BibTex RIS Kaynak Göster

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

Yıl 2005, Cilt: 22 Sayı: 3, 331 - 336, 01.09.2005

Öz

Kaynakça

  • Altaga, G. 1999. Evaluation of Freeze –Dried Surimi from Tilapia and Fat Sleeper as Emulsifiers. Cienc. Tecnol. Aliment. 2(4), 210-214
  • AOAC. 1990. Official Methods of Analysis. 15 th Edition. Heldrich, K.(Ed) Association of Analytical Chemists. Arlington, Virginia USA.1289p.
  • Bayrak, R. 1997. Evaluation of the effect of oil temperature, K2HPO4 and NaCl on various goat meat emulsion parameters (in Turkish). MSc. Thesis, Selcuk University, Institute of Natural and Applied Sciences, 56 p., Konya.
  • Cakmakci, S. and I. Celik. 1995. Food Additives (in Turkish). Ataturk University, Agric. Fac. Pub. No:164, 249p., Erzurum.
  • Capillas, C. R., A. Moral, J. Morales, and P. Montero. 2003. Viscosity and Emulsifying Capacity in Pota and Octopus Muscle During Frozen Storage. J. Sci., Food, Agric., 83, 1168 – 1175.
  • Carpenter, J. A. and R. L. Saffle. 1964. A Simple Method of Estimating the Emulsifying Capacity of Various Sausage Meats. J. Food Sci., 29, 774 - 781.
  • Gogus, A.K. and N. Kolsarici. 1992. Seafood technology (in Turkish). Ankara University, Agric. Fac. Pub. No:1243, 261p., Ankara.
  • Gökalp, H. Y., H. Yetim, N. Selçuk, and Ö. Zorba. 1990. Meat emulsions and assessment of meat emulsions in model systems (in Turkish). Gıda 15 (1),21-27. products and laboratory guide (in Turkish). Ataturk University, Agric. Fac. Pub. No:751, 268p., Erzurum.
  • Gökalp, H.Y., M. Kaya and Ö. Zorba. 1999. Meat products processing engineering (in Turkish). Ataturk University, Agric. Fac. Pub. No:786, 561p., Erzurum.
  • Gokoglu, N. 2002. Seafood processing technology (in Turkish). Su Vakfı Pub. 157p., Istanbul.
  • Hall, G. M., and N.H. Ahmad. 1994. Functional Properties of Fish Protein Hydrolysates. Chapter 9 Fish Processing Technology. Edit.Hall, G.M. Black Academic & Professional Published in North America by VCH Publishers, Inc., New York.309p.
  • Haq, A., N.B. Webb, J.K. Whitfield, A.J. Howell, ve B.C. Barbour. 1973. Measurement of Sausage Emulsion Stability by Electrical Resistance. J. Food Sci., 38, 1124- 1127.
  • Haque, Z. and , J.E. Kinsella. 1988. Emulsifying Properties of Food Proteins: Bovine Serum Albumin J. Food Sci., 53 (2), 416 – 420.
  • Haque, Z. and J.E. Kinsella. 1989. Emulsifying Properties of Food Proteins: Development of a Standardized Emulsification Method. J. Food Sci., 54, 39 - 44
  • Huidobro, A., P. Montero, and A.J. Borderias. 1997. Emulsifying Properties of an Ultrafiltered Protein from Minced Fish Wash Water. Food Chemistry 61(3),339 – 343.
  • Karakaya, M. 1990. Assessment of the attributes of meat emulsion of various species with oil and fat in a model system. (in Turkish). ). PhD. Thesis, Ataturk University, Institute of Natural and Applied Sciences, 60 p., Erzurum
  • Kato, A., T. Fujishige, N. Matsudomi, and K. Kobayashi. 1985. Determination of Emulsifying Properties of Some Proteins by Conductivity Measurements. J. Food Sci., 50, 56 – 62.
  • Kaya, S. 1997. Properties of emulsions prepared with various old layer carcass meats and different salt and phosphate levels after cold storage (in Turkish). ). MSc. Thesis, Pamukkale University, Institute of Natural and Applied Sciences, 37 p., Denizli.
  • Kim, D.S., Y. M. Kim, I.H. Kim, and B.J. Lee. 1985. Effects of Phosphate Complex on the Functional Properties of Fish Meat Paste. Korean J. of Food Sci. and Tech 17(4) 253-257.
  • Knipe, C. L. 2004a. Meat Emulsions. (http//:www.ag.ohio-state.edu/meatsci/ archive/ meatemulsions.htm.)
  • Knipe, C. L. 2004b. Phosphates as Meat Emulsion Stabilizers. (http//:www.ag.ohio-state.edu/meatsci/archive/phoschap.html.)
  • Kolakowski, E., K. Lachowicz, and Z. Szybowicz. 1977. Studies on Fish Sausage Technology. I. Optimal Conditions for Comminuting Process. Nahrung, 21(7), 583-589.
  • Kolsarıcı, N. and Ü.Ensoy. 1996. Surimi technology (in Turkish). Gıda 21 (6), 389-401.
  • Lopez de Ogaro, M.D., F. Bercovich, A.M.R. Pilasof, and G. Bartholomıa. 1986. Denaturation of Soybean Proteins Related to Functionality and Performance in a Meat System. J. Food Tech., 21, 279.
  • Mathew, S. and B.A. Shamasundar. 2002. Effect of Ice Storage on the Functional Properties of Proteins from Shark (Scoliodon laticaudus) Meat. Nahrung / Food 46 (4), 220-226.
  • Motohiro. T. and S. Sugiura. 1980. Utilization of Soy Proteins in Fish Gel Products. V. Emulsifying Properties of a Mixture of Minced Fish Meat and Isolated Soy Proteins. Bulletin of the Faculty of Fisheries, Hokkaido University 31 (3), 252-258.
  • Namulema, A., J.H. Muyonga, and A.N. Kaya. 1999. Quality Deterioration in Frozen Nile Perch (Lates niloticus) Stored at –13 and – 27 oC. Food Res. Int.,32, 151-156.
  • Nieuwenhuyzen, W. V. and B.F. Szuhaj. 1998. Effects of Lecithins and Proteins on the Stability of Emulsions. Fett / Lipid (7), 282 - 291.
  • Ockerman, H. W. 1985. Quality Control of Post mortem Muscle Tissue, (Vol.1) The Ohio State University, Department of Anim. Sci. Columbus, OH., U.S.A.
  • Paterson, B.C., F.C. Parrish Jr., and M.H. Stromer. 1988. Effects of Salt and Pyrophosphate on the Physical and Chemical Properties of Beef Muscle. J. Food Sci., 53, 1258 - 1265
  • Rekhina, N.I., V.G. Budina, and Z.V. Baral. 1974. Use of Phosphates In Manufacture of Fish Sausages. Trudy–Vsesoyuznogo–Nauchno– Issledovatel’skogo–Instituta-Morskogo–Rybnogo–Khozyaistva–I- Okeanografii, 95, 54-58.
  • Rustad, T. 2003. Utilisation of Marine by-Products. Electron. J. Environ. Agric. Food Chem. http//:ejeafche.uvigo.es/2(4)2003/010242003, pdfx.
  • Sarma, J., L.N. Srikar, and R.G. Vidyasagar. 1999. Effect of Ice Storage on the Functional Properties of Pink Perch and Oil Sardine Meat. J. Food, Sci., Agric., 79, 169-172.
  • Sarma, J., R.G. Vidyasagar, and L.N. Srikar. 2000. Effect of Frozen Storage on Lipids and Functional Properties of Proteins of Dressed Indian Oil Sardine (Sardinella longiceps). Food Res. Int., 33, 815 – 820.
  • Sikorski, Z.E., A. Kolakowska, and B.S. Pan. 2000. The Nutritive Composition of the Major Groups of Marine Food Organisms. Seafood: Resources, Nutritional Composition and Preservation. Edited. Sikorski, Z. E., Ph. D., D.Sc.Chapter 3 CRC Press Inc. Boca Raton, Florida.
  • Swift, C.E., C. Locker, and A.J. Fryar. 1961. Comminuted Meat Emulsions– The Capacity of Meat for Emulsifying Fat. Food Tech., 15, 468 – 473.
  • Varlık, C., N.Erkan, Ö. Özden, S. Mol, and T. Baygar. 2004.Seafood processing technology (in Turkish). Istanbul Uni. Pub.No:4465 Fisheries Fac. No:7, 491p.,Istanbul.
  • Venugopal, V. 1997. Functionality and Potential Applications of Thermostable Water Dispersions of Fish Meat. Food Sci., Tech., 8, 271 – 276.
  • Webb, N.B., J. Ivey, H.B. Craig, V.A. Jones, and R.J. Monroe. 1970. The Measurement of Emulsifying Capacity by Electrical Resistance. J. Food Sci., 35, 501 – 1366.
  • Yamanaka, H., 1989. Changes in Polyamines and Aminoacids in Scallop Adductor Muscle During Storage. J. Food Sci., 54 (5), 1133 – 1135.
  • Zorba, Ö. 1990. Assessing the effect of oil temperature, phosphate, and salt levels on various emulsion properties of fresh and frozen beef in a model system (in Turkish). MSc. Thesis, Ataturk Uni., Institute of Natural and Applied Sciences, 74 p., Erzurum.
  • Zorba, Ö., H.Y. Gökalp, H. Yetim, and H.W. Ockerman. 1993a. Salt Phosphate and Oil Temperature Effects on Emulsion Capacity of Fresh or Frozen Meat and Sheep Tail Fat. J. Food Sci., 58 (3), 492- 496.
  • Zorba, Ö., H.Y. Gökalp, H. Yetim, and H.W. Ockerman. 1993b. Model System Evaluations of the Effects of Different Levels of K2HPO4 , NaCl and Oil Temperature on Emulsion Stability and Viscosity of Fresh or Frozen Turkish Style Meat Emulsions. Meat Sci., 34, 145 – 161.

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

Yıl 2005, Cilt: 22 Sayı: 3, 331 - 336, 01.09.2005

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

Kaynakça

  • Altaga, G. 1999. Evaluation of Freeze –Dried Surimi from Tilapia and Fat Sleeper as Emulsifiers. Cienc. Tecnol. Aliment. 2(4), 210-214
  • AOAC. 1990. Official Methods of Analysis. 15 th Edition. Heldrich, K.(Ed) Association of Analytical Chemists. Arlington, Virginia USA.1289p.
  • Bayrak, R. 1997. Evaluation of the effect of oil temperature, K2HPO4 and NaCl on various goat meat emulsion parameters (in Turkish). MSc. Thesis, Selcuk University, Institute of Natural and Applied Sciences, 56 p., Konya.
  • Cakmakci, S. and I. Celik. 1995. Food Additives (in Turkish). Ataturk University, Agric. Fac. Pub. No:164, 249p., Erzurum.
  • Capillas, C. R., A. Moral, J. Morales, and P. Montero. 2003. Viscosity and Emulsifying Capacity in Pota and Octopus Muscle During Frozen Storage. J. Sci., Food, Agric., 83, 1168 – 1175.
  • Carpenter, J. A. and R. L. Saffle. 1964. A Simple Method of Estimating the Emulsifying Capacity of Various Sausage Meats. J. Food Sci., 29, 774 - 781.
  • Gogus, A.K. and N. Kolsarici. 1992. Seafood technology (in Turkish). Ankara University, Agric. Fac. Pub. No:1243, 261p., Ankara.
  • Gökalp, H. Y., H. Yetim, N. Selçuk, and Ö. Zorba. 1990. Meat emulsions and assessment of meat emulsions in model systems (in Turkish). Gıda 15 (1),21-27. products and laboratory guide (in Turkish). Ataturk University, Agric. Fac. Pub. No:751, 268p., Erzurum.
  • Gökalp, H.Y., M. Kaya and Ö. Zorba. 1999. Meat products processing engineering (in Turkish). Ataturk University, Agric. Fac. Pub. No:786, 561p., Erzurum.
  • Gokoglu, N. 2002. Seafood processing technology (in Turkish). Su Vakfı Pub. 157p., Istanbul.
  • Hall, G. M., and N.H. Ahmad. 1994. Functional Properties of Fish Protein Hydrolysates. Chapter 9 Fish Processing Technology. Edit.Hall, G.M. Black Academic & Professional Published in North America by VCH Publishers, Inc., New York.309p.
  • Haq, A., N.B. Webb, J.K. Whitfield, A.J. Howell, ve B.C. Barbour. 1973. Measurement of Sausage Emulsion Stability by Electrical Resistance. J. Food Sci., 38, 1124- 1127.
  • Haque, Z. and , J.E. Kinsella. 1988. Emulsifying Properties of Food Proteins: Bovine Serum Albumin J. Food Sci., 53 (2), 416 – 420.
  • Haque, Z. and J.E. Kinsella. 1989. Emulsifying Properties of Food Proteins: Development of a Standardized Emulsification Method. J. Food Sci., 54, 39 - 44
  • Huidobro, A., P. Montero, and A.J. Borderias. 1997. Emulsifying Properties of an Ultrafiltered Protein from Minced Fish Wash Water. Food Chemistry 61(3),339 – 343.
  • Karakaya, M. 1990. Assessment of the attributes of meat emulsion of various species with oil and fat in a model system. (in Turkish). ). PhD. Thesis, Ataturk University, Institute of Natural and Applied Sciences, 60 p., Erzurum
  • Kato, A., T. Fujishige, N. Matsudomi, and K. Kobayashi. 1985. Determination of Emulsifying Properties of Some Proteins by Conductivity Measurements. J. Food Sci., 50, 56 – 62.
  • Kaya, S. 1997. Properties of emulsions prepared with various old layer carcass meats and different salt and phosphate levels after cold storage (in Turkish). ). MSc. Thesis, Pamukkale University, Institute of Natural and Applied Sciences, 37 p., Denizli.
  • Kim, D.S., Y. M. Kim, I.H. Kim, and B.J. Lee. 1985. Effects of Phosphate Complex on the Functional Properties of Fish Meat Paste. Korean J. of Food Sci. and Tech 17(4) 253-257.
  • Knipe, C. L. 2004a. Meat Emulsions. (http//:www.ag.ohio-state.edu/meatsci/ archive/ meatemulsions.htm.)
  • Knipe, C. L. 2004b. Phosphates as Meat Emulsion Stabilizers. (http//:www.ag.ohio-state.edu/meatsci/archive/phoschap.html.)
  • Kolakowski, E., K. Lachowicz, and Z. Szybowicz. 1977. Studies on Fish Sausage Technology. I. Optimal Conditions for Comminuting Process. Nahrung, 21(7), 583-589.
  • Kolsarıcı, N. and Ü.Ensoy. 1996. Surimi technology (in Turkish). Gıda 21 (6), 389-401.
  • Lopez de Ogaro, M.D., F. Bercovich, A.M.R. Pilasof, and G. Bartholomıa. 1986. Denaturation of Soybean Proteins Related to Functionality and Performance in a Meat System. J. Food Tech., 21, 279.
  • Mathew, S. and B.A. Shamasundar. 2002. Effect of Ice Storage on the Functional Properties of Proteins from Shark (Scoliodon laticaudus) Meat. Nahrung / Food 46 (4), 220-226.
  • Motohiro. T. and S. Sugiura. 1980. Utilization of Soy Proteins in Fish Gel Products. V. Emulsifying Properties of a Mixture of Minced Fish Meat and Isolated Soy Proteins. Bulletin of the Faculty of Fisheries, Hokkaido University 31 (3), 252-258.
  • Namulema, A., J.H. Muyonga, and A.N. Kaya. 1999. Quality Deterioration in Frozen Nile Perch (Lates niloticus) Stored at –13 and – 27 oC. Food Res. Int.,32, 151-156.
  • Nieuwenhuyzen, W. V. and B.F. Szuhaj. 1998. Effects of Lecithins and Proteins on the Stability of Emulsions. Fett / Lipid (7), 282 - 291.
  • Ockerman, H. W. 1985. Quality Control of Post mortem Muscle Tissue, (Vol.1) The Ohio State University, Department of Anim. Sci. Columbus, OH., U.S.A.
  • Paterson, B.C., F.C. Parrish Jr., and M.H. Stromer. 1988. Effects of Salt and Pyrophosphate on the Physical and Chemical Properties of Beef Muscle. J. Food Sci., 53, 1258 - 1265
  • Rekhina, N.I., V.G. Budina, and Z.V. Baral. 1974. Use of Phosphates In Manufacture of Fish Sausages. Trudy–Vsesoyuznogo–Nauchno– Issledovatel’skogo–Instituta-Morskogo–Rybnogo–Khozyaistva–I- Okeanografii, 95, 54-58.
  • Rustad, T. 2003. Utilisation of Marine by-Products. Electron. J. Environ. Agric. Food Chem. http//:ejeafche.uvigo.es/2(4)2003/010242003, pdfx.
  • Sarma, J., L.N. Srikar, and R.G. Vidyasagar. 1999. Effect of Ice Storage on the Functional Properties of Pink Perch and Oil Sardine Meat. J. Food, Sci., Agric., 79, 169-172.
  • Sarma, J., R.G. Vidyasagar, and L.N. Srikar. 2000. Effect of Frozen Storage on Lipids and Functional Properties of Proteins of Dressed Indian Oil Sardine (Sardinella longiceps). Food Res. Int., 33, 815 – 820.
  • Sikorski, Z.E., A. Kolakowska, and B.S. Pan. 2000. The Nutritive Composition of the Major Groups of Marine Food Organisms. Seafood: Resources, Nutritional Composition and Preservation. Edited. Sikorski, Z. E., Ph. D., D.Sc.Chapter 3 CRC Press Inc. Boca Raton, Florida.
  • Swift, C.E., C. Locker, and A.J. Fryar. 1961. Comminuted Meat Emulsions– The Capacity of Meat for Emulsifying Fat. Food Tech., 15, 468 – 473.
  • Varlık, C., N.Erkan, Ö. Özden, S. Mol, and T. Baygar. 2004.Seafood processing technology (in Turkish). Istanbul Uni. Pub.No:4465 Fisheries Fac. No:7, 491p.,Istanbul.
  • Venugopal, V. 1997. Functionality and Potential Applications of Thermostable Water Dispersions of Fish Meat. Food Sci., Tech., 8, 271 – 276.
  • Webb, N.B., J. Ivey, H.B. Craig, V.A. Jones, and R.J. Monroe. 1970. The Measurement of Emulsifying Capacity by Electrical Resistance. J. Food Sci., 35, 501 – 1366.
  • Yamanaka, H., 1989. Changes in Polyamines and Aminoacids in Scallop Adductor Muscle During Storage. J. Food Sci., 54 (5), 1133 – 1135.
  • Zorba, Ö. 1990. Assessing the effect of oil temperature, phosphate, and salt levels on various emulsion properties of fresh and frozen beef in a model system (in Turkish). MSc. Thesis, Ataturk Uni., Institute of Natural and Applied Sciences, 74 p., Erzurum.
  • Zorba, Ö., H.Y. Gökalp, H. Yetim, and H.W. Ockerman. 1993a. Salt Phosphate and Oil Temperature Effects on Emulsion Capacity of Fresh or Frozen Meat and Sheep Tail Fat. J. Food Sci., 58 (3), 492- 496.
  • Zorba, Ö., H.Y. Gökalp, H. Yetim, and H.W. Ockerman. 1993b. Model System Evaluations of the Effects of Different Levels of K2HPO4 , NaCl and Oil Temperature on Emulsion Stability and Viscosity of Fresh or Frozen Turkish Style Meat Emulsions. Meat Sci., 34, 145 – 161.
Toplam 43 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Makaleler
Yazarlar

Aydın Yapar

Seçil Atay

Yayımlanma Tarihi 1 Eylül 2005
Gönderilme Tarihi 7 Aralık 2015
Yayımlandığı Sayı Yıl 2005Cilt: 22 Sayı: 3

Kaynak Göster

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.