Pumpkin seed oil as a partial animal fat replacer in bologna-type sausages

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dc.contributor.author Uzlaşır, Türkan
dc.contributor.author Aktaş, Nesimi
dc.contributor.author Gerçekaslan, Kamil Emre
dc.date.accessioned 2021-09-24T06:08:45Z
dc.date.available 2021-09-24T06:08:45Z
dc.date.issued 2020
dc.identifier.uri http://hdl.handle.net/20.500.11787/5167
dc.description.abstract Beef fat was replaced with cold press pumpkin seed oil (PSO; 0%, 5%, 15%, and 20%) in the production of bologna-type sausages. A value of pH, water-holding capacity (WHC), jelly-fat separation, emulsion stability and viscosity values were determined in meat batters. Thiobarbituric acid reactive substances (TBARS), color, and textural characteristics (TPA, shear test, penetration test) were determined in end-product at 1, 7, 14, 21, and 28 days of storage at 4℃. The pH values were varied between 6.06 and 6.08. With the increase in the level of PSO in meat batters, there was a significant increase in WHC, jelly-fat separation and viscosity values (p<0.05) while a significant decrease in emulsion stability (p<0.05). TBARS values of sausages were found to be significantly higher than in the control group (p<0.05), and this trend continued during storage. Increasing of PSO level were caused a significant increase in L* and b* values while a decrease in a* value (p<0.05). Hardness, adhesiveness and chewiness values were significantly reduced whereas cohesiveness and resilience values increased (p<0.05). Maximum shear force and work of shear was significantly decreased as the level of PSO increased (p<0.05). Hardness, work of penetration and the resistance during the withdrawal of the probe values (penetration tests) increased significantly with the increase in the level of PSO (p<0.05). These results indicate that PSO has potential to be use as a replacement of animal-based fats in the production of bologna-type sausages. tr_TR
dc.description.sponsorship This work was supported by the Nevşehir Hacı Bektaş Veli University Scientific Research Projects Coordination Unit (NEÜBAP14F10) tr_TR
dc.language.iso eng tr_TR
dc.relation.isversionof doi.org/10.5851/kosfa.2020.e32 tr_TR
dc.rights info:eu-repo/semantics/openAccess tr_TR
dc.subject Bologna type sausage tr_TR
dc.subject Pumpkin seed oil tr_TR
dc.subject Texture tr_TR
dc.subject Tbars tr_TR
dc.title Pumpkin seed oil as a partial animal fat replacer in bologna-type sausages tr_TR
dc.type article tr_TR
dc.relation.journal Food Science of Animal Resources tr_TR
dc.contributor.department Nevşehir Hacı Bektaş Veli Üniversitesi/mühendislik-mimarlık fakültesi/gıda mühendisliği bölümü/gıda mühendisliği anabilim dalı tr_TR
dc.contributor.authorID 41078 tr_TR
dc.contributor.authorID 0000-0002-9804-9982 tr_TR
dc.identifier.volume 40 tr_TR
dc.identifier.issue 4 tr_TR
dc.identifier.startpage 551 tr_TR
dc.identifier.endpage 562 tr_TR


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