Mikrodalgada Kızartmanın Tavuk Göğüs Eti Miyofibriler ve Sarkoplazmik Proteinleri Üzerine Etkileri

Year 2017, , 496 - 506, 26.12.2017

İşıl Barutçu Mazı , Bekir Mazı

https://doi.org/10.29133/yyutbd.305427

Abstract

Bu
çalışmanın temel amacı mikrodalgada kızartma işleminin ve farklı kızartma
sürelerinin tavuk göğüs eti miyofibriler ve sarkoplazmik proteinleri üzerine
etkilerinin incelenmesidir. Kızartılmış ürünlerin renk ve tekstürü de
belirlenmiştir. Kızartma işlemi mikrodalga fırında 365W (%70) güç seviyesinde
0,5 ve 1,5 dakika sürelerde, yağın sıcaklığı 180°C’ye getirildikten sonra
gerçekleştirilmiştir. Örnekler ayrıca, karşılaştırma amaçlı olarak, fritöz
içerisinde 180°C’de 2,0 ve 5,0 dakika süreler ile
kızartılmıştır. Nem oranı, 0,5 ve 1,5 dakika süre ile mikrodalgada kızartılan örnekler
için sırasıyla %59,3 ve %32,7’ye düşmüştür. Mikrodalga kızartma işlemi, 5,0
dakika süresince konvansiyonel yöntem ile kızartmayla karşılaştırıldığında,
daha açık renk ile daha düşük sertlik değerlerine sahip örnekler sağlamıştır.
Kızartılmış tavuk göğüs eti proteinleri, sodyum dodesil sülfat-poliakrilamid
jel elektroforezi (SDS-PAGE) ile incelenmiştir. Her iki kızartma yönteminde de
myosin ağır zincirine ait bandın yoğunluğunun önemli derecede azaldığı
gözlenmiştir. Genel olarak bakıldığında, kızartma yönteminin ve kızartma
süresinin tavuk göğüs eti miyofibriler ve sarkoplazmik proteinleri üzerinde
farklı etkileşimlere yol açmadığı gözlemlenmiştir. Örneklerin mikroyapısal
analizi de yapılmıştır.

Keywords

Mikrodalga kızartma, Tavuk eti, Miyofibriler protein, SEM, Renk, Sarkoplazmik

The Effects of Microwave Frying on Myofibrillar and Sarcoplasmic Proteins of Chicken Breast Meat

Abstract

The
main objective of this study is to investigate the effects of microwave frying
and different frying times on myofibrillar and sarcoplasmic proteins of chicken
breast muscle. The color and texture of the fried samples were also determined.
Frying was performed in microwave oven at 365W (70%) power level for 0.5 and
1.5 minutes after bringing the oil temperature to 180°C. Samples were also
fried in a conventional fryer at 180°C for 2.0 and 5.0 minutes for comparison.
The moisture content was dropped to 59.3% and 32.7% for 0.5 and 1.5 min
microwave fried samples, respectively. Microwave frying provided lighter
colored samples with lower hardness values when compared to the conventional
frying for 5.0 min. Fried chicken breast muscle proteins were examined using sodium dodecyl
sulphate-polyacrylamide gel electrophoresis (SDS-PAGE). In both frying methods, the intensity of the
myosin heavy chain band was observed to decrease significantly. In general, it
was observed that the frying method and frying time did not cause divergent
interactions on myofibrillar and sarcoplasmic proteins of chicken breast
muscle. Microstructural analysis of samples was also
performed.

Keywords

Microwave frying, Chicken meat, Myofibrillar protein, Sarcoplasmic protein, SEM, Color

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