Volatile profile and fatty acid composition of kavurma (A cooked uncured meat product) produced with animal fat combinations
International Journal of Food Properties, cilt.21, sa.1, ss.364-373, 2018 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 21 Sayı: 1
- Basım Tarihi: 2018
- Doi Numarası: 10.1080/10942912.2017.1409763
- Dergi Adı: International Journal of Food Properties
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
- Sayfa Sayıları: ss.364-373
- Anahtar Kelimeler: Kavurma, Cooked meat, Beef intermuscular fat, Beef kidney fat, Sheep tail fat, COOKING, STORAGE, VACUUM, LIPIDS, BEEF, PORK
- Atatürk Üniversitesi Adresli: Evet
Özet
In this research, the effects of animal fat combinations (100% beef intermuscular fat, BIF); 100% beef kidney fat, BKF; 100% sheep tail fat, STF; 50% BIF + 50% BKF; 50% BIF + 50% STF; 35% BIF + 35% BKF + 30% STF) on volatile profile and fatty acid composition as well as selected physicochemical and sensorial properties of kavurma (a traditional Turkish cooked uncured meat product) were investigated. The group containing 50% BIF + 50% BKF had higher scores than other groups in terms of overall apperance, and taste-odor. The use of STF had a negative effect on sensory parameters. The lowest and the highest saturated fatty acid ratio were determined in the group with 100% STF and the group with 100% BKF, respectively. Among volatile compounds identified, aldehydes were the mostly found chemical group and hexanal was determined as major compound in all groups. As a result, the use of sheep tail fat increased unsaturated fatty acid ratio but negatively affected sensory properties of kavurma.