Et ve et ürünlerinin tekstürel özelliklerini enstrümantal olarak tespit etme yöntemleri ve tekstür profil analizi üzerine bir derleme

Year 2021, Volume: 11 Issue: 4, 2836 - 2848, 15.12.2021

Ebru Erdemir , Mehmet Karaoğlu

https://doi.org/10.21597/jist.782149

Cited By: 6

Abstract

Gıdalarda tekstür, dokunsal duyular başta olmak üzere vücudun bazı kısımları ile gıda arasındaki fiziksel temas
sonucunda verilen tepkidir. Tekstür, et ve et ürünlerinin seçimi ve tüketilmesi sürecinde en önemli kalite özelliklerinden
biridir. Çiğ, işlenmiş ve tüketime hazır et ürünlerinin tekstür değerlendirmesi ürün kalitesini kontrol etmek, tasarım ve
optimizasyon süreçlerini belirlemek ve istenen son ürün tekstürünü elde etmek için oldukça önemlidir. Et ürünlerinin tekstürü
büyük ölçüde myofibriler proteinin jelleşme özelliklerine bağlıdır. Yüksek basınç ve sıcaklık uygulamaları, tuzlama, kurutma
gibi işleme yöntemleri de et ve et ürünlerinin tekstürünü etkilemektedir. Et ürünlerinin tekstürünü geliştirmek için tuz,
fosfatlar ve/veya alkalin ve/veya hidrokolloidler (zamklar, dekstroz ve/veya karragenanlar) kullanılmaktadır. Tekstürün
değerlendirilmesi, ürün yüzeyinin görsel algılanması, farklı etkilere yanıt olarak ürün davranışı, çiğneme ve özellikle yutma
sırasında algılanan ağız içi duyuların entegrasyonunu içeren dinamik ve karmaşık bir süreçtir. Kesme (shear), delme
(penetration), gerilim ve gevşeme (stress-relaxation), tekstür profil analizi (TPA), ekstrüzyon (extrusion), germe ve bükme
(tension and torsion) gibi enstrümantal testler formülasyonları optimize etmeye ve tüketici tarafından algılanacak duyusal
özellikleri (sertlik, çiğnenebilirlik vb.) tespit etmeye yardımcı olmaktadır. Birçok gıdanın tekstürel özelliklerini
değerlendirmek için iyi bir yöntem olan TPA ile elde edilen kurveden sertlik (hardness/firmness), yapışkanlık (adhesiveness),
elastikiyet (springiness), kırılganlık (fracturability), kohesivlik (cohesiveness), sakızımsılık (gumminess), çiğnenebilirlik
(chewiness) ve anlık elastikiyet (resilience) gibi ürünün tüketim kalitesini önemli derecede etkileyen tekstürel özellikler
belirlenebilmektedir.

Keywords

Et, Sucuk, Pastırma, Kavurma, sosis-salam, tekstür profil analizi

A Review on Methods of Determining Textural Properties of Meat and Meat Products Instrumentally and Texture Profile Analysis

Abstract

Texture in foods is a reaction that results from physical contact between some parts of body, especially tactile senses, and food. Texture is one of the most important quality features in selection and consumption of meat and meat products. Texture evaluation of raw, processed and ready-to-eat meat products is very important for controlling product quality, determining the design and optimization processes and obtaining the desired final product texture. The texture of meat products largely depends on gelling properties of myofibril protein. High pressure and temperature applications, processing methods such as salting, drying also affect the texture of meat and meat products. Salt, phosphates and / or alkaline and / or hydrocolloids (gums, dextrose and / or carrageenan) are used to improve the texture of meat products. The evaluation of the texture is a dynamic and complex process that includes the visual perception of product surface, the product behavior in response to different effects, the integration of the intra-oral senses perceived during chewing and especially swallowing. Instrumental tests such as shear, penetration, stress-relaxation, texture profile analysis (TPA), extrusion, tension and torsion are used to optimize formulations and to determine the sensory properties (hardness, chewiness etc.) to be perceived by consumer. TPA is a good tool to assess textural properties of food. TPA parameters are hardness, adhesiveness, springiness, fracturability, cohesiveness, gumminess, chewiness and resilience etc. textural properties that significantly affect consumption quality of product.

Keywords

meat, Sucuk, Pastırma, Sausage-salami, Kavurma, texture profile analysis

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