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EFFECTS OF DRYING TEMPERATURE AND MICROWAVE POWER ON QUALITY CHARACTERISTICS OF TURKEY BREAST SLICES

Yıl 2022, Cilt: 47 Sayı: 2, 147 - 156, 25.02.2022
https://doi.org/10.15237/gida.GD21127

Öz

In this study, spiced turkey slices were dried at different temperatures (60 and 70°C) and microwave powers (0, 180 and 360 W at fixed product weight) and physical, chemical, microbiological and sensory quality characteristics of these dried slices were determined. The turkey slices dried at these conditions had an average moisture content of 25%, an aw value of 0.72, a pH value of 6.02, and a thiobarbituric acid reactive substance (TBARS) value of 15.77 µmol MDA/kg. It was determined that the cutting force value of the samples increased to 56.14 N depending on the temperature increase and to 59.12 N depending on the increase in microwave power. In addition, it was found that the L* value of the samples decreased significantly (p < 0.01) as the microwave power increased. Furthermore, the microbial quality was better in samples applied at 70°C drying temperature and 360 W microwave power.

Kaynakça

  • Anaraki, N.V., Abbasvali, M., Bonyadian, M. (2020). Effects of post-packaging pasteurization process on microbial, chemical, and sensory qualities of ready-to-eat cured vacuum-packed Turkey breast. J Food Safety, 40: e12776.
  • AOAC. (2000). Association of Official Analytical Chemists, Official Methods of Analysis, 17th edition. AOAC, Washington DC.
  • Aykın Dinçer, E. (2020). Some quality properties of cold dried chicken meat slices. GIDA-J Food, 45: 262-274.
  • Aykın-Dinçer, E., Erbaş, M. (2019). Quality characteristics of cold-dried beef slices. Meat Sci, 155: 36-42.
  • Aykın-Dinçer, E., Kılıç-Büyükkurt, Ö., Erbaş, M. (2020). Influence of drying techniques and temperatures on drying kinetics and quality characteristics of beef slices. Heat Mass Transfer, 56: 315-320.
  • Brunton, N.P., Cronin, D.A., Monahan, F.J., Durcan, R. (2000). Effect of postmortem ageing prior to cooking on lipid oxidation in cooked turkey. In: Frontiers of Flavour Science, Schieberle, P., Engel, K.H. (Eds.), Garching: Deutsche Forschungsanstalt für Lebensmittelchemie, pp. 545-548.
  • Carr, M.A., Miller, M.F., Daniel, D.R., Yarbrough, C.E., Petrosky, J.D., Thompson, L.D. (1997). Evaluation of the physical, chemical and sensory properties of jerky processed from emu, beef, and turkey. J Food Quality, 20: 419-425.
  • Chaijan, M., Panpipat, W., Nisoa, M. (2017). Chemical deterioration and discoloration of semi-dried tilapia processed by sun drying and microwave drying. Dry Technol, 35: 642-649.
  • Chen, F., Zhang, M., Mujumdar, A.S., Jiang, H., Wang, L. (2014). Production of crispy granules of fish: A comparative study of alternate drying techniques. Dry Technol, 32: 1512-1521.
  • Choi, Y.S., Ku, S.K., Park, J.D., Kim, H.J., Jang, A., Kim, Y.B. (2015). Effects of drying condition and binding agent on the quality characteristics of ground dried-pork meat products. Korean J Food Sci An, 35: 597-603.
  • Cumhur, Ö., Şeker, M., Sadıkoğlu, H. (2016). Freeze drying of turkey breast meat: Mathematical modeling and estimation of transport parameters. Dry Technol, 34: 584-594.
  • Duan, Z.H., Jiang, L.N., Wang, J.L., Yu, X.Y., Wang, T. (2011). Drying and quality characteristics of tilapia fish fillets dried with hot air-microwave heating. Food Bioprod Process, 89: 472-476.
  • Ensoy, U., Kolsarıcı, N., Candoğan, K., Karslıoğlu, B. (2010). Changes in biochemical and microbiological characteristics of turkey sucuks as affected by processing and starter culture utilization. J Muscle Foods, 21: 142-165.
  • FAOSTAT. (2020). Livestock Primary. Retrieved from http://www.fao.org/faostat/en/#data/QL (Accessed 28 May 2020).
  • Fu, X., Lin, Q., Xu, S., Wang, Z. (2015). Effect of drying methods and antioxidants on the flavor and lipid oxidation of silver carp slices. LWT - Food Sci Technol, 61: 251-257.
  • Inchingolo, R., Cardenia, V., Rodriguez-Estrada, M.T. (2013). The effects of microwave heating on edible oils and lipid-containing food. Lipid Technol, 25: 59-61.
  • Jiang, N., Xu, B., Zhao, L., Huang, M., Zhou, G. (2016). Effects of high-temperature–short time (HTST) drying process on proteolysis, lipid oxidation and sensory attributes of Chinese dry-cured chicken. CyTA – J Food, 14: 440-448.
  • Konieczny, P., Stangierski, J., Kijowski, J. (2007). Physical and chemical characteristics and acceptability of home style beef jerky. Meat Sci, 76: 253-257.
  • Lemon, D.W. (1975). An improved TBA test for rancidity. New series Circular No:51, Halifax Laboratory, Halifax, Nova Scotia.
  • Maqsood, S., Al Haddad, N.A., Mudgil, P. (2016). Vacuum packaging as an effective strategy to retard off-odour development, microbial spoilage, protein degradation and retain sensory quality of camel meat. LWT - Food Sci Technol, 72: 55-62.
  • Özbay-Doğu, S. (2016). Determination of effect of pre-treatments applying to round of meat (M. semitendinosus) on microwave drying. Master thesis of Selçuk University (in Turkish), Turkey.
  • Półtorak, A., Wyrwisz, J., Moczkowska, M., Marcinkowska-Lesiak, M., Stelmasiak, A., Rafalska, U., Wierzbicka, A., Sun, D.W. (2015). Microwave vs. convection heating of bovine Gluteus Medius muscle: impact on selected physical properties of final product and cooking yield. Int J Food Sci Technol, 50: 958-965.
  • Porto-Fett, A.C.S., Call, J.E., Hwang, C.A., Juneja, V., Ingham, S., Ingham, B., Luchansky, J.B. (2009). Validation of commercial processes for inactivation of Escherichia coli O157: H7, Salmonella Typhimurium, and Listeria monocytogenes on the surface of whole-muscle turkey jerky. Poultry Sci, 88: 1275-1281.
  • Qu, C., He, Z., Wang, Z., Li, S., Wang, Z., Li, H. (2020). Effects of NaCl content and drying temperature on lipid oxidation, protein oxidation, and physical properties of dry‐cured chicken. J Food Sci, 85: 1651-1660.
  • 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 Sci Technol, 68: 153-159.
  • Zampiga, M., Tavaniello, S., Soglia, F., Petracci, M., Mazzoni, M., Maiorano, G., Meluzzi, A., Clavenzani, P., Sirri, F. (2019). Comparison of 2 commercial turkey hybrids: productivity, occurrence of breast myopathies, and meat quality properties. Poultry Sci, 98: 2305-2315.

KURUTMA SICAKLIĞI VE MİKRODALGA GÜCÜNÜN HİNDİ GÖĞÜS DİLİMLERİNİN KALİTE ÖZELLİKLERİNE ETKİLERİ

Yıl 2022, Cilt: 47 Sayı: 2, 147 - 156, 25.02.2022
https://doi.org/10.15237/gida.GD21127

Öz

Bu çalışmada, baharatlanmış hindi dilimleri farklı sıcaklıklarda (60 ve 70°C) ve mikrodalga güçlerinde (sabit ürün ağırlığında 0, 180 ve 360 W) kurutulmuş ve bu kurutulmuş dilimlerin fiziksel, kimyasal, mikrobiyolojik ve duyusal kalite karakteristikleri belirlenmiştir. Bu koşullarda kurutulmuş hindi dilimlerinin ortalama nem içeriği %25, aw değeri 0.72, pH değeri 6.02 ve tiyobarbitürik asit reaktif maddeleri (TBARS) değeri 15.77 µmol MDA/kg idi. Örneklerin kesilme kuvveti değerinin, sıcaklık artışına bağlı olarak 56.14 N’ye, mikrodalga gücündeki artışa bağlı olarak 59.12 N’ye yükseldiği tespit edilmiştir. Ayrıca, mikrodalga gücü arttıkça örneklerin L* değerinin önemli düzeyde (p < 0.01) azaldığı bulunmuştur. Buna ilaveten, mikrobiyal kalite 70°C kurutma sıcaklığı ve 360 W mikrodalga gücü uygulanan örneklerde daha iyi olmuştur.

Kaynakça

  • Anaraki, N.V., Abbasvali, M., Bonyadian, M. (2020). Effects of post-packaging pasteurization process on microbial, chemical, and sensory qualities of ready-to-eat cured vacuum-packed Turkey breast. J Food Safety, 40: e12776.
  • AOAC. (2000). Association of Official Analytical Chemists, Official Methods of Analysis, 17th edition. AOAC, Washington DC.
  • Aykın Dinçer, E. (2020). Some quality properties of cold dried chicken meat slices. GIDA-J Food, 45: 262-274.
  • Aykın-Dinçer, E., Erbaş, M. (2019). Quality characteristics of cold-dried beef slices. Meat Sci, 155: 36-42.
  • Aykın-Dinçer, E., Kılıç-Büyükkurt, Ö., Erbaş, M. (2020). Influence of drying techniques and temperatures on drying kinetics and quality characteristics of beef slices. Heat Mass Transfer, 56: 315-320.
  • Brunton, N.P., Cronin, D.A., Monahan, F.J., Durcan, R. (2000). Effect of postmortem ageing prior to cooking on lipid oxidation in cooked turkey. In: Frontiers of Flavour Science, Schieberle, P., Engel, K.H. (Eds.), Garching: Deutsche Forschungsanstalt für Lebensmittelchemie, pp. 545-548.
  • Carr, M.A., Miller, M.F., Daniel, D.R., Yarbrough, C.E., Petrosky, J.D., Thompson, L.D. (1997). Evaluation of the physical, chemical and sensory properties of jerky processed from emu, beef, and turkey. J Food Quality, 20: 419-425.
  • Chaijan, M., Panpipat, W., Nisoa, M. (2017). Chemical deterioration and discoloration of semi-dried tilapia processed by sun drying and microwave drying. Dry Technol, 35: 642-649.
  • Chen, F., Zhang, M., Mujumdar, A.S., Jiang, H., Wang, L. (2014). Production of crispy granules of fish: A comparative study of alternate drying techniques. Dry Technol, 32: 1512-1521.
  • Choi, Y.S., Ku, S.K., Park, J.D., Kim, H.J., Jang, A., Kim, Y.B. (2015). Effects of drying condition and binding agent on the quality characteristics of ground dried-pork meat products. Korean J Food Sci An, 35: 597-603.
  • Cumhur, Ö., Şeker, M., Sadıkoğlu, H. (2016). Freeze drying of turkey breast meat: Mathematical modeling and estimation of transport parameters. Dry Technol, 34: 584-594.
  • Duan, Z.H., Jiang, L.N., Wang, J.L., Yu, X.Y., Wang, T. (2011). Drying and quality characteristics of tilapia fish fillets dried with hot air-microwave heating. Food Bioprod Process, 89: 472-476.
  • Ensoy, U., Kolsarıcı, N., Candoğan, K., Karslıoğlu, B. (2010). Changes in biochemical and microbiological characteristics of turkey sucuks as affected by processing and starter culture utilization. J Muscle Foods, 21: 142-165.
  • FAOSTAT. (2020). Livestock Primary. Retrieved from http://www.fao.org/faostat/en/#data/QL (Accessed 28 May 2020).
  • Fu, X., Lin, Q., Xu, S., Wang, Z. (2015). Effect of drying methods and antioxidants on the flavor and lipid oxidation of silver carp slices. LWT - Food Sci Technol, 61: 251-257.
  • Inchingolo, R., Cardenia, V., Rodriguez-Estrada, M.T. (2013). The effects of microwave heating on edible oils and lipid-containing food. Lipid Technol, 25: 59-61.
  • Jiang, N., Xu, B., Zhao, L., Huang, M., Zhou, G. (2016). Effects of high-temperature–short time (HTST) drying process on proteolysis, lipid oxidation and sensory attributes of Chinese dry-cured chicken. CyTA – J Food, 14: 440-448.
  • Konieczny, P., Stangierski, J., Kijowski, J. (2007). Physical and chemical characteristics and acceptability of home style beef jerky. Meat Sci, 76: 253-257.
  • Lemon, D.W. (1975). An improved TBA test for rancidity. New series Circular No:51, Halifax Laboratory, Halifax, Nova Scotia.
  • Maqsood, S., Al Haddad, N.A., Mudgil, P. (2016). Vacuum packaging as an effective strategy to retard off-odour development, microbial spoilage, protein degradation and retain sensory quality of camel meat. LWT - Food Sci Technol, 72: 55-62.
  • Özbay-Doğu, S. (2016). Determination of effect of pre-treatments applying to round of meat (M. semitendinosus) on microwave drying. Master thesis of Selçuk University (in Turkish), Turkey.
  • Półtorak, A., Wyrwisz, J., Moczkowska, M., Marcinkowska-Lesiak, M., Stelmasiak, A., Rafalska, U., Wierzbicka, A., Sun, D.W. (2015). Microwave vs. convection heating of bovine Gluteus Medius muscle: impact on selected physical properties of final product and cooking yield. Int J Food Sci Technol, 50: 958-965.
  • Porto-Fett, A.C.S., Call, J.E., Hwang, C.A., Juneja, V., Ingham, S., Ingham, B., Luchansky, J.B. (2009). Validation of commercial processes for inactivation of Escherichia coli O157: H7, Salmonella Typhimurium, and Listeria monocytogenes on the surface of whole-muscle turkey jerky. Poultry Sci, 88: 1275-1281.
  • Qu, C., He, Z., Wang, Z., Li, S., Wang, Z., Li, H. (2020). Effects of NaCl content and drying temperature on lipid oxidation, protein oxidation, and physical properties of dry‐cured chicken. J Food Sci, 85: 1651-1660.
  • 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 Sci Technol, 68: 153-159.
  • Zampiga, M., Tavaniello, S., Soglia, F., Petracci, M., Mazzoni, M., Maiorano, G., Meluzzi, A., Clavenzani, P., Sirri, F. (2019). Comparison of 2 commercial turkey hybrids: productivity, occurrence of breast myopathies, and meat quality properties. Poultry Sci, 98: 2305-2315.
Toplam 26 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Mühendisliği
Bölüm Makaleler
Yazarlar

Elif Aykın Dinçer 0000-0003-4427-9819

Yayımlanma Tarihi 25 Şubat 2022
Yayımlandığı Sayı Yıl 2022 Cilt: 47 Sayı: 2

Kaynak Göster

APA Aykın Dinçer, E. (2022). EFFECTS OF DRYING TEMPERATURE AND MICROWAVE POWER ON QUALITY CHARACTERISTICS OF TURKEY BREAST SLICES. Gıda, 47(2), 147-156. https://doi.org/10.15237/gida.GD21127
AMA Aykın Dinçer E. EFFECTS OF DRYING TEMPERATURE AND MICROWAVE POWER ON QUALITY CHARACTERISTICS OF TURKEY BREAST SLICES. GIDA. Şubat 2022;47(2):147-156. doi:10.15237/gida.GD21127
Chicago Aykın Dinçer, Elif. “EFFECTS OF DRYING TEMPERATURE AND MICROWAVE POWER ON QUALITY CHARACTERISTICS OF TURKEY BREAST SLICES”. Gıda 47, sy. 2 (Şubat 2022): 147-56. https://doi.org/10.15237/gida.GD21127.
EndNote Aykın Dinçer E (01 Şubat 2022) EFFECTS OF DRYING TEMPERATURE AND MICROWAVE POWER ON QUALITY CHARACTERISTICS OF TURKEY BREAST SLICES. Gıda 47 2 147–156.
IEEE E. Aykın Dinçer, “EFFECTS OF DRYING TEMPERATURE AND MICROWAVE POWER ON QUALITY CHARACTERISTICS OF TURKEY BREAST SLICES”, GIDA, c. 47, sy. 2, ss. 147–156, 2022, doi: 10.15237/gida.GD21127.
ISNAD Aykın Dinçer, Elif. “EFFECTS OF DRYING TEMPERATURE AND MICROWAVE POWER ON QUALITY CHARACTERISTICS OF TURKEY BREAST SLICES”. Gıda 47/2 (Şubat 2022), 147-156. https://doi.org/10.15237/gida.GD21127.
JAMA Aykın Dinçer E. EFFECTS OF DRYING TEMPERATURE AND MICROWAVE POWER ON QUALITY CHARACTERISTICS OF TURKEY BREAST SLICES. GIDA. 2022;47:147–156.
MLA Aykın Dinçer, Elif. “EFFECTS OF DRYING TEMPERATURE AND MICROWAVE POWER ON QUALITY CHARACTERISTICS OF TURKEY BREAST SLICES”. Gıda, c. 47, sy. 2, 2022, ss. 147-56, doi:10.15237/gida.GD21127.
Vancouver Aykın Dinçer E. EFFECTS OF DRYING TEMPERATURE AND MICROWAVE POWER ON QUALITY CHARACTERISTICS OF TURKEY BREAST SLICES. GIDA. 2022;47(2):147-56.

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