BibTex RIS Kaynak Göster

The Effects of Vacuum Tumbling Combined with Sodium Tripolyphosphate on Lipolytic and Oxidative Changes in Beef Döner (in English)

Yıl 2014, , 259 - 266, 01.10.2014
https://doi.org/10.15237/gida.GD14033

Öz

This study was designed to investigate the effects of vacuum tumbling (intermittent tumbling-IT or continuous tumbling-CT) combined with sodium tripolyphosphate (STPP-0% or 0.25% w/w) on lipolytic and oxidative changes in döner meat during marination and cooking process. The usage of 0.25% STPP decreased formation of free fatty acids and slowed lipid and myoglobin oxidation in raw döner meat within 48 h of marination at 4ºC (P<0.05). Moreover, STPP was found effective to retard lipid oxidation reactions during cooking process (P<0.05). IT caused higher free fatty acids, TBA value and metmyoglobin content when compared to CT and non-tumbled treatments (P<0.05). In addition, a positive correlation exist between lipid and myoglobin oxidation rates (r=0.519; P=0.000). Neither tumbling nor STPP did not differ L* value (P>0.05). However, a significant increase was measured for a* value after 48 h of marination (P<0.05). Besides, both IT and STPP were significantly effective on b* value (P<0.05).

Kaynakça

  • Kayisoglu S, Yilmaz ‹, Demirci M, Yetim H. 2003. Chemical composition and microbiological quality of the doner kebabs sold in Tekirda¤ market. Food Control, 14: 469-474.
  • Gonulalan Z, Yetim H, Kose A. 2004. Quality characteristics of doner kebab made from sucuk dough which is a dry fermented Turkish sausage. Meat Sci, 67: 669-674.
  • Demirok E, Kolsarıcı N, Ako¤lu ‹T, Özden E. 2011. The effects of tumbling and sodium tripolyphosphate on the proteins of döner. Meat Sci, 89: 154-159.
  • Cheng J, Ockerman HW. 2003. Effect of phosphate with tumbling on lipid oxidation of precooked roast beef. Meat Sci, 65: 1353-1359.
  • Dolata W, Piotrowska E, Wajdzik J, Tritt-Goc J. 2004. The use of the MRI technique in the evaluation of water distribution in tumbled porcine muscles. Meat Sci, 67: 25-31.
  • Faustman C, Sun Q, Mancini R, Suman SP. 2010. Myoglobin and lipid oxidation interactions: Mechanistic bases and control. Meat Sci, 86: 86-94. 7. Kannan G, Kouakou B, Gelaye S. 2001. Color changes reflecting myoglobin and lipid oxidation in chevon cuts during refrigerated display. Small Ruminant Res, 42: 67-75.
  • McKenna D, Mies P, Baird B, Pfeiffer K, Ellebracht J, Savell J. 2005. Biochemical and physical factors affecting discoloration characteristics of 19 bovine muscles. Meat Sci, 70: 665-682.
  • Nute GR, Richardson RI, Wood JD, Hughes SI, Wilkinson RG, Cooper SL, Sinclair LA. 2007. Effect of dietary oil source on the flavor and the colour and lipid stability of lamb meat. Meat Sci, 77: 547-555.
  • Zakrys PI, Hogan SA, O'Sullivan MG, Allen P, Kerry JP. 2008. Effects of oxygen concentration on the sensory evaluation and quality indicators of beef muscle packed under modified atmosphere. Meat Sci, 79: 648-655.
  • Morissey PA, Sheehy PJA, Galvin K, Kerry JP, Buckley DJ. 1998. Lipid stability in meat and meat products. Meat Sci, 49: 73-86.
  • Kilic B, Richards MP. 2003. Lipid oxidation in poultry döner kebab: Pro-oxidative and anti- oxidative factors. J Food Sci, 68: 686-689.
  • Yetim H, Ockerman HW. 1994. The influence of egg white and tumbling on proximate composition and protein fractions of fresh catfish muscle. J Aquat Food Prod Tech, 3: 25-40.
  • Cheng J, Ockerman HW. 2004. Effect of ascorbic acid with tumbling on lipid oxidation of precooked roast beef. J Muscle Foods, 15: 83-93.
  • Cheng J, Wang S, Ockerman HW. 2007. Lipid oxidation and color change of salted pork patties. Meat Sci, 75: 71-77.
  • Cheng JH, Wang ST, Sun YM, Ockerman HW. 2011. Effect of phosphate, ascorbic acid and α-tocopherol injected at one-location with tumbling on quality of roast beef. Meat Sci, 87: 223-228.
  • Vara-ubol S, Bowers JA. 2001. Effect of α-tocopherol, β-carotene, and sodium tripolyphosphate on lipid oxidation of refrigerated cooked ground turkey and ground pork. J Food Sci, 66: 662-667.
  • AOAC. 2000. Official methods of analysis. Washington, DC: Association of Official Analytical Chemists.
  • Bligh EG, Dyer WJ. 1959. A rapid method of total lipid extraction and purification. Can J Biochem Physiol, 37: 911-917.
  • Mauriello G, Casaburi A, Blaiotta G, Villani F. 2004. Isolation and technological properties of coagulase negative staphylococci from fermented sausages of southern Italy. Meat Sci, 67: 149-158. 21. Tarladgis BG, Watts BM, Younathan MT. 1960. A distillation method for the quantitative determination of malonaldehyde in rancid foods. J Am Oil Chem Soc, 37: 44-48.
  • Ockerman HW. 1985. Quality control of post-mortem muscle tissue. Department of Animal Sciences, The Ohio State University, Columbus, OH. 23. Gandemer G. 2002. Lipids in muscles and adipose tissues, changes during processing and sensory properties of meat products. Meat Sci, 62: 309-321.
  • Cheng JH, Ockerman HW. 2007. Effects of phosphate, ascorbic acid, a-tocopherol and salt with nonvacuum tumbling on lipid oxidation and warm over flavor of roast beef. J Muscle Food, 18: 313-329.
  • Hur SJ, Ye BW, Lee JL, Ha YL, Park GB, Joo ST. 2004. Effects of conjugated linoleic acid on color and lipid oxidation of beef patties during cold storage. Meat Sci, 66: 771-775.

Döner Etinde Tumbling ve Sodyum Tripolifosfatın Lipolitik ve Oksidatif Değişimler Üzerine Etkisi (İngilizce)

Yıl 2014, , 259 - 266, 01.10.2014
https://doi.org/10.15237/gida.GD14033

Öz

Bu araştırma kapsamında, döner etinin marinasyonu ve pişirilmesi aşamalarında renk ve lipid fraksiyonlarındaki lipolitik ve oksidatif değişimler üzerine kesikli ya da sürekli vakumlu tumbling uygulamasının ve sodyum tripolifosfat (STPF) kullanımının (0.25% w/w) etkisi incelenmiştir. STPF kullanımı 4ºC’de marinasyon işlemi süresinde döner etinde serbest yağ asidi oluşumunu azaltmış ve lipid ile myoglobin oksidasyonunu geciktirmiştir (P<0.05). Ayrıca STPF pişirme esnasında da lipid oksidasyon reaksiyonlarını engellemiştir (P<0.05). Kesikli tamburlanan gruplarda sürekli tamburlama uygulanan ve tamburlama uygulanmayan gruplara kıyasla daha yüksek serbest yağ asidi miktarı, TBA değeri ve myoglobin oksidasyonu belirlenmiştir (P<0.05). Ayrıca lipid oksidasyonu ile myoglobin oksidasyonu arasında pozitif bir korelasyon da bulunmuştur (r=0.519; P=0.000). Tamburlama işlemi ve STPF uygulamasının L* değeri üzerine herhangi bir etkisi belirlenmemiştir (P>0.05). A* değeri 48 saatlik marinasyon sonrasında önemli düzeyde artış göstermiş (P<0.05), b değeri ise kesikli tamburlama uygulaması ve STPF ilavesinden etkilenmiştir. (P<0.05).

Kaynakça

  • Kayisoglu S, Yilmaz ‹, Demirci M, Yetim H. 2003. Chemical composition and microbiological quality of the doner kebabs sold in Tekirda¤ market. Food Control, 14: 469-474.
  • Gonulalan Z, Yetim H, Kose A. 2004. Quality characteristics of doner kebab made from sucuk dough which is a dry fermented Turkish sausage. Meat Sci, 67: 669-674.
  • Demirok E, Kolsarıcı N, Ako¤lu ‹T, Özden E. 2011. The effects of tumbling and sodium tripolyphosphate on the proteins of döner. Meat Sci, 89: 154-159.
  • Cheng J, Ockerman HW. 2003. Effect of phosphate with tumbling on lipid oxidation of precooked roast beef. Meat Sci, 65: 1353-1359.
  • Dolata W, Piotrowska E, Wajdzik J, Tritt-Goc J. 2004. The use of the MRI technique in the evaluation of water distribution in tumbled porcine muscles. Meat Sci, 67: 25-31.
  • Faustman C, Sun Q, Mancini R, Suman SP. 2010. Myoglobin and lipid oxidation interactions: Mechanistic bases and control. Meat Sci, 86: 86-94. 7. Kannan G, Kouakou B, Gelaye S. 2001. Color changes reflecting myoglobin and lipid oxidation in chevon cuts during refrigerated display. Small Ruminant Res, 42: 67-75.
  • McKenna D, Mies P, Baird B, Pfeiffer K, Ellebracht J, Savell J. 2005. Biochemical and physical factors affecting discoloration characteristics of 19 bovine muscles. Meat Sci, 70: 665-682.
  • Nute GR, Richardson RI, Wood JD, Hughes SI, Wilkinson RG, Cooper SL, Sinclair LA. 2007. Effect of dietary oil source on the flavor and the colour and lipid stability of lamb meat. Meat Sci, 77: 547-555.
  • Zakrys PI, Hogan SA, O'Sullivan MG, Allen P, Kerry JP. 2008. Effects of oxygen concentration on the sensory evaluation and quality indicators of beef muscle packed under modified atmosphere. Meat Sci, 79: 648-655.
  • Morissey PA, Sheehy PJA, Galvin K, Kerry JP, Buckley DJ. 1998. Lipid stability in meat and meat products. Meat Sci, 49: 73-86.
  • Kilic B, Richards MP. 2003. Lipid oxidation in poultry döner kebab: Pro-oxidative and anti- oxidative factors. J Food Sci, 68: 686-689.
  • Yetim H, Ockerman HW. 1994. The influence of egg white and tumbling on proximate composition and protein fractions of fresh catfish muscle. J Aquat Food Prod Tech, 3: 25-40.
  • Cheng J, Ockerman HW. 2004. Effect of ascorbic acid with tumbling on lipid oxidation of precooked roast beef. J Muscle Foods, 15: 83-93.
  • Cheng J, Wang S, Ockerman HW. 2007. Lipid oxidation and color change of salted pork patties. Meat Sci, 75: 71-77.
  • Cheng JH, Wang ST, Sun YM, Ockerman HW. 2011. Effect of phosphate, ascorbic acid and α-tocopherol injected at one-location with tumbling on quality of roast beef. Meat Sci, 87: 223-228.
  • Vara-ubol S, Bowers JA. 2001. Effect of α-tocopherol, β-carotene, and sodium tripolyphosphate on lipid oxidation of refrigerated cooked ground turkey and ground pork. J Food Sci, 66: 662-667.
  • AOAC. 2000. Official methods of analysis. Washington, DC: Association of Official Analytical Chemists.
  • Bligh EG, Dyer WJ. 1959. A rapid method of total lipid extraction and purification. Can J Biochem Physiol, 37: 911-917.
  • Mauriello G, Casaburi A, Blaiotta G, Villani F. 2004. Isolation and technological properties of coagulase negative staphylococci from fermented sausages of southern Italy. Meat Sci, 67: 149-158. 21. Tarladgis BG, Watts BM, Younathan MT. 1960. A distillation method for the quantitative determination of malonaldehyde in rancid foods. J Am Oil Chem Soc, 37: 44-48.
  • Ockerman HW. 1985. Quality control of post-mortem muscle tissue. Department of Animal Sciences, The Ohio State University, Columbus, OH. 23. Gandemer G. 2002. Lipids in muscles and adipose tissues, changes during processing and sensory properties of meat products. Meat Sci, 62: 309-321.
  • Cheng JH, Ockerman HW. 2007. Effects of phosphate, ascorbic acid, a-tocopherol and salt with nonvacuum tumbling on lipid oxidation and warm over flavor of roast beef. J Muscle Food, 18: 313-329.
  • Hur SJ, Ye BW, Lee JL, Ha YL, Park GB, Joo ST. 2004. Effects of conjugated linoleic acid on color and lipid oxidation of beef patties during cold storage. Meat Sci, 66: 771-775.
Toplam 22 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Makaleler
Yazarlar

  Eda Demirok Soncu Bu kişi benim

Nuray Kolsarıcı Bu kişi benim

İlker Turan Akoğlu Bu kişi benim

Gökhan Bektaş Bu kişi benim

Yayımlanma Tarihi 1 Ekim 2014
Yayımlandığı Sayı Yıl 2014

Kaynak Göster

APA Soncu, ..E.D.., Kolsarıcı, N. ., Akoğlu, İ. T. ., Bektaş, G. . (2014). Döner Etinde Tumbling ve Sodyum Tripolifosfatın Lipolitik ve Oksidatif Değişimler Üzerine Etkisi (İngilizce). Gıda, 39(5), 259-266. https://doi.org/10.15237/gida.GD14033
AMA Soncu ED, Kolsarıcı N, Akoğlu İT, Bektaş G. Döner Etinde Tumbling ve Sodyum Tripolifosfatın Lipolitik ve Oksidatif Değişimler Üzerine Etkisi (İngilizce). GIDA. Ekim 2014;39(5):259-266. doi:10.15237/gida.GD14033
Chicago Soncu, EdaDemirok, Nuray Kolsarıcı, İlker Turan Akoğlu, ve Gökhan Bektaş. “Döner Etinde Tumbling Ve Sodyum Tripolifosfatın Lipolitik Ve Oksidatif Değişimler Üzerine Etkisi (İngilizce)”. Gıda 39, sy. 5 (Ekim 2014): 259-66. https://doi.org/10.15237/gida.GD14033.
EndNote Soncu ED, Kolsarıcı N, Akoğlu İT, Bektaş G (01 Ekim 2014) Döner Etinde Tumbling ve Sodyum Tripolifosfatın Lipolitik ve Oksidatif Değişimler Üzerine Etkisi (İngilizce). Gıda 39 5 259–266.
IEEE  . . E. D. . Soncu, N. . Kolsarıcı, İ. T. . Akoğlu, ve G. . Bektaş, “Döner Etinde Tumbling ve Sodyum Tripolifosfatın Lipolitik ve Oksidatif Değişimler Üzerine Etkisi (İngilizce)”, GIDA, c. 39, sy. 5, ss. 259–266, 2014, doi: 10.15237/gida.GD14033.
ISNAD Soncu, EdaDemirok vd. “Döner Etinde Tumbling Ve Sodyum Tripolifosfatın Lipolitik Ve Oksidatif Değişimler Üzerine Etkisi (İngilizce)”. Gıda 39/5 (Ekim 2014), 259-266. https://doi.org/10.15237/gida.GD14033.
JAMA Soncu ED, Kolsarıcı N, Akoğlu İT, Bektaş G. Döner Etinde Tumbling ve Sodyum Tripolifosfatın Lipolitik ve Oksidatif Değişimler Üzerine Etkisi (İngilizce). GIDA. 2014;39:259–266.
MLA Soncu, EdaDemirok vd. “Döner Etinde Tumbling Ve Sodyum Tripolifosfatın Lipolitik Ve Oksidatif Değişimler Üzerine Etkisi (İngilizce)”. Gıda, c. 39, sy. 5, 2014, ss. 259-66, doi:10.15237/gida.GD14033.
Vancouver Soncu ED, Kolsarıcı N, Akoğlu İT, Bektaş G. Döner Etinde Tumbling ve Sodyum Tripolifosfatın Lipolitik ve Oksidatif Değişimler Üzerine Etkisi (İngilizce). GIDA. 2014;39(5):259-66.

by-nc.png

GIDA Dergisi Creative Commons Atıf-Gayri Ticari 4.0 (CC BY-NC 4.0) Uluslararası Lisansı ile lisanslanmıştır. 

GIDA / The Journal of FOOD is licensed under a Creative Commons Attribution-Non Commercial 4.0 International (CC BY-NC 4.0).

https://creativecommons.org/licenses/by-nc/4.0/