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- 저자 : Serdarog˘ (검색결과 2 건)
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Burcu Öztürk,Meltem Serdarog˘ lu 한국축산식품학회 2015 한국축산식품학회지 Vol.35 No.4
The objective of this study was to investigate the effects of high post-mortem temperature application on development of pale, soft, exudative (PSE) turkey meat characteristics in terms of local slaughter conditions. Within this scope, it was targeted to obtain PSE-like muscles benefiting from different post-mortem temperature applications. Immediately after slaughter, turkey Pectoralis major (n=15) muscles were kept at various post-mortem temperatures (0, 10, 20, 30, and 40°C) for 5 h. pH values of 40°C treatment were lower than four other treatments (p<0.05). L* values, drip loss, cook loss, and thawing loss of 40°C group were higher than the other groups (p<0.05). Napole yield of 40°C treatment indicated that high post-mortem temperature decreases brine uptake. Protein solubility of 40°C group was lower than 0°C group (p<0.05). Expressible moisture did not differ between 0 and 40°C treatments. Hardness, gumminess and chewiness of 40°C treatment were higher than 0°C treatment. The results of this research showed that high post-mortem temperature treatment induced development of PSE-like turkey meat, with lower pH, paler color, higher technological and storage losses, and reduced protein solubility and texture.
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The Effects of Potato Puree and Bread Crumbs on Some Quality Characteristics of Low Fat Meatballs
Haluk Ergezer,Tolga Akcan,Meltem Serdarog˘ lu 한국축산식품학회 2014 한국축산식품학회지 Vol.34 No.5
The purpose of this study was to determine the effects of using different amounts of potato puree (PP) (10 or 20%) and10% bread crumbs (BC) as an extender and also control samples (C) with no added extender on chemical composition,energy values, cooking analyses, colour measurements, water holding capacity (WHC), penetration values, thiobarbituricacid value (TBA) and sensory analyses of meatballs. Meatball samples were cooked in a pre-heated 180°C electric oven. Uncooked meatballs formulated with 20% PP had the highest moisture content. No significant differences were recordedfor protein contents of uncooked samples. The highest cooking yield was found in samples extended with 10% BC. Increas-ing PP from 10% to 20% increased cooking yield of meatballs. 20% PP increased moisture and fat retention values andwater holding capacity of meatballs. Meatballs with 10% BC had the lowest (the hardness in the texture) and meatballs withthe 20% PP had the highest (the softness in the texture) penetration values. Formulating meatballs at a level of 20% resultedlower L* values. TBA values of control samples were higher than in PP added samples at the end of the storage period. Flavour scores for meatballs formulated with PP were higher than control and meatballs formulated with BC. Meatballsformulated with 10% PP had similar overall acceptability with meatballs added with 10% BC.
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