Effect of Frozen Storage on Alterations in Lipids of Mechanically Deboned Chicken Meats (in English)

Öz

Composition (moisture, protein, fat, ash, fatty acids, collagen, cholesterol, calcium, iron and phosphorus contents) and rancidity related lipid changes in mechanically deboned chicken meats (MDCM) from back (MDBAM), breast frame (MDBFM) and neck (MDNM) were evaluated over 120 days of frozen storage at -18 oC. Type of MDCM was a significant factor affecting the composition, and hydrolytic and oxidative rancidity generation (P<0.05). Significant decreases (P<0.05) in linoleic acid of MDBAM and MDNM, and arachidonic acid of only MDBAM were observed over the 120 days of frozen storage. While MDBAM ap­peared to be more sensitive to lipid oxidation, MDNM showed greater lipid hydrolysis.

Anahtar Kelimeler

• Mechanically deboned chicken meats, composition, lipids, rancidity, frozen storage

Mekanik Ayrılmış Tavuk Etlerinde Donmuş Depolamanın Lipitlerdeki Değişime Etkisi (İngilizce)

Öz

Çalışmada mekanik ayrılmış tavuk sırt (MDBAM), göğüs (MDBFM) ve boyun (MDBNM) etlerinin bileşimi (kuru madde, protein, yağ, kül, yağ asitleri, kollagen, kolesterol, kalsiyum, demir ve fosfor içeriği) ve lipitlerin­deki değişiklikler -18 °C’de 120 günlük donmuş depolama boyunca değerlendirilmiştir. Mekanik ayrılmış tavuk eti çeşidinin, mekanik ayrılmış etin besin öğeleri bileşimi ile lipitlerindeki hidrolitik ve oksidatif değişimlere önemli düzeyde etkili olduğu belirlenmiştir (P<0.05). Donmuş depolama boyunca MDBAM ve MDBNM’nin linoleik asit içeriğinde ve MDBAM’nin araşidonik asit içeriğinde önemli düşüşler gözlenmiştir (P<0.05). Donmuş depolanan MDBAM’de, lipitlerdeki değişim lipit oksidasyonundan kaynaklanırken, MDBNM’nin lipitlerindeki değişime lipit hidrolizinin neden olduğu belirlenmiştir(P<0.05).

Anahtar Kelimeler

• Mekanik ayrılmış tavuk eti, bileşim, lipitler, ransidite, donmuş depolama

Kaynakça

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