EFFECTS OF ULTRASOUND-ASSISTED FREEZING AND THAWING ON BEEF MEAT QUALITY CHARACTERISTICS FREEZING AND THAWING OF MEATS WITH ULTRASOUND-ASSISTING

Abstract

In this paper, the effects of ultrasound-assisted immersion freezing/thawing and conventional refrigerated freezing/thawing at different amplitudes (40%, 70%, 100%) on the quality characteristics of cubed meats were investigated. Analyses were performed on samples thawed in the refrigerator for samples to which ultrasound was applied during the freezing process in the freezer compartment of the refrigerator, and on samples thawed and to which ultrasound was applied during thawing. Although weight loss (7.2.60-8.60%) increased in the samples where ultrasound was applied at 100% amplitude during the freezing and thawing process, lower cooking loss (34.80-38.97%) values were reached in the samples where ultrasound was applied with the thawing process. TBARS values (0.16-1.05 mg malonaldehyde/kg product) of the meats increased with ultrasound application. For the total colour change values (6.60-15.80) of all samples applied ultrasound, the lowest color change was obtained with ultrasound application at 40% amplitude before and after cooking. According to the textural properties of the meat, it was observed that the hardness (433.81-1455.26 N) and chewiness (140.42-558.92 N) values decreased as the ultrasound amplitude increased. Consequently, the ultrasound process applied to accelerate the freezing and thawing process and to protect the quality of foods had significant effects on the quality characteristics of foods, but the application of ultrasound at 100% amplitude did not provide a significant advantage on the quality characteristics of the samples.

Keywords

• Thawing
• Beef meat
• Freezing
• Quality Characteristics
• Ultrasound

Project Number

BAP-24168;BAP-23504; TUBITAK 2244-119C097

ULTRASON DESTEKLİ DONDURMA VE ÇÖZÜNDÜRME İŞLEMİNİN DANA NUAR ETİNİN KALİTE ÖZELLİKLERİ ÜZERİNE ETKİSİ

Abstract

Bu makalede, farklı genliklerde (%40, %70, %100) ultrason destekli daldırarak dondurma/çözündürme ve buzdolabında dondurma/çözündürme yöntemlerinin kuşbaşı dana nuar etinin kalite özellikleri üzerine etkileri incelenmiştir. Analizler, dondurma işlemi sırasında ultrason uygulanan örnekler için buzdolabında çözünmüş örneklerde ve buzdolabının dondurucu bölmesinde dondurulup çözündürme sırasında ultrason uygulanmış örneklerde gerçekleştirilmiştir. En yüksek ağırlık kaybı (%3.60-8.60), %100 genlikte ultrason uygulanan örneklerde görülmüştür. Çözündürme işleminde ultrason uygulanan örneklerde diğerlerine kıyasla daha düşük pişme kaybı (%34.80-38.97) değerlerine ulaşılmıştır. TBARS değerlerinde (0.16-1.05 mg malonaldehit/kg ürün), ultrason uygulamasıyla birlikte artış görülmüştür. Ultrason uygulanan örneklerin toplam renk değişimi değerleri (6.60-15.80), en az renk değişimine %40 genlikte ultrason uygulaması ile ulaşıldığını göstermiştir. Dokusal özellikler incelendiğinde, ultrason genliği arttıkça sertlik (433.81-1455.26 N) ve çiğnenebilirlik (140.42-558.92 N) değerlerinin azaldığı görülmüştür. Sonuç olarak, dondurma ve çözündürme işlemini hızlandırmak ve gıdaların kalitesini korumak amacıyla uygulanan ultrason işleminin, gıdaların kalite özellikleri üzerine önemli etkilerinin olduğu ancak %100 genlikte uygulamanın kalite özellikleri üzerinde önemli bir avantaj sağlamadığı görülmüştür.

Keywords

• Çözünme
• Dana nuar
• Donma
• Kalite özellikleri
• Ultrason

Project Number

BAP-24168;BAP-23504; TUBITAK 2244-119C097

Thanks

Bu çalışma Ege Üniversitesi Bilimsel Araştırma Projeleri (BAP-24168 ve BAP-23504), TÜBİTAK-2244/119C097 ve Vestel Beyaz Eşya San. ve Tic. A.Ş. tarafından desteklenmektedir. Ayrıca çalışma kapsamında hammadde olarak kullanılan dana nuar eti Pınar Entegre Et ve Un Sanayi A.Ş. tarafından desteklenmektedir.

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