Füme dillerin üretim aşamalarında oluşan kimyasal değişimierin incelenmesi.
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Date
1992
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Uludağ Üniversitesi
Abstract
Bu çal şmada 5 ayn gmp halinde üretilen füme diller taze dil halinde, kürlemenin 1., 7., 9., 14., 21. gününde, ıkama, hoşlama ve du man/ama eminden sonra % rutubet nıiktan, su aktivitesi degeri, % tuz miktan ve pH eğeri ba ınıuıdan incelendi. Fünıe dil üretimi rasmda uygulanan kür/eme işlemi dillerde önem li bir rutubet kaybma neden olmaktadır. Baş!Oilgıçta % 76.89 olan rutu bet miktan kür/eme sonunda % 42.61'e düşmüştür. Su aktivitesi degeri de buna paralellik göstererek taze dilde 0.954 iken kürleme sonunda 0.879 olmuştur. Ancak bu diişii ş istatistiki olarak önemli degildir. Bunun tersine olarak taze dilde % 0.17 olan tuz miktan kürlemenilı 21. gü nünde en yüksek değerine aşmaktadır (% 7.93). Bu dönemde pH degeri üzerinde önemli bir degişiklik meydana gelmemiştir. kama işlemi rutubet miktamu arımrken diğer özellikler üzerinde önemli derecede etkili olmamıştır. Hoşlama ve dumanlama işlemi sonunda elde edilen rutubet miktan kürleme sommdaki degerden daha yüksek olup dumanlanmış dilde % 55.46'dır.Haşlama işlemi tuz miktamu önemli derecede düşümıüş, pH eğeri ni ise yükscltmi$tir. Dumanlanmış dildeki tuz miktan % 3. 15, pH değeri 6.24, su aktivitesi ise 0.915 olarak bulınmuştur.
In this study five different groups of smoked tongue were used rescarelı nıaterials. Amowıt of nıoisture %, water activity value, amowıt of salt % and pH value were detemı ned on freslı tongue at the 151 J41 h, 2151 days of cııring and at the end of slıa king, boiling and smoking procedures. An important moisture loses were estimated in curing stages. At the end of curing moisture percentage decreased from 76.89 % to 42.61 %. Similar to tlhis result water activity also decreased from 0.954 to 0.879 in fresh tongue and at tlıe e11d of cring stages, respectively. Bul observed differences weren't statistically important. Contrary to this salt amowıt had increased from 0.17 % to 7.93 % at the end of curing (2151 days). No significallt changes were detemıined at pH values. Slıaküıg procedure had caused an in rease the anıount of moisture but other properties had not affected by shaking. The moisture amowıt at the end of boililıg and moking stages were higher than the moisture at the end of curing stages. It was 55.46 % in smoked tongue. Boiling procedure had catsed decline at th e amoımt of salt but had an increase at pH value. The salt anıowıt, pH and water activity at snıoked tongue were temıined 3.15 %, 6.24 and 0.915 respectively.
In this study five different groups of smoked tongue were used rescarelı nıaterials. Amowıt of nıoisture %, water activity value, amowıt of salt % and pH value were detemı ned on freslı tongue at the 151 J41 h, 2151 days of cııring and at the end of slıa king, boiling and smoking procedures. An important moisture loses were estimated in curing stages. At the end of curing moisture percentage decreased from 76.89 % to 42.61 %. Similar to tlhis result water activity also decreased from 0.954 to 0.879 in fresh tongue and at tlıe e11d of cring stages, respectively. Bul observed differences weren't statistically important. Contrary to this salt amowıt had increased from 0.17 % to 7.93 % at the end of curing (2151 days). No significallt changes were detemıined at pH values. Slıaküıg procedure had caused an in rease the anıount of moisture but other properties had not affected by shaking. The moisture amowıt at the end of boililıg and moking stages were higher than the moisture at the end of curing stages. It was 55.46 % in smoked tongue. Boiling procedure had catsed decline at th e amoımt of salt but had an increase at pH value. The salt anıowıt, pH and water activity at snıoked tongue were temıined 3.15 %, 6.24 and 0.915 respectively.
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Keywords
Smoked tongue, Curing, Chemical changes
Citation
Soyutemiz, G. E. vd. (1992). "Füme dillerin üretim aşamalarında oluşan kimyasal değişimierin incelenmesi." Uludağ Üniversitesi Veteriner Fakültesi Dergisi, 11(2),153-158.