Farklı tuz (NaCı, KCı) ve karragenan (İOTA, KAPPA) çeşitlerinin tavuk göğüs etinin bazı emülsiyon özellikleri üzerine etkilerinin belirlenmesi
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Dosyalar
Tarih
2013-09-05
Yazarlar
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Cilt Başlığı
Yayıncı
Selçuk Üniversitesi Fen Bilimleri Enstitüsü
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu araştırmada, emülsiyonların fonksiyonel özellikleri üzerine iki tuz çözeltisi (NaCl+K2HPO4 ve KCl+ K2HPO4) ve iki karragenan tipinin (iota ve kappa) farklı seviyelerinin etkisi bir model sistem kullanılarak çalışıldı. Tavuk göğüs etine dört farklı seviyede (%0.0, %0.3, %0.6 ve %0.9) iota ve kappa karragenan ile tuz çözeltileri ilavesiyle yağ/su (Y/S) emülsiyon sistemleri hazırlandı. Hazırlanan emülsiyonlarda emülsiyon pH?sı, emülsiyon kapasitesi, emülsiyon stabilitesi, emülsiyon viskozitesi ve pişirilmiş emülsiyon jel rengi analizleri yapıldı. Ayrıca, tavuk göğüs etinin pişirme kaybı ve su tutma kapasitesi değerleri tespit edildi. Tuz çeşidi, karragenan tipi ve karragenan seviyesi emülsiyon pH?sı, emülsiyon kapasitesi (EK) ve emülsiyon viskozitesi (EV) değerleri üzerine istatistikî olarak önemli (P<0.01) etkide bulunmuştur. Emülsiyon stabilitesi (ES) en yüksek kontrol emülsiyonunda belirlenirken, en düşük ES ise %0.3 seviyesinde karragenan ilave edilen emülsiyonlarda belirlenmiştir. Pişirme kaybı (PK) değeri, karragenan seviyesi artışına bağlı olarak azalmıştır. Tavuk göğüs etine kappa karragenan ilavesi su tutma kapasitesi (STK) değerini iota karragenana göre yükseltmiştir. Pişirilmiş emülsiyon jellerinin L*, a* ve b* renk değerleri üzerine tuz çeşidi istatistikî olarak önemli (P<0.01) bulunmuştur. Sonuç olarak, tuz çeşidi, karragenan tipi ve karragenan seviyelerinin hazırlanan emülsiyonların fonksiyonel özellikleri üzerine farklı etkilerinin olduğu söylenebilir.
In this study, the effect of different levels of two salts (NaCl + K2HPO4 and KCl + K2HPO4) and two types of carragenan (iota and kappa) on the functional properties of the emulsions were studied by using a model system. Oil/water (O/W) emulsion systems were prepared by adding salt solutions and four different levels of iota and cappa carragenan (0.0%, 0.3%, 0.6% and 0.9%) on to the chicken breast meat. pH of the emulsion, the emulsion capacity, emulsion stability, the emulsion viscosity and color of the cooked emulsion gel were analyzed on the emulsions which were prepared. Also, the cooking loss and water holding capacity chicken breast meat was determined. The type of varieties of carrageenan and level of carrageenan had statistically important effects on to the pH of emulsion, emulsion capacity (EC) and emulsion viscosity (P<0.01). The highest level of emulsion stability (ES) was determined on control emulsion and lowest ES was determined the emulsions which were added 0.3% carrageenan. Cooking loss (CL) decreased due to the increase carrageenan level. Water holding capacity (WHC) of chicken breast meat has increased by the addition of kappa carrageenan more than iota carrageenan. It is determined statistically significant on to the L *, a *, and b * color values of cooked emulsion gels type of salt was found statistically important (P<0.01). As a result, it can be said that type of salt, carragenan and levels of carragenan have different effects on the functional properties of the emulsions which were prepared.
In this study, the effect of different levels of two salts (NaCl + K2HPO4 and KCl + K2HPO4) and two types of carragenan (iota and kappa) on the functional properties of the emulsions were studied by using a model system. Oil/water (O/W) emulsion systems were prepared by adding salt solutions and four different levels of iota and cappa carragenan (0.0%, 0.3%, 0.6% and 0.9%) on to the chicken breast meat. pH of the emulsion, the emulsion capacity, emulsion stability, the emulsion viscosity and color of the cooked emulsion gel were analyzed on the emulsions which were prepared. Also, the cooking loss and water holding capacity chicken breast meat was determined. The type of varieties of carrageenan and level of carrageenan had statistically important effects on to the pH of emulsion, emulsion capacity (EC) and emulsion viscosity (P<0.01). The highest level of emulsion stability (ES) was determined on control emulsion and lowest ES was determined the emulsions which were added 0.3% carrageenan. Cooking loss (CL) decreased due to the increase carrageenan level. Water holding capacity (WHC) of chicken breast meat has increased by the addition of kappa carrageenan more than iota carrageenan. It is determined statistically significant on to the L *, a *, and b * color values of cooked emulsion gels type of salt was found statistically important (P<0.01). As a result, it can be said that type of salt, carragenan and levels of carragenan have different effects on the functional properties of the emulsions which were prepared.
Açıklama
Anahtar Kelimeler
Emülsiyon, Carrageenan, Fosfat, Chicken breast meat, Karragenan, Emulsion, Potasyum klorür, Phosphate, Sodyum klorür, Potassium chloride, Tavuk göğüs et, Sodium chloride
Kaynak
WoS Q Değeri
Scopus Q Değeri
Cilt
Sayı
Künye
Çakır, M. (2013). Farklı tuz (NaCı, KCı) ve karragenan (İOTA, KAPPA) çeşitlerinin tavuk göğüs etinin bazı emülsiyon özellikleri üzerine etkilerinin belirlenmesi. Selçuk Üniversitesi, Yayımlanmış yüksek lisans tezi, Konya.
