Farklı Oranlarda Tuz ve Yağ Kullanılarak Üretilen Kavurmanın Uçucu Bileşikleri

Yıl 2023, , 19 - 22, 31.03.2023

Derya Bayrak Kul , Zeynep Feyza Yılmaz Oral , Güzin Kaban

https://doi.org/10.5152/FSER.2023.1229723

Öz

Araştırmada farklı tuz (%1, %1.5 ve %2) ve böbrek yağı (%10, %15 ve %20) oranlarının kavurmanın (kür edilmemiş-pişirilmiş et ürünü) uçucu bileşikleri üzerine etkilerinin belirlenmesi amaçlanmıştır. Pişirme işlemi, buhar ceketli bir kazanda gerçekleştirilmiştir. Üretimden sonra her bir grup, dilimlenmiş ve vakum ambalajlanmıştır. Uçucu bileşiklerin ekstraksiyonu için katı faz- mikroekstraksiyon yöntemi kullanılmış ve tanımlama, gaz kromatografisi/kütle spektrometrisi (GC/MS) ile gerçekleştirilmiştir. Kavurma örneklerinde keton, alkol, aldehit, lakton, sülfürlü bileşik, alifatik hidrokarbon, ester, aromatik hidrokarbon, terpen, furan ve dallanmış hidrokarbon grubuna giren 40 uçucu bileşik tanımlanmıştır. Yağ oranı faktörü etanol, aseton, karbon disülfür, etilasetat ve toluen üzerinde çok önemli etki (P<0.01) göstermiştir. Tuz oranı ise etanol üzerinde önemli (P<0.05), karbon disülfür ve toluen üzerinde ise çok önemli (P<0.01) düzeyde etkili olmuştur. Temel bileşen analizinde %1 tuz ve %10 yağ oranı içeren gruplar arasında pozitif bir korelasyon belirlenmiş ve uçucu bileşikler genellikle PC1’in pozitif tarafında yer almıştır. Bu sonuçlara göre kavurmada %1 tuz ve %10 yağ kombinasyonu uçucu bileşikler üzerinde daha etkili olmaktadır.

Anahtar Kelimeler

Kavurma, uçucu bileşik, SPME, GC/MS, PCA

Volatile Compounds of Kavurma Produced with Different Salt and Fat Levels

Öz

In the study, it was aimed to determine the effects of different salt (1%, 1.5% and 2%) and kidney fat (10%, 15% and 20%) levels on the volatile compounds of kavurma (an uncured-cooked meat product). The cooking process was carried out in a steam jacketed couldron. After the production, each group was sliced and vacuum packed. Solid phase-microextraction method was used for the extraction of volatile compounds, and the identification was carried out by gas chromatography/mass spectrometry (GC/MS). In kavurma samples, 40 volatile compounds were identified including ketone, alcohol, aldehyde, lactone, sulfur compound, aliphatic hydrocarbon, ester, aromatic hydrocarbon, terpene, furan and branched hydrocarbon. Fat level factor showed a very significant effect (P<0.01) on ethanol, acetone, carbon disulfide, ethyl acetate and toluene. Salt level had a significant effect (P<0.05) on ethanol, and very significant effect (P<0.01) on carbon disulfide and toluene. In principal component analysis, a positive correlation was determined between the groups containing 1% salt and 10% fat, and volatile compounds were generally on the positive side of PC1. According to these results, 1% salt and 10% fat combination is more effective on volatile compounds in kavurma.

Anahtar Kelimeler

Kavurma, volatile compounds, SPME, GC/MS, PCA

Kaynakça

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