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SOME QUALITY PROPERTIES OF COLD DRIED CHICKEN MEAT SLICES

Year 2020, Volume: 45 Issue: 2, 262 - 274, 15.01.2020
https://doi.org/10.15237/gida.GD19135

Abstract

In this study, it was aimed to determine some quality characteristics of dried chicken breast meat slices obtained from using cold drying system. On this purpose, chicken breast meat slices (85 mm x 34 mm x 2 mm) were pasteurized with hot steam and then dried at different low temperatures (10, 15 and 20°C) and air flow velocities (3, 4 and 5 m/s). It was determined that the average moisture content of cold-dried meat slices was 37%, water activity (aw) value was 0.89, pH value was 6.15 and thiobarbituric acid reactive substances (TBARS) value was 23.66 μmol MDA/kg. At low temperature and high air flow velocity, the samples were found to be lighter (higher L* and lower a* value). Microbiological quality of slices dried at low air flow velocity was higher. In sensory evaluation, the samples dried at 10°C and 5 m/s had the highest score of overall acceptability.

References

  • Andrés, A.I., Adamsen, C.E., Møller, J.K.S., Ruiz, J., Skibsted, L.H. (2006). High-pressure treatment of dry-cured Iberian ham. Effect on colour and oxidative stability during chill storage packed in modified atmosphere. Eur Food Res Technol, 222: 486-491., doi: 10.1007/s00217-005-0176-x.
  • AOAC. (2000). Association of Official Analytical Chemists, Official Methods of Analysis, 17th edition. AOAC, Washington DC.
  • Aykın-Dinçer, E., Erbaş, M. (2019a). Quality characteristics of cold-dried beef slices. Meat Sci, 155: 36-42, doi: 10.1016/j.meatsci.2019.05.001.
  • Aykın-Dinçer, E., Erbaş, M. (2019b). Cold dryer as novel process for producing a minimally processed and dried meat. Innov Food Sci Emerg, In Press, doi: 10.1016/j.ifset.2019.01.006.
  • Aykın Dinçer, E., Erbaş, M. (2019c). Kurutulmuş et ürünlerinin kalite özellikleri. Gıda, 44(3): 472-482, doi: 10.15237/gida.GD18124.
  • Aykın-Dinçer, E., Kılıç-Büyükkurt, Ö., Erbaş, M. (2019). Influence of drying techniques and temperatures on drying kinetics and quality characteristics of beef slices. Heat Mass Transfer, In Press, doi: 10.1007/s00231-019-02712-z.
  • Bianchi, M., Petracci, M., Sirri, F., Folegatti, E., Franchini, A., Meluzzi, A. (2007). The influence of the season and market class of broiler chickens on breast meat quality traits. Poultry Sci, 86(5): 959-963, doi: 10.1093/ps/86.5.959.
  • Calicioglu, M., Sofos, J.N., Samelis, J., Kendall, P.A., Smith, G.C. (2002). Destruction of acid- and non-adapted Listeria monocytogenes during drying and storage of beef jerky. Food Microbiol, 19: 545-559, doi: 10.1006/fmic.2002.0510.
  • Calicioglu, M., Sofos, J.N., Samelis, J., Kendall, P.A., Smith, G.C. (2003). Effect of acid adaptation on inactivation of Salmonella during drying and storage of beef jerky treated with marinades. Int J Food Microbiol, 89: 51-65, doi: 10.1016/S0168-1605(03)00107-7.
  • Cömert, M., Şayan, Y., Kırkpınar, F., Bayraktar, Ö. H., Mert, S. (2016). Comparison of carcass characteristics, meat quality, and blood parameters of slow and fast grown female broiler chickens raised in organic or conventional production system. Asian-Australas J Anim Sci, 29(7): 987-997, doi: 10.5713/ajas.15.0812.
  • Doğan, H. (2001). Düşük Nem Oranlı Hava ile Kurutma, Teknoloji, 3-4: 23-29.
  • Gao, R., Yuan, L., Yu, M., Liu, W. (2016). Effects of heat pump drying parameters on the volatile flavor compounds in silver carp. J Aquat Food Prod T, 25 (5): 735-744, doi: 10.1080/10498850.2014.923082.
  • Heldman, D.R., Lund, D.B. (2006). Food Dehydration. In: Handbook of Food Engineering, Okos, M.R. (chief ed.), CRC press, New York, the USA, pp. 601-744.
  • Huang, T.C., Nip, W.K. (2001). Intermediate-moisture meat and dehydrated meat. In: Meat Science and Applications, Hui, Y.H. (chief ed.), Marcel Dekker Inc., New York, the USA, pp. 403-442.
  • Jiang, N., Xu, B., Zhao, L., Huang, M., Zhou, G. (2016). Effects of high-temperature–short time (HTST) drying process on proteolysis, lipid oxidation and sensory attributes of Chinese dry-cured chicken. CyTA – J Food, 14 (3): 440-448, doi: 10.1080/19476337.2015.1124291.
  • Kilic, A. (2009). Low temperature and high velocity (LTHV) application in drying: Characteristics and effects on the fish quality. J Food Eng, 91: 173-182, doi: 10.1016/j.jfoodeng.2008.08.023.
  • Konieczny, P., Stangierski, J., Kijowski, J. (2007). Physical and chemical characteristics and acceptability of home style beef jerky. Meat Sci, 76: 253-257, doi: 10.1016/j.meatsci.2006.11.006.
  • Lemon, D.W. (1975). An Improved TBA Test for Rancidity New Series Circular. No:51. HalifaxLaboratory, Halifax, Nova Scotia.
  • Maqsood, S., Al Haddad, N. A., Mudgil, P. (2016). Vacuum packaging as an effective strategy to retard off-odour development, microbial spoilage, protein degradation and retain sensory quality of camel meat. LWT - Food Sci Technol, 72: 55-62, doi: 10.1016/j.lwt.2016.04.022.
  • Mukherjee, R.S., Chowdhury, B.R., Chakraborty, R., Chaudhuri, U.R. (2006). Effect of fermentation and drying temperature on the characteristics of goat meat (Black Bengal variety) dry sausage. Afr J Biotechnol, 5(16): 1499-1504.
  • Nathakaranakule, A., Kraiwanichkul, W., Soponronnarit, S. (2007). Comparative study of different combined superheated-steam drying techniques for chicken meat. J Food Eng, 80 (4): 1023-1030, doi: 10.1016/j.jfoodeng.2006.04.067.
  • Rao, M.A., Rizvi, S.S., Datta, A.K. (2014). Kinetic data for biochemical and microbiological processes during thermal processing. In: Engineering Properties of Foods, CRC Taylor & Francis, London, the UK, pp. 633-666.
  • Traffano-Schiffo, M.V., Castro-Giraldez, M., Fito, P.J., Balaguer, N. (2014). Thermodynamic model of meat drying by infrarred thermography. J Food Eng, 128: 103-110, doi: 10.1016/j.jfoodeng.2013.12.024.
  • Trembecká, L., Haščík, P., Čuboň, J., Bobko, M., Cviková, P., Hleba, L. (2017). Chemical and sensory characteristics of chicken breast meat after dietary supplementation with probiotic given in combination with bee pollen and propolis. J Microbiol Biotechnol Food Sci, 7(3): 275-280, doi: 10.15414/jmbfs.2017/18.7.3.275-280.
  • Trivedi, S., Reynolds, A.E., Chen, J. (2007). Use of a commercial household steam cleaning system to decontaminate beef and hog carcasses processed by four small or very small meat processing plants in Georgia. J Food Prot, 70 (3): 635-640, doi: 10.4315/0362-028X-70.3.635.
  • Vega, A., Fito, P., Andrés, A., Lemus, R. (2007). Mathematical modeling of hot-air drying kinetics of red bell pepper (var. Lamuyo). J Food Eng, 79: 1460-1466, doi: 10.1016/j.jfoodeng.2006.04.028.
  • Vieira, C., Diaz, M.T., Martinez, B., Garcia-Cachan, M.D. (2009). Effect of frozen storage conditions (temperature and length of storage) on microbiological and sensory quality of rustic crossbred beef at different states of ageing. Meat Sci, 83: 398-404, doi: 10.1016/j.meatsci.2009.06.013.
  • Zhang, Z., Liu, Q., Wang, P., Liu, F., Gao, X. (2017). The rheological properties and structural changes of abalone meat with different drying methods. J Aquat Food Prod T, 26(2): 205-214, doi: 10.1080/10498850.2014.979383.

SOĞUK KURUTULMUŞ TAVUK ETİ DİLİMLERİNİN BAZI KALİTE ÖZELLİKLERİ

Year 2020, Volume: 45 Issue: 2, 262 - 274, 15.01.2020
https://doi.org/10.15237/gida.GD19135

Abstract

Bu çalışmada; soğuk kurutma sistemi kullanılarak elde edilen kurutulmuş tavuk göğüs eti dilimlerinin bazı kalite özelliklerinin belirlenmesi amaçlanmıştır. Bu amaca yönelik olarak; tavuk göğüs eti dilimleri (85 mm x 34 mm x 2 mm), kızgın buharla pastörize edildikten sonra farklı düşük sıcaklık (10, 15 ve 20°C) ve hava akış hızlarında (3, 4 ve 5 m/s) kurutulmuştur. Soğuk kurutulmuş et dilimlerinin ortalama nem içeriğinin %37, su aktivitesi (aw) değerinin 0.89, pH değerinin 6.15 ve tiyobarbitürik asit reaktif maddeleri (TBARS) değerinin ise 23.66 µmol MDA/kg olduğu tespit edilmiştir. Düşük sıcaklık ve yüksek hava akış hızında örneklerin daha açık renkli (daha yüksek L* ve düşük a* değeri) olduğu belirlenmiştir. Düşük hava akış hızında kurutulmuş dilimlerinin mikrobiyolojik kalitelerinin daha yüksek olduğu tespit edilmiştir. Duyusal değerlendirmede ise en yüksek genel beğeni puanına 10°C ve 5 m/s’de kurutulan örneklerin sahip olduğu belirlenmiştir.

References

  • Andrés, A.I., Adamsen, C.E., Møller, J.K.S., Ruiz, J., Skibsted, L.H. (2006). High-pressure treatment of dry-cured Iberian ham. Effect on colour and oxidative stability during chill storage packed in modified atmosphere. Eur Food Res Technol, 222: 486-491., doi: 10.1007/s00217-005-0176-x.
  • AOAC. (2000). Association of Official Analytical Chemists, Official Methods of Analysis, 17th edition. AOAC, Washington DC.
  • Aykın-Dinçer, E., Erbaş, M. (2019a). Quality characteristics of cold-dried beef slices. Meat Sci, 155: 36-42, doi: 10.1016/j.meatsci.2019.05.001.
  • Aykın-Dinçer, E., Erbaş, M. (2019b). Cold dryer as novel process for producing a minimally processed and dried meat. Innov Food Sci Emerg, In Press, doi: 10.1016/j.ifset.2019.01.006.
  • Aykın Dinçer, E., Erbaş, M. (2019c). Kurutulmuş et ürünlerinin kalite özellikleri. Gıda, 44(3): 472-482, doi: 10.15237/gida.GD18124.
  • Aykın-Dinçer, E., Kılıç-Büyükkurt, Ö., Erbaş, M. (2019). Influence of drying techniques and temperatures on drying kinetics and quality characteristics of beef slices. Heat Mass Transfer, In Press, doi: 10.1007/s00231-019-02712-z.
  • Bianchi, M., Petracci, M., Sirri, F., Folegatti, E., Franchini, A., Meluzzi, A. (2007). The influence of the season and market class of broiler chickens on breast meat quality traits. Poultry Sci, 86(5): 959-963, doi: 10.1093/ps/86.5.959.
  • Calicioglu, M., Sofos, J.N., Samelis, J., Kendall, P.A., Smith, G.C. (2002). Destruction of acid- and non-adapted Listeria monocytogenes during drying and storage of beef jerky. Food Microbiol, 19: 545-559, doi: 10.1006/fmic.2002.0510.
  • Calicioglu, M., Sofos, J.N., Samelis, J., Kendall, P.A., Smith, G.C. (2003). Effect of acid adaptation on inactivation of Salmonella during drying and storage of beef jerky treated with marinades. Int J Food Microbiol, 89: 51-65, doi: 10.1016/S0168-1605(03)00107-7.
  • Cömert, M., Şayan, Y., Kırkpınar, F., Bayraktar, Ö. H., Mert, S. (2016). Comparison of carcass characteristics, meat quality, and blood parameters of slow and fast grown female broiler chickens raised in organic or conventional production system. Asian-Australas J Anim Sci, 29(7): 987-997, doi: 10.5713/ajas.15.0812.
  • Doğan, H. (2001). Düşük Nem Oranlı Hava ile Kurutma, Teknoloji, 3-4: 23-29.
  • Gao, R., Yuan, L., Yu, M., Liu, W. (2016). Effects of heat pump drying parameters on the volatile flavor compounds in silver carp. J Aquat Food Prod T, 25 (5): 735-744, doi: 10.1080/10498850.2014.923082.
  • Heldman, D.R., Lund, D.B. (2006). Food Dehydration. In: Handbook of Food Engineering, Okos, M.R. (chief ed.), CRC press, New York, the USA, pp. 601-744.
  • Huang, T.C., Nip, W.K. (2001). Intermediate-moisture meat and dehydrated meat. In: Meat Science and Applications, Hui, Y.H. (chief ed.), Marcel Dekker Inc., New York, the USA, pp. 403-442.
  • Jiang, N., Xu, B., Zhao, L., Huang, M., Zhou, G. (2016). Effects of high-temperature–short time (HTST) drying process on proteolysis, lipid oxidation and sensory attributes of Chinese dry-cured chicken. CyTA – J Food, 14 (3): 440-448, doi: 10.1080/19476337.2015.1124291.
  • Kilic, A. (2009). Low temperature and high velocity (LTHV) application in drying: Characteristics and effects on the fish quality. J Food Eng, 91: 173-182, doi: 10.1016/j.jfoodeng.2008.08.023.
  • Konieczny, P., Stangierski, J., Kijowski, J. (2007). Physical and chemical characteristics and acceptability of home style beef jerky. Meat Sci, 76: 253-257, doi: 10.1016/j.meatsci.2006.11.006.
  • Lemon, D.W. (1975). An Improved TBA Test for Rancidity New Series Circular. No:51. HalifaxLaboratory, Halifax, Nova Scotia.
  • Maqsood, S., Al Haddad, N. A., Mudgil, P. (2016). Vacuum packaging as an effective strategy to retard off-odour development, microbial spoilage, protein degradation and retain sensory quality of camel meat. LWT - Food Sci Technol, 72: 55-62, doi: 10.1016/j.lwt.2016.04.022.
  • Mukherjee, R.S., Chowdhury, B.R., Chakraborty, R., Chaudhuri, U.R. (2006). Effect of fermentation and drying temperature on the characteristics of goat meat (Black Bengal variety) dry sausage. Afr J Biotechnol, 5(16): 1499-1504.
  • Nathakaranakule, A., Kraiwanichkul, W., Soponronnarit, S. (2007). Comparative study of different combined superheated-steam drying techniques for chicken meat. J Food Eng, 80 (4): 1023-1030, doi: 10.1016/j.jfoodeng.2006.04.067.
  • Rao, M.A., Rizvi, S.S., Datta, A.K. (2014). Kinetic data for biochemical and microbiological processes during thermal processing. In: Engineering Properties of Foods, CRC Taylor & Francis, London, the UK, pp. 633-666.
  • Traffano-Schiffo, M.V., Castro-Giraldez, M., Fito, P.J., Balaguer, N. (2014). Thermodynamic model of meat drying by infrarred thermography. J Food Eng, 128: 103-110, doi: 10.1016/j.jfoodeng.2013.12.024.
  • Trembecká, L., Haščík, P., Čuboň, J., Bobko, M., Cviková, P., Hleba, L. (2017). Chemical and sensory characteristics of chicken breast meat after dietary supplementation with probiotic given in combination with bee pollen and propolis. J Microbiol Biotechnol Food Sci, 7(3): 275-280, doi: 10.15414/jmbfs.2017/18.7.3.275-280.
  • Trivedi, S., Reynolds, A.E., Chen, J. (2007). Use of a commercial household steam cleaning system to decontaminate beef and hog carcasses processed by four small or very small meat processing plants in Georgia. J Food Prot, 70 (3): 635-640, doi: 10.4315/0362-028X-70.3.635.
  • Vega, A., Fito, P., Andrés, A., Lemus, R. (2007). Mathematical modeling of hot-air drying kinetics of red bell pepper (var. Lamuyo). J Food Eng, 79: 1460-1466, doi: 10.1016/j.jfoodeng.2006.04.028.
  • Vieira, C., Diaz, M.T., Martinez, B., Garcia-Cachan, M.D. (2009). Effect of frozen storage conditions (temperature and length of storage) on microbiological and sensory quality of rustic crossbred beef at different states of ageing. Meat Sci, 83: 398-404, doi: 10.1016/j.meatsci.2009.06.013.
  • Zhang, Z., Liu, Q., Wang, P., Liu, F., Gao, X. (2017). The rheological properties and structural changes of abalone meat with different drying methods. J Aquat Food Prod T, 26(2): 205-214, doi: 10.1080/10498850.2014.979383.
There are 28 citations in total.

Details

Primary Language Turkish
Journal Section Articles
Authors

Elif Aykın Dinçer 0000-0003-4427-9819

Publication Date January 15, 2020
Published in Issue Year 2020 Volume: 45 Issue: 2

Cite

APA Aykın Dinçer, E. (2020). SOĞUK KURUTULMUŞ TAVUK ETİ DİLİMLERİNİN BAZI KALİTE ÖZELLİKLERİ. Gıda, 45(2), 262-274. https://doi.org/10.15237/gida.GD19135
AMA Aykın Dinçer E. SOĞUK KURUTULMUŞ TAVUK ETİ DİLİMLERİNİN BAZI KALİTE ÖZELLİKLERİ. The Journal of Food. January 2020;45(2):262-274. doi:10.15237/gida.GD19135
Chicago Aykın Dinçer, Elif. “SOĞUK KURUTULMUŞ TAVUK ETİ DİLİMLERİNİN BAZI KALİTE ÖZELLİKLERİ”. Gıda 45, no. 2 (January 2020): 262-74. https://doi.org/10.15237/gida.GD19135.
EndNote Aykın Dinçer E (January 1, 2020) SOĞUK KURUTULMUŞ TAVUK ETİ DİLİMLERİNİN BAZI KALİTE ÖZELLİKLERİ. Gıda 45 2 262–274.
IEEE E. Aykın Dinçer, “SOĞUK KURUTULMUŞ TAVUK ETİ DİLİMLERİNİN BAZI KALİTE ÖZELLİKLERİ”, The Journal of Food, vol. 45, no. 2, pp. 262–274, 2020, doi: 10.15237/gida.GD19135.
ISNAD Aykın Dinçer, Elif. “SOĞUK KURUTULMUŞ TAVUK ETİ DİLİMLERİNİN BAZI KALİTE ÖZELLİKLERİ”. Gıda 45/2 (January 2020), 262-274. https://doi.org/10.15237/gida.GD19135.
JAMA Aykın Dinçer E. SOĞUK KURUTULMUŞ TAVUK ETİ DİLİMLERİNİN BAZI KALİTE ÖZELLİKLERİ. The Journal of Food. 2020;45:262–274.
MLA Aykın Dinçer, Elif. “SOĞUK KURUTULMUŞ TAVUK ETİ DİLİMLERİNİN BAZI KALİTE ÖZELLİKLERİ”. Gıda, vol. 45, no. 2, 2020, pp. 262-74, doi:10.15237/gida.GD19135.
Vancouver Aykın Dinçer E. SOĞUK KURUTULMUŞ TAVUK ETİ DİLİMLERİNİN BAZI KALİTE ÖZELLİKLERİ. The Journal of Food. 2020;45(2):262-74.

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