Azim ŞİMŞEK
(Isparta Uygulamalı Bilimler Üniversitesi, Eğirdir Meslek Yüksek Okulu, Gıda İşleme Bölümü, Isparta, Türkiye)
Yıl: 2020Cilt: 8Sayı: 4ISSN: 2148-127X / 2148-127XSayfa Aralığı: 807 - 817Türkçe

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Hamburger Köftelerin Oksidatif Stabilitesi Üzerine Farklı Pişirme Teknikleri ve Merkez Sıcaklığı Uygulamalarının Etkisi
Bu çalışma, hamburger köfte üretiminde farklı pişirme teknikleri ve merkez sıcaklığı uygulamalarının hamburger köftelerin oksidatif stabiliteleri üzerine etkilerini araştırmak amacıyla yapılmıştır. Bu amaçla 4 farklı pişirme tekniği (haşlama, fırınlama, ızgara ve mikrodalga) ve 2 farklı merkez sıcaklığı (72°C ve 78°C) kullanılmıştır. Mikrodalga pişirme tekniği en yüksek pişirme kaybı değerlerine neden olmuştur. 78°C merkez sıcaklığı uygulanan örneklerde 72°C merkez sıcaklığına kadar üretilenlere oranla daha yüksek pişirme kaybı değerleri belirlenmiştir. Mikrodalga uygulanan örneklerde daha düşük pH değerleri elde edilmiştir. Haşlama tekniği diğer uygulamalara oranla L*ve a*değerlerini artırırken, b*değerlerini düşürmüştür. Depolama ile birlikte örneklerde a*değerleri azalırken, b*ve HUE açısı değerleri artış göstermiştir. Mikrodalga ve haşlama teknikleri ile pişirilen örneklerde daha düşük tiyobarbitürik asit reaktif maddeler (TBARS) ve lipit hidroperoksit (LPO) değerleri belirlenmiştir. Farklı merkez sıcaklığı gruplar arasında TBARS değerleri açısından bir farklılık oluşturmazken, 78°C merkez sıcaklığı uygulanan gruplarda daha yüksek LPO değerleri belirlenmiştir. Araştırma sonuçları, hamburger köfte üretiminde mikrodalga veya haşlama tekniklerinin kullanımının daha düşük seviyede oksidatif değişimlerin oluşmasına uygun ortam oluşturduğunu göstermiştir
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