MONOSODYUM GLUTAMATIN BALIK ÇORBASI VE BALIK KÖFTESİNİN DUYUSAL ÖZELLİKLERİ ÜZERİNE ETKİSİ

Şafak Ulusoy, Hande Doğruyol, Didem Üçok Alakavuk, Ş. Yasemin Tosun
2017 Gıda  
Öz Bu çal›flmada farkl› miktarlarda ve tuz ile kombine edilerek kullan›lan monosodyum glutamat›n (MSG) bal›k çorbas› ve bal›k köftelerinin duyusal özelliklerine olan etkisi de¤erlendirilmifltir. Kültür levre¤inin (Dicentrarchus labrax L., 1785) at›klar›ndan yap›lan bal›k çorbalar› 2 gruba ayr›lm›flt›r. Birinci grup % 0.3 tuz ve % 0.3 MSG içeren TM1 grubu, ikinci grup ise % 0.4 tuz ve % 0.2 MSG içeren TM2 grubu olarak adland›r›lm›flt›r. Bal›k köftesi ise hamsi (Engraulis encrasicolus L., 1758)
more » ... sicolus L., 1758) etinden haz›rlanm›flt›r. Köfte harc› kullan›larak yap›lan bal›k köfteleri 2 gruba ayr›lm›flt›r. Birinci grup yaln›zca % 0.8 MSG içeren M grubu ve ikinci grup ise % 0.5 tuz ve % 0.5 MSG içeren TM grubudur. Çorba ve köfte ürün gruplar›n›n duyusal özellikleri on panelist taraf›ndan efllenmifl k›yaslama testi kullan›larak de¤erlendirilmifltir. Sonuçlara göre, hem bal›k çorbas› hem de bal›k köftesinde, tuz ile kombine olarak kullan›lan MSG'›n ürünlerde genel be¤eniyi artt›r›rken, düflük sodyumlu ürünlerin tat ve lezzetini artt›r›p gelifltirdi¤i ortaya ç›km›flt›r. Abstract The effects of monosodium glutamate (MSG) on the sensory properties of fish soup and fish balls were evaluated. Different amounts of MSG were used alone or by combining with salt. Fish soup, prepared with waste from cultured sea bass (Dicentrarchus labrax L., 1785), was divided into two portions. The first group was named as TM1 and included 0.3% salt and 0.3% MSG, whereas the second one was called TM2 and 0.4% salt and 0.2% MSG were added. The fish balls were prepared from anchovy (Engraulis encrasicolus L., 1758) flesh and separated into two parts. For the first part only 0.8% MSG was added, and it was named group M, while the second group included 0.5% salt and 0.5% MSG and was called TM. Sensory properties of the fish soup and the ball products were evaluated by ten experienced panelists by using paired comparison test. Combining the MSG with salt increased general the preferability in both the soup and fish balls and enhanced the taste and palatability of low sodiumproducts.
doi:10.15237/gida.gd16091 fatcat:rh7r4elej5fmtepe2iayqchgii