Evaluation of Sensory Quality Parameters of Products Obtained from Offals Using the Lyophilization Method
DOI:
https://doi.org/10.24925/turjaf.v14i3.723-731.8432Keywords:
Lyophilization , Offal, Disaster Food , Sensory Evaluation , Trained panellistsAbstract
The primary objective of the research is to obtain a product with high nutritional value and suitable for human consumption from the calf’s liver, teripe or chicken liver by using the lyophilization method. Sensory and nutritional value analyses of the developed product have also been conducted. In this study, fresh chicken liver, beef tripe, and beef liver were cooked and then subjected to the lyophilization process. The condenser temperature during primary drying is between -75 and -88 °C. Secondary drying takes place between +30 °C and +70 °C. The device used does not have shelf temperature control. The products were evaluated by a 9 trained panellists. In the quality rating test, a 5-point Likert scale was used to assess appearance, smell, texture, taste, and overall liking. According to the sensory evaluation results conducted with trained panellists, the beef liver sample (code 379) was found to be most liked than the other samples, with averages of 4.44/5 for overall liking, 4.22/5 for flavour, and 4.78/5 for texture. According to the data obtained, the most liked beef liver sample was analysed in Düzen Norwest laboratories; the freeze-dried cooked liver sample contained 54.5% protein, 15.6% fat, 6.9% moisture, 3.7% ash, 0.6% fiber, 433 kcal energy and 19.3% carbohydrates per 100 grams in dry weight (DW). Nutritional analysis data shows that freeze-dried liver contains 207% more energy, 224% more ash, 154% more protein, 151% more fat, and 929% less moisture than the raw product. A 72-74% decrease was observed between the weights of the products before processing and after freeze-drying. The study is expected to open up new areas of application for offal in the food industry.
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