DONMUŞ DEPOLANAN TAVUK BURGERLERDE YEŞİL ÇAY EKSTRAKTININ LİPOLİTİK DEĞİŞİMLER VE MİKROBİYEL İNHİBİSYON ÜZERİNE ETKİSİ

Abstract

Tavuk burgerlerde donmuş depolamada meydana gelen lipolitik reaksiyonlar ve mikrobiyel aktiviteürün raf ömrünü kısıtlayan ve kalite kayıplarına neden olan değişimlerdir. Bu noktadan hareketle, buaraştırma kapsamında, burgerlerin kaplanmasında kullanılan sıvı ve kuru sosa ilave edilen yeşil çayekstraktının (YÇE-%0, %0.5, %1.5, %3) 8 ay süreyle donmuş depolanan (-18°C) tavuk burgerlerde lipolitikreaksiyonları ve mikrobiyel aktiviteyi sınırlandırması amaçlanmıştır. YÇE, ilk 3 ay boyunca oksidasyonreaksiyonları üzerine etkili değilken, 4. ay ve sonrasında oksidatif reaksiyonları sınırlayıcı bir etki göstermiştir(P<0.05). YÇE kullanımıyla, daha koyu ve daha sarı renkte ürün kaplaması elde edilmiş (P<0.05) ancakbu değişim duyusal panelde negatif yönde değerlendirilmemiştir. %0.5 YÇE içeren burger, %1.5 ve %3YÇE içeren burgerlere kıyasla daha yüksek duyusal puan almıştır (P<0.05). Tüketime hazır ürün olmalarıve donmuş depolama sebebiyle burgerlerde mikrobiyel aktivite gözlenmemiştir. Özetle, YÇE, raf ömrüuzun ve kaliteli tavuk burger üretmek amacıyla kullanılabilecek doğal ve etkili antioksidanlardan biridir

Keywords

• Tavuk burger, yeşil çay ekstraktı, donmuş depolama, TBARS, antioksidan bileşik,kaplamalı tavuk ürünleri, mikrobiyel aktivite

THE EFFECT OF GREEN TEA EXTRACT AGAINST LIPOLYTIC CHANGES AND INHIBITION OF MICROBIAL ACTIVITY IN FROZEN STORED CHICKEN BURGER

Abstract

Lipolytic reactions and microbial activity occurred in chicken burgers during frozen storage cause adecrease in shelf life and quality losses. From this point of view, the purpose of the current study wasto mitigate lipolytic reactions and microbial activity in chicken burger stored at -18°C for 8 months byadding green tea extract (GTE-0%, 0.5%, 1.5%, 3%) into batter and breader. Although GTE did not found tobe effective in lipid oxidation reactions during the first three months of frozen storage, it restricted lipidoxidation at the fourth month and later (P<0.05). Darker and more yellowness color were observed onthe outer surface of burger as a result of GTE usage, but this color change did not evaluate as a fault inthe sensory panel. Chicken burger with 0.5% GTE had higher sensory scores than those of with 1.5%and 3% GTE (P<0.05). Microbial growth did not observe in ready to eat burgers due to frozen storageand cooking process. In brief, GTE is suggested as a natural and effective antioxidant to produce chickenburger with long shelf life and high quality

Keywords

• Chicken burger, green tea extract, frozen storage, TBARS, antioxidant compound, coatedchicken meat products, microbial activity

References

1. Mohamed HMH, Mansour HA. 2012. Incorporating essential oils of marjoram and rosemary in the formulation of beef patties manufactured with mechanically deboned poultry meat to improve the lipid stability and sensory attributes. LWT Food Sci. Tech, 45: 79-87.
2. Barbut S. 2012. Convenience breaded poultry meat products-New developments. Trends in Food Sci. Tech, 26: 14-20.
3. Yaldırak G, Kolsarıcı N. 2012. Tüketicilerin kaplama tavuk eti tüketim alışkanlılarının belirlenmesi. 2. Et Ürünleri Çalıştayı "Kanatlı Et Ürünleri", 6-7 Aralık 2012, Manisa, Türkiye, 30.
4. Ladikos D, Lougovois V. 1990. Lipid oxidation in muscle foods: A review. Food Chem, 35: 295-314. 5. Cheng J, Ockerman HW. 2003. Effect of phosphate with tumbling on lipid oxidation of precooked roast beef. Meat Sci, 65: 1353-1359.
5. Gramza A, Korczak J. 2005. Tea constituents (Camellia sinensis L.) as antioxidants in lipid systems. Trends in Food Sci Tech, 16: 351-358.
6. Sáyago-Ayerdi SG, Brenes A, Goñi I. 2009. Effect of grape antioxidant dietary fiber on the lipid oxidation of raw and cooked chicken hamburgers. LWT Food Sci Tech, 42: 971-976.
7. Tang S, Kerry JP, Sheehan D, Buckley DJ, Morrissey PA. 2001. Antioxidative effect of added tea catechins on susceptibility of cooked red meat, poultry and fish patties to lipid oxidation. Food Res Int, 34: 651-657.
8. Bañón S, Díaz P, Rodríguez M, Garrido MD, Price A. 2007. Ascorbate, green tea and grape seed extracts increase the shelf life of low sulphite beef patties. Meat Sci, 77: 626-633.

9. He Y, Shahidi F. 1997. Antioxidant activity of green tea and its catechins in a fish meat model system. J Agric Food Chem, 45: 4262-4266.
10. Tang SZ, Kerry JP, Sheehan D, Buckley DJ, Morrissey PA. 2000. Dietary tea catechins and iron-induced lipid oxidation in chicken meat, liver and heart. Meat Sci, 56: 285-290.
11. Tang SZ, Ou SY, Huang XS, Li W, Kerry JP, Buckley DJ. 2006. Effects of added tea catechins on colour stability and lipid oxidation in minced beef patties held under aerobic and modified atmospheric packaging conditions. J Food Eng, 77: 248-253.
12. Mitsumoto M, O’Grady MN, Kerry JP, Buckley DJ. 2005. Addition of tea catechins and vitamin C on sensory evaluation, colour and lipid stability during chilled storage in cooked or raw beef and chicken patties. Meat Sci, 69: 773-779.
13. Perumalla AVS, Hettiarachchy NS. 2011. Green tea and grape seed extracts-Potential applications in food safety and quality. Food Res Int, 44: 827-839. 15. Sakanaka S, Juneja LR, Taniguchi M. 2000. Antimicrobial effects of green tea polyphenols on thermophilic spore-forming bacteria. J Biosci Bioeng, 90: 81-85.
14. Akiyama H, Fujii K, Yamasaki O, Oono T, Iwatsuki K. 2001. Antibacterial action of several tannins against Staphylococcus aureus. J. Antimicrob Chemother, 48: 487-491.
15. Taylor PW, Hamilton-Miller JMT, Stapleton PD. 2005. Antimicrobial properties of green tea catechins. Food Sci Technoll Bull, 2: 71-81.
16. Çelik EE, Gökmen V. 2014. Investigation of the interaction between soluble antioxidants in green tea and insoluble dietary fiber bound antioxidants. Food Res Int, 63: 266-270.
17. AOAC. 2000. Official methods of analyses. Association of Official Analytical Chemists, Washington, DC.
18. Vural H, Öztan A. 1996. Et ve Ürünleri Kalite Kontrol Laboratuvarı Uygulama Klavuzu. H.Ü. Müh. Fak. Yayınları, Ankara, 236 s.
19. Bligh EG, Dyer WJ. 1959. A rapid method of total lipid extraction and purification. Can J Biochem Physiol, 37: 911-917.
20. Mauriello G, Casaburi A, Blaiotta G, Villani F. 2004. Isolation and technological properties of coagulase negative staphylococci from fermented sausages of southern Italy. Meat Sci, 67: 149-158. 23. Mielnik MB, Olsen E, Vogt G, Adeline D, Skrede G. 2006. Grape seed extract as antioxidant in cooked, cold stored turkey meat. LWT-Food Sci Tech, 39: 191-198.
21. Halkman AK. 2005. Gıda Mikrobiyolojisi Uygulamaları. Başak Matbaacılık Ltd. Şti., Ankara, 358 s.
22. Gandemer G. 2002. Lipids in muscles and adipose tissues, changes during processing and sensory properties of meat products. Meat Sci, 62: 309-321.
23. Yashoda KP, Modi VK, Mahendrakar NS, Sachindra NM, Narasimha Rao D. 2004. Quality characteristics of fried broiler chicken prepared by two processing methods. Food Res Int, 14: 163-173.
24. Cheng J, Wang S, Ockerman HW. 2007. Lipid oxidation and color change of salted pork patties. Meat Sci, 75: 71-77.
25. Cheng JH, Wang ST, Sun YM, Ockerman HW. 2011. Effect of phosphate, ascorbic acid and α-tocopherol injected at one-location with tumbling on quality of roast beef. Meat Sci, 87: 223-228.
26. Mc Charthy TL, Kerry JP, Kerry JF, Lynch PB, Buckley DJ. 2001. Assessment of the antioxidant potential of natural food and plant extracts in fresh and previously frozen pork patties. Meat Sci, 57: 177-184.
27. Selani MM, Contreras-Castillo CJ, Shirahigue LD, Gallo CR, Plata-Oviedo M, Montes-Villanueva ND. 2011. Wine industry residues extracts as natural antioxidants in raw and cooked chicken meat during frozen storage. Meat Sci, 88: 397-403.
28. Al-jasser MS. Effect of cooling and freezing temperatures on microbial and chemical properties of chicken meat during storage. J Food Agric Environ, 10: 113-116.