Proximate Composition of Traditional Turkish Stuffed Meatballs Produced with Rainbow Trout (Oncorhynchus mykiss Walbaum, 1792) Mince and Determination of its Colour and Sensory Quality during Frozen Storage (-18ºC)
Yıl: 2021 Cilt: 17 Sayı: 3 Sayfa Aralığı: 361 - 375 Metin Dili: İngilizce DOI: 10.22392/actaquatr.842738 İndeks Tarihi: 29-07-2022
Proximate Composition of Traditional Turkish Stuffed Meatballs Produced with Rainbow Trout (Oncorhynchus mykiss Walbaum, 1792) Mince and Determination of its Colour and Sensory Quality during Frozen Storage (-18ºC)
Öz: The nutritional value of stuffed meatballs made with minced rainbow trout rather than red meat in the stuffing was investigated, as well as color variations (L *, a *, and b *) and sensory quality, using two different cooking methods (boiling and frying) on samples stored in the freezer (-18 oC). As a result of this research, the moisture, the crude ash, the lipid, and the crude protein contents of stuffed meatballs produced with rainbow trout were found as %58.25 ± 0.93, %2.01 ± 0.05, %5.28 ± 0.29, and %7.69± 0.08, respectively. The content of total saturated fatty acids composition (∑SFA), total monounsaturated fatty acids composition (∑MUFA), and total polyunsaturated fatty acids composition (∑PUFA) was found to be 12.52 ± 0.23%, 39.11 ± 1.27%, and 43.73 ± 1.98%, respectively. The atherogenic (AI) and thrombogenic indexes (TI) for dietary factors associated with cardiovascular disease were found to be 0.10 and 0.25, respectively. In the evaluation of color (L *, a *, and b *) of frozen samples, L * (black-white) and b * (blue-yellow) values in all groups (raw, boiled, and fried) increased significantly at the end of storage compared to the initial value ( p<0.05). Following frying and boiling, the * (green-red) values of the frozen-stored samples decreased significantly (p<0,05). Sensory quality was assessed in this study using two cooking methods: boiling and fried, both of which are common serving methods for stuffed meatballs. Although a significant decrease was detected in all sensory quality parameters of samples during frozen storage, it was determined that it did not reach the unacceptable limit at the end of storage.
Anahtar Kelime: Gökkuşağı Alabalık (Oncorhynchus mykiss Walbaum, 1792) Kıyması ile Üretilmiş Geleneksel Türk İçli Köftesinin Besinsel Komposizyonu ve Dondurularak Depolama Boyunca (-18ºC) Renk ve Duyusal Kalitesinin Belirlenmesi
Öz: Bu çalışmada, iç harcında kırmızı et yerine gökkuşağı alabalık kıyması kullanılarak üretilen içli köftelerin besinsel komposizyonu belirlenmiş ve dondurularak depolanan (-18 oC) örneklere iki farklı pişirme metodu uygulanarak (haşlama ve kızartma) renk (L*, a* ve b*) ve duyusal kalitesinde meydana gelen değişimler incelenmiştir. Araştırma sonucunda, üretilen gökkuşağı alabalıklı içli köftelerin nem, ham kül, lipit ve ham protein düzeyi sırasıyla %58,25±0,93, %2,01±0,05, %5,28±0,29 ve %7,69± 0,08 olarak bulunmuştur. Gökkuşağı alabalıklı içli köftelerin toplam doymuş yağ asitleri (∑SFA), toplam tekli doymamış yağ asitleri (∑MUFA) ve toplam çoklu doymamış yağ asitleri (∑PUFA) miktarları sırasıyla %12,52±0,23, %39,10±1,27 ve %43,73±1,98 olarak saptanmıştır. Kardiyovasküler hastalıkla ilişkili diyet faktörleri için Aterojenik (AI) ve trombojenik indeksler (TI) sırasıyla 0,10 ve 0,25 olarak bulunmuştur. Dondurarak depolanan örneklerin renk (L*, a* ve b*) değerlendirmesinde, tüm gruplarda (ham, haşlanmış ve kızartılmış) L* (siyah-beyaz) ve b* (mavi-sarı) değerlerinin depolama sonunda başlangıç değerine göre önemli oranda arttığı (p<0,05) bulunmuştur. Dondurarak depolanmış örneklerin kızartılma ve haşlama işleminden sonra a* (yeşil-kırmızı) değerlerinin ise önemli oranda azaldığı bulunmuştur (p<0,05). Bu çalışmada duyusal kalite, içli köftelerin geleneksel sunum formları olan kızartma ve haşlama olarak iki farklı pişirme metodu ile değerlendirilmiştir. Dondurarak depolama boyunca örneklerin pişirme öncesi, kızartma ve haşlama sonrası tüm duyusal kalite parametrelerinde önemli bir azalma saptansa da depolamanın sonunda tüketilmezlik sınırına ulaşmadığı belirlenmiştir.
Anahtar Kelime: Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık
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| APA | Güvenin D, Tokur B, KORKMAZ K, UÇAR Y (2021). Proximate Composition of Traditional Turkish Stuffed Meatballs Produced with Rainbow Trout (Oncorhynchus mykiss Walbaum, 1792) Mince and Determination of its Colour and Sensory Quality during Frozen Storage (-18ºC). , 361 - 375. 10.22392/actaquatr.842738 |
| Chicago | Güvenin Demet,Tokur Bahar,KORKMAZ KORAY,UÇAR Yılmaz Proximate Composition of Traditional Turkish Stuffed Meatballs Produced with Rainbow Trout (Oncorhynchus mykiss Walbaum, 1792) Mince and Determination of its Colour and Sensory Quality during Frozen Storage (-18ºC). (2021): 361 - 375. 10.22392/actaquatr.842738 |
| MLA | Güvenin Demet,Tokur Bahar,KORKMAZ KORAY,UÇAR Yılmaz Proximate Composition of Traditional Turkish Stuffed Meatballs Produced with Rainbow Trout (Oncorhynchus mykiss Walbaum, 1792) Mince and Determination of its Colour and Sensory Quality during Frozen Storage (-18ºC). , 2021, ss.361 - 375. 10.22392/actaquatr.842738 |
| AMA | Güvenin D,Tokur B,KORKMAZ K,UÇAR Y Proximate Composition of Traditional Turkish Stuffed Meatballs Produced with Rainbow Trout (Oncorhynchus mykiss Walbaum, 1792) Mince and Determination of its Colour and Sensory Quality during Frozen Storage (-18ºC). . 2021; 361 - 375. 10.22392/actaquatr.842738 |
| Vancouver | Güvenin D,Tokur B,KORKMAZ K,UÇAR Y Proximate Composition of Traditional Turkish Stuffed Meatballs Produced with Rainbow Trout (Oncorhynchus mykiss Walbaum, 1792) Mince and Determination of its Colour and Sensory Quality during Frozen Storage (-18ºC). . 2021; 361 - 375. 10.22392/actaquatr.842738 |
| IEEE | Güvenin D,Tokur B,KORKMAZ K,UÇAR Y "Proximate Composition of Traditional Turkish Stuffed Meatballs Produced with Rainbow Trout (Oncorhynchus mykiss Walbaum, 1792) Mince and Determination of its Colour and Sensory Quality during Frozen Storage (-18ºC)." , ss.361 - 375, 2021. 10.22392/actaquatr.842738 |
| ISNAD | Güvenin, Demet vd. "Proximate Composition of Traditional Turkish Stuffed Meatballs Produced with Rainbow Trout (Oncorhynchus mykiss Walbaum, 1792) Mince and Determination of its Colour and Sensory Quality during Frozen Storage (-18ºC)". (2021), 361-375. https://doi.org/10.22392/actaquatr.842738 |
| APA | Güvenin D, Tokur B, KORKMAZ K, UÇAR Y (2021). Proximate Composition of Traditional Turkish Stuffed Meatballs Produced with Rainbow Trout (Oncorhynchus mykiss Walbaum, 1792) Mince and Determination of its Colour and Sensory Quality during Frozen Storage (-18ºC). Acta Aquatica Turcica, 17(3), 361 - 375. 10.22392/actaquatr.842738 |
| Chicago | Güvenin Demet,Tokur Bahar,KORKMAZ KORAY,UÇAR Yılmaz Proximate Composition of Traditional Turkish Stuffed Meatballs Produced with Rainbow Trout (Oncorhynchus mykiss Walbaum, 1792) Mince and Determination of its Colour and Sensory Quality during Frozen Storage (-18ºC). Acta Aquatica Turcica 17, no.3 (2021): 361 - 375. 10.22392/actaquatr.842738 |
| MLA | Güvenin Demet,Tokur Bahar,KORKMAZ KORAY,UÇAR Yılmaz Proximate Composition of Traditional Turkish Stuffed Meatballs Produced with Rainbow Trout (Oncorhynchus mykiss Walbaum, 1792) Mince and Determination of its Colour and Sensory Quality during Frozen Storage (-18ºC). Acta Aquatica Turcica, vol.17, no.3, 2021, ss.361 - 375. 10.22392/actaquatr.842738 |
| AMA | Güvenin D,Tokur B,KORKMAZ K,UÇAR Y Proximate Composition of Traditional Turkish Stuffed Meatballs Produced with Rainbow Trout (Oncorhynchus mykiss Walbaum, 1792) Mince and Determination of its Colour and Sensory Quality during Frozen Storage (-18ºC). Acta Aquatica Turcica. 2021; 17(3): 361 - 375. 10.22392/actaquatr.842738 |
| Vancouver | Güvenin D,Tokur B,KORKMAZ K,UÇAR Y Proximate Composition of Traditional Turkish Stuffed Meatballs Produced with Rainbow Trout (Oncorhynchus mykiss Walbaum, 1792) Mince and Determination of its Colour and Sensory Quality during Frozen Storage (-18ºC). Acta Aquatica Turcica. 2021; 17(3): 361 - 375. 10.22392/actaquatr.842738 |
| IEEE | Güvenin D,Tokur B,KORKMAZ K,UÇAR Y "Proximate Composition of Traditional Turkish Stuffed Meatballs Produced with Rainbow Trout (Oncorhynchus mykiss Walbaum, 1792) Mince and Determination of its Colour and Sensory Quality during Frozen Storage (-18ºC)." Acta Aquatica Turcica, 17, ss.361 - 375, 2021. 10.22392/actaquatr.842738 |
| ISNAD | Güvenin, Demet vd. "Proximate Composition of Traditional Turkish Stuffed Meatballs Produced with Rainbow Trout (Oncorhynchus mykiss Walbaum, 1792) Mince and Determination of its Colour and Sensory Quality during Frozen Storage (-18ºC)". Acta Aquatica Turcica 17/3 (2021), 361-375. https://doi.org/10.22392/actaquatr.842738 |
