INVESTIGATION OF THE EFFECTS OF USE OF CALCIUM CHLORIDE, POTASSIUM CHLORIDE AND MUSHROOM (Agaricus bisporus) AS ALTERNATIVES TO THE SODIUM CHLORIDE in DONER PRODUCTION
Project no. 21830 · Status: Kapanmış (Yayın bekleniyor) · 2020
Summary
In this study to reduce the Na content in minced beef doner production, the effects of the use of different ratios (4% and 6%) NaCl, CaCl2, KCl, and mushroom (Agaricus bisporus) (4% and 8%) mixture in the marination step on some physical, chemical and sensory properties of the product were investigated during 28 days of the storage at 4°C. Moisture, sodium, and DPPH analyzes were performed in mushroom samples, proximate composition (moisture, fat, ash, protein), salt analysis, pH analysis, color measurement, cooking yield, sodium determination, texture profile, TBARS analysis, and sensory evaluation analyzes were performed in doner samples. It was determined that the use of chloride salts and mushrooms at different rates in the production of doner reduced the sodium content of the product (P<0.05), without a significant difference in the cooking yield (P>0.05). Hardness, gumminess, and chewiness texture profile characteristics values of the sample group marinated with 6% KCl+ 6% CaCl2+4% mushroom were detected that significantly lower than those of the other samples (P<0.05). At the end of the storage period, it was determined that the flavor scores of the sample groups with formulations containing low (4%) NaCl, CaCl2, KCl, and different ratios of mushrooms were similar to those of the control group (P>0.05). It was observed that the mushroom in the formulations decreased the oxidation in the samples. It was concluded that the substitution of NaCl with KCl ve CaCl2 and the use of Agaricus bisporus mushroom in the doner marinade formulation allows reducing the sodium content without adversely affecting the product properties.