Farklı pişirme yöntemlerinin somon balığının (Salmo salar) besin kompozisyonu ve duyusal kalitesi üzerine etkisi
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Tarih
2024
Yazarlar
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Cilt Başlığı
Yayıncı
Necmettin Erbakan Üniversitesi, Sosyal Bilimler Enstitüsü
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Gıdalara uygulanacak pişirme yönteminin doğru seçilerek gıdanın besin içeriğini bozulmaya uğratmadan tüketmek oldukça önemli bir husustur. Bu çalışmada farklı pişirme yöntemlerinin Atlantik somon balığının (Salmo salar) besin kompozisyonu ve duyusal kalitesi üzerindeki etkisinin belirlenmesi amaçlanmıştır. Yiyecek ve içecek işletmelerinde sıklıkla menülerde yer alan somonun doğru yöntemlerle pişirilmesi ve sunulması gerek sağlık gerekse duyusal beğeni açısından önemlidir. Çalışmada yedi farklı pişirme yöntemiyle (tavada, fırında, mikrodalga, buhar, sous-vide, air-fryer ve tütsüleme) pişirilen örneklerde nem kaybı en yüksek air-fryer, en düşük tütsüleme ile pişirilen örnekte, en fazla kül miktarı tavada, en az buharda ve sous-vide pişirilen örnekte, en yüksek protein miktarı air-fryer, en düşük buharda, en fazla yağ mikrodalga, en az buharda pişirilen örnekte, en yüksek pH içeriği sous-vide, en düşük ise fırında pişirilen örnekte ölçülmüştür. Toplam antioksidan açısından bakıldığında ABTS ve DPPH metoduna göre en yüksek değer tavada, en düşük değer ise ABTS yönteminde mikrodalga, DPPH yönteminde air-fryer ile pişirilen örnekte ölçülmüştür. Toplam fenolik açısından en yüksek değer fırında, en düşük değer ise mikrodalga fırında pişirilen örnekte ölçülmüştür. Renk değeri bakımından en yüksek parlaklık değeri tütsüleme, kırmızılık değeri tavada, sarılık değeri ise air-fryer ile pişirilen örnekte ölçülmüştür. Tekstürel açıdan bakıldığında ise tavada pişirilen örnek en sert, mikrodalga pişirilen örnek en esnek, sous-vide pişirilen örnek ise iç yapışkanlığı ve kesme kuvvet değeri en yüksek örnek olarak ölçülmüştür. Duyusal analiz sonuçları incelendiğinde ise genel beğeni değeri en yüksek örneğin fırında, en düşük örneğin ise buharda pişirilen örnek olduğu görülmüştür. Sonuç olarak farklı pişirme yöntemlerinin doğru şekilde uygulandığı takdirde Atlantik somon balığının (Salmo salar) besinsel ve duyusal kalitesi üzerinde önemli boyutlarda etkisi olduğu söylenebilir.
It is important to choose the right cooking method for foods and consume them without damaging their nutritional content. This study aimed to determine the effect of different cooking metoda on the nutritional composition and sensory quality of Atlantic salmon (Salmo salar). Salmon, which is frequently included in the menus of food and beverage establishments, is cooked and presented with the correct methods and is important for both health and consumer taste. In the study, among the samples cooked with seven different cooking methods (pan, oven, microwave, steam, sous-vide, air-fryer and smoking), the moisture loss was highest in the air-fryer, the lowest in the sample cooked with smoking, the most ash in the pan, and the least ash in the steam and in the sous-vide cooked sample, the highest protein level was in the air-fryer sample, the lowest protein level was in the steam-cooked sample, the most fat in the microwave, the least fat in the steam-cooked sample, the highest pH in the sous-vide sample, and the lowest pH in the oven-cooked sample. measured in the sample. In terms of total antioxidants, the highest level was measured in the pan according to the ABTS and DPPH methods, and the lowest value was measured in the sample cooked in the microwave in the ABTS method and in the air-fryer in the DPPH method. In terms of total phenolics, the highest value was measured in the sample cooked in the oven and the lowest value in the sample cooked in the microwave oven. In terms of color value, the highest brightness value was measured in the sample cooked by smoking, the redness value in the pan, and the yellowness value in the sample cooked with the air-fryer. From a textural perspective, the sample cooked in a pan was measured as the hardest, the sample cooked in the microwave was the most flexible, and the sample with the highest internal stickiness and shear force value was measured in the sample cooked in sous-vide. When the sensory analysis results were examined, it was seen that the sample with the highest overall appreciation value was the sample cooked in the oven, and the sample with the lowest overall appreciation value was the sample cooked in the steam. As a result, it has been observed that different cooking methods, if applied correctly, have a significant effect on the nutritional and sensory quality of Atlantic salmon (Salmo salar).
It is important to choose the right cooking method for foods and consume them without damaging their nutritional content. This study aimed to determine the effect of different cooking metoda on the nutritional composition and sensory quality of Atlantic salmon (Salmo salar). Salmon, which is frequently included in the menus of food and beverage establishments, is cooked and presented with the correct methods and is important for both health and consumer taste. In the study, among the samples cooked with seven different cooking methods (pan, oven, microwave, steam, sous-vide, air-fryer and smoking), the moisture loss was highest in the air-fryer, the lowest in the sample cooked with smoking, the most ash in the pan, and the least ash in the steam and in the sous-vide cooked sample, the highest protein level was in the air-fryer sample, the lowest protein level was in the steam-cooked sample, the most fat in the microwave, the least fat in the steam-cooked sample, the highest pH in the sous-vide sample, and the lowest pH in the oven-cooked sample. measured in the sample. In terms of total antioxidants, the highest level was measured in the pan according to the ABTS and DPPH methods, and the lowest value was measured in the sample cooked in the microwave in the ABTS method and in the air-fryer in the DPPH method. In terms of total phenolics, the highest value was measured in the sample cooked in the oven and the lowest value in the sample cooked in the microwave oven. In terms of color value, the highest brightness value was measured in the sample cooked by smoking, the redness value in the pan, and the yellowness value in the sample cooked with the air-fryer. From a textural perspective, the sample cooked in a pan was measured as the hardest, the sample cooked in the microwave was the most flexible, and the sample with the highest internal stickiness and shear force value was measured in the sample cooked in sous-vide. When the sensory analysis results were examined, it was seen that the sample with the highest overall appreciation value was the sample cooked in the oven, and the sample with the lowest overall appreciation value was the sample cooked in the steam. As a result, it has been observed that different cooking methods, if applied correctly, have a significant effect on the nutritional and sensory quality of Atlantic salmon (Salmo salar).
Açıklama
Doktora Tezi
Anahtar Kelimeler
Atlantik Somon Balığı (Salmo Salar), Pişirme Yöntemleri, Besin Kompozisyonu, Duyusal Kalite, Gastronomi, Atlantic Salmon (Salmo Salar), Cooking Methods, Nutritional Composition, Sensory Quality, Gastronomy
Kaynak
WoS Q Değeri
Scopus Q Değeri
Cilt
Sayı
Künye
Teyin, G. (2024). Farklı pişirme yöntemlerinin somon balığının (Salmo salar) besin kompozisyonu ve duyusal kalitesi üzerine etkisi. (Yayımlanmamış doktora tezi). Necmettin Erbakan Üniversitesi, Sosyal Bilimler Enstitüsü Gastronomi ve Mutfak Sanatları Anabilim Dalı, Konya.
