Kırmızı et muhafazasında ozon uygulamaları ve kaliteye etkileri
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Dosyalar
Tarih
2024
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Selçuk Üniversitesi, Sağlık Bilimleri Enstitüsü
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu araştırmada, farklı süre ve dozlarda ozon uygulamalarının soğukta muhafaza süresince kırmızı etin bazı kalite nitelikleri üzerine etkilerini belirlemek amaçlanmıştır. Materyal olarak 300-320 kg karkas ağırlığına sahip erkek sığırlardan elde edilen kontrfile (M. longissimus lumborum) kullanılmıştır. Kontrfileler, uygulama yöntemine göre karşılaştırmalı olarak beş gruba ayrılıp her bir grup için dört parçaya bölünmüştür. İlk grup kontrol grubu olarak ayrılmış, diğer gruplara 0,5 ve 0,6 ppm ozon gazı ayrı ayrı 10 ve 20 dakika süreyle uygulanmıştır. Ozon uygulama sonrası tüm deneysel numuneler 0-2°C'de, %85-90 rutubet ve 0,2-0,5 m/sn hava akımı olan soğutma dolabında 14 gün süreyle soğukta muhafazaya alınmışlardır. Deneysel et numunelerinde ozonlama öncesi, sonrası, muhafazanın 7.ve 14. günlerinde pH, su aktivitesi (aw), renk (L*, a*, b*), lipit oksidasyonu (TBARs) ve mikrobiyolojik (Toplam Mezofilik Aerobik, Pseudomonas spp., Enterobacteriaceae, E. coli, Salmonella spp.) nitelikleri açısından standartlarda belirtilen şekilde numuneler alınarak analizler gerçekleştirilmiştir. Ozon uygulama sonrasında, ozon uygulanan bütün deneysel numunelerin Toplam mezofilik aerobik mikroorganizma, Pseudomonas spp., Enterobacteriaceae, sayılarının önemli düzeyde azaldığı, bu azalmaların önemli olduğu (p<0,05), gruplar arası farklılıkların meydana geldiği gözlemlenmiştir. Muhafaza periyodunun 14. Gününde en yüksek TMAB, Pseudomonas spp. ve Enterobacteriaceae sayısı ozon uygulanmayan kontrol grubu numunelerinde saptanmıştır. Bu süreçte gruplar ve günler arası farklılıkların istatistiki olarak önemli olduğu tespit edilmiştir (p<0,05). Salmonella spp. üremesi hiçbir grupta görülmemiştir. Başlangıç hammaddede >10 olarak belirlenen E. coli' nin ozon uygulama sonrasında üremediği gözlemlenmiştir. Deneysel numunelerin pH değerleri başlangıçtan muhafazanın 14. gününe kadar normal bir seyir izleyerek yükseldiği, su aktivitesi değerlerinin ise düştüğü belirlenmiştir. Numunelerin TBARs değerlerinin ozon uygulanan bütün gruplarda, kontrol grubuna göre daha yüksek olduğu gruplar ve günler arasındaki farklılıkların önemli olduğu görülmüştür (p<0,05). Deneysel numunelerim L*, a*, b* değerlerinde genel olarak düşüşler tespit edilmiş olup günler ve gruplar arası değerlerdeki farklılıkların önemli olduğu belirlenmiştir (p>0,05). Sonuç olarak, kırmızı et örneklerinde, farklı süre ve dozlarda uygulana ozonun, mikroflorayı azaltıcı bir etkiye sahip olduğu, bu açıdan kırmızı etlerin mikrobiyal bozulmaların engellenmesi, ürün raf ömrünün uzatılması bakımından faydalı olabileceği kanaati oluşmuştur. Ozonun numunelerin pH, su aktivitesi ve b* değerleri üzerine önemli bir etkisinin bulunmadığı, L* ve a* değerlerinin farklılaşmasında kısmi bir etki oluşturabileceği müşahede edilmiştir. Deneysel numunelerin TBARs değerlerinin ozon uygulamasından önemli düzeyde etkilenmiş olduğu tespit edilmekle birlikte kesin kanaatlerin oluşması bakımından lipit oksidasyonu ile ilgili detaylı araştırmaların yapılması gerektiği kanaatine varılmıştır.
In this study, it was aimed to determine the effects of ozone applications at different times and doses on some quality characteristics of red meat during cold storage. Beefs tenderloin (M. longissimus lumborum) obtained from male cattle with a carcass weight of 300- 320 kg was used as material. The beef tenderloins were divided into five groups according to the treatment method and divided into four pieces for each group. The first group was separated as the control group, and 0,5 and 0,6 ppm ozone gas was applied to the other groups separately for 10 and 20 minutes. After ozone application, all experimental samples were cold stored at 0-2°C, 85-90% humidity and 0,2-0,5 m/sec air flow in a cooling cabinet for 14 days. Experimental meat samples were analyzed for pH, water activity (aw), color (L*, a*, b*), lipid oxidation (TBARs) and microbiological (Total Mesophilic Aerobes, Pseudomonas spp., Enterobacteriaceae, E. coli, Salmonella spp.) characteristics before and after ozonation and on the 7th and 14th days of storage as specified in the standards. After ozone application, it was observed that the total mesophilic aerobic microorganisms, Pseudomonas spp., Enterobacteriaceae, numbers of all experimental samples applied ozone decreased significantly, these decreases were significant (p<0,05), and differences between groups occurred. On the 14th day of the storage period, the highest number of TMAB, Pseudomonas spp. and Enterobacteriaceae was found in the control group samples without ozone application. In this process, the differences between groups and days were found to be statistically significant (p<0,05). Salmonella spp. growth was not observed in any group. It was observed that E. coli, which was determined as >10 in the initial raw material, did not grow after ozone treatment. It was determined that the pH values of the experimental samples increased from the beginning until the 14th day of storage following a normal course, while the water activity values decreased. TBARs values of the samples were higher in all ozone treated groups compared to the control group and the differences between the groups and days were significant (p<0,05). L*, a*, b* values of the experimental samples were generally decreased and the differences between groups and days were found to be significant (p>0,05). As a result, it was concluded that ozone applied at different times and doses in red meat samples has a reducing effect on microflora, in this respect, it may be useful in terms of preventing microbial spoilage of red meats and extending product shelf life. It was observed that ozone did not have a significant effect on pH, water activity and b* values of the samples, but it may have a partial effect on the differentiation of L* and a* values. Although it was determined that the TBARs values of the experimental samples were significantly affected by ozone application, it was concluded that detailed research on lipid oxidation should be carried out in order to form definite opinions.
In this study, it was aimed to determine the effects of ozone applications at different times and doses on some quality characteristics of red meat during cold storage. Beefs tenderloin (M. longissimus lumborum) obtained from male cattle with a carcass weight of 300- 320 kg was used as material. The beef tenderloins were divided into five groups according to the treatment method and divided into four pieces for each group. The first group was separated as the control group, and 0,5 and 0,6 ppm ozone gas was applied to the other groups separately for 10 and 20 minutes. After ozone application, all experimental samples were cold stored at 0-2°C, 85-90% humidity and 0,2-0,5 m/sec air flow in a cooling cabinet for 14 days. Experimental meat samples were analyzed for pH, water activity (aw), color (L*, a*, b*), lipid oxidation (TBARs) and microbiological (Total Mesophilic Aerobes, Pseudomonas spp., Enterobacteriaceae, E. coli, Salmonella spp.) characteristics before and after ozonation and on the 7th and 14th days of storage as specified in the standards. After ozone application, it was observed that the total mesophilic aerobic microorganisms, Pseudomonas spp., Enterobacteriaceae, numbers of all experimental samples applied ozone decreased significantly, these decreases were significant (p<0,05), and differences between groups occurred. On the 14th day of the storage period, the highest number of TMAB, Pseudomonas spp. and Enterobacteriaceae was found in the control group samples without ozone application. In this process, the differences between groups and days were found to be statistically significant (p<0,05). Salmonella spp. growth was not observed in any group. It was observed that E. coli, which was determined as >10 in the initial raw material, did not grow after ozone treatment. It was determined that the pH values of the experimental samples increased from the beginning until the 14th day of storage following a normal course, while the water activity values decreased. TBARs values of the samples were higher in all ozone treated groups compared to the control group and the differences between the groups and days were significant (p<0,05). L*, a*, b* values of the experimental samples were generally decreased and the differences between groups and days were found to be significant (p>0,05). As a result, it was concluded that ozone applied at different times and doses in red meat samples has a reducing effect on microflora, in this respect, it may be useful in terms of preventing microbial spoilage of red meats and extending product shelf life. It was observed that ozone did not have a significant effect on pH, water activity and b* values of the samples, but it may have a partial effect on the differentiation of L* and a* values. Although it was determined that the TBARs values of the experimental samples were significantly affected by ozone application, it was concluded that detailed research on lipid oxidation should be carried out in order to form definite opinions.
Açıklama
Anahtar Kelimeler
Kırmızı Et, Mikrobiyolojik Kalite, Ozon, Renk, Tiyobarbitürik Asit, Color, Microbiological Quality, Ozone, Red Meat, Thiobarbituric Acid
Kaynak
WoS Q Değeri
Scopus Q Değeri
Cilt
Sayı
Künye
Dayılar, Ö. D. (2024). Kırmızı et muhafazasında ozon uygulamaları ve kaliteye etkileri. (Doktora Tezi). Selçuk Üniversitesi, Sağlık Bilimleri Enstitüsü, Konya.
