Investigation of Some Chemical and Textural Properties of Chicken Breast Meats Sold by Different Companies

Year 2023, , 119 - 127, 20.12.2023

Özlem Varol Avcılar

https://doi.org/10.47495/okufbed.1240844

Abstract

In this study, it was aimed to make some chemical analyzes and to compare cooking loss, color and texture properties of breast meats from three different companies (A, B, C) which were obtained from sales depot with similar weight, packaging and expiry dates. For this purpose, 10 each breast meat samples from each company were used as material. As a result, protein values in companies A, B and C were found to be 22.60, 22.59 and 22.82%, respectively (P > 0.05). Fat values were measured as 2.18, 2.77 and 2.42% (p > 0.05). It was determined that the cooking loss value was the highest in enterprise A (28.90%). It was measured that the L* (lightness) value was between 59.47 and 59.70, and the a* (redness) value was between 2.84 and 3.60, and these values did not make significant difference between enterprises (p > 0.05). The b* (yellowness) value was found as 10.19, 12.89, 14.95 in A, B and C enterprise respectively, and it was observed that the difference between these measurements was statistically significant (P < 0.05). When the texture analysis results were examined, it was determined that there was no significant difference between the enterprises in terms of hardness, springiness, adhesiveness and gumminess. It was determined that the chewiness results made significant difference in the enterprises (P < 0.05).

Keywords

Broiler, Color, Meat, Texture

Supporting Institution

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Project Number

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Thanks

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Farklı Firmalar Tarafından Satılan Tavuk Göğüs Etlerinin Bazı Kimyasal ve Tekstürel Özelliklerinin İncelenmesi

Abstract

Bu çalışmada, satış deposundan temin edilen üç farklı firmaya (A, B, C) ait ağırlık, ambalaj ve son kullanma tarihleri benzer olan göğüs etlerinin kimyasal analizlerinin yapılması ve pişirme kaybı, renk ve tekstür özelliklerinin karşılaştırılması amaçlanmıştır. . Bu amaçla her firmadan 10'ar adet göğüs eti örneği materyal olarak kullanılmıştır. Sonuç olarak A, B ve C işletmelerinde protein değerleri sırasıyla %22,60, %22,59 ve %22,82 olarak bulunmuştur (P> 0,05). Yağ değerleri %2,18, 2,77 ve %2,42 olarak ölçüldü (P> 0,05). Pişirme kaybı değerinin en yüksek A işletmesinde (%28,90) olduğu belirlendi. L* (açıklık) değerinin 59,47 ile 59,70, a* (kırmızılık) değerinin 2,84 ile 3,60 arasında olduğu ölçülmüştür ve bu değerler işletmeler arasında anlamlı fark oluşturmamıştır (P> 0,05). A, B ve C işletmelerinde b* (sarılık) değeri sırasıyla 10,19, 12,89, 14,95 olarak bulunmuş ve bu ölçümler arasındaki farkın istatistiksel olarak anlamlı olduğu görülmüştür (P< 0,05). Tekstür analizi sonuçları incelendiğinde sertlik, yaylanma, yapışkanlık ve sakızımsılık açısından işletmeler arasında önemli bir fark olmadığı belirlenmiştir. Çiğneme sonuçlarının işletmelerde anlamlı fark yarattığı belirlendi (P < 0.05).

Keywords

Broiler, Et, Renk, Tekstür

Project Number

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