Ananas suyunun ekonomik verimini tamamlamış yumurtacı tavuk etlerinin tekstürel ve bazı fizikokimyasal özellikleri üzerine etkisi
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Dosyalar
Tarih
2019
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, baget ve but etlerinin tekstürel ve bazı fizikokimyasal özellikleri üzerine ananas suyunun etkileri belirlenmiştir. Çalışmada kullanılan göğüs, baget ve but etleri farklı sürelerde (0, 40, 80, 120 ve 160 dk) ananas suyu ile marine edildikten sonra pişirme kaybı, su tutma kapasitesi gibi çeşitli teknolojik özellikleri, renk, pH gibi fizikokimyasal özellikleri, tekstürel ve duyusal özellikleri incelenmiştir. Marine edilmiş göğüs etlerinin pH değerleri; 5.77, baget etlerinin 6.09, but etlerinin 6.18 olarak tespit edilmiştir. Marinasyon uygulanmamış et örneklerinin pH değeri 6.24 olarak ölçülürken, 160 dakika marine edilen örneklerin pH değeri 5.76 olarak belirlenmiştir. Marinasyon süresinin artırılması et örneklerinin pH değerlerini düşürmüştür (p<0.01). Marinasyon süresi 120 ve 160 dakika olan örneklerin su tutma kapasitesi diğer örneklere göre daha düşük bulunmuştur (p<0.01). Marinasyon süresinin artması ile su tutma kapasitesi azalmış ve pişirme kayıpları artmıştır. Et örnekleri renk açısından incelendiğinde marinasyon işlemi ardından pişirilen etlerin a* değerinde düşüş olmuştur. En düşük L* ve b* değeri 160 dakika marine edilen et örneklerinde saptanmıştır. Marinasyon uygulamasının tekstürel özelliklerine etkileri incelendiğinde, kontrol grubu et örneklerinin kesme kuvveti ve kesme enerjisi sırasıyla 11.03 N ve 73.10 N/mm, 160 dakika marine edilen et örneklerinin tekstürel değeri ve kesme enerjisi sırasıyla 7.88 N ve 37.18 N/mm olarak hesaplanmıştır (p<0.01). Göğüs, baget ve but et örneklerinin kesme kuvveti sırasıyla; 7.28 N, 11.62 N, 10.55 N olarak bulunmuştur (p<0.01). Penetrometre ile yapılan çalışmalarda da marinasyon süresinin artmasıyla yumuşaklığın (gevrekliğin) arttığı sonucuna ulaşılmıştır. Marinasyon işlemi, kanatlı etlerinin lezzetini ve gevrekliğini etkileyen bir uygulama olduğu için son ürünlerin duyusal özellikleri panelistler tarafından değerlendirilmiştir. Göğüs eti örnekleri en parlak (açık) renkte olan grup olarak değerlendirilmiştir (p<0.01). 160 dakika marine edilen örnek grubu en gevrek ve yumuşak olan grup olarak belirlenmiştir. Ancak kontrol grubu et örneklerinin tat, koku, lezzet açısından daha çok beğenildiği sonucuna ulaşılmıştır.
In this study, the effects of pineapple juice on the textural and some physicochemical properties of hens comleting their economic egg production cycle breast, drumstick and thigh meats were investigated. The breast, drumstick, thigh meats used in the study were investigated in terms of various technological properties such as cooking loss (CL), water holding capacity (WHC), physicochemical properties such as color, pH, textural and sensory properties after marinating with pineapple juice at different times (0, 40, 80, 160). The pH values of marinated breast meats were found to be 5.77, 6.09 for drumstick and 6.18 for thigh. The pH value of untreated meat samples was found to be 6.24, while the value of pH values of marinated samples for 160 minutes was 5.76. Increasing the marination time decreased the pH values of meat samples (p <0.01). The water holding capacity of the samples with 160 and 120 minutes of marination time was lower than the other samples (p <0.01). Water holding capacity decreased and the cooking loss value increased with the increase of the marination time. When the meat samples were examined in terms of color, there was a decrease in the a* value of the cooked meat after the marinating process. L* and b* values of the meat samples marinated for 160 minutes were found to be lowest. When the effect of the marination treatment on the textural quality is examined, shear force and shear energy of meat samples of the control group were calculated as 11.03 N and 73.10 N / mm, respectively. The shear force value and shear energy of the meat samples marinated for 160 minutes were calculated as 7.88 N and 37.18 N / mm, respectively (p<0.01). The shear forces of the breast, drumstick and thigh meat samples were found to be 7.28 N, 11.62 N, 10.55 N respectively (p<0.01). In studies conducted with penetrometer, the result of increasing the marination time increasing the softness (tenderness) has been reached. The sensory characteristics of the final products were evaluated by the panelists because the marination process was an application that affected the taste and tenderness of poultry meat. Breast meat samples were considered as the group with the lightest color. The sample group which was marinated for 160 minutes was prefered as the most tenderness group. However, the result of the control group meat samples was more favorable in terms of taste, odor and taste.
In this study, the effects of pineapple juice on the textural and some physicochemical properties of hens comleting their economic egg production cycle breast, drumstick and thigh meats were investigated. The breast, drumstick, thigh meats used in the study were investigated in terms of various technological properties such as cooking loss (CL), water holding capacity (WHC), physicochemical properties such as color, pH, textural and sensory properties after marinating with pineapple juice at different times (0, 40, 80, 160). The pH values of marinated breast meats were found to be 5.77, 6.09 for drumstick and 6.18 for thigh. The pH value of untreated meat samples was found to be 6.24, while the value of pH values of marinated samples for 160 minutes was 5.76. Increasing the marination time decreased the pH values of meat samples (p <0.01). The water holding capacity of the samples with 160 and 120 minutes of marination time was lower than the other samples (p <0.01). Water holding capacity decreased and the cooking loss value increased with the increase of the marination time. When the meat samples were examined in terms of color, there was a decrease in the a* value of the cooked meat after the marinating process. L* and b* values of the meat samples marinated for 160 minutes were found to be lowest. When the effect of the marination treatment on the textural quality is examined, shear force and shear energy of meat samples of the control group were calculated as 11.03 N and 73.10 N / mm, respectively. The shear force value and shear energy of the meat samples marinated for 160 minutes were calculated as 7.88 N and 37.18 N / mm, respectively (p<0.01). The shear forces of the breast, drumstick and thigh meat samples were found to be 7.28 N, 11.62 N, 10.55 N respectively (p<0.01). In studies conducted with penetrometer, the result of increasing the marination time increasing the softness (tenderness) has been reached. The sensory characteristics of the final products were evaluated by the panelists because the marination process was an application that affected the taste and tenderness of poultry meat. Breast meat samples were considered as the group with the lightest color. The sample group which was marinated for 160 minutes was prefered as the most tenderness group. However, the result of the control group meat samples was more favorable in terms of taste, odor and taste.
Açıklama
Anahtar Kelimeler
Ananas suyu, bromelin, et gevrekliği, marinasyon, tavuk eti, Bromelain, marination, meat tenderness, pineapple juice, poultry meat
Kaynak
WoS Q Değeri
Scopus Q Değeri
Cilt
Sayı
Künye
Kadıoğlu, P. (2019). Ananas Suyunun Ekonomik Verimini Tamamlamış Yumurtacı Tavuk Etlerinin Tekstürel ve Bazı Fizikokimyasal Özellikleri Üzerine Etkisi. (Yüksek Lisans Tezi). Selçuk Üniversitesi, Fen Bilimleri Enstitüsü, Konya.
