Farklı kasalardan elde edilen devekuşu etlerinin bazı fiziksel ve besinsel özelliklerinin belirlenmesi
Küçük Resim Yok
Tarih
2011
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu araştırmada devekuşu karkaslarına ait alt but, üst but, sırt etlerinin bazı fiziksel ve besinsel özellikleri belirlenmiştir. Bu örneklere ait renk değerleri (CIE L* (parlaklık), a* (kırmızılık) ve b* (sarılık), Chroma ve Hue angle), metmiyoglobin, hemedemir ve total pigment içerikleri ile et örneklerinin mineral madde ve yağ asidi kompozisyonları belirlenmiştir. Et çeşitleri arasında en yüksek L* değeri üst but etlerinde ölçülmüş olup, en düşük L* değeri ise alt but etlerinde; en yüksek a* ve b* değeri sırt etlerinde, en düşük ct ve If değeri ise alt but etlerinde tespit edilmiştir. Et örneklerinin yağ asidi dağılımları incelendiğinde; et örnekleri genel olarak palmitik, stearik, oleik ve linoleik yağ asitlerince oldukça zengin bir yapı göstermekle birlikte özellikle üst but etlerinin eikosapentaenoik asit (EPA), sırt etlerinin araşidonik yağ asitlerince zengin olduğu tespit edilmiştir. Örneklerin; potasyum, fosfor, magnezyum ve demir içeriğinin yüksek olduğu belirlenmiştir. Ayrıca heme demir içeriği ve total pigmentlerce en zengin et çeşidinin yine sırt eti olduğu tespit edilmiştir. Et çeşitlerinin metmyoglobin içerikleri %19.96-24.75 arasında değişim göstermiştir.
In this research, some physical and nutritional properties of bottom thigh, top thigh and top strip from ostriches were determined. Color values [CIE L* (brightness), a* (redness), b* (yellowness), chroma and hue angle], metmyoglobin, heme iron, total pigment and mineral contents and fatty acid compositions of these meat samples were determined. Highest and lowest L* values were obtained in top thigh and bottom thigh, respectively. Highest and lowest a* and b* values were obtained in top strip and bottop thigh, respectively. Generally, all meat samples were found as rich in palmitic, stearic, oleic and linoleic fatty acids; however, top thigh meats were found as considerably rich in EPA and top strip meats were found as rich in arachidonic fatty acids. The potassium phosphors, magnesium and iron contents of meat samples were determined as high. In addition, top strip meats were found to have the highest total pigment and heme iron contents. The metmyoglobin contents of meat samples were determined to vary between 19.96-24.75 %.
In this research, some physical and nutritional properties of bottom thigh, top thigh and top strip from ostriches were determined. Color values [CIE L* (brightness), a* (redness), b* (yellowness), chroma and hue angle], metmyoglobin, heme iron, total pigment and mineral contents and fatty acid compositions of these meat samples were determined. Highest and lowest L* values were obtained in top thigh and bottom thigh, respectively. Highest and lowest a* and b* values were obtained in top strip and bottop thigh, respectively. Generally, all meat samples were found as rich in palmitic, stearic, oleic and linoleic fatty acids; however, top thigh meats were found as considerably rich in EPA and top strip meats were found as rich in arachidonic fatty acids. The potassium phosphors, magnesium and iron contents of meat samples were determined as high. In addition, top strip meats were found to have the highest total pigment and heme iron contents. The metmyoglobin contents of meat samples were determined to vary between 19.96-24.75 %.
Açıklama
Anahtar Kelimeler
Gıda Bilimi ve Teknolojisi
Kaynak
GIDA
WoS Q Değeri
Scopus Q Değeri
Cilt
36
Sayı
5
