Effect of Using Olive Pomace Oil Oleogel on Physicochemical, Textural and Sensory Properties in Bologna-Type Chicken Sausage Production

Şeyma Yazıcı; Mine Kırkyol; Ahmet Akköse

Article Details

Effect of Using Olive Pomace Oil Oleogel on Physicochemical, Textural and Sensory Properties in Bologna-Type Chicken Sausage Production

Authors:

Şeyma Yazıcı | Mine Kırkyol | Ahmet Akköse

Publisher:

Ataturk University

Main Topics:

Et Teknolojisi | Yağ Teknolojisi

Journal:

Gıda Bilimi ve Mühendisliği Araştırmaları Vol.3 Issue 1, pp.79-88

Document Type:

Article

Publication Date:

3/2024

Document Language:

Turkish

Document ID (Org No.):

2001315034

pISSN:

2980-1451

Keywords:

Abstract:

 In the research, the physicochemical, textural, and sensory properties of Bologna-type chicken sausages produced by using different ratios of olive pomace oil oleogel instead of beef fat 100 beef fat; 75 beef fat  25 oleogel; 50 beef fat  50 oleogel; 25 beef fat  75 oleogel and 100 oleogel were determined. It has been observed that using up to 75 olive pomace oil oleogel instead of beef fat in Bologna-type chicken sausage production reduces the pH value. It was also determined that using up to 50 oleogel increased the L value; however, as the oleogel ratio used in the production increased, the a value decreased, and the b value increased. On the other hand, using olive pomace oil oleogel did not affect the water activity and TBARS values of Bologna-type chicken sausages p0.05. Using olive pomace oil oleogel significantly affected the hardness, springiness, cohesiveness, resilience, and chewiness of Bologna-type sausages p0.01 but did not affect the adhesiveness p0.05. It was determined that as the oleogel ratio increased, hardness and chewiness increased, while resilience and cohesiveness increased in the group containing 50 oleogel and did not change thereafter. As the olive pomace oil oleogel ratio increased in Bologna-type chicken sausage production, the saturated fat content decreased, and the mono- and polyunsaturated fat contents increased. Significant changes were observed in taste, odor, texture, and general acceptability among the sensory properties.

 In the research, the physicochemical, textural, and sensory properties of Bologna-type chicken sausages produced by using different ratios of olive pomace oil oleogel instead of beef fat 100 beef fat; 75 beef fat  25 oleogel; 50 beef fat  50 oleogel; 25 beef fat  75 oleogel and 100 oleogel were determined. It has been observed that using up to 75 olive pomace oil oleogel instead of beef fat in Bologna-type chicken sausage production reduces the pH value. It was also determined that using up to 50 oleogel increased the L value; however, as the oleogel ratio used in the production increased, the a value decreased, and the b value increased. On the other hand, using olive pomace oil oleogel did not affect the water activity and TBARS values of Bologna-type chicken sausages p0.05. Using olive pomace oil oleogel significantly affected the hardness, springiness, cohesiveness, resilience, and chewiness of Bologna-type sausages p0.01 but did not affect the adhesiveness p0.05. It was determined that as the oleogel ratio increased, hardness and chewiness increased, while resilience and cohesiveness increased in the group containing 50 oleogel and did not change thereafter. As the olive pomace oil oleogel ratio increased in Bologna-type chicken sausage production, the saturated fat content decreased, and the mono- and polyunsaturated fat contents increased. Significant changes were observed in taste, odor, texture, and general acceptability among the sensory properties.

 In the research, the physicochemical, textural, and sensory properties of Bologna-type chicken sausages produced by using different ratios of olive pomace oil oleogel instead of beef fat 100 beef fat; 75 beef fat  25 oleogel; 50 beef fat  50 oleogel; 25 beef fat  75 oleogel and 100 oleogel were determined. It has been observed that using up to 75 olive pomace oil oleogel instead of beef fat in Bologna-type chicken sausage production reduces the pH value. It was also determined that using up to 50 oleogel increased the L value; however, as the oleogel ratio used in the production increased, the a value decreased, and the b value increased. On the other hand, using olive pomace oil oleogel did not affect the water activity and TBARS values of Bologna-type chicken sausages p0.05. Using olive pomace oil oleogel significantly affected the hardness, springiness, cohesiveness, resilience, and chewiness of Bologna-type sausages p0.01 but did not affect the adhesiveness p0.05. It was determined that as the oleogel ratio increased, hardness and chewiness increased, while resilience and cohesiveness increased in the group containing 50 oleogel and did not change thereafter. As the olive pomace oil oleogel ratio increased in Bologna-type chicken sausage production, the saturated fat content decreased, and the mono- and polyunsaturated fat contents increased. Significant changes were observed in taste, odor, texture, and general acceptability among the sensory properties.

 Araştırmada sığır et yağı yerine farklı oranlarda pirina yağı oleojeli 100 et yağı; 75 et yağı  25 oleojel; 50 et yağı  50 oleojel; 25 et yağı  75 oleojel ve 100 oleojel kullanılarak üretilen piliç salamların fizikokimyasal, tekstürel ve duyusal özellikleri belirlenmiştir. Piliç salam üretiminde sığır et yağı yerine 75e kadar pirina yağı oleojeli kullanımının pH değerini düşürdüğü görülmüştür. Ayrıca salam üretiminde 50ye kadar oleojel kullanılmasının L değerini arttırdığı, bununla birlikte oleojel oranı arttıkça a değerinin azalıp, b değerinin arttığı belirlenmiştir. Diğer yandan oleojel kullanımı salamların su aktivitesi ile TBARS değerleri üzerinde önemli seviyede bir etki göstermemiştir p0,05. Pirina yağı oleojeli kullanımının salamlarda sertlik, esneklik, kohesivlik, elastikiyet ve çiğnenebilirlik üzerine çok önemli seviyede p0,01 etkili olduğu, yapışkanlık değerinde ise etkili olmadığı p0,05 görülmüştür. Oleojel oranının artmasıyla sertlik ve çiğnenebilirliğin yükseldiği, esneklik ve kohesivliğin ise 50 oleojel içeren grupta arttığı ve daha sonra değişmediği belirlenmiştir. Piliç salam üretimde pirina yağı oleojeli oranı arttıkça doymuş yağ içeriği azalmış, tekli ve çoklu doymamış yağ içerikleri ise artmıştır. Duyusal açıdan tat, koku, tekstür ve genel kabul edilebilirlikte önemli değişimler olduğu görülmüştür.

Article Details

Effect of Using Olive Pomace Oil Oleogel on Physicochemical, Textural and Sensory Properties in Bologna-Type Chicken Sausage Production

Authors:

Şeyma Yazıcı | Mine Kırkyol | Ahmet Akköse

Publisher:

Ataturk University

Main Topics:

Et Teknolojisi | Yağ Teknolojisi

Journal:

Gıda Bilimi ve Mühendisliği Araştırmaları Vol.3 Issue 1, pp.79-88

Document Type:

Article

Publication Date:

3/2024

Document Language:

Turkish

Document ID (Org No.):

2001315034

pISSN:

2980-1451

Bologna-type chicken sausage

olive pomace oil

oleogel

TPA

fatty acid compositionPiliç salam

pirina yağı

oleojel

TPA

yağ asidi kompozisyonu

Issues

Article Details

Authors: Şeyma Yazıcı | Mine Kırkyol | Ahmet Akköse

Publisher: Ataturk University

Main Topics: Et Teknolojisi | Yağ Teknolojisi

Journal: Gıda Bilimi ve Mühendisliği Araştırmaları Vol.3 Issue 1, pp.79-88

Document Type: Article

Publication Date: 3/2024

Document Language: Turkish

Document ID (Org No.): 2001315034

pISSN: 2980-1451

Issues

Authors:

Şeyma Yazıcı | Mine Kırkyol | Ahmet Akköse

Publisher:

Ataturk University

Main Topics:

Et Teknolojisi | Yağ Teknolojisi

Journal:

Gıda Bilimi ve Mühendisliği Araştırmaları Vol.3 Issue 1, pp.79-88

Document Type:

Article

Publication Date:

3/2024

Document Language:

Turkish

Document ID (Org No.):

2001315034

pISSN:

2980-1451