Determination of Some Physical and Nutritional Properties of Ostrich Meats Obtained from Different Muscles (Turkish with English Abstract)

Abstract

In this research, some physical and nutritional properties of bottom thigh, top thigh and top strip from ostriches were determined. Color values [CIE L* (brightness), a* (redness), b* (yellowness), chroma and hue angle], metmyoglobin, heme iron, total pigment and mineral contents and fatty acid compositions of these meat samples were determined. Highest and lowest L* values were obtained in top thigh and bottom thigh, respectively. Highest and lowest a* and b* values were obtained in top strip and bottom thigh, respectively. Generally, all meat samples were found as rich in palmitic, stearic, oleic and linoleic fatty acids; however, top thigh meats were found as considerably rich in epa and top strip meats were found as rich in arachidonic fatty acids. The potassium phosphors, magnesium and iron contents of meat samples were determined as high. In addition, top strip meats were found to have the highest total pigment and heme iron contents. The metmyoglobin contents of meat samples were determined to vary between 19.96-24.75 %.

Keywords

• Ostrich meat, color, metmyoglobin, mineral matter, fatty acid composition.

Farklı Kaslardan Elde Edilen Devekuşu Etlerinin Bazı Fiziksel ve Besinsel Özelliklerinin Belirlenmesi

Abstract

Bu araştırmada devekuşu karkaslarına ait alt but, üst but, sırt etlerinin bazı fiziksel ve besinsel özellikleri belirlenmiştir. Bu örneklere ait renk değerleri (CIE L* (parlaklık), a* (kırmızılık) ve b* (sarılık), chroma ve hue angle), metmiyoglobin, hemedemir ve total pigment içerikleri ile et örneklerinin mineral madde ve yağ asidi kompozisyonları belirlenmiştir. Et çeşitleri arasında en yüksek L* değeri üst but etlerinde ölçülmüş olup, en düşük L* değeri ise alt but etlerinde; en yüksek a* ve b* değeri sırt etlerinde, en düşük a* ve b* değeri ise alt but etlerinde tespit edilmiştir. Et örneklerinin yağ asidi dağılımları incelendiğinde et örnekleri genel olarak palmitik, stearik, oleik ve linoleik yağ asitlerince oldukça zengin bir yapı göstermekle birlikte özellikle üst but etlerinin eikosapentaenoik asit (epa), sırt etlerinin araşidonik yağ asitlerince zengin olduğu tespit edilmiştir. Örneklerin; potasyum, fosfor, magnezyum ve demir içeriğinin yüksek olduğu belirlenmiştir. Ayrıca heme demir içeriği ve total pigmentlerce en zengin et çeşidinin yine sırt eti olduğu tespit edilmiştir. Et çeşitlerinin metmyoglobin içerikleri %19.96–24.75 arasında değişim göstermiştir.

Keywords

• Devekuşu eti, renk, metmyoglobin, mineral madde, yağ asidi kompozisyonu

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