Dana Musculus Longissimus Dorsi Kasından Elde Edilen Bifteklerin, Fizikokimyasal ve Mikrobiyolojik Kalitesi Üzerine Atmosferik Soğuk Plazma (ASP) Uygulamasının Etkisi

Year 2024, , 244 - 254, 30.09.2024

Gökhan Akarca , Azize Atik , İlker Atik , Ayşe Janseli Denizkara

https://doi.org/10.30607/kvj.1500337

Abstract

Bu çalışmada atmosferik soğuk plazma (ASP) uygulamasının sığır Musculus longissimus dorsi kasından elde edilen bifteklerin mikrobiyolojik ve fizikokimyasal özellikleri üzerine etkisi incelenmiştir. ASP uygulamasında O2 ve Ar gazları ayrı ayrı ve karışım halinde, 15 ve 30 dk süreyle örneklere uygulanmıştır. Uygulama örneklerin pH ve aw düşürürken, TBARS değerlerinde artışa neden olmuştur. Ayrıca, O2 gazı kullanılan uygulamalar hariç diğer ASP uygulamalarında örneklerin L*, a* ve b* değerlerinde azalma meydana gelmiştir. Ek olarak uygulama örneklerin tekstürel özelliklerin olumlu gelişmesinde etkili olmuştur. M. longissimus dorsi kasından elde edilen biftek örneklerine ASP uygulaması toplam mezofilik aerobik bakteri, toplam psikrofilik aerobik bakteri, toplam koliform ve toplam maya/küf sayılarında ortalama 2 log kob/g oranında azalma sağlamıştır.

Keywords

Soğuk plazma, M. longissimus dorsi, Biftek, Kalite

The Effect of Atmospheric Cold Plasma (ACP) Application on the Physicochemical and Microbiological Quality of Steak Obtained from Beef Musculus Longissimus Dorsi Muscle

Abstract

This study examined the effect of atmospheric cold plasma (ACP) application on the microbiological and physicochemical properties of steaks obtained from beef Musculus longissimus dorsi muscle. In the ACP application, O2 and Ar gases were applied to the samples separately and as a mixture for 15 and 30 minutes, respectively. While the application decreased the pH and aw of the samples, it caused an increase in TBARS values. In addition, there was a decrease in the L*, a*, and b* values of the samples in other ACP applications, except for applications using O2 gas. Apart from this, the application was effective in the positive development of the textural properties of the samples. In steak samples obtained from the M. longissimus dorsi muscle, ACP application reduced the total mesophilic aerobic bacteria, total psychrophilic aerobic bacteria, total coliform, and total yeast/mold counts by an average of 2 log cfu/g.

Keywords

Cold plasma, M. longissimus dorsi, Meat, Quality

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