Kivi, Kuşkonmaz ve Zencefilden Elde Edilen Enzim Ekstraktlarının Hindi Göğüs Etinin Bazı Fizikokimyasal ve Tekstürel Özellikleri Üzerine Etkisinin Belirlenmesi
Yükleniyor...
Dosyalar
Tarih
2022
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Selçuk Üniversitesi Fen Bilimleri Enstitüsü
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada, ticari bir enzim olan Nötraz ile kuşkonmaz, kivi ve zencefilden elde edilen ham
ekstraktlar hindi göğüs etine enjekte edildikten sonra farklı sıcaklıklarda (60, 70 ℃) sous-vide (SV)
pişirilerek fizikokimyasal, tekstürel, morfolojik ve mikrobiyolojik özellikleri üzerine etkileri araştırılmıştır.
Nötraz enzimi ile kuşkonmaz, kivi ve zencefil ekstraktları enjekte edilen hindi göğüs etinde su tutma
kapasitesi ve sızıntı kaybı ve pişirilen hindi göğüs eti örneklerinin pişirme kaybı, renk, pH gibi
fizikokimyasal, tekstürel, toplam mezofilik aerobik bakteri gibi mikrobiyolojik ve Taramalı Elektron
Mikroskobu (SEM) gibi çeşitli morfolojik özellikleri incelenmiştir. Hindi göğüs etine ham ekstraktların ve
Nötraz enziminin enjeksiyonu su tutma kapasitesinin azalmasına (p<0.01) neden olurken sızıntı kayıplarını
artırmıştır (p<0.05). Pişirilmiş hindi göğüs eti örneklerinin pH değerlerinin 6.07-6.22 arasında değiştiği
tespit edilmiştir. Hindi göğüs etine Nötraz enzimi ile ham ekstraktların enjeksiyonu pH değerlerinin
azalmasına (p<0.05) neden olurken pişirme sıcaklığının artması örneklerin pH değerlerini artırdığı (p<0.01)
gözlemlenmiştir. Hindi göğüs etine Nötraz enzimi ile ham ekstraktların enjeksiyonu ve SV pişirme
sıcaklığının artması pişirme kayıplarının artmasına neden olmuştur (p<0.01). Et örnekleri renk açısından
incelendiğinde, ham ekstraktlar ve Nötraz enziminin enjeksiyonu L* değerinin azalmasına a* değerinin
artmasına neden olurken (p<0.01); pişirme sıcaklığındaki artış örneklerin L* ve a* değerlerinde azalmaya,
b* değerlerinde artışa neden olmuştur. Hindi etine ham ekstraktların ve Nötraz enziminin enjeksiyonu
sertlik ve sakızımsılık değerlerinin azalmasını sağlamıştır. Ham ekstraktlar ve Nötraz enzimi
enjeksiyonuyla farklı sıcaklıklarda SV pişirilen örneklerin sertlik (p<0.05), çiğnenebilirlik ve iç yapışkanlık
değerlerinin kontrole kıyasla daha düşük olduğunu olduğu tespit edilirken (p<0.01); pişirme sıcaklığının
artması örneklerin sertlik, çiğnenebilirlik ve iç yapışkanlık değerlerinin artmasına neden olmuştur (p<0.01).
Hindi göğüs etine Nötraz enzimi ile kivi ve zencefilden elde edilen ham ekstraktı enjekte ederek 60 ℃’de
SV pişirilmesi en düşük sertlik (sırasıyla, 21.35-49.32-53.68 N) değerlerini sağladığı belirlenmiştir. SEM
görüntülerine göre Nötraz enzimi ve kivi elde edilen ham ekstraktı hindi göğüs etine enjekte edilerek 60
℃’de SV pişirilmesi kontrol örneğine kıyasla kas lifleri arasında daha fazla boşluk olduğu görülmektedir.
Kivi ve zencefil ekstraktının hindi göğüs etine enjekte edilerek farklı sıcaklıklarda SV pişirilmesi sonucu
toplam mezofilik aerobik bakteri gelişimine rastlanmamıştır. Bu çalışma sonucunda en gevrek ve yumuşak
olan grubun kivi ve zencefil ekstraktının hindi göğüs etine enjekte ederek 60 ℃’de SV pişirilen grup olarak
belirlenmiştir.
This study investigated the effects on physicochemical, textural, morphological, and microbiological properties by injecting raw extracts from asparagus, kiwi, and ginger with Neutrase, a commercial enzyme, into turkey breast meat and then cooking in sous-vide (SV) at different temperatures (60, 70 ℃). Water holding capacity and drip loss analyses were performed in turkey breast meat injected with asparagus, kiwi, and ginger extracts with Neutrase enzyme. Various physicochemical properties such as cooking loss, colour, pH, microbiological properties such as total mesophilic aerobic bacteria and morphological properties such as scanning electron microscopy (SEM) of cooked turkey breast meat samples were investigated. Injection of raw extracts and Neutrase enzyme into turkey breast meat caused a decrease in water holding capacity (p<0.01) and increased leakage losses (p<0.05). It was determined that the pH values of the cooked turkey breast meat samples varied between 6.07-6.22. Injection of raw extracts with Neutrase enzyme into turkey breast meat caused a decrease in pH values (p<0.05), while an increase in cooking temperature increased the pH values of the samples (p<0.01). Injection of raw extracts with Neutrase enzyme into turkey breast meat and increase in SV cooking temperature caused an increase in cooking losses (p<0.01). When meat samples were examined in terms of color; crude extracts, and injection of Neutrase enzyme caused a decrease in L* value and an increase in a* value (p<0.01); The increase in cooking temperature caused a decrease in the L* and a* values of the samples and an increase in the b* values. Injection of raw extracts and Neutrase enzyme into turkey meat resulted in a decrease in firmness and gumminess. It was determined that the hardness (p<0.05), chewiness and internal stickiness values of the samples cooked SV at different temperatures with the crude extracts and Neutrase enzyme injection were lower than the control (p<0.01); Increasing the cooking temperature caused an increase in the hardness, chewiness, and internal stickiness values of the samples (p<0.01). It was determined that SV cooking at 60℃ by injecting the raw extract obtained from kiwi and ginger with Neutrase enzyme into the turkey breast meat provided the lowest hardness values (21.35-49.32-53.68 N, respectively). According to SEM images, the Neutrase enzyme and raw extract obtained from kiwi are injected into turkey breast meat and cooked SV at 60 ℃, showed more space between muscle fibers compared to the control sample. Total mesophilic aerobic bacteria growth was not observed because of injecting kiwi and ginger extract into turkey breast meat and cooking SV at different temperatures. As a result of this study, the most crispy and soft group was determined as the group that was cooked SV at 60 ℃ by injecting kiwi and ginger extract into the turkey breast meat.
This study investigated the effects on physicochemical, textural, morphological, and microbiological properties by injecting raw extracts from asparagus, kiwi, and ginger with Neutrase, a commercial enzyme, into turkey breast meat and then cooking in sous-vide (SV) at different temperatures (60, 70 ℃). Water holding capacity and drip loss analyses were performed in turkey breast meat injected with asparagus, kiwi, and ginger extracts with Neutrase enzyme. Various physicochemical properties such as cooking loss, colour, pH, microbiological properties such as total mesophilic aerobic bacteria and morphological properties such as scanning electron microscopy (SEM) of cooked turkey breast meat samples were investigated. Injection of raw extracts and Neutrase enzyme into turkey breast meat caused a decrease in water holding capacity (p<0.01) and increased leakage losses (p<0.05). It was determined that the pH values of the cooked turkey breast meat samples varied between 6.07-6.22. Injection of raw extracts with Neutrase enzyme into turkey breast meat caused a decrease in pH values (p<0.05), while an increase in cooking temperature increased the pH values of the samples (p<0.01). Injection of raw extracts with Neutrase enzyme into turkey breast meat and increase in SV cooking temperature caused an increase in cooking losses (p<0.01). When meat samples were examined in terms of color; crude extracts, and injection of Neutrase enzyme caused a decrease in L* value and an increase in a* value (p<0.01); The increase in cooking temperature caused a decrease in the L* and a* values of the samples and an increase in the b* values. Injection of raw extracts and Neutrase enzyme into turkey meat resulted in a decrease in firmness and gumminess. It was determined that the hardness (p<0.05), chewiness and internal stickiness values of the samples cooked SV at different temperatures with the crude extracts and Neutrase enzyme injection were lower than the control (p<0.01); Increasing the cooking temperature caused an increase in the hardness, chewiness, and internal stickiness values of the samples (p<0.01). It was determined that SV cooking at 60℃ by injecting the raw extract obtained from kiwi and ginger with Neutrase enzyme into the turkey breast meat provided the lowest hardness values (21.35-49.32-53.68 N, respectively). According to SEM images, the Neutrase enzyme and raw extract obtained from kiwi are injected into turkey breast meat and cooked SV at 60 ℃, showed more space between muscle fibers compared to the control sample. Total mesophilic aerobic bacteria growth was not observed because of injecting kiwi and ginger extract into turkey breast meat and cooking SV at different temperatures. As a result of this study, the most crispy and soft group was determined as the group that was cooked SV at 60 ℃ by injecting kiwi and ginger extract into the turkey breast meat.
Açıklama
Anahtar Kelimeler
Et tekstürü, hindi eti, kivi ekstraktı, kuşkonmaz ekstraktı, SEM, sous-vide, zencefil ekstraktı, Asparagus extract, kiwi extract, ginger extract, meat texture, turkey meat, sousvide
Kaynak
WoS Q Değeri
Scopus Q Değeri
Cilt
Sayı
Künye
Kavasoğlu, B., (2022). Kivi, Kuşkonmaz ve Zencefilden Elde Edilen Enzim Ekstraktlarının Hindi Göğüs Etinin Bazı Fizikokimyasal ve Tekstürel Özellikleri Üzerine Etkisinin Belirlenmesi. (Yüksek Lisans Tezi). Selçuk Üniversitesi, Fen Bilimleri Enstitüsü, Konya.
