Scopus
YÖKSİS ISSN Eşleşti
SJR Q4
Effect of the tumbling process and kappa-carrageenan usage on the quality characteristics of meat loaf
Medycyna Weterynaryjna · Ocak 2020
YÖKSİS Kayıtları — ISSN Eşleşmesi
Comparison of effectiveness of parenteral lincomycin/spectinomycin combination and dexpanthenol application in goat kids with contagious ecthyma
2018 ISSN: 0025-8628 SCI-Expanded
Prof. Dr. ORHAN YAPICI →
Diagnostic techniques for the carpal and fetlock joints in horses with arthritis1)
2019 ISSN: 0025-8628 SCI-Expanded
Prof. Dr. UÇKUN SAİT UÇAN →
Effects of three aging methods on the Longissimus lumborum muscle from Holstein-Friesian steers
2019 ISSN: 0025-8628 SCI-Expanded Q4
Prof. Dr. ÜMİT GÜRBÜZ →
Diagnostic techniques for the carpal and fetlock joints in horses with arthritis
2019 ISSN: 0025-8628 SCI-Expanded
Prof. Dr. MUSTAFA ARICAN →
Effect of inflammatory marker activity after intra-articular injection of autologous platelet-rich plasma in dogs with osteoarthritis
2019 ISSN: 0025-8628 SCI-Expanded Q4
Prof. Dr. MUSTAFA ARICAN →
Effect of the tumbling process and kappa-carrageenan usage on the quality characteristics of meat loaf
2020 ISSN: 0025-8628 SCI-Expanded Q4
Doç. Dr. YUSUF BİÇER →
Effect of the tumbling process and kappa-carrageenan usage on the quality characteristics of meat loaf
2020 ISSN: 0025-8628 SCI-Expanded Q4
Prof. Dr. KEMAL KAAN TEKİNŞEN →
Effect of the Tumbling Process and Kappa-Carrageenan Usage on the Quality Characteristics of Meat Loaf
2020 ISSN: 0025-8628 SCI-Expanded Q4
Doç. Dr. MUHAMMET ALİ CEBİRBAY →
Protective effects of Nigella sativa oil against bisphenol A-induced testicular toxicity in rats
2023 ISSN: 0025-8628 SCI-Expanded Q4
Doç. Dr. MEHMET BURAK ATEŞ →
Concentrations of some elements in blood serum of Angora goats
2006 ISSN: 0025-8628 SCI-Expanded
Prof. Dr. ENVER YAZAR →
Protective effects of Nigella sativa oil against bisphenol A-induced testicular toxicity in rats
2023 ISSN: 0025-8628 SCI-Expanded Q4
Dr. Öğr. Üyesi MUSTAFA BODU →
Protective effects of Nigella sativa oil against bisphenol A-induced testicular toxicity in rats
2022 ISSN: 0025-8628 SCI-Expanded Q4
Doç. Dr. DURMUŞ HATİPOĞLU →
Concentrations of some elements in blood serum of Angora goats
2006 ISSN: 0025-8628 SCI 1 atıf
Prof. Dr. VAHDETTİN ALTUNOK →
Makale Bilgileri
Dergi
Medycyna Weterynaryjna
ISSN00258628
Yayın TarihiOcak 2020
Cilt / Sayfa76 · 535-541
Scopus ID2-s2.0-85096622685
Özet
In this study the authors aimed to determine the effects of the tumbling process and carrageenan usage on the physicochemical, microbiological and sensory properties of meat loaves, which are uncommon in Turkey and only produced at a sub-industrial level. The meat loaves were produced from beef (rib and chuck regions) and layer hen meat and partitioned equally into three groups. The first group served as a control group, whereas the second and third groups were processed by tumbling for 1 and 2 h, respectively. The tumbling programme involved 20 millibar pressure, with 3 min of operation and 1 min of stoppage. After tumbling, each group was divided into two equal parts, followed by the addition of 1% carrageenan to one part of each. This production was repeated, and the meat loaves were stored at 4°C. Physicochemical, microbiological and sensory analyses of the final products were performed on the 0t h, 3r d, 7t h, 12t h and 15t h day of storage for assessing the product quality. The utilisation of carrageenan increased the beef and chicken meat loaves by 0.69% and 1.85%, respectively. The carrageenan reduced cooking loss by an average of 5% relative to the control group. The cutting and sensory properties of the groups produced by both tumbling and the addition of carrageenan exhibit higher scores than the other groups (P < 0.05). The average of the pH, aw, salt%, dry matter%, ash% and fat% in the beef meat loaves are 6.26,0.938,0.988,31.52,2.30 and 4.64, respectively, whereas corresponding values for chicken meat loaves are 6.26,0.927,1.23,35.80,2.18 and 7.38, respectively for the control groups. Yeast-mould growth was absent in all samples, containing 2.90-6.05 logI 0 CFU/g TMAB, 2.00-4.27 log1 0 CFU/g Micrococcus-Staphylococcus and 0-3.62 log1 0 CFU/g Enterobacteriaceae.
Yazarlar (7)
1
Nihat Telli
2
A. Ezgi Telli
3
Yusuf Biçer
ORCID: 0000-0001-7549-8323
4
Muhammet Ali Cebirbay
5
Kemal Kaan Tekinşen
6
Ismail Erim Köseoglu
7
Ahmet Guner
Anahtar Kelimeler
Kappa-carrageenan
Meat loaf
Tumbling
Kurumlar
General Directory of Meat and Milk Board
Ankara Turkey
Konya Technical University
Konya Turkey
Selçuk Üniversitesi
Selçuklu Turkey
Scimago Dergi (ISSN Eşleşmesi)
Medycyna Weterynaryjna
Q4
SJR Skoru0,161
H-Index24
YayıncıPolskie Towarzystwo Nauk Weterynaryjnych
ÜlkePoland
Veterinary (miscellaneous) (Q4)
Metrikler
2
Atıf
7
Yazar
3
Anahtar Kelime