat - Reduced Sucuk with Orange Fiber. Kafkas Üniversitesi Veteriner Fakültesi Dergisi 22, no.3 (2016): 431 - 435. |
| MLA | YALINKILIÇ Barış,OĞRAŞ ŞİŞİK Şeyma,KABAN Güzin,KARAOĞLU M. Murat,KAYA Mükerrem Textural Properties of Fat - Reduced Sucuk with Orange Fiber. Kafkas Üniversitesi Veteriner Fakültesi Dergisi, vol.22, no.3, 2016, ss.431 - 435. |
| AMA | YALINKILIÇ B,OĞRAŞ ŞİŞİK Ş,KABAN G,KARAOĞLU M,KAYA M Textural Properties of Fat - Reduced Sucuk with Orange Fiber. Kafkas Üniversitesi Veteriner Fakültesi Dergisi. 2016; 22(3): 431 - 435. |
| Vancouver | YALINKILIÇ B,OĞRAŞ ŞİŞİK Ş,KABAN G,KARAOĞLU M,KAYA M Textural Properties of Fat - Reduced Sucuk with Orange Fiber. Kafkas Üniversitesi Veteriner Fakültesi Dergisi. 2016; 22(3): 431 - 435. |
| IEEE | YALINKILIÇ B,OĞRAŞ ŞİŞİK Ş,KABAN G,KARAOĞLU M,KAYA M "Textural Properties of Fat - Reduced Sucuk with Orange Fiber." Kafkas Üniversitesi Veteriner Fakültesi Dergisi, 22, ss.431 - 435, 2016. |
| ISNAD | YALINKILIÇ, Barış vd. "Textural Properties of Fat - Reduced Sucuk with Orange Fiber". Kafkas Üniversitesi Veteriner Fakültesi Dergisi 22/3 (2016), 431-435. |
