Soğukta Muhafaza Edi̇len Sığır, Tavuk ve Hi̇ndi̇ Etleri̇ni̇n Raf Ömrü ve Kali̇tesi̇ Üzeri̇ne Sarımsak (Allium sativum) ve Soğanın (Allium cepa) Etki̇si̇
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Dosyalar
Tarih
2022
Yazarlar
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Yayıncı
Selçuk Üniversitesi Fen Bilimleri Enstitüsü
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada soğukta muhafaza edilen sığır, tavuk ve hindi etlerinin raf ömrü ve kalitesi üzerine
sarımsak (Allium sativum) ve soğan (Allium cepa) tozunun etkileri incelenmiştir. Sığır, tavuk ve hindi
etlerinden hazırlanan örnekler üç ayrı gruba ayrılmış, ilk grup Kontrol grubu olup, diğer gruplardaki sığır,
tavuk ve hindi etlerine ayrı ayrı sarımsak ve soğan tozu %0.6 düzeyinde ilave edilmiştir. Hazırlanan et
örnekleri buzdolabı koşullarında 13 gün süreyle muhafaza edilmiştir. Depolama sürecinde örneklerde
meydana gelen değişimleri tespit etmek için (1., 4., 7., 10. ve 13. günlerde) pH, renk (L*, a* ve b*) ve
TBA (lipit oksidasyonu) analizleri yapılmıştır. Ayrıca et örneklerine %0.5 düzeyinde tuz ilave edilerek
köfte yapılmış ve duyusal analizi gerçekleştirilmiştir.
Sığır etlerinde L* değerleri, muamele çeşidi (p<0.01) ve depolama süresi (p<0.05) açısından
önemli bulunmuştur. Sarımsak ve soğan tozu ilave edilen sığır etlerinin a* değerlerinde depolama süresi
boyunca çok önemli (p<0.01) düzeyde düşüş saptanmıştır. Tavuk ve hindi etlerinin a* değerlerinde tüm
örnekler için çok önemli (p<0.01)düzeyde farklılıklar bulunmuştur. Tavuk ve hindi etlerine ilave edilen
sarımsak ve soğan tozu L* ve b* değerlerini de çok önemli (p<0.01)düzeyde etkilemiştir. Tavuk etlerinin
L* değerlerinde depolama süresi boyunca çok önemli (p<0.01) düzeyde düşüş belirlenmiştir. Sığır, tavuk
ve hindi etlerinde b* değerleri istatistiki açıdan önemsiz bulunmuştur. Kontrol grubuna kıyasla; sığır, tavuk
ve hindi etlerine ilave edilen sarımsak tozu pH değerlerini değiştirmezken, soğan tozunun pH değerlerini
düşürdüğü tespit edilmiştir (p<0.01). Sığır, tavuk ve hindi etlerinin pH değerleri depolama sürecinin
ilerlemesiyle birlikte artış göstermiştir (p<0.01). Sığır, tavuk ve hindi eti örneklerinin TBA miktarları
arasındaki farklılıklar istatistiki açıdan önemli (p<0.01) düzeyde bulunmuştur. Depolama sürecinin
sonunda en düşük TBA miktarı soğan tozu ilave edilen örneklerde belirlenirken en yüksek TBA miktarı
sarımsak tozu ilave edilen ve Kontrol grubu örneklerde tespit edilmiştir. Soğan tozu ilave edilen hindi
köftelerinin en yüksek lezzet ve genel beğeni, soğan tozu ilave edilen sığır köftelerinin ise en yüksek koku
ve tekstür puanlarına sahip olduğu belirlenmiştir. Sonuçta ilave edilen soğan tozunun; sığır, tavuk ve hindi
etlerinin raf ömrünü artırdığı ve özellikle lipit oksidasyonunu önemli düzeyde düşürdüğü, sarımsak tozunun
ise depolama süreci boyunca Kontrol grubu ile benzer sonuçları gösterdiği saptanmıştır. Soğan tozu doğal
antioksidan olarak kullanılabilirken, sarımsak tozunun ilave edildiği düzeye göre prooksidan olarak da etki
gösterebileceği belirlenmiştir.
In this study, the effects of garlic (Allium sativum) and onion (Allium cepa) powder on the shelf life and quality of beef, chicken and turkey meat stored in the cold were investigated. Samples prepared from beef, chicken and turkey meat were divided into three separate groups, the first group was the Control group, and garlic and onion powder was added separately at the level of 0.6% to beef, chicken and turkey meats in the other groups. Prepared meat samples were kept in refrigerator conditions for 13 days. pH, color (L*, a* and b*) and TBA (lipid oxidation) analyzes were performed to detect changes in the samples during storage (on the 1st, 4th, 7th, 10th and 13th days). In addition, 0.5% salt was added to the meat samples and meatballs were made and sensory analysis was carried out. L* values in beef were significant in terms of treatment type (p<0.01) and storage time (p<0.05). There was a significant (p<0.01) decrease in the a* values of the beef to which garlic and onion powder was added during the storage period. In chicken and turkey meat, a* values were found to be very significant (p<0.01) for all samples. Garlic and onion powder added to chicken and turkey meat also affected the L* and b* values very significantly (p<0.01). A very significant (p<0.01) decrease was determined in the L* values of chicken meats during the storage period. b* values in beef, chicken and turkey meats were found to be statistically insignificant. Compared to the control group; while garlic powder added to beef, chicken and turkey meat did not change pH values, it was determined that onion powder decreased pH values (p<0.01). The pH values of beef, chicken and turkey meats increased with the advancement of storage time (p<0.01). Differences between TBA levels of beef, chicken and turkey meat samples were found to be statistically significant (p<0.01). At the end of the storage period, the lowest amount of TBA was determined in the samples to which onion powder was added, while the highest amount of TBA was determined in the samples with garlic powder and the Control group. It was determined that turkey meatballs to which onion powder was added had the highest taste and general taste, while beef meatballs to which onion powder was added had the highest odor and texture scores. The onion powder added as a result; It was determined that beef, chicken and turkey meats increased the shelf life and decreased lipid oxidation significantly, while garlic powder showed similar results with the Control group during the storage period. While onion powder can be used as a natural antioxidant, it has been determined that garlic powder can also act as a prooxidant according to the level it is added to.
In this study, the effects of garlic (Allium sativum) and onion (Allium cepa) powder on the shelf life and quality of beef, chicken and turkey meat stored in the cold were investigated. Samples prepared from beef, chicken and turkey meat were divided into three separate groups, the first group was the Control group, and garlic and onion powder was added separately at the level of 0.6% to beef, chicken and turkey meats in the other groups. Prepared meat samples were kept in refrigerator conditions for 13 days. pH, color (L*, a* and b*) and TBA (lipid oxidation) analyzes were performed to detect changes in the samples during storage (on the 1st, 4th, 7th, 10th and 13th days). In addition, 0.5% salt was added to the meat samples and meatballs were made and sensory analysis was carried out. L* values in beef were significant in terms of treatment type (p<0.01) and storage time (p<0.05). There was a significant (p<0.01) decrease in the a* values of the beef to which garlic and onion powder was added during the storage period. In chicken and turkey meat, a* values were found to be very significant (p<0.01) for all samples. Garlic and onion powder added to chicken and turkey meat also affected the L* and b* values very significantly (p<0.01). A very significant (p<0.01) decrease was determined in the L* values of chicken meats during the storage period. b* values in beef, chicken and turkey meats were found to be statistically insignificant. Compared to the control group; while garlic powder added to beef, chicken and turkey meat did not change pH values, it was determined that onion powder decreased pH values (p<0.01). The pH values of beef, chicken and turkey meats increased with the advancement of storage time (p<0.01). Differences between TBA levels of beef, chicken and turkey meat samples were found to be statistically significant (p<0.01). At the end of the storage period, the lowest amount of TBA was determined in the samples to which onion powder was added, while the highest amount of TBA was determined in the samples with garlic powder and the Control group. It was determined that turkey meatballs to which onion powder was added had the highest taste and general taste, while beef meatballs to which onion powder was added had the highest odor and texture scores. The onion powder added as a result; It was determined that beef, chicken and turkey meats increased the shelf life and decreased lipid oxidation significantly, while garlic powder showed similar results with the Control group during the storage period. While onion powder can be used as a natural antioxidant, it has been determined that garlic powder can also act as a prooxidant according to the level it is added to.
Açıklama
Anahtar Kelimeler
Doğal antioksidan, hindi eti, lipid oksidasyonu, prooksidan, sarımsak, sığır eti, soğan, tavuk eti, Beef, chicken meat, garlic, lipid oxidation, natural antioxidant, onion, pro-oxidant, turkey meat
Kaynak
WoS Q Değeri
Scopus Q Değeri
Cilt
Sayı
Künye
Korkmaz Mutlu, E., (2022). Soğukta Muhafaza Edi̇len Sığır, Tavuk ve Hi̇ndi̇ Etleri̇ni̇n Raf Ömrü ve Kali̇tesi̇ Üzeri̇ne Sarımsak (Allium sativum) ve Soğanın (Allium cepa) Etki̇si̇. (Yüksek Lisans Tezi). Selçuk Üniversitesi, Fen Bilimleri Enstitüsü, Konya.
