Soğutma ve Dondurma Tekniklerinin Etlik Piliç Göğüs Eti Kalite Özellikleri Üzerine Etkisi

Öz

Bu çalışma soğutma ve dondurma tekniklerinin etlik piliç göğüs eti kalite özellikleri üzerine olan etkisini araştırmak amacı ile yapılmıştır. Çalışmada 10’ar adet, soğutulmuş ve dondurulmuş, hızlı gelişen etlik piliç göğüs eti örnekleri kullanılmıştır. Dondurulmuş göğüs eti örnekleri standart koşullarda kesilmiş ve -18 ºC sıcaklıkta 11 ay süre ile dondurularak depolanmış etlik piliç karkaslarından, soğutulmuş kas örnekleri ise standart koşullarda kesilmiş ve +4 ºC sıcaklıkta 24 saat soğutulmuş karkaslardan alınmıştır. Her iki gruptaki göğüs eti örneklerinde pH, renk özellikleri, pişirme kaybı, damlama kaybı ve rutubet analizleri yapılmıştır. Renk özellikleri derili ve derisiz göğüs kasında, diğer özellikler derisiz örneklerde incelenmiştir. Etlik piliç etlerinin soğutulmuş ya da dondurulmuş olarak muhafaza edilmesi; parlaklık (L*) hariç incelenen göğüs eti renk özelliklerinin tamamını önemli düzeyde etkilemiştir. Göğüs etinin derili ya da derisiz olmasının; parlaklık (L*), kırmızı renk koordinatı (a*), chrome ve E renk özellikleri üzerine önemli bir etkiye sahip olduğu bulunmuştur (P<0.001). Göğüs eti rutubet düzeyi soğutulmuş göğüs etinde (P<0.004), damlama kaybı (P<0.022) dondurulmuş göğüs etinde önemli düzeyde daha yüksek bulunmuştur. Sonuç olarak; incelenen göğüs eti kalite özellikleri etin muhafaza şeklinden önemli düzeyde etkilenmiş, göğüs etinin derili ya da derisiz olması bazı et kalitesi renk özelliklerini önemli düzeyde etkilemiştir. Dondurulmuş piliç eti kalitesi ile ilgili olarak dondurma şekli, dondurma ve depolama süresi ile donmuş eti çözdürme yöntemleri vb. dikkate alan yeni çalışmaların planlanmasının faydalı olacağı düşünülmektedir.

Anahtar Kelimeler

• Dondurma
• et kalitesi
• piliç eti
• soğutma

Etik Beyan

Hayvan Deneyleri Etik Kurulları Çalışma Usul ve Esaslarına Dair Yönetmelik (13), Madde 8 19-k gereği; karkas üzerinde çalışıldığından çalışma için etik kurul onayına gerek bulunmamaktadır.

Teşekkür

Bu çalışma Bursa Uludağ Üniversitesi Veteriner Fakültesi Lisans Bitirme Projesinden Özetlenmiştir.

Effects of Chilling and Freezing Techniques on Broiler Breast Meat Quality Characteristics

Öz

The aim of this study was to determine the some physico-chemical quality of chicken breast meat stored at chilled (2-4 °C) and frozen (-18 °C) conditions. In the study, 10 chilled and frozen fast-growing broiler chicken breast meat samples were used. Frozen breast meat samples were taken from chicken carcasses that were slaughtered under standard conditions and stored frozen at -18 °C for 11 months, whereas chilled muscle samples were taken from carcasses that were slaughtered under standard conditions and cooled at +4 °C for 24 hours. Color (L*, a*, and b*), pH, humidity, cooking losses, and drip losses were measured. Color characteristics were measured with skin and skinless sample while other parameters were performed only on skinless sample. Color properties, pH, cooking loss, dripping loss and moisture analyzes were performed on meat samples taken from both groups. Color characteristics were examined in skinned and skinless chest muscles, and other characteristics were examined in skinless samples. Storage condition as cooling or freezing significantly affected all breast meat color characteristics examined, except L* value. It was determined that breast meat with and without skin had a significant effect on L*, a*, chrome and E color characteristics (P<0.001). Breast meat moisture level was significantly higher in chilled carcasses (P<0.004), while drip loss (P<0.022) was significantly higher in frozen carcasses. In conclusion; some breast meat quality characteristics were significantly affected by the preserving method or meat condition as with or without skin. Planning new research would be useful taking some issues as freezing method, freezing and storage time, thawing methods etc. into consideration.

Anahtar Kelimeler

• Broiler
• breast meat quality
• chilling
• freezing

Kaynakça

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