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

Yıl 2020, Cilt: 18 Sayı: 4, 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

Kaynakça

• [1] Haskaraca, G., Kolsarıcı, N. (2013). Sous vide teknolojisi ve et teknolojisinde uygulama olanakları. Gıda Teknolojileri Elektronik Dergisi, 8(2), 39-49.
• [2] Chiavaro, E., Rinaldi, M., Vittadini, E., Barbanti, D. (2009). Cooking of pork Longissimus dorsi at different temperature and relative humidity values: Effects on selected physico-chemical properties. Journal of Food Engineering, 93(2), 158-165.
• [3] Garcia-Segoiva, P., Andres-Bello, A., Martinez-Monzo, J. (2008). Textural properties of potatoes (Solanum tuberosum L., cv. Monalisa) as affected by different cooking processes. Journal of Food Engineering, 88, 28-35.
• [4] Modzelewska-Kapituła, M., Dąbrowska, E., Jankowska, B., Kwiatkowska, A., Cierach, M. (2012). The effect of muscle, cooking method and final internal temperature on quality parameters of beef roast. Meat Science, 91(2), 195-202.
• [5] Babür, T.E., Gürbüz, Ü. (2015). Geleneksel pişirme yöntemlerinin et kalitesine etkileri. Journal of Tourism and Gastronomy Studies, 3(4), 58-64.
• [6] Iborra-Bernad, C., Tarrega, A., Garcia-Segovia, P., Martinez-Monzo, J. (2014). Comparison of Vacuum Treatments and Traditional Cooking Using Instrumental and Sensory Analysis. Food Analysis Methods, 7(2), 400-408.
• [7] Martinez-Hernandez, G.B., Artés-Hernández, F., Gómez, P.A., Artés, F. (2013). Quality changes after vacuum-based and conventional industrial cooking of kailan-hybrid broccoli throughout retail cold storage. LWT-Food Science and Technology, 50(2), 707-714.
• [8] Offer, G., Restall, D., Trinick, J. (1984). Water-holding in meat. London: The Royal Society of Chemistry.
• [9] Palka, K. Daun, H. (1999). Changes in texture, cooking losses, and myofibrillar structure of bovine M. semitendinosus during heating. Meat Science, 51, 237-243.
• [10] Bejerholm, C., Torngren, M.A., Aaslyng, M.D. (2014). Cooking of meat. In M. Dikeman, & C. Devine (Eds.), Encyclopaedia of meat sciences (pp. 370–376) (2nd ed.). Oxford: Academic Press.
• [11] Becker, A., Boulaaba, A., Pingen, S., Röhner, A., Klein, G. (2015). Low temperature, long time treatment of porcine M. longissimus thoracis et lumborum in a combi steamer under commercial conditions. Meat Science, 110, 230-235.
• [12] Christensen, L., Ertbjerg, P., Loje, H., Risbo, J., Van den Berg, F.W., Christensen, M. (2013). Relationship between meat toughness and properties of connective tissue from cows and young bulls heat treated at low temperatures for prolonged times. Meat Science, 93(4), 787-795.
• [13] Roldan, M., Antequera, T., Martin, A., Mayoral, A.I., Ruiz, J. (2013). Effect of different temperature–time combinations on physicochemical, microbiological, textural and structural features of sous-vide cooked lamb loins. Meat Science, 93(3), 572-578.
• [14] Okut, D., Devseren, E., Koç, M., Özdestan Ocak, Ö., Karataş, H., Ertekin, F. (2018). Developing a vacuum cooking equipment prototype to produce strawberry jam and optimization of vacuum cooking conditions. Journal of Food Science and Technology, 55(1), 90-100.
• [15] Koç, M., Baysan, U., Devseren, E., Okut, D., Atak, Z., Karataş, H., Ertekin, F. (2017). Effects of different cooking methods on the chemical and physical properties of carrots and green peas. Innovative Food Science and Emerging Technologies, 42, 109-119.
• [16] Hunter, R.S. (1975). Scales for the measurements of color difference. The Measurement of Appearance. Virginia, pp 162-193.
• [17] CIE (1978). International commission on illumination, recommendations on uniform color spaces, color difference equations, psychometric color terms. Supplement No. 15 to CIE publication (E-1.3.1) 1971/(TO-1.3) Paris, France: Bureau Central de la CIE.
• [18] İşleroğlu, H., Kemerli Kalbaran, T., Ertekin, F. (2015). Effect of Steam Assisted Hybrid Cooking on Textural Quality Characteristics Cooking Loss and Free Moisture Content of Beef. International Journal of Food Properties, 18, 403-414.
• [19] Alam, T., Takhar, P.S. (2016). Microstructural Characterization of Fried Potato Disks Using X‐Ray Micro Computed Tomography. Journal of Food Science, 81(3), E651-E664.
• [20] Lawless, H.T., Heymann, H. (1998). Sensory Evaluation of Food: Practices and Principals. Food Science Texts Series. Chapman and Hall. New York.
• [21] Amerine, M.A., Pangborne, R.M., Roessler, E.B. (1965). Principles of Sensory Evaluation of Food; Academic Press: New York, NY, 602 p.
• [22] Derringer, G., Suich, R. (1980). Simultaneous optimization of several response variables. Journal of Quality Technology, 12(4), 214-219.
• [23] Hunt, M.C., Sorheim, O., Slinde, E. (1999). Color and heat denaturation of myoglobin forms in ground beef. Journal of Food Science, 64(5), 847-851.
• [24] Becker, A., Boulaaba, A., Pingen, S., Krischek, C., Klein, G. (2016). Low temperature cooking of pork meat-Physicochemical and sensory aspects. Meat Science, 118, 82-88.
• [25] King, N.J., Whyte, R. (2006). Does it look cooked? A review of factors that influence cooked meat color. Journal of Food Science, 71(4), R31-R40.
• [26] Van Laack, R.L., Berry, B.W., Solomon, M.B. (1996). Effect of precooking conditions on color of cooked beef patties. Journal of Food Protection, 59(9), 976-983.
• [27] Berry, B.W., Stanfield, M.S. (1993). Variation in cooking time, internal endpoint temperature and internal cooked color of ground beef patties. Journal of Animal Science, 71(Suppl 1), 151.
• [28] Huff, E.J., Parrish, F.C. (1993). Bovine longissimus muscle tenderness as affected by postmortem aging time, animal age and sex. Journal of Food Science, 58(4), 713-716.
• [29] Aalhus, J.L., Schaefer, A.L., Murray, A.C., Jones, S. D.M. (1992). The effect of ractopamine on myofibre distribution and morphology and their relation to meat quality in swine. Meat Science, 31(4), 397-409.
• [30] Sanudo, C., Monson, F., Panea, B., Pardos, J.J., Olleta, J.L. (2003). Estudio textural de la carne de vacuno. I. Analisis instrumental. [A textural study of bovine meat. Instrumental analysis]. Informacion Tecnico Economica Agraria, 24, 28-30.
• [31] Huidobro, F.R., Miguel, E., Blazquez, B., Onega, E. (2005). A comparison between two methods (Warner-Bratzler and texture profile analysis) for testing either raw meat or cooked meat. Meat Science, 69, 527-536.
• [32] Belew, J.B., Brooks, J.C., McKenna, D.R., Savell, J.W. (2003). Warner–Bratzler shear evaluations of 40 bovine muscles. Meat Science, 64(4), 507-512.
• [33] Shackelford, S.D., Morgan, J.B., Cross, H.R., Savell, J.W. (1991). Identification of threshold levels for warner‐bratzler shear force in beef top loin steaks. Journal of Muscle Foods, 2(4), 289-296.
• [34] Fabre, R., Dalzotto, G., Perlo, F., Bonato, P., Teira, G., Tisocco, O. (2018). Cooking method effect on Warner-Bratzler shear force of different beef muscles. Meat Science, 138, 10-14.
• [35] Chang, H., Wang, Q., Xu, X., Li, C., Huang, M., Zhou, G., Dai, Y. (2011). Effect of heat-induced changes of connective tissue and collagen on meat texture properties of beef semitendinosus muscle. International Journal of Food Properties, 14 (2), 381-396.
• [36] Datta, A.K. (2016). Toward computer-aided food engineering: Mechanistic frameworks for evolution of product, quality and safety during processing. Journal of Food Engineering, 176, 9-27.
• [37] Derossi, A., Nicolai, B., Verboven, P., Severini, C. (2017). Characterizing apple microstructure via directional statistical correlation functions. Computers and Electronics in Agriculture, 138, 157-166.
• [38] Christensen, L., Bertram, H.C., Aaslyng, M.D., Christensen, M. (2011). Protein denaturation and water-protein interactions as affected by low temperature long time treatment of porcine Longissimus dorsi. Meat Science, 88, 718-722.
• [39] Roldan, M., Antequera, T., Martin, A., Mayoral, A.I., Ruiz, J. (2013). Effect of different temperature-time combinations on physicochemical, microbiological, textural and structural features of sous-vide cooked lamb loins. Meat Science, 93(3), 572-578.