EJPAU 2008. Serdaroğlu M. , Yıldız-Turp G. , Ergezer H. EFFECTS OF REDUCING SALT LEVELS ON SOME QUALITY CHARACTERISTICS OF TURKEY MEATBALL

Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.

2008
Volume 11
Issue 2

Topic:

Food Science and Technology

ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES

Serdaroğlu M. , Yıldız-Turp G. , Ergezer H. 2008. EFFECTS OF REDUCING SALT LEVELS ON SOME QUALITY CHARACTERISTICS OF TURKEY MEATBALL, EJPAU 11(2), #26.
Available Online: http://www.ejpau.media.pl/volume11/issue2/abs-26.html

EFFECTS OF REDUCING SALT LEVELS ON SOME QUALITY CHARACTERISTICS OF TURKEY MEATBALL

Meltem Serdaroğlu¹, Gulen Yıldız-Turp¹, Haluk Ergezer²
¹ Ege University, Engineering Faculty, Food Engineering Department, Izmir, Turkey
² Food Engineering Department, Ege University, Bornova, Turkey

ABSTRACT

In the modern meat industry, salt is used as a flavouring or flavour enhancer and is also responsible for the desired textural properties of processed meats. The ultimate goal of ingredient suppliers and meat processors is to produce reduced sodium meat products that consumers can enjoy. In this research, the effects of four levels of salt (0,1.5, 2, 2.5%) on some quality characteristics of turkey meatballs were investigated during the storage at 4°C, for 7 days. Meatballs were prepared with equal amounts of turkey breast and thigh. Salt resulted lower higher cooking yields at each added level and also improved moisture retention. Higher salt levels significantly increased TBA levels during storage. Sensory panel results indicated that, salt levels affected quality characteristics of turkey meatball during storage. According to sensory panel scores, salt level can be reduced. However reducing salt level in meatball formulation, increased L* value.

Key words: salt, turkey meatball, sensory evaluation, oxidation.

Meltem Serdaroğlu
Ege University, Engineering Faculty, Food Engineering Department, Izmir, Turkey
35100 Bornova, Izmir, Turkey
Phone: (+90 232) 3111314
Fax: (+90 232) 3427592
email: meltem.serdaroglu@ege.edu.tr

Gulen Yıldız-Turp
Ege University, Engineering Faculty, Food Engineering Department, Izmir, Turkey
35100 Bornova, Izmir, Turkey
Phone: (+90 232) 3882395
Fax: (+90 232) 3427592

Haluk Ergezer
Food Engineering Department,
Ege University, Bornova, Turkey
35100 Bornova, Izmir, Turkey
Phone: (+90 232) 3882395
Fax: (+90 232) 3427592

Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.