Comparison of the mechanical properties of meat and fish salamis

Mehmet Tolga Dinçer; Ömer Alper Erdem; Evren Burcu Şen Yılmaz

doi:10.12714/egejfas.2017.34.4.11

TR EN

Et ve balık salamlarının mekanik özelliklerinin karşılaştırılması

Öz

Çalışmanın amacı mezgit (Polachius virens) filetolarından hazırlanmış olan balık salamının dokusal ve duyusal özaelliklerinin tespit edilmesidir. Çalışmada üretilen balık salamının ve piyasada bulunan et salamının mekanik özelliklerinin kıyaslaması yapılmıştır. Kıyaslama ürünlerin dokusal, fiziksel ve duyusal özellikleri arasında gerçekleştirilmiştir. Kullanılan formül ve baharat çeşitleri sayesinde kabul gören bir doku elde edilmiştir. Üretilen balık salamının dokusal yapısı, piyasadan satın alınan et salamı ile kıyaslanınca, mekanik özellikler açısından (TPA ve kesit testi) daha yumuşak olmuş fakat panelistler tarafından genel beğeni açısından bir fark görülmemiştir (P>0.05).

Anahtar Kelimeler

Balık salamı,su tutma kapasitesi,kesit testi,pişirme kaybı,renk değerleri

Kaynakça

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Ayrıntılar

Birincil Dil

İngilizce

Konular

-

Bölüm

Araştırma Makalesi

Yazarlar

Mehmet Tolga Dinçer ^*
EGE ÜNİVERSİTESİ, SU ÜRÜNLERİ FAKÜLTESİ
Türkiye

Ömer Alper Erdem
EGE ÜNİVERSİTESİ, SU ÜRÜNLERİ FAKÜLTESİ
Türkiye

Evren Burcu Şen Yılmaz
EGE ÜNİVERSİTESİ, SU ÜRÜNLERİ FAKÜLTESİ
Türkiye

Yayımlanma Tarihi

15 Aralık 2017

Gönderilme Tarihi

9 Haziran 2017

Kabul Tarihi

2 Kasım 2017

Yayımlandığı Sayı

Yıl 2017 Cilt: 34 Sayı: 4

DOI

https://doi.org/10.12714/egejfas.2017.34.4.11

IZ

https://izlik.org/JA62YL45FS

Kaynak Göster

RIS / Bibtex

APA

Dinçer, M. T., Erdem, Ö. A., & Şen Yılmaz, E. B. (2017). Comparison of the mechanical properties of meat and fish salamis. Ege Journal of Fisheries and Aquatic Sciences, 34(4), 443-449. https://doi.org/10.12714/egejfas.2017.34.4.11