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

Year 2005, Volume: 30 Issue: 6, - , 01.12.2005

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.

References

  • Anonymous 1974a. Et ye Et Mamulleri Rutubet Miktannin Tayini. TS 1473, TOrk Standartlan Enstit0s0, Ankara.
  • Anonymous 197413. Et ve Et Mamulleri Azot Miktannin Tayini. TS 1478, TOrk Standartlan Enstiffis0, Ankara.
  • Anonymous 1974c. Et ve Et Mamulleri Yag Miktannin Tayini.TS 1744, TOrk Standartlan Enstit0s0, Ankara.
  • Anonymous 1985a. ISO. Sensory analysis-methodolgy-flavour profile mehhods. 6564. Geneva: International Organization for Standardization.
  • Anonymous 1985b. ISO. Sensory analysis-methodolgy-general guidance ( 1 st cd.) profile methods. 6658. Geneva: International Organization for Standardization.
  • Anonymous 1988. Nutrient values of muscle foods. Nat. Live Stock an Meat Board. Chicago. IL 63 p.
  • Asakura Y. 1982. Hidrolise de proteinas da came bovina pela agao da papaina, bromelinae, ficina. Master thessis, Faculde de Ciencias Farmaceuticas Universidade de Sao Paulo, Sao Paulo, Brasil.
  • Aydin C ve Out H. 1992. Determination of deformation energy in some biological materials. In National Symposium on Mechanisation in Agriculture, pp.254-264, Turkey:Samsun.
  • Bailey ME and Murdock JFA. 1991. Indigenous and Exogenous Enzymes of Meat. Food Enzymology. Fox P.F. (Ed.), pp 237-263, Elsevier Sci. Publ. LTD., Essex.
  • Donzelli F, Dalt L, Schhiavona A, Baraldi E and Muraro M. 1990. Clinical experience with a hydrolysed soy formula in infats with protracted enteritis and atopic eczema. Pediat Med Chir 12, 71.
  • DuzgOnes 0, Kesici T ve GOrbOz F. 1983. istatistik Metotlan I. Ankara Univ. Yayinlan, Yarn No: 861, Ders Kitabi No: 221, Ankara.
  • Forrest JC, Aberle ED, Hedrick HB, Judge MD and Merkel RA. 1975. Principles of Meat Science. W.H. Freeman and Company, p.292, San Francisco.
  • Fox PF, Morrissey PA and Mulvihill DM. 1982. Chemical and Enzymatic Modification of Food Proteins. Developments in Food Proteins -1 Hudson B.J.F. (ed.), pp 1-58, Appl. Sci. Publ. LTD., Essex.
  • Gerelt B, Ikeuchi Y and Suzuki A. 2000. Meat tenderization by proteolytic enzymes after osmotic dehydration. Meat Sci. 56 311.
  • GOkalp HY, Kaya M, Mak Y vs Zorba O. 1995. Et vs OrOnlerinde Kalite Kontrol0 ye Laboratuar Uygulama Kilavuzu. AtatOrk Univ. Yam No:751, Ziraat Fak. Yarn No:318, Ders Kitaplan Serisi No:69, Erzurum.
  • Karakaya M and Ockerman HW. 2002. The effects of NaCI- K2HPO4, some plant enzymes and oils on the emulsion and water holding capacities in beef. Gida, 27 1 21.
  • Kondaiah N, Anjeleyulu ASR, Kesava Rac V, Sharma N and Joshi HB. 1985. Effect of salt and phosphate on the quality of buffalo and goat meats. Meat Sci 15 183.
  • Levie A. 1979. Meat Handbook (4th Ed.). Van Nostrand Reinhold Comp., p.47-48, New York.
  • Palamutoglu R. 2004. Taze ve dondurulmus Longissimus dorsi kaslan nin bar teknolojik Ozellikleri Ozerine gesitli bitkisel enzimlerin etkisi. YOksek Lisans Tezi, Selguk Univ. Fen Gil. Enst., Konya.
  • Park YK and Draetta IS. 1971. Aplicagao de enzimas proteoliticas no amadamento de came de boi. Rev. Bras de Technologia 2, 125.
  • Pinto E Silva MEM, Mazzilli RN and Cusin F. 1999. Composition of hydrolysates from meat. J of Food Comp and Analysis, 12 219.
  • Richardson T and Hyslop DB. 1985. Enzymes. Food Chemistry. Fennema, O.R.(Ed.), pp 371-476, Marcel Dekker Inc. New York.
  • Stabile MNO. 1989. Hidrolisados de came bovina: biotecnologia de obtengao. Master thesis, Faculde de Ciencias Farmaceuticas Universidade de Sao Paulo, Sao Paulo, Brasil.
  • Stabile MNO. 1991. Otimizagao do pcesso biotechnologico de hidrolise de came bovina. Doctoral thessis, Faculde de Ciencias Farmaceuticas Universidade de Sao Paulo, Sao Paulo, Brasil.
  • Stabile MNO, Baruffaldi R, Stedefeld E, Basilio MC, Pinto E Silva MEM, Nieto RA and Alvares ED. 1992. Came pre-diegerida a partir de suco de abacaxi Aliment. Technol 32 99.
  • Stefanek JL, Scanga KE and Smith GC. 2002. Effects of enzymes on beef tenderness and palatability traits. 2002 Animal Sci. Res. Report. The Dept. of Animal Sci., Colorado State University.
  • Wang CT, Wu JS and Wu YC. 1991. The efficacy of tenderization methods on texture of culled cow beef. J. Of the Chinese Soc. of Animal Sci., 4 531.
  • Wardlaw FR, Mc Caskill LH and Acton JC. 1973. Effects of post-mortem changes on poultry meat loaf properties. J of Food Sci, 38 421.

Farklı Bitkisel Enzimlerin Piliç Bagetlerinin Bazı Teknolojik Özellikleri Üzerine Etkisi

Year 2005, Volume: 30 Issue: 6, - , 01.12.2005

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.

References

  • Anonymous 1974a. Et ye Et Mamulleri Rutubet Miktannin Tayini. TS 1473, TOrk Standartlan Enstit0s0, Ankara.
  • Anonymous 197413. Et ve Et Mamulleri Azot Miktannin Tayini. TS 1478, TOrk Standartlan Enstiffis0, Ankara.
  • Anonymous 1974c. Et ve Et Mamulleri Yag Miktannin Tayini.TS 1744, TOrk Standartlan Enstit0s0, Ankara.
  • Anonymous 1985a. ISO. Sensory analysis-methodolgy-flavour profile mehhods. 6564. Geneva: International Organization for Standardization.
  • Anonymous 1985b. ISO. Sensory analysis-methodolgy-general guidance ( 1 st cd.) profile methods. 6658. Geneva: International Organization for Standardization.
  • Anonymous 1988. Nutrient values of muscle foods. Nat. Live Stock an Meat Board. Chicago. IL 63 p.
  • Asakura Y. 1982. Hidrolise de proteinas da came bovina pela agao da papaina, bromelinae, ficina. Master thessis, Faculde de Ciencias Farmaceuticas Universidade de Sao Paulo, Sao Paulo, Brasil.
  • Aydin C ve Out H. 1992. Determination of deformation energy in some biological materials. In National Symposium on Mechanisation in Agriculture, pp.254-264, Turkey:Samsun.
  • Bailey ME and Murdock JFA. 1991. Indigenous and Exogenous Enzymes of Meat. Food Enzymology. Fox P.F. (Ed.), pp 237-263, Elsevier Sci. Publ. LTD., Essex.
  • Donzelli F, Dalt L, Schhiavona A, Baraldi E and Muraro M. 1990. Clinical experience with a hydrolysed soy formula in infats with protracted enteritis and atopic eczema. Pediat Med Chir 12, 71.
  • DuzgOnes 0, Kesici T ve GOrbOz F. 1983. istatistik Metotlan I. Ankara Univ. Yayinlan, Yarn No: 861, Ders Kitabi No: 221, Ankara.
  • Forrest JC, Aberle ED, Hedrick HB, Judge MD and Merkel RA. 1975. Principles of Meat Science. W.H. Freeman and Company, p.292, San Francisco.
  • Fox PF, Morrissey PA and Mulvihill DM. 1982. Chemical and Enzymatic Modification of Food Proteins. Developments in Food Proteins -1 Hudson B.J.F. (ed.), pp 1-58, Appl. Sci. Publ. LTD., Essex.
  • Gerelt B, Ikeuchi Y and Suzuki A. 2000. Meat tenderization by proteolytic enzymes after osmotic dehydration. Meat Sci. 56 311.
  • GOkalp HY, Kaya M, Mak Y vs Zorba O. 1995. Et vs OrOnlerinde Kalite Kontrol0 ye Laboratuar Uygulama Kilavuzu. AtatOrk Univ. Yam No:751, Ziraat Fak. Yarn No:318, Ders Kitaplan Serisi No:69, Erzurum.
  • Karakaya M and Ockerman HW. 2002. The effects of NaCI- K2HPO4, some plant enzymes and oils on the emulsion and water holding capacities in beef. Gida, 27 1 21.
  • Kondaiah N, Anjeleyulu ASR, Kesava Rac V, Sharma N and Joshi HB. 1985. Effect of salt and phosphate on the quality of buffalo and goat meats. Meat Sci 15 183.
  • Levie A. 1979. Meat Handbook (4th Ed.). Van Nostrand Reinhold Comp., p.47-48, New York.
  • Palamutoglu R. 2004. Taze ve dondurulmus Longissimus dorsi kaslan nin bar teknolojik Ozellikleri Ozerine gesitli bitkisel enzimlerin etkisi. YOksek Lisans Tezi, Selguk Univ. Fen Gil. Enst., Konya.
  • Park YK and Draetta IS. 1971. Aplicagao de enzimas proteoliticas no amadamento de came de boi. Rev. Bras de Technologia 2, 125.
  • Pinto E Silva MEM, Mazzilli RN and Cusin F. 1999. Composition of hydrolysates from meat. J of Food Comp and Analysis, 12 219.
  • Richardson T and Hyslop DB. 1985. Enzymes. Food Chemistry. Fennema, O.R.(Ed.), pp 371-476, Marcel Dekker Inc. New York.
  • Stabile MNO. 1989. Hidrolisados de came bovina: biotecnologia de obtengao. Master thesis, Faculde de Ciencias Farmaceuticas Universidade de Sao Paulo, Sao Paulo, Brasil.
  • Stabile MNO. 1991. Otimizagao do pcesso biotechnologico de hidrolise de came bovina. Doctoral thessis, Faculde de Ciencias Farmaceuticas Universidade de Sao Paulo, Sao Paulo, Brasil.
  • Stabile MNO, Baruffaldi R, Stedefeld E, Basilio MC, Pinto E Silva MEM, Nieto RA and Alvares ED. 1992. Came pre-diegerida a partir de suco de abacaxi Aliment. Technol 32 99.
  • Stefanek JL, Scanga KE and Smith GC. 2002. Effects of enzymes on beef tenderness and palatability traits. 2002 Animal Sci. Res. Report. The Dept. of Animal Sci., Colorado State University.
  • Wang CT, Wu JS and Wu YC. 1991. The efficacy of tenderization methods on texture of culled cow beef. J. Of the Chinese Soc. of Animal Sci., 4 531.
  • Wardlaw FR, Mc Caskill LH and Acton JC. 1973. Effects of post-mortem changes on poultry meat loaf properties. J of Food Sci, 38 421.
There are 28 citations in total.

Details

Primary Language Turkish
Journal Section Articles
Authors

Ebru Arı Bayrak This is me

Mustafa Karakaya This is me

Cemalettin Sarıçoban This is me

Publication Date December 1, 2005
Published in Issue Year 2005 Volume: 30 Issue: 6

Cite

APA Bayrak, E. A. ., Karakaya, M. ., & Sarıçoban, C. . (2005). Farklı Bitkisel Enzimlerin Piliç Bagetlerinin Bazı Teknolojik Özellikleri Üzerine Etkisi. Gıda, 30(6).
AMA Bayrak EA, Karakaya M, Sarıçoban C. Farklı Bitkisel Enzimlerin Piliç Bagetlerinin Bazı Teknolojik Özellikleri Üzerine Etkisi. The Journal of Food. December 2005;30(6).
Chicago Bayrak, Ebru Arı, Mustafa Karakaya, and Cemalettin Sarıçoban. “Farklı Bitkisel Enzimlerin Piliç Bagetlerinin Bazı Teknolojik Özellikleri Üzerine Etkisi”. Gıda 30, no. 6 (December 2005).
EndNote Bayrak EA, Karakaya M, Sarıçoban C (December 1, 2005) Farklı Bitkisel Enzimlerin Piliç Bagetlerinin Bazı Teknolojik Özellikleri Üzerine Etkisi. Gıda 30 6
IEEE E. A. . Bayrak, M. . Karakaya, and C. . Sarıçoban, “Farklı Bitkisel Enzimlerin Piliç Bagetlerinin Bazı Teknolojik Özellikleri Üzerine Etkisi”, The Journal of Food, vol. 30, no. 6, 2005.
ISNAD Bayrak, Ebru Arı et al. “Farklı Bitkisel Enzimlerin Piliç Bagetlerinin Bazı Teknolojik Özellikleri Üzerine Etkisi”. Gıda 30/6 (December 2005).
JAMA Bayrak EA, Karakaya M, Sarıçoban C. Farklı Bitkisel Enzimlerin Piliç Bagetlerinin Bazı Teknolojik Özellikleri Üzerine Etkisi. The Journal of Food. 2005;30.
MLA Bayrak, Ebru Arı et al. “Farklı Bitkisel Enzimlerin Piliç Bagetlerinin Bazı Teknolojik Özellikleri Üzerine Etkisi”. Gıda, vol. 30, no. 6, 2005.
Vancouver Bayrak EA, Karakaya M, Sarıçoban C. Farklı Bitkisel Enzimlerin Piliç Bagetlerinin Bazı Teknolojik Özellikleri Üzerine Etkisi. The Journal of Food. 2005;30(6).

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