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Bazı Kaplama Maddelerinin ve Kızartma Sürelerinin Tavuk Köftelerin Kalite Özelliklerine Etkisi

Year 2016, Volume: 6 Issue: 1, 52 - 65, 30.06.2016

Osman Kılınççeker

Abstract

Bu çalışmada tavuk köfteler öncelikle buğday proteini ve bezelye proteini izolatları ile ön kaplama yapılmıştır. Daha sonra su ile hazırlanan % 1, % 2 ve % 3’lük bezelye nişastası çözeltileriyle daldırma şeklinde ikinci kaplamaya tabii tutulmuşlardır. Son olarak, galeta ununa bulanarak 180 oC’de 3, 5 ve 7 dakika kızartılmışlardır. Buğday proteini ve bezelye proteini köftelerin kızartma sonrası bazı fiziksel, kimyasal ve duyusal özelliklerini iyileştirirken, son ürün üzerinde eşit etkiye sahip oldukları belirlenmiştir. İkinci kaplamalarda, nişasta çözeltilerinin performansı kontrol örneğine göre daha iyi olmuştur. Özellikle nişastanın % 2 ve % 3’lük çözeltileri kontrol örneği ve % 1’lik çözeltiye göre köfteler üzerinde daha olumlu etkiye sahip olmuştur. Ayrıca köfteleri kızartmada 3 ve 5 dakika süre uygulaması daha olumlu bulunmuştur. Sonuç olarak en iyi kaplama ve kızartma süresi, ön kaplamalarda buğday proteini veya bezelye proteini, çözelti tipi kaplamalarda % 2’lik nişasta belirlenirken, kızartma süresi olarak 3 dakika yeterli olmuştur.

Keywords

Tavuk köfte Bezelye proteini Buğday proteini Bezelye nişastası Yenilebilir kaplama.

References

  • Debeaufort, F., Quezada-Gallo, J.A., Voilley, A., Crit Rev in Food Sci., 38, 299-313.
  • Gennadios, A., Hana, M.A., Kurth, L.B., Leb-Wis-Und-Tech., 30, 337-350.
  • Mallikarjunan, P., Chinnan, M.S., Balasubramaniam, V.M., Philips, R. D., Leb-Wiss-Und-Tech., 30, 709–714.
  • Khalil, A.H., Food Chem., 66, 201–208.
  • Kulp, L., Loewe, R., Batters and breadings in food processing. American Association of Cereal Chemists Inc, Minnesota 55121-2097, USA. 276s. 1990.
  • Choi, W.S., Han, J.H., J of Food Sci., 66, 319-322, 2001.
  • Mehyar, G. F., Han J. H., J of Food Sci., 69, 449-454.
  • Mehyar, G. F., Han, J.H., Holley, R. A., Blank, G., A. Hydamaka, Poultry Sci., 86, 386-393, 2007.
  • Kowalczyk, D., B. Baraniak, J of Food Eng., 105, 295-305, 2011.
  • Sun, Q., Xiong, C.S.L., Carb Poly., 101, 1134-1139, 2014.
  • Elgün, A., Ertugay, Z., Certel, M., Kotancılar, G., Analytical quality control and laboratory application guide in cereal and cereal products (in Turkish). Atatürk Uni Ziraat Fak Yay No. 335, Erzurum, Turkey, 1998.
  • Dogan, I.S., Unal, S. S., Ege Üniv Müh Fak Gıda Müh Der., 8, 7–35, 1990.
  • Kılınççeker, O., Food Tech and Biotech., 49, 237-243, 2011.
  • Dogan, I.S., Int. J. Food Sci. and Technol., 41, 569-576, 2006.
  • Offical methods of analysis (17th ed.). Association of Official Analytical Chemists, Washington; 2002.
  • Kilincceker, O., Hepsag, F., J of Ani. and Vet. Adv., 10, 2256-2262, 2011.
  • Kilincceker, O., Hepsag, F., Food and Bioprocess Technology, 5, 1349-1354, 2012.
  • Sahin, S., Sumnu, S.G., Altunakar, B., J Sci Food Agr., 85, 2375-2379, 2005.
  • Kilincceker, O., Dogan, I.S., Kucukoner, E., LWT- Food Sci and Technol., 42, 868-873, 2009.
  • Dogan, S.F., Sahin, S., Sumnu, G., J of Food Eng., 1, 127-132, 2005.
  • Kılınççeker, O., Foc. on Mod Food Ind., 2, 36-42, 2013.

The Effects of Some Coating Materials and Frying Times on Chicken Meatballs

Year 2016, Volume: 6 Issue: 1, 52 - 65, 30.06.2016

Osman Kılınççeker

Abstract

In this study, chicken meatballs were pre-dusted with wheat protein and pea protein isolate as the first coating. Next they were coated with 1, 2, and 3% pea starch batters as the second coating, and then breaded with bread crumbs. Finally, they were fried at 180 oC for 3, 5, and 7 min. Pre-dusting materials were found to enhance some physical, chemical and sensorial properties of meatballs after frying. However, they equally had impact on the final products. The performance values of batter materials were better compared to the control. Especially, 2% and 3% levels of starch had more effect than the control and 1%. Additionally, three and five minutes of frying time revealed good results for meatballs. Results showed that the best coating process was using wheat protein or pea protein as pre-dusting materials, 2% starch for batter, and 3 min frying time.

Keywords

Chicken meatball Pea protein Wheat protein Pea starch Edible coating.

References

  • Debeaufort, F., Quezada-Gallo, J.A., Voilley, A., Crit Rev in Food Sci., 38, 299-313.
  • Gennadios, A., Hana, M.A., Kurth, L.B., Leb-Wis-Und-Tech., 30, 337-350.
  • Mallikarjunan, P., Chinnan, M.S., Balasubramaniam, V.M., Philips, R. D., Leb-Wiss-Und-Tech., 30, 709–714.
  • Khalil, A.H., Food Chem., 66, 201–208.
  • Kulp, L., Loewe, R., Batters and breadings in food processing. American Association of Cereal Chemists Inc, Minnesota 55121-2097, USA. 276s. 1990.
  • Choi, W.S., Han, J.H., J of Food Sci., 66, 319-322, 2001.
  • Mehyar, G. F., Han J. H., J of Food Sci., 69, 449-454.
  • Mehyar, G. F., Han, J.H., Holley, R. A., Blank, G., A. Hydamaka, Poultry Sci., 86, 386-393, 2007.
  • Kowalczyk, D., B. Baraniak, J of Food Eng., 105, 295-305, 2011.
  • Sun, Q., Xiong, C.S.L., Carb Poly., 101, 1134-1139, 2014.
  • Elgün, A., Ertugay, Z., Certel, M., Kotancılar, G., Analytical quality control and laboratory application guide in cereal and cereal products (in Turkish). Atatürk Uni Ziraat Fak Yay No. 335, Erzurum, Turkey, 1998.
  • Dogan, I.S., Unal, S. S., Ege Üniv Müh Fak Gıda Müh Der., 8, 7–35, 1990.
  • Kılınççeker, O., Food Tech and Biotech., 49, 237-243, 2011.
  • Dogan, I.S., Int. J. Food Sci. and Technol., 41, 569-576, 2006.
  • Offical methods of analysis (17th ed.). Association of Official Analytical Chemists, Washington; 2002.
  • Kilincceker, O., Hepsag, F., J of Ani. and Vet. Adv., 10, 2256-2262, 2011.
  • Kilincceker, O., Hepsag, F., Food and Bioprocess Technology, 5, 1349-1354, 2012.
  • Sahin, S., Sumnu, S.G., Altunakar, B., J Sci Food Agr., 85, 2375-2379, 2005.
  • Kilincceker, O., Dogan, I.S., Kucukoner, E., LWT- Food Sci and Technol., 42, 868-873, 2009.
  • Dogan, S.F., Sahin, S., Sumnu, G., J of Food Eng., 1, 127-132, 2005.
  • Kılınççeker, O., Foc. on Mod Food Ind., 2, 36-42, 2013.
There are 21 citations in total.

Details

Journal Section Biology
Authors

Osman Kılınççeker

Publication Date June 30, 2016
Submission Date February 11, 2016
Published in Issue Year 2016 Volume: 6 Issue: 1

Cite

APA Kılınççeker, O. (2016). The Effects of Some Coating Materials and Frying Times on Chicken Meatballs. Adıyaman University Journal of Science, 6(1), 52-65.
AMA Kılınççeker O. The Effects of Some Coating Materials and Frying Times on Chicken Meatballs. ADYU J SCI. June 2016;6(1):52-65.
Chicago Kılınççeker, Osman. “The Effects of Some Coating Materials and Frying Times on Chicken Meatballs”. Adıyaman University Journal of Science 6, no. 1 (June 2016): 52-65.
EndNote Kılınççeker O (June 1, 2016) The Effects of Some Coating Materials and Frying Times on Chicken Meatballs. Adıyaman University Journal of Science 6 1 52–65.
IEEE O. Kılınççeker, “The Effects of Some Coating Materials and Frying Times on Chicken Meatballs”, ADYU J SCI, vol. 6, no. 1, pp. 52–65, 2016.
ISNAD Kılınççeker, Osman. “The Effects of Some Coating Materials and Frying Times on Chicken Meatballs”. Adıyaman University Journal of Science 6/1 (June 2016), 52-65.
JAMA Kılınççeker O. The Effects of Some Coating Materials and Frying Times on Chicken Meatballs. ADYU J SCI. 2016;6:52–65.
MLA Kılınççeker, Osman. “The Effects of Some Coating Materials and Frying Times on Chicken Meatballs”. Adıyaman University Journal of Science, vol. 6, no. 1, 2016, pp. 52-65.
Vancouver Kılınççeker O. The Effects of Some Coating Materials and Frying Times on Chicken Meatballs. ADYU J SCI. 2016;6(1):52-65.

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