Turna Balığı (Esox lucius L., 1758) Etinin Bazı Emülsiyon Özelliklerine Farklı Konsantrasyonlarda Tuz ve Fosfat Kullanımının Etkisi.

Aydın Yapar; Seçil Atay

EN TR

Turna Balığı (Esox lucius L., 1758) Etinin Bazı Emülsiyon Özelliklerine Farklı Konsantrasyonlarda Tuz ve Fosfat Kullanımının Etkisi.

Öz

Bu çalışmada, turna balığı etinin bazı emülsiyon özelliklerine farklı konsantrasyonlarda tuz (NaCl) (% 0.0, % 1.0, % 2.0) ve fosfat (K2HPO4) (%0.0, %0.25, %0.50)çözeltilerinin etkisi model sistemde incelendi. Turna balığı etinin protein oranı (%16.83), yağ oranı (%2.41), kül oranı (%0.82), kurumadde oranı (%20.16) ve pH değerleri (6.70) belirlendi. Balık eti ile tuz ve fosfat çözeltileri karışımlarından oluşturulan homojenizatların (slurry) pH değerleri 6.58-7.30 arasında değişti. Her bir slurry’dan hazırlanan emülsiyonların pH değerleri 6.81-7.87 arasında belirlendi. Burada, hem slurry hem de emülsiyon pH değerleri kullanılan fosfatın etkisiyle önemli (p0.01) oldu. Turna balığı etinin emülsiyon kapasitesi (EK) 230.74-274.44 ml yağ/g protein arasında değişti. Burada, fosfat kullanımı EK değerlerini belirgin olarak (p0.01) oldu. Emülsiyon stabilitesi (ES) %66.00-78.97 arasında belirlendi. Burada hem tuz hem de fosfat konsantrasyonundaki artış ES değerini yükseltirken (p0.01). Emülsiyon viskozitesi (EV) değerleri 1800-4600 mPa.s arasında değişti. Tüm uygulamalarda ilave edilen fosfat EV değerini önemli (p0.01) oldu. Sonuç olarak, turna balığı etinin emülsiyon tipi ürünlerin üretiminde, diğer birçok et çeşidine göre emülsiyon özellikleri bakımından elverişli olduğu belirlendi. Bununla beraber, teknolojik olarak emülsiyon özelliklerinin iyileştirilmesi amacıyla, hem tuz hem de fosfat kullanımının faydalı olacağı tespit edildi

Anahtar Kelimeler

Turna balığı, emülsiyon özellikleri, emülsiyon kapasitesi, emülsiyon stabilitesi, emülsiyon viskozitesi

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Details

Primary Language

Turkish

Subjects

-

Journal Section

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Authors

Aydın Yapar

Seçil Atay

Publication Date

September 1, 2005

Submission Date

December 7, 2015

Acceptance Date

-

Published in Issue

Year 2005 Volume: 22 Number: 3

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https://izlik.org/JA22JF52FF

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RIS / Bibtex

APA

Yapar, A., & Atay, S. (2005). Turna Balığı (Esox lucius L., 1758) Etinin Bazı Emülsiyon Özelliklerine Farklı Konsantrasyonlarda Tuz ve Fosfat Kullanımının Etkisi. Ege Journal of Fisheries and Aquatic Sciences, 22(3), 331-336. https://izlik.org/JA22JF52FF

Turna Balığı (Esox lucius L., 1758) Etinin Bazı Emülsiyon Özelliklerine Farklı Konsantrasyonlarda Tuz ve Fosfat Kullanımının Etkisi.

Effect of the different levels of salt and phosphate on some emulsion attributes of the northern pike fish (Esox lucius L.,1758) flesh.

Abstract

Keywords

Turna Balığı (Esox lucius L., 1758) Etinin Bazı Emülsiyon Özelliklerine Farklı Konsantrasyonlarda Tuz ve Fosfat Kullanımının Etkisi.

Öz

Anahtar Kelimeler

References

Details

Primary Language

Subjects

Journal Section

Authors

Publication Date

Submission Date

Acceptance Date

Published in Issue

IZ

Cite