Manda Etinin Bazı Kalite Parametrelerinin Belirlenmesi

Abstract

Manda (Bubalus bubalis), Hindistan ve diğer Asya ülkelerinde süt, et, yük, taşıma, ulaşım ve çiftlik gübresi gibi birçok yönden milyonlarca insanın hayatında önemli bir rol oynayan, büyük baş hayvandır. Hastalıklara karşı dirençli olması, çeşitli iklim koşullarına uyum sağlaması, düşük kaliteli otla daha iyi sindirilebilirlik özelliği, daha hızlı büyüme ve ağırlık kazanımı manda yetiştiricileri için oldukça önemlidir. Manda eti; etin bileşimi, kalite ve duyusal özellikleri açısından büyükbaş hayvanlara benzerdir ve daha az yağ ve kalori içermesi beslenme açısından oldukça avantajlıdır. Nitekim günümüzde kırmızı et kaynakları arasında yer alan başta koyun, kuzu ve sığır etleri olmak üzerine diğer bazı hayvanların (manda) etleri üzerine de çalışmalar son zamanlarda gittikçe yoğunlaşmaktadır. Tüketiciler açısından hem et kalitesinin besleyici değerinin yüksek olması, hem de yeni bir kırmızı et kaynağı oluşturması açısından manda etine olan ilgi gün geçtikçe artmaktadır. Bu çalışmada manda etlerinin fizikokimyasal özellikleri belirlenmiş ve bu amaçla 7’si erkek, 13’ü dişi olmak üzere İstanbul/Çatalca ilçesi sınırları içerisinde yer alan 20 farklı Anadolu mandası kullanılmıştır. Manda etlerinin analizi için hayvanların Musculus longissimus dorsi (MLD) bölümünden örnekler alınmıştır. Alınan manda eti örneklerinde renk (L*-parlaklık, a*-kırmızılık ve yeşillik, b*-sarı ve mavilik), rutubet miktarı, protein oranı, yağ oranı, kül oranı, pH ve su aktivitesi (aw) analizleri yapılmıştır. Bu analizlere ilave olarak yağları ekstrakte edilen manda etlerinin yağ asitleri bileşimine de bakılmıştır. Analizler sonucunda manda etlerinin ortalama kül, pH, su aktivitesi, nem, protein ve yağ oranları sırasıyla; % 2.64, 5.71, 0.99, % 65.60, % 22.28 ve % 8.65 olarak belirlenmiştir. Etlerin renk değerleri incelendiğinde ise L* değeri 42.66, a* değeri 21.66, b* değeri de ortalama 19.61 olarak tespit edilmiştir. Manda etlerinin yağ asitleri bileşimi incelendiğinde ise hakim (majör) yağ asitinin C18:0 (stearik asit) olduğu tespit edilirken; tüm yağ asitleri arasında en az düzeyde belirlenen yağ asitinin ise C18:3 (linolenik asit) olduğu görülmüştür. Şu ana kadar yapılan çalışmalardan ve bizim yapmış olduğumuz çalışmadan elde edilen sonuçlar dikkate alındığında manda etinin iyi bir kırmızı et kaynağı olacağı belirtilebilir.

Keywords

• Manda eti kalitesi
• kimyasal özellikler
• yağ asitleri kompozisyonu

Determination of Some Quality Parameters of Buffalo Meat

Abstract

The buffalo (Bubalus bubalis) is a cattle that plays an important role in the lives of millions of people in many ways such as milk, meat, cargo, transport, transportation and farm manure in India and other Asian countries. Disease resistance, adaptability to various climatic conditions, better digestible meat of low quality grass-fed, faster growth, and weight gain are essential for buffalo breeders. Buffalo meat is similar to cattle meat in terms of meat composition, quality and sensory characteristics. It has some nutritional advantages such as containing less fat and calories. As a matter of fact, studies on the meat of some other animals such as sheep, lamb and beef, which are among the sources of red meat today, have increased recently. Consumers' interest in buffalo meat is increasing day by day in terms of both the high nutritional value of meat quality and the creation of a new red meat source. In this study, the physicochemical properties of buffalo meats were determined. For this purpose, 20 different Anatolian water buffaloes (7 male and 13 female) grown in the borders of Istanbul/Catalca district were used. The samples were taken from the Musculus longissimus dorsi (MLD) part of the animals for the analysis of buffalo meats. Color (L*-brightness, a*-red and green, b*-yellow and blue), moisture content, protein content, fat content, ash content, pH and water activity (aw) of buffalo meat samples were determined. In addition, the fatty acid composition of buffalo meats was determined. The average ash, pH, water activity, moisture, protein and fat ratios of buffalo meats were determined as 2.64%, 5.71, 0.99, 65.60%, 22.28% and 8.65%, respectively. L*, a* and b* values were determined as 42.66, 21.66 and 19.61, respectively. The major fatty acids of buffalo meats were C18:0 (stearic acid) while C18:3 (linolenic acid) was the least abundant fatty acid. The results of this studies suggested that buffalo meat could be considered as a good source of red meat.

Keywords

• Buffalo meat quality
• chemical properties
• fatty acid composition

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