Farklı Formlarda Chia (Salvia hispanica L.) Tohumu Kullanımının Dana Eti Köftelerinde Kullanımının Araştırılması
Project no. 22370 · Status: Kapanmış · 2021
Summary
Fat in meat products; is a component that significantly affects quality criteria such as appearance, juiciness, flavor, and texture. With the aim of producing healthier meat products, the direct use of vegetable oils in order to reduce the fat content in the formulation and/or to modify the fatty acid composition causes negative changes in product quality. In this project, in order to develop healthier meat product formulations; The effects of using oil-in-water (O/W) gel emulsions prepared with chia mucilage and chia flour as a fat source in the formulation of beef patties on product quality were investigated in order to reduce the amount of fat in the product composition and to change the composition of fatty acids. Chia is used in food directly as a seed, by removing the oil or by turning it into flour. The mucilage formed by chia seeds by absorbing 27 times their weight in water has both emulsifying and waterretaining properties (Munoz et al. 2013). Studies have shown that adding chia in various forms to meat products improves product quality, improves sensory properties, and extends shelf life. Gel emulsions are an innovative technique in the creation of healthy food formulations including meat products, and they are systems created by structuring the emulsion in a stable hydrogel with different gelling methods. Thanks to these systems, peanut oil, which is rich in omega-6 (linoleic acid) and omega-3 (?-linolenic acid), dietary fiber and chia seed as a protein source are transported as components to the meatball formulation, resulting in technological, sensory, and oxidative effects arising from the direct use of vegetable oil. problems could be avoided. This project, which consists of two different trials, within the scope of Trial I; The effects of using chia mucilage as a beef fat substitute and different cooking methods (electric grilling and baking) on product quality and sensory properties in beef patties were investigated. Within the scope of Experiment II, the quality of the use of gel emulsions prepared with chia flour and peanut oil instead of beef fat at different rates and the quality changes of the meatball samples during storage by freezing at -18ºC were investigated.