Sosis Üretiminde Kullanılan Farklı Hidrokolloidlerin Termal Özellikleri ve Ürün Kalitesi Üzerine Etkileri

Abstract

In this study, the thermal properties and quality of low fat frankfurters containing different hydrocolloids were investigated. The moisture, fat and protein contents, water holding capacity, process yield, colour, texture profile analysis, tiobarbutiric acid values and sensorial properties were investigated. The changes in the chemical and microscopic properties were investigated by Fourier Transform Infrared Spectrscopy and by scanning electron microscopy. For the investigation of thermal properties of frankfruter batter before heat treatment, model systems were produced and thermal analyses were performed. Thermal analysis results of the model systems showed that salt addition destabilized the proteins (myosin and actin). According to the results obtained, the process yield of the low fat frankfurters was lower than the high fat control. This was probably due to the excess water used.