Vakum Pişirmede İşlem Koşullarının Kırmızı Etin Renk, Tekstür, Mikroyapı ve Duyusal Özellikleri Üzerine Etkisi

Yıl 2020, , 347 - 356, 31.12.2020

Esra Devseren Dilara Okut Mehmet Koç Haluk Karataş Figen Kaymak-ertekin

https://doi.org/10.24323/akademik-gida.850826

Cited By: 1

Öz

Bu çalışmada vakumlu pişirme işlem koşullarının (sıcaklık ve süre) kırmızı etin renk, dokusal, mikroyapısal ve duyusal kalite üzerine etkisi araştırılmıştır. Kırmızı etin optimum pişirme sıcaklığını (60-90ºC) ve süreyi (80-120 min) belirlemek için Merkezi Tümleşik Tasarım (CCRD) ile optimizasyon çalışması yapılmıştır. Optimum vakum pişirme koşulu, maksimum çiğneme (dokusal kalite), minimum kesme kuvveti (dokusal kalite) ve maksimum duyusal genel kabul özelliklerini hedef alarak 85.6°C pişirme sıcaklığı ve 106.6 dakika pişirme süresi olarak belirlenmiştir. Kırmızı et numunelerinin kabuk ve iç kısımlarının renk değerleri göz önüne alındığında, farklı pişirme sıcaklığı ve süre arasında önemli bir fark gözlenmemiştir. Warner Bratzler kesme kuvveti değerleri, pişirme sıcaklığı arttıkça azalmıştır. Ayrıca, daha yüksek pişirme sıcaklığı ve daha uzun pişirme süresi, genel kabul puanları açısından daha iyi duyusal özellikler ortaya çıkmıştır.

Anahtar Kelimeler

Vakum pişirme, Kırmızı et, Optimizasyon, Tekstür, Renk

Proje Numarası

0724.STZ.2014

Effect of Vacuum Cooking Process Conditions on Color, Textural, Microstructural and Sensory Properties of Beef

Öz

In this study, the effect of vacuum cooking conditions (temperature and time) on the color, textural, microstructural and sensory quality of beef samples was investigated. In order to determine the optimum cooking temperature (60-90ºC) and time (80-120 min) for beef, an optimization study was carried out following Central Composite Rotatable Design (CCRD). The optimum vacuum cooking condition was selected as 85.6°C of cooking temperature and 106.6 min of cooking time targeting maximum chewiness (textural quality), minimum shear force (textural quality) and maximum sensory overall acceptance attributes. Considering the color values of crust and inner parts of beef samples, an insignificant difference was observed among cooking temperatures and times. However, Warner Bratzler shear force values decreased with an increase in cooking temperature. Moreover, higher cooking temperature and longer cooking time resulted in superior sensorial properties in terms of overall acceptance scores.

Anahtar Kelimeler

Vacuum cooking, Beef, Optimization, Texture, Color

Destekleyen Kurum

Ministry of Science, Industry and Technology, Republic of Turkey and Arçelik A.Ş.

Proje Numarası

0724.STZ.2014

Teşekkür

This research was financially supported by Ministry of Science, Industry and Technology, Republic of Turkey SAN-TEZ project (Project No: 0724.STZ.2014) and a white goods company of Arçelik A.Ş

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