Etil Pirüvat Buharının Tavuk Etinin Raf Ömrü Üzerine Etkisi

Öz

Bu çalışmada, buharlaştırılmış Etil Pirüvatın (EP) tavuk but etlerinin raf ömrü üzerine etkisi araştırılmıştır. Bu amaçla tavuk eti örnekleri 1 L’lik kaplara konmuş ve her bir kaba sırasıyla 42, 105 ve 420 mg /L hava olacak şekilde EP ilave edilmiştir. Daha sonra kaplar kapatılıp +4^oC’de 10 gün boyunca depolanmıştır. Bazı kalite özellikleri belirlenmek amacıyla örneklerde mikrobiyolojik (Toplam Aerobik Mezofilik Bakteri, Enterobacteriaceae ve Maya-Küf sayıları) ve fizikokimyasal (pH, su aktivitesi (a_w) ve Tiyobarbiturik Asit (TBA)) analizler depolamanın 3., 6., 8. ve 10. günlerinde yürütülmüştür. Örnekler ayrıca depolamanın 3. ve 10. günlerinde çeşitli duyusal kriterler açısından incelenmiştir. Elde edilen sonuçlara göre EP uygulanmamış örneklere kıyasla 42 mg/L EP uygulanmış tavuk but eti örneklerinin raf ömründe 4 gün; 105 ve 420 mg/L EP uygulanmış örneklerin raf ömründe ise 4 günden daha fazla artış olduğu gözlenmiştir. Diğer taraftan artan EP oranı örneklerde a_w ve pH değerleri açısından değişime neden olmazken, TBA değerinde artışa neden olmuştur. Bununla birlikte 420 mg/L EP uygulanmış tavuk örneklerinde depolama periyodu boyunca yoğun EP kokusu hissedilmiştir. Sonuç olarak buharlaştırılmış EP uygulamasının tavuk but etlerinin raf ömrü üzerinde artış meydana getirdiği ve bu anlamda en uygun EP konsantrasyonunun 105 mg/L EP olduğu belirlenmiştir.   

Anahtar Kelimeler

• Etil Piruvat,tavuk eti,kalite,raf ömrü

Effect of Vaporized Ethyl Pyruvate on the Shelf Life of Chicken Meat

Abstract

In this study, the effect of evaporated EP on the shelf life of chicken thigh meat was investigated. For this purpose, chicken meat samples placed in 1 L containers with 42, 105 and 420 mg/L in air vapour EP treatment and were stored at +4°C for 10 days after being sealed. To determine some quality characteristics of the samples, microbiological (Total Aerobic Mesophilic Bacteria, Enterobacteriaceae and Yeast-Mold count) and physicochemical (pH, aw, and TBA) analysis were carried out on the 3rd, 6th, 8th and 10th days of storage. Also sensorial analysis of samples were performed on the 3rd and 10th days. According to the obtained results; compared with untreatment EP samples of chicken thigh meat, 42 mg/L of air vaporized EP application provided an increase for 4 days, 105 and 420 mg/L of air vaporized EP applications provided an increase for over 4 days on the shelf life of chicken thigh meats. It was observed that the increase in the EP ratio caused an increase in the amount of TBA, while the EP application had no effect on the pH and aw of the samples. However, there is an intense EP smell was felt in the 420 mg/liter air vapourized EP samples throughout the storage period. As a result, it has been determined that evaporated EP application have an increased on the shelf life of chicken thigh meats and the most suitable concentration is 105 mg/L air vapourized EP.

Keywords

• Ethyl Pyruvate,chicken meat,quality,shelf life

Kaynakça

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