Çok Bileşenli Et Ürünlerinde Kemik Kalıntı İçeriğinin Belirlenmesi

Öz

Sosislerde ve diğer et ürünlerinde mekanik olarak kemiği çıkarılmış kanatlı etinin kullanımı için özel bir kriter, kemik kalıntılarının varlığıdır. Mekanik olarak kemiği çıkarılmış ette kemik kalıntılarını belirlemek için bilinen yöntemler, baharat, nişasta, diyet lifi ve diğer bileşenleri içerdiklerinden et ürünleri için gerekli doğruluğu sağlama ve bu yöntemler çok karmaşık ve pahalıdır. Bu çalışmanın amacı, et ürünlerindeki kemik kapanımlarının gravimetrik tayini için basit ve doğru bir yöntem geliştirmektir. Amaca ulaşmak için et ürünlerindeki kemik kapanımlarının bilinen kantitatif analiz yöntemleri ve söz konusu yöntemlerin tekrarlanabilirliği ve yeniden üretilebilirliği geliştirildi. Araştırmanın sonuçları, et ürünlerinde kemik kapanımlarını belirlemek için geliştirilmiş gravimetrik yöntem ve bunun metrolojik kabulü usulüne uygun olarak kanıtlanmıştır. Et ürünleri örnekleri, proteinlerin ve yağın tamamen çözünmesi için %2 alkali solüsyon (KOH) ile işlenir. Numuneler daha sonra konsantre bir çinko klorür (ZnCl2) çözeltisi ile işlendi. Bu reaktif, nişasta ve lifler gibi gıda nemi tutucu katkı maddelerini askıya alınır. Sonuç olarak, yoğunlukları baharatlardan daha yüksek, ancak kemik kapanımlarından daha düşüktür. Ortaya çıkan süspansiyonun beklemesine izin verildiğinde, baharatlar yüzeye çıkar ve kemik kalıntıları çökelir. Çökelti yıkanır, kurutulur ve kemik kapanımlarının kütlesi belirlendi. Deneyler, kemik kapanımlarının ölçümlerindeki nispi toplam hatanın et ürünlerindeki içeriklerinde bir azalma ile arttığını ve Ukrayna'nın resmi normları için kemik kapanımlarının %0,1 ila %0,2'si için %45'i geçmediğini gösterdi. Analitik uygulama için resmi düzeyde geliştirilen ve onaylanan çok bileşenli et ürünlerinde kemik kapanımlarının kütle fraksiyonunu belirleme yönteminin, bu ürünlerin tahrif derecesini niteliksel düzeyde belirleme olasılığını genişlettiği sonucuna varılabilir.

Anahtar Kelimeler

• kimyasal reaktif
• gravimetrik analiz
• mekanik olarak kemiği çıkarılmış kanatlı eti
• kemik kalıntıları

Determination of the Content of Bone Inclusions in Multicomponent Meat Products

Öz

A specific criterion for the use of mechanically deboned poultry meat in sausages and other meat products is the presence of bone inclusions. Known methods for determining bone inclusions in mechanically deboned meat do not provide the required accuracy for meat products as they contain spices, starch, dietary fiber, and other ingredients. These methods are too complicated and expensive. The purpose of this study is to develop a simple and accurate method for the gravimetric determination of bone inclusions in meat products. To reach the purpose the known methods of quantitative analysis of bone inclusions in meat products and the repeatability and reproducibility of the said methods were improved. The results of the research consist in the developed gravimetric method for determining bone inclusions in meat products and its metrological acceptance duly proven. Samples of meat products are treated with 2% alkali solution (KOH) for complete dissolution of proteins and fat. The samples are then treated with a concentrated solution of zinc chloride (ZnCl2). This reagent suspends food moisture retaining additives, such as starch and fibers. As a result, their density is higher than that of spices, but lower than that of bone inclusions. When the resulting suspension is allowed to stand, the spices float to the surface, and the bone inclusions precipitate. The precipitate is washed, dried, and the mass of bone inclusions is determined. Experiments showed that the relative total error in measurements of bone inclusions increases with a decrease in their content in meat products and does not exceed 45% for the official norms of Ukraine ranging from 0.1% to 0.2% of bone inclusions. The conclusion can be drawn that the method for determining the mass fraction of bone inclusions in multicomponent meat products, developed and approved at the official level for analytical practice, expands the possibility of determining the degree of falsification of these products at the level of qualitative and quantitative expertise in accordance with the normative documents in force.

Anahtar Kelimeler

• bone inclusions
• chemical reagent
• gravimetric analysis
• mechanically deboned poultry meat

Kaynakça

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