Transglutaminazın chia müsilaj bazlı yenilebilir filmle kaplı tavuk nuggetları üzerine etkisi
Yükleniyor...
Dosyalar
Tarih
2020
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Selçuk Üniversitesi Fen Bilimleri Enstitüsü
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada, çıkma tavuk etinden hazırlanan nuggetlerın bazı fiziksel, kimyasal ve tekstürel özellikleri üzerine chia müsilaj bazlı yenilebilir film kaplama ve mikrobiyal transglutaminaz enzimi (TGaz) uygulamasının etkileri incelenmiştir. Bu amaçla, hazırlanan nuggetlar K (film kaplama uygulanmayan ve TGaz içermeyen kontrol grubu), KF (filmle kaplanan ve TGaz içermeyen kontrol grubu), TGF1 (filmle kaplanan ve %0.5 oranında TGaz içeren grup), TGF2 (filmle kaplanan ve %1 oranında TGaz içeren grup) ve TGF3 (filmle kaplanan ve %1.5 oranında TGaz içeren grup) şeklinde 5 gruba ayrılmıştır. Analizler iki tekerrür, üç paralel olacak şekilde yürütülmüştür. Hazırlanan her bir nugget grubunun fizikokimyasal, tekstürel ve teknolojik özellikleri ile tavuk eti ve chia tohumunun kimyasal kompozisyonu belirlenmiştir. Ayrıca hazırlanan yenilebilir filmin renk ölçümleri de gerçekleştirilmiştir. Analiz sonuçlarına bakıldığında, kontrol grubuna kıyasla TGaz ilave edilmiş ve filmle kaplanmış örneklerin pH değerinin daha düşük olduğu tespit edilmiştir (p<0.01). Filmle kaplanan örneklerin, kaplanmayan örneklerden daha düşük L* ve b* değerine; daha yüksek a* değerine sahip olduğu gözlenmiştir (p<0.01). TGaz ilavesinin örneklerin TBA sayısında artışa neden olduğu belirlenmiş (p<0.01); filmle kaplamanın ve TGaz kullanımının örneklerin DPPH miktarında herhangi bir etkiye sahip olmadığı tespit edilmiştir (p>0.05). Ancak TGaz uygulamasının örneklerin tekstürel özelliklerini iyileştirdiği; film uygulamasıyla birlikte pişirme kaybında azalma meydana getirdiği, su tutma kapasitesini arttırdığı; filmle kaplamanın yağ tutma kapasitesini azalttığı belirlenmiştir (p<0.01).
In this study, the effects of chia mucilage-based edible film coating and microbial transglutaminase enzyme (TGase) application on some physical, chemical and textural properties of nuggets prepared from spent hen meat were investigated. For this purpose, prepared nuggets were divided into 5 groups as K (control group without film coating and TGase-free), KF (control group with film-coating and TGase-free), TGF1 (the group film-coated and containing 0.5% TGase), TGF2 (the group film-coated and containing 1% TGase) and TGF3 (the group film-coated and containing 1.5% TGase). The analyzes were carried out in triplicate samples with two repetitions. The physicochemical, textural and technological properties of each nugget group and the chemical composition of chicken meat and chia seeds were determined. Additionally, color measurements of the prepared edible film were also performed. Considering the analysis results, compared to the control group, the pH of the samples that was added TGase and coated with film were detected to be lower (p<0.01). It was observed that the samples covered with film had lower L * and b * values and higher a* value than the samples not covered with the film (p<0.01). It was determined that the addition of TGase caused an increase in the TBA number of the samples (p<0.01); it was detected that the film coating and the use of TGase had no effect on the DPPH amount of the samples (p>0.05). On the other hand, it has been decided that TGase application improves the textural properties of the samples, causes to decrease on cooking loss and increase water retention capacity and the film coating contributed to reduce oil retention capacity of the samples (p <0.01).
In this study, the effects of chia mucilage-based edible film coating and microbial transglutaminase enzyme (TGase) application on some physical, chemical and textural properties of nuggets prepared from spent hen meat were investigated. For this purpose, prepared nuggets were divided into 5 groups as K (control group without film coating and TGase-free), KF (control group with film-coating and TGase-free), TGF1 (the group film-coated and containing 0.5% TGase), TGF2 (the group film-coated and containing 1% TGase) and TGF3 (the group film-coated and containing 1.5% TGase). The analyzes were carried out in triplicate samples with two repetitions. The physicochemical, textural and technological properties of each nugget group and the chemical composition of chicken meat and chia seeds were determined. Additionally, color measurements of the prepared edible film were also performed. Considering the analysis results, compared to the control group, the pH of the samples that was added TGase and coated with film were detected to be lower (p<0.01). It was observed that the samples covered with film had lower L * and b * values and higher a* value than the samples not covered with the film (p<0.01). It was determined that the addition of TGase caused an increase in the TBA number of the samples (p<0.01); it was detected that the film coating and the use of TGase had no effect on the DPPH amount of the samples (p>0.05). On the other hand, it has been decided that TGase application improves the textural properties of the samples, causes to decrease on cooking loss and increase water retention capacity and the film coating contributed to reduce oil retention capacity of the samples (p <0.01).
Açıklama
Anahtar Kelimeler
Chia müsilaj, tavuk eti, Chia mucilage, chicken meat
Kaynak
WoS Q Değeri
Scopus Q Değeri
Cilt
Sayı
Künye
Çelik, İ. (2020). Transglutaminazın Chia Müsilaj Bazlı Yenilebilir Filmle Kaplı Tavuk Nuggetları Üzerine Etkisi. (Yüksek Lisans Tezi). Selçuk Üniversitesi, Fen Bilimleri Enstitüsü, Konya.
