INVESTIGATION OF THE EFFECTS OF USAGE DIFFERENT FORMS AND RATIOS OF SOUR CHERRY JUICE POMACE IN THE PRODUCTION OF DONER ON PRODUCT CHARACTERISTICS AND FORMATION OF HETEROCYCLIC AMINE (HCA) COMPOUNDS
Project no. 31854 · Status: Kapanmış (Yayın bekleniyor) · 2023
Summary
<p>The purpose of this study was to investigate the effects of different forms (wet or dried) of sour cherry (<em>Prunus cerasus</em> L.) pomace added to the minced beef doner mixture at different rates (4%, 8%, 16%) on some physical, chemical, sensory properties of the product and the amount of heterocyclic amine (HCA) compounds during a 30-day storage period at -20°C. For this purpose, pH and DPPH analyses were performed in sour cherry pomace sample, proximate composition (moisture, ash, fat, protein), pH, cooking yield, color measurement, texture profile analysis oxidation development (TBARS), sensory evaluation and heterocyclic amine (HCA) (IQ, MeIQx, 4,8-DiMeIQx, PhIP, Norharman and Harman) analysis in doner samples. It was determined that the use of sour cherry pomace in the production of doner significantly affected the moisture and fat values of the samples (<em>P</em><0.05), while it did not create a significant difference in cooking efficiency and ash values (<em>P</em>>0.05). The use of sour cherry pomace in both forms in the samples slowed down oxidation during storage. Chewiness, gumminess and springiness values of the samples with formulation containing dried sour cherry pomace were determined to be significantly lower than the samples using fresh sour cherry pomace (<em>P</em><0.05). The highest a* value among the doner samples was observed in the sample containing 8% dried sour cherry pomace (<em>P</em><0.05). It was determined that sour cherry pomace additive decreased pH values and increased sensory evaluation scores of doner samples (<em>P</em><0.05). Significantly higher taste and general acceptance scores were determined in sample with 4% dried sour cherry pomace compared to other samples (<em>P</em><0.05). It was determined that some ratios of fresh and dried sour cherry pomace in doner formulations decreased PhIP and 4,8-DiMeIQx amounts in samples (<em>P</em><0.05). In addition, it was also observed that the samples with formulations containing low (%8) wet sour cherry pomace had lowest amount of IQ compound (<em>P</em><0.05). Within the scope of the obtained data, it was concluded that it is possible to obtain products with improved sensory properties, reduced the levels of some certain carcinogenic HCA compounds, and with lower oxidation values during storage by using different forms of sour cherry pomace in doner production.</p>