Determination of the usage of pumpkin seed oil in sausages production

Bu çalışmada, salam üretiminde kabak çekirdeği yağının kullanım imkanları araştırılmıştır. Bu amaçla hayvansal yağ yerine %5, %15 ve %30 oranlarında soğuk pres kabak çekirdeği yağı kullanılmıştır. Oluşturulan salam hamurlarında pH, su tutma kapasitesi, jelleşme-yağ ayrılması, emülsiyon stabilitesi, viskozite değerleri, son üründe ise 4°C'de 28 günlük depolama süresince depolamanın 1., 7., 14., 21. ve 28. günlerinde renk, (L*,a*,b*), TBARS (tiobarbutirikasit reaktif maddeler) ve tekstürel özellikler (TPA, delme testi, kesme testi, gerilim gevşemesi) belirlenmiştir. Hamurların pH değerleri istatistiksel açıdan birbirinden farklı bulunmazken (P>0,05), su tutma kapasitesi, jelleşme- yağ ayrılması, emülsiyon stabilitesi ve viskozite değerleri istatistiksel açıdan birbirinden farklı bulunmuştur (P 0.05), water holding capacity, jelly and fat separation, emulsion stability and viscosity values were statistically significant from each other (P <0.05). The TBARS values of sausages produced with pumpkin seed oil were statistically significantly higher than that of the control group (P <0.05) and TBARS values were increased during the storage. The hardness, chewiness, adhesiveness values of TPA from textural properties showed significantly decrease with increasing pumpkin seed oil concentration (P<0.05), cohesiveness, springness and resilience values increased significantly (P<0.05). The maximum shear force and work of shear showed significantly decrease with increasing of the pumpkin seed oil concentration (P<0.05). The maximum force (N) as a measure of hardness, the initial slope (N s-1) of the penetration curve as a measure of firmness and the penetration work (N s) (area under the curve) as a measure of resistance to penetration, which are the penetration test values, showed statistically significantly increase with increasing pumpkin seed oil concentration (P<0.05). The maximum power from the stress relaxation values and the power values at the end of the 5th minute showed statistically significantly showed decrease with increasing pumpkin seed oil concentration (P<0.05). All of the stated textural properties were found statistically significant differences (P