Kasaplık Hayvanlardan Üretilen Kemik Suyu Tozlarının Depolama Stabiliteleri Üzerine Adaçayı ve Zencefil İlavesinin Etkisi
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Tarih
2023
Yazarlar
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Yayıncı
Selçuk Üniversitesi Fen Bilimleri Enstitüsü
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada kasaplık büyükbaş ve küçükbaş hayvanlardan elde edilen ilikli kemikler kullanılarak kemik suyu ve liyofilize tozları elde edilmiştir. İlikli kemik sularına %1 adaçayı (Salvia officinalis L.) ve zencefil (Zingiber officinale L.) ayrı ayrı ilave edilerek üç farklı muamele grubu oluşturulduktan sonra her bir deneme grubu liyofilize edilmiştir. Bu şekilde 6 farklı ilikli kemik suyu ve bunların liyofilize tozları elde edilmiştir. Bu ürünlerin genel kimyasal bileşimi belirlenmiş ve +4 ºC'de 90 gün süreyle depolanmışlardır. İlikli kemik suyu ve liyofilize tozların üretiminde kullanılan kemiklerin elde edildikleri hayvanın büyükbaş veya küçükbaş olmasının; ürün gruplarının fizikokimyasal, tekstürel ve duyusal özellikleri üzerinde etkili olduğu belirlenmiştir. Çalışmamızda kullanılan ilikli kemik sularından liyofilize toz üretiminde en yüksek verim (%3.26) küçükbaş hayvanlardan elde edilen örneklerde tespit edilmiştir. Küçükbaş hayvanlardan elde edilen ilikli kemik sularında yağ (%0.58), protein (%2.74), toplam kül (%0.115) ve kolajen (%2.41) içerikleri büyükbaş hayvanlardan elde edilen ilikli kemik sularına göre daha yüksek düzeylerde tespit edilmiştir. Liyofilize ilikli kemik suyu tozları arasında ise büyükbaş hayvanlardan elde edilen ilikli kemiklerin kullanılarak üretildiği örneklerin nem (%3.73), protein (%67.28) ve toplam kül (%4.7) miktarları daha yüksek bulunmuşken, küçükbaş hayvanlardan elde edilen ilikli kemiklerin kullanıldığı liyofilize tozlarda, yağ içeriği (%10.94) daha yüksek tespit edilmiştir. İlikli kemik suyu üretiminde formülasyona %1 adaçayı ilavesinin örneklerin aw değerini (0.924), titrasyon asitliğini (%0.0104 laktik asit), a* değerini (0.12), b* değerini (13.20); liyofilize tozlarda ise b* değerini (26.27) ve toplam maya-küf (TMK) sayısını (1.27 log10 kob/ml),zencefil katkılı gruplara nazaran arttırdığı belirlenmiştir. Adaçayı ve zencefilin, ürünlerin oksidatif stabilitesi üzerine olumlu etkide bulunduğu tespit edilmiş olup en düşük thiobarbiturik asit miktarının zencefil katkılı ve daha sonra da adaçayı ilave edilmiş olan gruplarda tespit edildiği belirlenmiştir. Liyofilize ilikli kemik suyu tozlarında en düşük TMK ve toplam aerobik psikrofilik bakteri sayısı zencefil katkılı gruplarda tespit edilmişken, adaçayı ve zencefil ilave edilen grupların toplam aerobik mezofilik bakteri sayısı Kontrol örneklerine nazaran daha düşük olduğu belirlenmiştir. Liyofilize tozların formülasyonuna ilave edilen zencefilin, ürünlerin ıslanabilirlik, % dağılabilirlik ve °Briks değerlerini,adaçayı içeren gruplara göre daha fazla arttırdığı belirlenmiştir. İlikli kemik suyu ve liyofilize toz gruplarına ilave edilen %1 adaçayı ve zencefilin, ürünlerin duyusal özellikleri üzerine olumlu etkide bulunduğu belirlenmiştir.
Bone broth and lyophilized powders were obtained in the present study by using marrowbones derived from butchery large and small cattle. Three experiment groups were prepared by adding the bone broths with 1% of sage (Salvia officinalis L.) and ginger (Zingiber officinale L.). Each group was then freeze-dried using a lyophilizer. Thus, six different marrowbone broths and their lyophilized powders were obtained. The general chemical compositions of these products were determined and they were also stored for 90 days at +4 ºC. It was found that if the bones used in the production of marrowbone broth and lyophilized powders were obtained from large or small cattle affected the physicochemical, textural, and sensory properties of the product groups. The highest yield in the production of lyophilized powder from marrowbone broths used in this study (%3.26) was achieved in samples obtained from small cattle. The fat (%0.58), protein (%2.74), total ash (%0.115), and collagen (%2.41) contents of the marrowbone broth groups obtained from small cattle were found to be higher than those obtained from large cattle. Among the lyophilized marrowbone broth powders, the water (%3.73), protein (%67.28), and total ash (%4.7) contents were found to be higher in the groups produced using marrowbones obtained from large cattle, whereas the fat content (%10.94) was found to be higher in lyophilized powders produced using marrowbones obtained from small cattle. It was determined that, when compared to ginger-added groups, adding 1% sage to the formula increased the aw value (0.924), titration acidity (%0.0104 lactic acid), a* value (0.12), and b* value (13.20) of the in the marrowbone broth samples and the b* value (26.27) and total yeast and mold (TYM) counts (1.27 log10 cfu/ml) in lyophilized powders. Sage and ginger had a positive effect on the oxidative stability of the products and the lowest thiobarbituric acid count was found in ginger-added groups, followed by the sage-added groups. In the lyophilized marrowbone broth powders, the lowest TYM and total aerobic phisiprofilic bacterial counts were detected in groups supplemented with ginger, while the total aerobic mesophilic bacteria count of groups added with sage and ginger were found to be lower in comparison to the Control samples. It was determined that adding ginger to the formulation of lyophilized powders further increased the products' wettability, % dispersibility, and °Brix degree when compared to sage-added groups. It was found that the addition of 1% sage and ginger to the marrowbone broth and lyophilized powders had a positive effect on the sensory properties of the products.
Bone broth and lyophilized powders were obtained in the present study by using marrowbones derived from butchery large and small cattle. Three experiment groups were prepared by adding the bone broths with 1% of sage (Salvia officinalis L.) and ginger (Zingiber officinale L.). Each group was then freeze-dried using a lyophilizer. Thus, six different marrowbone broths and their lyophilized powders were obtained. The general chemical compositions of these products were determined and they were also stored for 90 days at +4 ºC. It was found that if the bones used in the production of marrowbone broth and lyophilized powders were obtained from large or small cattle affected the physicochemical, textural, and sensory properties of the product groups. The highest yield in the production of lyophilized powder from marrowbone broths used in this study (%3.26) was achieved in samples obtained from small cattle. The fat (%0.58), protein (%2.74), total ash (%0.115), and collagen (%2.41) contents of the marrowbone broth groups obtained from small cattle were found to be higher than those obtained from large cattle. Among the lyophilized marrowbone broth powders, the water (%3.73), protein (%67.28), and total ash (%4.7) contents were found to be higher in the groups produced using marrowbones obtained from large cattle, whereas the fat content (%10.94) was found to be higher in lyophilized powders produced using marrowbones obtained from small cattle. It was determined that, when compared to ginger-added groups, adding 1% sage to the formula increased the aw value (0.924), titration acidity (%0.0104 lactic acid), a* value (0.12), and b* value (13.20) of the in the marrowbone broth samples and the b* value (26.27) and total yeast and mold (TYM) counts (1.27 log10 cfu/ml) in lyophilized powders. Sage and ginger had a positive effect on the oxidative stability of the products and the lowest thiobarbituric acid count was found in ginger-added groups, followed by the sage-added groups. In the lyophilized marrowbone broth powders, the lowest TYM and total aerobic phisiprofilic bacterial counts were detected in groups supplemented with ginger, while the total aerobic mesophilic bacteria count of groups added with sage and ginger were found to be lower in comparison to the Control samples. It was determined that adding ginger to the formulation of lyophilized powders further increased the products' wettability, % dispersibility, and °Brix degree when compared to sage-added groups. It was found that the addition of 1% sage and ginger to the marrowbone broth and lyophilized powders had a positive effect on the sensory properties of the products.
Açıklama
Anahtar Kelimeler
Adaçayı, Kemik Suyu, Kolajen, Liyofilizatör, Oksidasyon, Zencefil, Bone Broth, Collagen, Ginger, Lyophilizer, Oxidation, Sage
Kaynak
WoS Q Değeri
Scopus Q Değeri
Cilt
Sayı
Künye
Sadullahoğlu, H., (2023). Kasaplık Hayvanlardan Üretilen Kemik Suyu Tozlarının Depolama Stabiliteleri Üzerine Adaçayı ve Zencefil İlavesinin Etkisi. (Doktora Tezi). Selçuk Üniversitesi, Fen Bilimleri Enstitüsü, Konya.
