Isıl İşlemin Koyun Kuyruk Yağının Depolama Stabilitesi Üzerine Etkisi

Year 2024, Volume: 22 Issue: 4, 262 - 272, 31.12.2024

Merve Bozdemir , Hüseyin Gençcelep , Mustafa Onur Yüzer

https://doi.org/10.24323/akademik-gida.1609470

Abstract

Bu çalışmada, ısıl işlem görmüş koyun kuyruk yağının (sade) depolama stabilitesini belirlemek amacıyla, kuyruk yağının (taze ve sade) çeşitli fiziksel, kimyasal ve teknolojik özellikleri ile farklı depolama sürelerinin, depolama sıcaklıklarının ve katkı maddesi kullanımının bu özellikler üzerindeki etkileri araştırılmıştır. Uzun süreli depolamadan sonra, kullanım sırasında lipit oksidasyonu ve diğer bozulma faktörlerini önlemek için tuz ve antioksidan katkı maddesi kullanılmıştır. Örnekler cam kavanozlarda 25ºC, +4ºC ve -18ºC’de 90 gün boyunca depolanmıştır. Taze kuyruk yağında nem, protein, yağ ve kül içeriği sırasıyla %11.2, 3.47, 85.0 ve 0.07 olarak belirlenmiştir. Berraklaştırılmış yağda nem, protein, yağ ve kül oranları sırasıyla %0.4, 2.98, 96.0 ve 0.05 olarak belirlenmiştir. Ayrıca, kuyruk yağı kolesterol içeriği taze ve sade kuyruk yağlarında sırasıyla 60 ve 58 mg/100g olarak belirlenmiştir. Yağların pH değerleri taze örneklerde 5.7, sade örneklerinde ise 6.2 olarak belirlenmiştir. Örneklerin yağ asidi kompozisyonları incelenmiş ve taze ve sade koyun kuyruk yağında baskın yağ asidi gruplarının palmitik, stearik ve oleik asit olduğu belirlenmiştir. Oda sıcaklığında depolanan taze kuyruk yağları kimyasal özellikler (FFA, peroksit ve TBA) açısından 7 gün içinde bozulurken, +4ºC’de depolananlar ise 15 gün içinde bozuldu. Ancak ısıl işlem görmüş örnekler bu depolama sıcaklıklarında 60 gün boyunca bozulmadan muhafaza edilebilmiştir.

Keywords

Koyun kuyruk yağı, İç yağ, Hayvansal yağ, Depolama stabilitesi

Thanks

This study was derived from MSc thesis of the first author MB.

Effect of Heat Treatment on Storage Stability of Sheep Tail Fat

Abstract

In this study, the effects of various physical, chemical, and technological properties of sheep tail fat (fresh and ghee) as well as different storage durations, storage temperatures, and the use of additives on the storage stability of thermally processed sheep tail fat (ghee tail fat) were investigated. To prevent lipid oxidation and other degradation factors during use after long-term storage, salt and antioxidant additives were used. Samples were stored in glass jars at 25ºC, +4ºC, and -18ºC for 90 days. The moisture, protein, fat, and ash contents of fresh tail fat was determined as 11.2%, 3.47%, 85.0%, and 0.07%, respectively. In clarified fat, the moisture content was determined as 0.4%, protein content as 2.98%, fat content as 96.0%, and ash content as 0.05%. Additionally, the cholesterol content in tail fat was 60 mg/100 g in fresh tail fat and 58 mg/100 g in ghee tail fat. The pH values of fats were determined as 5.7 in fresh samples and 6.2 in ghee samples. The fatty acid compositions of samples revealed that the dominant fatty acid groups in both fresh and ghee sheep tail fat were palmitic, stearic, and oleic acids. Fresh tail fat stored at room temperature deteriorated in terms of chemical properties (FFA, peroxide, and TBA) within 7 days, while those stored at +4ºC deteriorated within 15 days. However, thermally processed samples were preserved without deterioration for 60 days at these storage temperatures.

Keywords

Sheep tail fat, Tallow, Animal fat, Storage stability

References

• [1] Ünal, K., Karakaya, M. (2017). Farklı hayvansal yağlar ilave edilerek üretilen sucukların bazı fizikokimyasal özellikleri üzerine karanfil ve tarçının etkisi. Tekirdağ Ziraat Fakültesi Dergisi, 14(3), 55-65.
• [2] Yousefi, A.R., Kohram, H., Zare Shahneh, A., Nik-khah, A., Campbell, A.W. (2012). Comparison of the meat quality and fatty acid composition of traditional fat-tailed (Chall) and tailed (Zel) Iranian sheep breeds. Meat Science, 92(4), 417-422.
• [3] Mahachi, L.N., Rudman, M., Arnaud, E., Muchenje, V., Hoffman, L.C. (2020). Application of fat-tailed sheep tail and backfat to develop novel warthog cabanossi with distinct sensory attributes. Foods, 9(12), 1822.
• [4] Huang, Y., Pu, D., Hao, Z., Liang, L., Zhao, J., Tang, Y., Zhang, Y. (2022). Characterization of taste compounds and sensory evaluation of soup cooked with sheep tail fat and prickly ash. Foods, 11(7), 896.
• [5] Huang, Y., Pu, D., Hao, Z., Yang, X., Zhang, Y. (2021). The effect of prickly ash (Zanthoxylum bungeanum maxim) on the taste perception of stewed sheep tail fat by LC-QTOF-MS/MS and a chemometrics analysis. Foods, 10(11), 2709.
• [6] Anonymous (2023). Number of slaughtered animals and quantity of meat production, in Turkey. Retrieved from https://data.tuik.gov.tr/Kategori/GetKategori?p=tarim-111&dil=1. Retrieved 07.09.2023, from Türkiye İstatistik Kurumu.
• [7] Ünsal, M., Aktaş, N. (2003). Fractionation and characterization of edible sheep tail fat. Meat Science, 63(2), 235-239.
• [8] Yılmaz, M.T. (2009). Effect of packaging type and storage period on physical, chemical and technological properties of cattle, sheep and goat fats. (PhD Thesis). Selçuk University.
• [9] Domínguez, R., Lorenzo, J.M., Pateiro, M., Munekata, P.E.S., Alves dos Santos, B., Basso Pinton, M., Bastianello Campagnol, P.C. (2022). Main animal fat replacers for the manufacture of healthy processed meat products. Critical Reviews in Food Science and Nutrition, 1-20.
• [10] Ünsal, M., Gökalp, H.Y., Nas, S. (1995). Basic chemical characteristics of fresh, non-packed and vacuum-packed sheep-tail and tail-fat stored frozen for different periods. Meat Science, 39(2), 195-204.
• [11] Ünsal, M., Yanlic, K.O. (2005). Fractionation and characterization of tail fats from morkaraman lambs fed with diets containing Rosa canina L. seed at different levels. International Journal of Food Properties, 8(2), 301-312.
• [12] Bozdemir, M., (2022). Determination of storage stability of heat treated tail fat. MSc. Thesis, in Department of Food Engineering, Ondokuz Mayıs University.
• [13] AOAC. (2000). Official methods of analysis of association of official chemists. Arlington, VA: AOAC Inc.
• [14] Fenton, M., Sim, J.S. (1991). Determination of egg yolk cholesterol content by on-column capillary gas chromatography. Journal of Chromatography A, 540, 323-329.
• [15] Turan, E., Şimşek, A. (2021). Effects of lyophilized black mulberry water extract on lipid oxidation, metmyoglobin formation, color stability, microbial quality and sensory properties of beef patties stored under aerobic and vacuum packaging conditions. Meat Science, 178, 108522.
• [16] Gençcelep, H. (2012). The effect of using dried mushroom (Agaricus bisporus) on lipid oxidation and color properties of sucuk. Journal of Food Biochemistry, 36(5), 587-594.
• [17] ISO (2017). ISO 3960:2017 (Edition 5). Animal and vegetable fats and oils-Determination of peroxide value-Iodometric (visual) endpoint determination. ISO Central Secretariat, Chemin de Blandonnet 8 CP 401 1214, Vernier (Geneva), Switzerland.
• [18] Lemon, D. W. (1975). An Improved TBA Test for Rancidity: Fisheries and Marine Service, Halifax, Nova Scotia, Canada, New Ser. Circ. No. 51, 4 pp.
• [19] Mehran, M., Filsoof, M. (1976). Fatty acid composition of sheep tail-fats from five Iranian native breeds. Fette, Seifen, Anstrichmittel, 78(5), 187-189.
• [20] Tüfekci, H., Kırıkçı, K., Cam, M., Olfaz, M., Kılıç, Ü., Mercan, L. (2021). Determination of tail fat fatty acids profile in some local sheep breeds of Black Sea Region. Anadolu Tarım Bilimleri Dergisi, 36(2), 221-226.
• [21] Yılmaz, M.T., Karakaya, M. (2010). Thermal analysis of lipids isolated from various tissues of sheep fats. Journal of Thermal Analysis and Calorimetry, 101(1), 403-409.
• [22] Özkan, E. (2011). Non-Destructive Quality Assessment Of Butter By Using FT-IR Spectroscopy. (MSc. Thesis). Istanbul Technical University.
• [23] Javidipour, I. (1998). Sığır Içyağı, Koyun Kuruk Yağı ve Tereyağına Karıştırılan Domuz Yağının Değişik Yöntemlerle Saptanması. Doktora Tezi. Hacettepe Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Bölümü, Ankara, Türkiye.
• [24] Kumral, M., Gökçe, R. (2023). Yumurtacı tavuk etlerinden üretilen köftelerde koyun yağı kullanımının ürün kalitesine etkisi. Akademik Gıda, 21(1), 49-56.