Araştırma Makalesi
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Kaz But Etinde Tuz Oranının Depolama Boyunca Bazı Fizikokimyasal ve Mikrobiyolojik Özelliklere Etkisi

Yıl 2023, Cilt: 2 Sayı: 2, 38 - 43, 28.09.2023
https://doi.org/10.5152/FSER.2023.23011

Öz

Araştırmada farklı oranlarda tuzlanan kaz but etinin vakum ambalajlanıp soğukta depolanması ve depolama boyunca renk parametreleri, TBARS (tiyobar bütirikasit reaktif maddeler), pH ve TAMB (toplam aerobik mezofilik bakteri) değerlerinin belirlenmesi amaçlanmıştır. Tuzlamada, %0, %4, ve %8 (w/w) oranında kaya tuzu ete ilave edilmiştir. Tuz difüzyonu sonucu vakum ambalajlanan etler buzdolabında +4°C’de muhafaza edilmiş, 12 güne kadar 3 gün arayla analizler gerçekleştirilmiştir. Tuz oranının artmasıyla L* değerleri önemli ölçüde azalmıştır (p < 0,05). a* ve b* değerleri ise %4 ve %8 tuz oranlarında farklılık göstermemiştir. Tuzlama ile TBARS değerleri önemli oranda artarak kontrol grubunda 0,46 ± 0,02 olan değer %4 ve %8 de sırasıyla 0,86 ± 0,01 ve 0,83 ± 0,01 olarak tespit edilmiştir (p < ,05). pH değeri depolama süresi ve tuz ilavesiyle artmış, farklı oranlarda tuz kullanımıyla değişmemiştir. TAMB sayısı depolama boyunca artarken, tuz ilavesiyle azalmıştır (p < ,05). Depolama boyunca kontrol grubunda TAMB sayısı 5,07 ± 0,20’den 7,11 ± 0,30’a yükselerek tuzlanan örneklere göre daha fazla değişim göstermiştir.

Kaynakça

  • Aaslyng, M. D., Vestergaard, C., & Koch, A. G. (2014). The effect of salt reduction on sensory quality and microbial growth in hotdog sausages, bacon, ham and salami. Meat Science, 96(1), 47–55.
  • Al-Dalali, S., Li, C., & Xu, B. (2021). Effect of frozen storage on the lipid oxidation, protein oxidation, and flavor profile of marinated raw beef meat. Food Chemistry, 376, 131881.
  • Aliño, M., Grau, R., Toldrá, F., Blesa, E., Pagán, M. J., & Barat, J. M. (2010). Physicochemical properties and microbiology of dry-cured loins obtained by partial sodium replacement with potassium, calcium and magnesium. Meat Science, 85(3), 580–588.
  • Biesek, J., Kuźniacka, J., Banaszak, M., & Adamski, M. (2020). The quality of carcass and meat from geese fed diets with or without soybean meal. Animals: An Open Access Journal from MDPI, 10(2), 200.
  • Boz, M. A., Oz, F., Yamak, U. S., Sarica, M., & Cilavdaroglu, E. (2019). The carcass traits, carcass nutrient composition, amino acid, fatty acid, and cholesterol contents of local Turkish goose varieties reared in an extensive production system. Poultry Science, 98(7), 3067–3080.
  • Campo, M. M., Nute, G. R., Hughes, S. I., Enser, M., Wood, J. D., & Richardson, R. I. (2006). Flavour perception of oxidation in beef. Meat Science, 72(2), 303–311.
  • Choi, J. S., & Chin, K. B. (2020). Evaluation of physicochemical and textural properties of chicken breast sausages containing various combinations of salt and sodium tripolyphosphate. Journal of Animal Science and Technology, 62(4), 577–586.
  • da Silva Campêlo, M. C., de Medeiros, J. M. S., Rebouças, L. D. O. S., Figueiroa, L. V. A., de Oliveira, P. V. C., & da Silva, J. B. A. (2020). Shelf life and consumer preference for sun dried meat produced with different levels of sodium chloride. Research, Society and Development, 9(10), e2039108297.
  • DSÖ (2020). Salt reduction. https://www.who.int/news-room/fact-sheets/detail/salt-reduction
  • Gheisari, H. R., & Motamedi, H. (2010). Chloride salt type/ionic strength and refrigeration effects on antioxidant enzymes and lipid oxidation in cattle, camel and chicken meat. Meat Science, 86(2), 377–383.
  • Gökalp, H. Y., Kaya, M., Zorba, Ö., & Tülek, Y. (1999). Et ürünlerinde kalite kontrolü ve laboratuvar uygulama klavuzu. Atatürk Üniversitesi yayın No: 751, ziraat Fak. Yayın No:318, Ders Kitapları serisi No: 69, Atatürk Üniv. Ziraat Fakultesi Ofset Tesisi.
  • Guven, A., Gulmez, M., Duman, B., & Sezer, C. (2002). The microbiological contamination of traditionally processed raw goose carcasses marketed in Kars (Turkey). Internet Journal of Food Safety, 3, 4–7.
  • IBM Corp. (2020). IBM SPSS Statistics for windows Version 27.0. IBM Corp.
  • Kaban, G., Kızılkaya, P., Börekçi, B. S., Hazar, F. Y., Kabil, E., & Kaya, M. (2020). Microbiological properties and volatile compounds of salted-dried goose. Poultry Science, 99(4), 2293–2299.
  • Kamber, U., & Yaman, H. (2016). Microbiological analysis of dried goose carcasses. Macedonian Veterinary Review, 39(2), 143–152.
  • Kim, H. W., Choi, Y. S., Choi, J. H., Kim, H. Y., Hwang, K. E., Song, D. H., Lee, S. Y., Lee, M. A., & Kim, C. J., Lee, M. A., & Kim, C. J. (2013). Antioxidant effects of soy sauce on color stability and lipid oxidation of raw beef patties during cold storage. Meat Science, 95(3), 641–646.
  • Lemon, D. W. (1975). An ımproved tba test for rancidity new series circular. No. 51. Halifax-laboratory.
  • Lin, C., Toto, C., & Were, L. (2015). Antioxidant effectiveness of ground roasted coffee in raw ground top round beef with added sodium chloride. LWT – Food Science and Technology, 60(1), 29–35.
  • Mariutti, L. R., & Bragagnolo, N. (2017). Influence of salt on lipid oxidation in meat and seafood products: A review. Food Research International, 94, 90–100.
  • Min, B., & Ahn, D. U. (2005). Mechanism of lipid peroxidation in meat and meat products-A review. Food Science and Biotechnology, 14(1), 152–163.
  • Orkusz, A., Haraf, G., Okruszek, A., & Wereńska-Sudnik, M. (2017). Lipid oxidation and color changes of goose meat stored under vacuum and modified atmosphere conditions. Poultry Science, 96(3), 731–737.
  • Oz, F., & Celik, T. (2015). Proximate composition, color and nutritional profile of raw and cooked goose meat with different methods. Journal of Food Processing and Preservation, 39(6), 2442–2454.
  • Oz, F., Kızıl, M., & Çelık, T. (2016). Effects of different cooking methods on the formation of heterocyclic aromatic amines in goose meat. Journal of Food Processing and Preservation, 40(5), 1047–1053.
  • Pietrasik, Z., & Janz, J. A. M. (2009). Influence of freezing and thawing on the hydration characteristics, quality, and consumer acceptance of whole muscle beef injected with solutions of salt and phosphate. Meat Science, 81(3), 523–532.
  • Pindi, W., Qin, L. W., Sulaiman, N. S., Mohd Zaini, H., Munsu, E., Wahab, N. A., & Mohd Noor, N. Q. I. (2023). Effects of salt reduction and the inclusion of seaweed (Kappaphycus alvarezii) on the physicochemical properties of chicken patties. Applied Sciences, 13(9), 5447.
  • Pinton, M. B., dos Santos, B. A., Correa, L. P., Leães, Y. S. V., Cichoski, A. J., Lorenzo, J. M., dos Santos, M., Pollonio, M. A. R., & Campagnol, P. C. B. (2020). Ultrasound and low-levels of NaCl replacers: A successful combination to produce low-phosphate and low-sodium meat emulsions. Meat Science, 170, 108244.
  • Pinton, M. B., dos Santos, B. A., Lorenzo, J. M., Cichoski, A. J., Boeira, C. P., & Campagnol, P. C. B. (2021). Green technologies as a strategy to reduce NaCl and phosphate in meat products: An overview. Current Opinion in Food Science, 40, 1–5.
  • Rios-Mera, J. D., Selani, M. M., Patinho, I., Saldaña, E., & Contreras-Castillo, C. J. (2021). Modification of NaCl structure as a sodium reduction strategy in meat products: An overview. Meat Science, 174, 108417.
  • Wołoszyn, J., Wereńska, M., Goluch, Z., Haraf, G., Okruszek, A., Teleszko, M., & Król, B. (2020). The selected goose meat quality traits in relation to various types of heat treatment. Poultry Science, 99(12), 7214–7224.
  • Yalçın, M. Y., & Şeker, M. (2016). Effect of salt and moisture content reduction on physical and microbiological properties of salted, pressed and freeze dried turkey meat. LWT – Food Science and Technology, 68, 153–159.
  • Yalınkılıç, B., Kaban, G., & Kaya, M. (2023). Effect of sodium replacement on the quality characteristics of pastırma (a dry-cured meat product). Food Science and Human Wellness, 12(1), 266–274.
  • Zhang, Y., Guo, X., Peng, Z., & Jamali, M. A. (2022). A review of recent progress in reducing NaCl content in meat and fish products using basic amino acids. Trends in Food Science and Technology, 119, 215–226.

Effect of Salt Level on Some Physicochemical and Microbiological Properties for Goose Thigh Meat Storage

Yıl 2023, Cilt: 2 Sayı: 2, 38 - 43, 28.09.2023
https://doi.org/10.5152/FSER.2023.23011

Öz

In this study, it was aimed to determine the effect of different salt levels on the color parameters, TBARS (thiobar butyric acid reactive substance), pH, and TAMB (total aerobic mesophilic bacteria) values of vacuum-packed goose thigh meat during cold storage. Salting process was realized by adding 0%, 4%, and 8% (w/w) rock salt to the meat. after salt diffusion, vacuum packed meats were stored in the refrigerator at +4°C and analyses were performed every 3 days up to 12 days. L* values decreased significantly with the increase in salt content (p < .05). On the other hand, a* and b* values did not differ in 4% and 8% salt levels. TBARS values increased significantly with salting, while the value was 0.46 ± 0.02 in the control group, and 0.86 ± 0.01 and 0.83 ± 0.01 in 4% and 8% salt levels, respectively (p < .05). The pH value increased with the storage time and the addition of salt and did not change with the use of salt at different levels. TAMB increased significantly during storage and also decreased with the addition of salt (p < .05). TAMB increased from 5.07 ± 0.20 to 7.11 ± 0.30 in the control group and showed a greater change compared to the salted samples during storage.

Kaynakça

  • Aaslyng, M. D., Vestergaard, C., & Koch, A. G. (2014). The effect of salt reduction on sensory quality and microbial growth in hotdog sausages, bacon, ham and salami. Meat Science, 96(1), 47–55.
  • Al-Dalali, S., Li, C., & Xu, B. (2021). Effect of frozen storage on the lipid oxidation, protein oxidation, and flavor profile of marinated raw beef meat. Food Chemistry, 376, 131881.
  • Aliño, M., Grau, R., Toldrá, F., Blesa, E., Pagán, M. J., & Barat, J. M. (2010). Physicochemical properties and microbiology of dry-cured loins obtained by partial sodium replacement with potassium, calcium and magnesium. Meat Science, 85(3), 580–588.
  • Biesek, J., Kuźniacka, J., Banaszak, M., & Adamski, M. (2020). The quality of carcass and meat from geese fed diets with or without soybean meal. Animals: An Open Access Journal from MDPI, 10(2), 200.
  • Boz, M. A., Oz, F., Yamak, U. S., Sarica, M., & Cilavdaroglu, E. (2019). The carcass traits, carcass nutrient composition, amino acid, fatty acid, and cholesterol contents of local Turkish goose varieties reared in an extensive production system. Poultry Science, 98(7), 3067–3080.
  • Campo, M. M., Nute, G. R., Hughes, S. I., Enser, M., Wood, J. D., & Richardson, R. I. (2006). Flavour perception of oxidation in beef. Meat Science, 72(2), 303–311.
  • Choi, J. S., & Chin, K. B. (2020). Evaluation of physicochemical and textural properties of chicken breast sausages containing various combinations of salt and sodium tripolyphosphate. Journal of Animal Science and Technology, 62(4), 577–586.
  • da Silva Campêlo, M. C., de Medeiros, J. M. S., Rebouças, L. D. O. S., Figueiroa, L. V. A., de Oliveira, P. V. C., & da Silva, J. B. A. (2020). Shelf life and consumer preference for sun dried meat produced with different levels of sodium chloride. Research, Society and Development, 9(10), e2039108297.
  • DSÖ (2020). Salt reduction. https://www.who.int/news-room/fact-sheets/detail/salt-reduction
  • Gheisari, H. R., & Motamedi, H. (2010). Chloride salt type/ionic strength and refrigeration effects on antioxidant enzymes and lipid oxidation in cattle, camel and chicken meat. Meat Science, 86(2), 377–383.
  • Gökalp, H. Y., Kaya, M., Zorba, Ö., & Tülek, Y. (1999). Et ürünlerinde kalite kontrolü ve laboratuvar uygulama klavuzu. Atatürk Üniversitesi yayın No: 751, ziraat Fak. Yayın No:318, Ders Kitapları serisi No: 69, Atatürk Üniv. Ziraat Fakultesi Ofset Tesisi.
  • Guven, A., Gulmez, M., Duman, B., & Sezer, C. (2002). The microbiological contamination of traditionally processed raw goose carcasses marketed in Kars (Turkey). Internet Journal of Food Safety, 3, 4–7.
  • IBM Corp. (2020). IBM SPSS Statistics for windows Version 27.0. IBM Corp.
  • Kaban, G., Kızılkaya, P., Börekçi, B. S., Hazar, F. Y., Kabil, E., & Kaya, M. (2020). Microbiological properties and volatile compounds of salted-dried goose. Poultry Science, 99(4), 2293–2299.
  • Kamber, U., & Yaman, H. (2016). Microbiological analysis of dried goose carcasses. Macedonian Veterinary Review, 39(2), 143–152.
  • Kim, H. W., Choi, Y. S., Choi, J. H., Kim, H. Y., Hwang, K. E., Song, D. H., Lee, S. Y., Lee, M. A., & Kim, C. J., Lee, M. A., & Kim, C. J. (2013). Antioxidant effects of soy sauce on color stability and lipid oxidation of raw beef patties during cold storage. Meat Science, 95(3), 641–646.
  • Lemon, D. W. (1975). An ımproved tba test for rancidity new series circular. No. 51. Halifax-laboratory.
  • Lin, C., Toto, C., & Were, L. (2015). Antioxidant effectiveness of ground roasted coffee in raw ground top round beef with added sodium chloride. LWT – Food Science and Technology, 60(1), 29–35.
  • Mariutti, L. R., & Bragagnolo, N. (2017). Influence of salt on lipid oxidation in meat and seafood products: A review. Food Research International, 94, 90–100.
  • Min, B., & Ahn, D. U. (2005). Mechanism of lipid peroxidation in meat and meat products-A review. Food Science and Biotechnology, 14(1), 152–163.
  • Orkusz, A., Haraf, G., Okruszek, A., & Wereńska-Sudnik, M. (2017). Lipid oxidation and color changes of goose meat stored under vacuum and modified atmosphere conditions. Poultry Science, 96(3), 731–737.
  • Oz, F., & Celik, T. (2015). Proximate composition, color and nutritional profile of raw and cooked goose meat with different methods. Journal of Food Processing and Preservation, 39(6), 2442–2454.
  • Oz, F., Kızıl, M., & Çelık, T. (2016). Effects of different cooking methods on the formation of heterocyclic aromatic amines in goose meat. Journal of Food Processing and Preservation, 40(5), 1047–1053.
  • Pietrasik, Z., & Janz, J. A. M. (2009). Influence of freezing and thawing on the hydration characteristics, quality, and consumer acceptance of whole muscle beef injected with solutions of salt and phosphate. Meat Science, 81(3), 523–532.
  • Pindi, W., Qin, L. W., Sulaiman, N. S., Mohd Zaini, H., Munsu, E., Wahab, N. A., & Mohd Noor, N. Q. I. (2023). Effects of salt reduction and the inclusion of seaweed (Kappaphycus alvarezii) on the physicochemical properties of chicken patties. Applied Sciences, 13(9), 5447.
  • Pinton, M. B., dos Santos, B. A., Correa, L. P., Leães, Y. S. V., Cichoski, A. J., Lorenzo, J. M., dos Santos, M., Pollonio, M. A. R., & Campagnol, P. C. B. (2020). Ultrasound and low-levels of NaCl replacers: A successful combination to produce low-phosphate and low-sodium meat emulsions. Meat Science, 170, 108244.
  • Pinton, M. B., dos Santos, B. A., Lorenzo, J. M., Cichoski, A. J., Boeira, C. P., & Campagnol, P. C. B. (2021). Green technologies as a strategy to reduce NaCl and phosphate in meat products: An overview. Current Opinion in Food Science, 40, 1–5.
  • Rios-Mera, J. D., Selani, M. M., Patinho, I., Saldaña, E., & Contreras-Castillo, C. J. (2021). Modification of NaCl structure as a sodium reduction strategy in meat products: An overview. Meat Science, 174, 108417.
  • Wołoszyn, J., Wereńska, M., Goluch, Z., Haraf, G., Okruszek, A., Teleszko, M., & Król, B. (2020). The selected goose meat quality traits in relation to various types of heat treatment. Poultry Science, 99(12), 7214–7224.
  • Yalçın, M. Y., & Şeker, M. (2016). Effect of salt and moisture content reduction on physical and microbiological properties of salted, pressed and freeze dried turkey meat. LWT – Food Science and Technology, 68, 153–159.
  • Yalınkılıç, B., Kaban, G., & Kaya, M. (2023). Effect of sodium replacement on the quality characteristics of pastırma (a dry-cured meat product). Food Science and Human Wellness, 12(1), 266–274.
  • Zhang, Y., Guo, X., Peng, Z., & Jamali, M. A. (2022). A review of recent progress in reducing NaCl content in meat and fish products using basic amino acids. Trends in Food Science and Technology, 119, 215–226.
Toplam 32 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Bilimleri (Diğer)
Bölüm Araştırma Makaleleri
Yazarlar

Emre Kabil Bu kişi benim 0000-0002-2574-196X

Aydın Aytaç Gürdal 0000-0002-5034-1845

Yayımlanma Tarihi 28 Eylül 2023
Yayımlandığı Sayı Yıl 2023 Cilt: 2 Sayı: 2

Kaynak Göster

APA Kabil, E., & Gürdal, A. A. (2023). Kaz But Etinde Tuz Oranının Depolama Boyunca Bazı Fizikokimyasal ve Mikrobiyolojik Özelliklere Etkisi. Gıda Bilimi Ve Mühendisliği Araştırmaları, 2(2), 38-43. https://doi.org/10.5152/FSER.2023.23011

Content of this journal is licensed under a Creative Commons Attribution NonCommercial 4.0 International License
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