Sosis Üretiminde Kullanılan Farklı Yağ İkame Maddelerin Termal Özellikleri ve Ürün Kalitesi Üzerine Etkisi

Abstract

In this study, the thermal properties and quality of low fat frankfurters containing different fat replacers were investigated. The moisture, fat, protein, water holding capacity, process yield, colour, texture profile analysis, thiobarbutiric acid values, sensorial properties were examined. The changes in the chemical and microscopic properties were investigated by fourier transform infrared spectroscopy and by scanning electron microscopy. For the investigation of thermal properties of frankfruter batter before heat treatment, model systems were produced and thermal analysis were performed.Thermal analysis results of the model systems showed that salt addition destabilized the myosin and actin proteins. According to the results obtained, the process yield of the low fat frankfurters were lower than the high fat control, this was thought to be probably due to the excess water used in low fat containing products.