Kaz But Etinde Tuz Oranının Depolama Boyunca Bazı Fizikokimyasal ve Mikrobiyolojik Özelliklere Etkisi

Year 2023, Volume: 2 Issue: 2, 38 - 43, 28.09.2023

Emre Kabil Aydın Aytaç Gürdal

https://doi.org/10.5152/FSER.2023.23011

Abstract

Araştırmada farklı oranlarda tuzlanan kaz but etinin vakum ambalajlanıp soğukta depolanması ve depolama boyunca renk parametreleri, TBARS (tiyobar bütirikasit reaktif maddeler), pH ve TAMB (toplam aerobik mezofilik bakteri) değerlerinin belirlenmesi amaçlanmıştır. Tuzlamada, %0, %4, ve %8 (w/w) oranında kaya tuzu ete ilave edilmiştir. Tuz difüzyonu sonucu vakum ambalajlanan etler buzdolabında +4°C’de muhafaza edilmiş, 12 güne kadar 3 gün arayla analizler gerçekleştirilmiştir. Tuz oranının artmasıyla L* değerleri önemli ölçüde azalmıştır (p < 0,05). a* ve b* değerleri ise %4 ve %8 tuz oranlarında farklılık göstermemiştir. Tuzlama ile TBARS değerleri önemli oranda artarak kontrol grubunda 0,46 ± 0,02 olan değer %4 ve %8 de sırasıyla 0,86 ± 0,01 ve 0,83 ± 0,01 olarak tespit edilmiştir (p < ,05). pH değeri depolama süresi ve tuz ilavesiyle artmış, farklı oranlarda tuz kullanımıyla değişmemiştir. TAMB sayısı depolama boyunca artarken, tuz ilavesiyle azalmıştır (p < ,05). Depolama boyunca kontrol grubunda TAMB sayısı 5,07 ± 0,20’den 7,11 ± 0,30’a yükselerek tuzlanan örneklere göre daha fazla değişim göstermiştir.

Keywords

Renk, kaz eti, lipit oksidasyonu, tuz oranı

Effect of Salt Level on Some Physicochemical and Microbiological Properties for Goose Thigh Meat Storage

Abstract

In this study, it was aimed to determine the effect of different salt levels on the color parameters, TBARS (thiobar butyric acid reactive substance), pH, and TAMB (total aerobic mesophilic bacteria) values of vacuum-packed goose thigh meat during cold storage. Salting process was realized by adding 0%, 4%, and 8% (w/w) rock salt to the meat. after salt diffusion, vacuum packed meats were stored in the refrigerator at +4°C and analyses were performed every 3 days up to 12 days. L* values decreased significantly with the increase in salt content (p < .05). On the other hand, a* and b* values did not differ in 4% and 8% salt levels. TBARS values increased significantly with salting, while the value was 0.46 ± 0.02 in the control group, and 0.86 ± 0.01 and 0.83 ± 0.01 in 4% and 8% salt levels, respectively (p < .05). The pH value increased with the storage time and the addition of salt and did not change with the use of salt at different levels. TAMB increased significantly during storage and also decreased with the addition of salt (p < .05). TAMB increased from 5.07 ± 0.20 to 7.11 ± 0.30 in the control group and showed a greater change compared to the salted samples during storage.

Keywords

Color, goose meat, lipid oxidation, salt level

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