The Effect of Different Plant Enzymes on Some Technological Characteristics of Chicken Drumsticks (Turkish with English Abstract)

Abstract

In this research, the effect of different plant enzymes (bromelain, ficin and papain) added to chicken drumsticks by using injection method at level of 0.2% on pH, cooking loss (CL), water-holding capacity (WHC), sensory properties and post-cooking tenderness was investigated. Different plant enzymes had a significant (p<0.05) effect on pH, CL, WHC and taste parameter. Papain significantly reduced (p<0.05) pH. Ficin addition brought about lower (p<0.05) CL than bromalein and papain treatments. Moreover, ficin incorporated samples had decreased (p<0.05) WHC as compared with the control and bromalein added samples. All enzyme treatments had an increasing effect (p<0.01) on post-cooking tenderness. While overall acceptability scores of bromalein and papain added samples were similar to that of control, ficin resulted in significantly (p<0.01) lower overall acceptability scores.

Keywords

• Chicken drumstick, plant enzyme, meat tenderization, injection  

Farklı Bitkisel Enzimlerin Piliç Bagetlerinin Bazı Teknolojik Özellikleri Üzerine Etkisi

Abstract

Araştırmada enjeksiyon yöntemi kullanılarak, piliç bagetlerine %0,2 düzeyinde ilave edilen farklı bitkisel enzimlerin (bromelin, ficin ve papain) pH, pişirme kaybı (PK), su tutma kapasitesi (STK), duyusal analizler ve pişirme sonrası gevreklik gibi bazı teknolojik özellikler üzerine etkisi incelenmiştir. Elde edilen istatistiki analiz sonuçlarına göre, farklı bitkisel enzimlerin pH, PK, STK ve duyusal özelliklerden tat parametresi üzerine istatistiki olarak önemli (p<0.05) bir etkiye sahip olduğu görülmüştür. Papain, pH'yı önemli (p<0.05) düzeyde düşürmüştür. Ficin uygulaması, bromelin ve papain uygulanmış örneklere göre PK'nı önemli (p<0.05) düzeyde azaltmıştır. Ficin, kontrol grubu ve bromelin uygulanmış örneklere göre STK'ni önemli seviyede (p<0.05) azaltmıştır. Kontrol grubuna göre bromelin, ficin, ve papain enzimleri pişirilmiş piliç bagetlerinin gevrekliğini önemli (p<0.01) düzeyde arttırmıştır. Duyusal değerlendirmede, genel kabul edilirlik açısından bromelin ve papain uygulanan örnekler ile kontrol grubu arasında fark bulunmazken (p>0.01); ficin, piliç bagetlerinde genel kabul puanlarını önemli ölçüde (p<0.01) düşürmüştür.

Keywords

• Piliç bageti, bitkisel enzim, et gevrekleştirme, enjeksiyon  

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