DONMUŞ DEPOLANAN TAVUK BURGERLERDE YEŞİL ÇAY EKSTRAKTININ LİPOLİTİK DEĞİŞİMLER VE MİKROBİYEL İNHİBİSYON ÜZERİNE ETKİSİ

Öz

Tavuk burgerlerde donmuş depolamada meydana gelen lipolitik reaksiyonlar ve mikrobiyel aktiviteürün raf ömrünü kısıtlayan ve kalite kayıplarına neden olan değişimlerdir. Bu noktadan hareketle, buaraştırma kapsamında, burgerlerin kaplanmasında kullanılan sıvı ve kuru sosa ilave edilen yeşil çayekstraktının (YÇE-%0, %0.5, %1.5, %3) 8 ay süreyle donmuş depolanan (-18°C) tavuk burgerlerde lipolitikreaksiyonları ve mikrobiyel aktiviteyi sınırlandırması amaçlanmıştır. YÇE, ilk 3 ay boyunca oksidasyonreaksiyonları üzerine etkili değilken, 4. ay ve sonrasında oksidatif reaksiyonları sınırlayıcı bir etki göstermiştir(P<0.05). YÇE kullanımıyla, daha koyu ve daha sarı renkte ürün kaplaması elde edilmiş (P<0.05) ancakbu değişim duyusal panelde negatif yönde değerlendirilmemiştir. %0.5 YÇE içeren burger, %1.5 ve %3YÇE içeren burgerlere kıyasla daha yüksek duyusal puan almıştır (P<0.05). Tüketime hazır ürün olmalarıve donmuş depolama sebebiyle burgerlerde mikrobiyel aktivite gözlenmemiştir. Özetle, YÇE, raf ömrüuzun ve kaliteli tavuk burger üretmek amacıyla kullanılabilecek doğal ve etkili antioksidanlardan biridir

Anahtar Kelimeler

• Tavuk burger, yeşil çay ekstraktı, donmuş depolama, TBARS, antioksidan bileşik,kaplamalı tavuk ürünleri, mikrobiyel aktivite

THE EFFECT OF GREEN TEA EXTRACT AGAINST LIPOLYTIC CHANGES AND INHIBITION OF MICROBIAL ACTIVITY IN FROZEN STORED CHICKEN BURGER

Öz

Lipolytic reactions and microbial activity occurred in chicken burgers during frozen storage cause adecrease in shelf life and quality losses. From this point of view, the purpose of the current study wasto mitigate lipolytic reactions and microbial activity in chicken burger stored at -18°C for 8 months byadding green tea extract (GTE-0%, 0.5%, 1.5%, 3%) into batter and breader. Although GTE did not found tobe effective in lipid oxidation reactions during the first three months of frozen storage, it restricted lipidoxidation at the fourth month and later (P<0.05). Darker and more yellowness color were observed onthe outer surface of burger as a result of GTE usage, but this color change did not evaluate as a fault inthe sensory panel. Chicken burger with 0.5% GTE had higher sensory scores than those of with 1.5%and 3% GTE (P<0.05). Microbial growth did not observe in ready to eat burgers due to frozen storageand cooking process. In brief, GTE is suggested as a natural and effective antioxidant to produce chickenburger with long shelf life and high quality

Anahtar Kelimeler

• Chicken burger, green tea extract, frozen storage, TBARS, antioxidant compound, coatedchicken meat products, microbial activity

Kaynakça

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