In this study, sucuk-like products （SLP） has a great consumption in Turkey, which are produced with broiler or mixture of beef and broiler meat and after stuffing into artificial casings heat treatment is applied af...In this study, sucuk-like products （SLP） has a great consumption in Turkey, which are produced with broiler or mixture of beef and broiler meat and after stuffing into artificial casings heat treatment is applied after rapid fermentation. Quality （color, pH, texture） and safety （2-thiobarbituric acid reactive substance （TBARS） value and biogenic amine） attributes of SLP made with broiler, mechanically deboned meat （MDM） of broiler chicken, mix of broiler chicken and beef, or mix of MDM of broiler chicken and MDM of beef were investigated, pH values of samples had similar range. Mechanically deboned meat containing samples have higher TBARS values than that of others. Samples made with MDM of broiler chicken have higher histamine, tyramine, putrescine and total biogenic amine concentrations than samples made with broiler chicken. There was no significant difference （P 〉 0.05） between total biogenic amine contents of fermented and non-fermented samples. Also, samples gave similar measured and calculated color values. Hardness, gumminess and chewiness values of samples made with MDM of broiler chicken were significantly higher （P 〈 0.05） than samples made with broiler chicken. It was observed that addition of mechanically deboned meat could result in loss of safety and quality attributes of sucuk-like products.展开更多
In this study, the effect of sunflower head pith powder at various concentrations （0.0, 0.5, 1.0, 1.5, 2.0%） on the emulsion properties of mechanically deboned chicken meat （MDCM） was investigated in a model syste...In this study, the effect of sunflower head pith powder at various concentrations （0.0, 0.5, 1.0, 1.5, 2.0%） on the emulsion properties of mechanically deboned chicken meat （MDCM） was investigated in a model system. For this purpose, fresh and frozen MDCM samples were used for preparing the oil/water （O/W） model emulsion systems, pH values of slurries and emulsions, emulsion capacity （EC）, stability （ES） and viscosity （EV） of the prepared model system emulsions were analyzed. Protein, fat, ash, dry matter contents and pH value of MDCM were 14.85, 14.93, 0.99, 30.45% and 6.7, respectively. It was found that the pith powder addition significantly （P 〈 0.01） decreased the pH values of slurries. On the other hand, the effect of pith powder addition on pH values of emulsions was insignificant （P 〉 0.01）. The highest EC value was reached when 1% of pith powder added. ES values of the emulsions reached a maximum level at 1.5% pith powder level. Fresh MDCM emulsions had higher EV values than did frozen MDCM emulsions at 10, 20, 50 rpm.展开更多
文摘In this study, sucuk-like products （SLP） has a great consumption in Turkey, which are produced with broiler or mixture of beef and broiler meat and after stuffing into artificial casings heat treatment is applied after rapid fermentation. Quality （color, pH, texture） and safety （2-thiobarbituric acid reactive substance （TBARS） value and biogenic amine） attributes of SLP made with broiler, mechanically deboned meat （MDM） of broiler chicken, mix of broiler chicken and beef, or mix of MDM of broiler chicken and MDM of beef were investigated, pH values of samples had similar range. Mechanically deboned meat containing samples have higher TBARS values than that of others. Samples made with MDM of broiler chicken have higher histamine, tyramine, putrescine and total biogenic amine concentrations than samples made with broiler chicken. There was no significant difference （P 〉 0.05） between total biogenic amine contents of fermented and non-fermented samples. Also, samples gave similar measured and calculated color values. Hardness, gumminess and chewiness values of samples made with MDM of broiler chicken were significantly higher （P 〈 0.05） than samples made with broiler chicken. It was observed that addition of mechanically deboned meat could result in loss of safety and quality attributes of sucuk-like products.
文摘In this study, the effect of sunflower head pith powder at various concentrations （0.0, 0.5, 1.0, 1.5, 2.0%） on the emulsion properties of mechanically deboned chicken meat （MDCM） was investigated in a model system. For this purpose, fresh and frozen MDCM samples were used for preparing the oil/water （O/W） model emulsion systems, pH values of slurries and emulsions, emulsion capacity （EC）, stability （ES） and viscosity （EV） of the prepared model system emulsions were analyzed. Protein, fat, ash, dry matter contents and pH value of MDCM were 14.85, 14.93, 0.99, 30.45% and 6.7, respectively. It was found that the pith powder addition significantly （P 〈 0.01） decreased the pH values of slurries. On the other hand, the effect of pith powder addition on pH values of emulsions was insignificant （P 〉 0.01）. The highest EC value was reached when 1% of pith powder added. ES values of the emulsions reached a maximum level at 1.5% pith powder level. Fresh MDCM emulsions had higher EV values than did frozen MDCM emulsions at 10, 20, 50 rpm.
