Ekonomik verim dönemini tamamlamış yumurta tavuğu göğüs ve but etleri üzerine ultrasonik dalgaların etkileri
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Dosyalar
Tarih
2012-07-03
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Selçuk Üniversitesi Fen Bilimleri Enstitüsü
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada, ekonomik yumurta verimini tamamlamış tavuk göğüs ve but etlerinin çeşitli teknolojik ve emülsiyon özellikleri üzerine ultrasonik ses dalgalarının etkileri araştırılmıştır. Çalışmada kullanılan göğüs ve but etlerine farklı sürelerde (0, 30, 60, 90, 120 ve 150 s) sonikasyon işlemi (24 kHz) uygulandıktan sonra pişirme kaybı, sızıntı kaybı, su tutma kapasitesi gibi çeşitli teknolojik özelliklerle, total pigment, heme demir, metmyoglobin ve renk gibi fizikokimyasal özellikler de belirlenmiştir. Örneklerin diğer bir kısmı ise kıyma haline getirildikten sonra tuz-fosfat (%2.5 NaCl + %0.5 K2HPO4) çözeltisi içerisinde sonikasyon işlemi uygulanarak et+çözelti karışımlarının pH değerleri belirlenmiştir. Daha sonra bu karışımların mısır yağı ile oluşturdukları emülsiyonların; emülsiyon kapasitesi (EK), emülsiyon stabilitesi (ES), emülsiyondan ayrılan su (EAS), emülsiyondan ayrılan yağ oranları (EAY), emülsiyon viskozitesi (EV), emülsiyon özgül ağırlığı (EÖA), ısıl işlem uygulanmış ve uygulanmamış emülsiyonların renk parametreleri tespit edilmiştir. Araştırmada kullanılan tavuk göğüs etinin %25.14'ü kuru madde, %22.45'i protein, %1.84'ü yağ ve %1.141'i mineral maddedir. But eti ise %25.75 kuru madde, %20.09 protein, %4.24 yağ ve %1.018 mineral maddelerden oluşmaktadır. Göğüs etinin pH değeri, 5.79 olarak belirlenirken, but etinin pH değeri ise 6.17 olarak tespit edilmiştir. Tuz-fosfat çözeltisi ilave edildikten sonra elde edilen et+çözelti karışımlarının pH değerleri (6.49-6.74) yükselmiştir. Göğüs etlerinin mısır yağı ile oluşturdukları emülsiyonların ortalama pH değeri 7.11, but etleri emülsiyonlarının ortalama pH değeri ise 7.33 olarak belirlenmiştir. Göğüs etinin EK değerleri 169.9 ml yağ/g protein, but etinin ise 185.3 ml yağ/g protein şeklinde tespit edilmiştir. Sonikasyon işleminin 90 ve 120 s süre ile uygulanması EK'ni artırmış, 150 s uygulanması ise EK'ni düşürmüştür. Göğüs etinin ES değeri, but etinden yüksek bulunmuştur. Özellikle 90 s sonikasyon işlemi uygulamasının EV'ni artırdığı gözlenmiştir (p<0.01). Tavuk göğüs ve but etleri kullanılarak oluşturulan emülsiyonların ortalama EÖA'ları sırasıyla 0.8821 g/cm3 ve 0.8866 g/cm3 olarak belirlenmiştir. 120 s sonikasyon işlemi uygulanması, EÖA'nı arttırmıştır. Farklı sürelerde sonikasyon işlemi uygulanması emülsiyonların renk karakteristiklerini etkilemezken, ısıl işlem uygulanmış emülsiyonların sadece L* ve Hue değerleri etkilenmiştir. 150 s süreyle sonikasyon uygulanması STK'ni artırırken, PK ve SK'nı azaltmıştır. But etlerine 150 s süreyle sonikasyon uygulanması total pigment ve heme demir içeriklerini azaltmıştır. Sonikasyon işlemi göğüs ve but etlerinin renk parametreleri üzerine de etkili olmuştur (p<0.01). Sonuç olarak, 90 ve 120 s süreyle sonikasyon işlemi uygulanması tavuk göğüs ve but etlerinin EK, ES, EV ve EÖA'nı yükseltmiştir. Diğer taraftan en yüksek STK ile en düşük PK ve SK değerleri ise 150 s süre sonikasyon işlemi uygulanan tavuk göğüs ve but etlerinde belirlenmiştir.
In this study, the effect of ultrasound wave on different technological and emulsion properties of chicken breast and thigh meats of hens completing their economic egg production cycle were investigated. After each meat samples were sonicated at 24 kHz frequency for various sonication times (0, 30, 60, 90, 120 and 150 s), their various technological properties such as cooking loss (CL), drip loss (DL), water holding capacity (WHC); physicochemical properties such as total pigment, heme iron, metmyoglobin contents and color values were determined. After the other meat samples were minced and sonicated within salt-phosphate solution, the pH values of formed slurries were determined. Then, emulsion capacity (EC), emulsion stability (ES), separated water (SW), separated oil (SO), emulsion viscosity (EV) and emulsion density (ED) properties and pH values of the emulsions prepared with the slurries and corn oil as well as the color values of uncooked and cooked emulsions were investigated. It was determined that chicken breast meat had 25.14% dry content, 22,45% protein, 1.84% fat and 1.141% ash. The thigh meat had 25.75% dry content, 20.09% protein, 4.24% fat and 1.018% ash. The mean pH value of the chicken breast meat was 5.79 and thigh meat was 6.17. Addition of salt phosphate solution increased the pH values of slurries (6.49-6.74). Average pH values of emulsions prepared with the slurries and corn oil were determined as 7.11 and 7.33, respectively. When it was detected that EC values of the chicken breast meat was 169.9 ml oil/g protein, chicken thigh meat was 185.3 ml oil/ g protein. The highest EC values were observed in the samples that were sonicated for 90 and 120 s whereas the lowest values were obtained when the samples were sonicated for 150 s. ES values of chicken breast meat was higher than thigh meat. EV values were observed to increase 90 s treatment of ultrasound waves (p<0.01). The mean ED values of the emulsions formed with breast and thigh meats were determined to be 0.8821 g/cm3 ve 0.8866 g/cm3, respectively. Applying sonication for 120 s increased ED. Color parameters of emulsions remained unchanged by various sonication times, however L* and Hue values of cooked emulsion were affected by the sonication. It was observed that increase in WHC values, but decrease in CL and DL values were observed in the samples sonicated for 150 s. Sonicated for 150 s decreased total pigment and heme iron contents in chicken thigh meats. There were significant difference (p<0.01) between the color parameters of chicken breast and thigh meats and various sonication times. As a consequence, applying sonication 90 and 120 s increased EC, EV and ED values were observed in the chicken breast and thigh meats. On the other hand, the highest WHC, but the lowest CL and DL values were determined in the same samples sonicated for 150
In this study, the effect of ultrasound wave on different technological and emulsion properties of chicken breast and thigh meats of hens completing their economic egg production cycle were investigated. After each meat samples were sonicated at 24 kHz frequency for various sonication times (0, 30, 60, 90, 120 and 150 s), their various technological properties such as cooking loss (CL), drip loss (DL), water holding capacity (WHC); physicochemical properties such as total pigment, heme iron, metmyoglobin contents and color values were determined. After the other meat samples were minced and sonicated within salt-phosphate solution, the pH values of formed slurries were determined. Then, emulsion capacity (EC), emulsion stability (ES), separated water (SW), separated oil (SO), emulsion viscosity (EV) and emulsion density (ED) properties and pH values of the emulsions prepared with the slurries and corn oil as well as the color values of uncooked and cooked emulsions were investigated. It was determined that chicken breast meat had 25.14% dry content, 22,45% protein, 1.84% fat and 1.141% ash. The thigh meat had 25.75% dry content, 20.09% protein, 4.24% fat and 1.018% ash. The mean pH value of the chicken breast meat was 5.79 and thigh meat was 6.17. Addition of salt phosphate solution increased the pH values of slurries (6.49-6.74). Average pH values of emulsions prepared with the slurries and corn oil were determined as 7.11 and 7.33, respectively. When it was detected that EC values of the chicken breast meat was 169.9 ml oil/g protein, chicken thigh meat was 185.3 ml oil/ g protein. The highest EC values were observed in the samples that were sonicated for 90 and 120 s whereas the lowest values were obtained when the samples were sonicated for 150 s. ES values of chicken breast meat was higher than thigh meat. EV values were observed to increase 90 s treatment of ultrasound waves (p<0.01). The mean ED values of the emulsions formed with breast and thigh meats were determined to be 0.8821 g/cm3 ve 0.8866 g/cm3, respectively. Applying sonication for 120 s increased ED. Color parameters of emulsions remained unchanged by various sonication times, however L* and Hue values of cooked emulsion were affected by the sonication. It was observed that increase in WHC values, but decrease in CL and DL values were observed in the samples sonicated for 150 s. Sonicated for 150 s decreased total pigment and heme iron contents in chicken thigh meats. There were significant difference (p<0.01) between the color parameters of chicken breast and thigh meats and various sonication times. As a consequence, applying sonication 90 and 120 s increased EC, EV and ED values were observed in the chicken breast and thigh meats. On the other hand, the highest WHC, but the lowest CL and DL values were determined in the same samples sonicated for 150
Açıklama
Anahtar Kelimeler
Emülsiyon özellikleri, Sonikasyon, Tavuk göğüs ve but eti, Teknolojik özellikleri, Chicken breast and thigh meat, Emulsion properties, Sonication, Technolojical properties
Kaynak
WoS Q Değeri
Scopus Q Değeri
Cilt
Sayı
Künye
Ünal, K. (2012). Ekonomik verim dönemini tamamlamış yumurta tavuğu göğüs ve but etleri üzerine ultrasonik dalgaların etkileri. Selçuk Üniversitesi, Yayımlanmış yüksek lisans tezi, Konya.
