In this study, a novel ultrasonic vacuum (USV) drying technique was used to shorten the drying time of fish fillets. For this purpose, ultrasonic treatment and vacuum-drying were simultaneously performed to dehydrate salmon and trout fillets at 55°C, 65°C, and 75°C. In addition, the USV technique was compared with vacuum-drying and oven-drying techniques. The dehydration kinetics of the fillets was successfully described by seven thin-layer drying models with R(2) range between 0.944 and 1.000. Depending on drying temperatures and fish species, the drying times could be shortened using the USV technique between 7.4% and 27.4% compared with vacuum-drying. The highest effective moisture diffusivity was determined in the fillets dried with the USV technique and they increased with increasing drying temperatures. Ultrasonic treatment accelerated the vacuum drying process for the fillets; therefore, this technique could be used to improve the efficiency of vacuum-drying for the fillets.
ObjectiveThe aim of the study was to evaluate the effects of different nitrate levels (150, 300, 450, and 600 ppm KNO3) on the volatile compounds and some other properties of pastırma.MethodsPastırma samples were produced under the controlled condition and analyses of volatile compounds, and thiobarbituric acid reactive substances (TBARS) as an indicator of lipid oxidation, non-protein nitrogenous matter content as an indicator of proteolysis, color and residual nitrite were carried out on the final product. The profile of volatile compounds of pastırma samples was analyzed by gas chromatography/mass spectrometry using a solid phase microextraction.ResultsNitrate level had a significant effect on pH value (p<0.05) and a very significant effect on TBARS value (p<0.01). No significant differences were determined in terms of aw value, non-protein nitrogenous substance content, color and residual nitrite between pastırma groups produced by using different nitrate levels. Nitrate level had a significant (p<0.05) or a very significant (p<0.01) effect on some volatile compounds. It was determined that the amounts and counts of volatile compounds were lower in the 450 and especially 600 ppm nitrate levels than 150 and 300 ppm nitrate levels (p<0.05). While the use of 600 ppm nitrate did not cause an increase in residual nitrite levels, the use of 150 ppm nitrate did not negatively affect the color of pastırma. However, the levels of volatile compounds decreased with an increasing level of nitrate.ConclusionThe use of 600 ppm nitrate is not a risk in terms of residual nitrite in pastırma produced under controlled condition, however, this level is not suitable due to decrease in the amount of volatile compounds.
In this study, the effects of fat (10, 15 and 20%) and orange fiber (0, 2 and 4%) levels on volatile compounds of sucuk (Turkish dryfermented sausage) were investigated. The volatile compound profile of sucuk samples was analyzed by gas chromatography/mass spectrometry (GC-MS) by using a solid phase microextraction (SPME). 75 volatile compounds were identified in the sucuk samples. The volatile compounds identified were 11 aldehydes, 7 aliphatic hydrocarbons, 2 acids, 10 esters, 1 furan, 5 alcohols, 8 aromatic hydrocarbons, 6 ketones, 6 sulphur compounds, and 19 terpenes. It was determined that the use of orange fiber had significant (P<0.05) effects on a few volatile compounds (allyl methyl sulfide, copaene and caryophyllene). Alpha-thujene was significantly affected by fat level (P<0.05). Fat level also showed very significant effect on p-xylene and allyl methyl sulfide (P<0.01). As result, orange fiber and fat level had no significant effects on volatile profile of sucuk samples.
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