Bazı Organik Asitlerle Yapılan Marinasyon İşleminin Sığır Et Kalitesi Üzerine Etkisi

Yıl 2010, Cilt: 36 Sayı: 2, 25 - 32, 22.12.2010

Tolga Kahraman , Alev Bayraktaroğlu Ghassan Issa Filiz Aksu

Öz

Bu çalışmada, organik asitler kullanılarak yapılan marinasyon işlemlerinin, sığır karkaslarından (10 adet) elde edilen longissimus dorsi (LD) kasları üzerine olan etkileri araştırıldı. Postmortemin 24. saatinde numuneler alındı ve marinatlar (Distile su (K); 0,1 M Sitrik Asit (CA1); 0,2 M Sitrik Asit (CA2); 0,1 M Laktik Asit (LA1); 0,2 M Laktik Asit (LA2); 0,1 M Asetik Asit (AA1); 0,2 M Asetik Asit (AA2) içersine daldırıldı. 4°C de 12 saat bekledikten sonra et kalitesinin belirlenmesi amacıyla pH, pişirme kaybı (CL), su tutma kapasitesi (WHC), gerilme kuvveti (SF), sarkomer uzunluğu (SL) ve renk (L*, a*, b*) değerleri incelendi. Sonuçlar, marine edilen örneklerin pH değerlerinde istatistiksel açıdan önemli düşüşler olduğunu göstermiştir. En düşük pH değerleri, CA2 ve LA2 ile marine edilen gruplarda tespit edilmiştir. CL ve WHC değerlerinde, CA2, AA2, LA2 gruplarında istatistiksel anlamda önemli azalmalar belirlenmiştir (p<0,001). Düşük pH derecesine sahip marinatlı solüsyonlar içersine daldırılan etlerin daha düşük SF ve yüksek SL değerlerine sahip olduğu görülmüştür. Renk analizlerinde ise, L* değerlerinin olumlu, a* değerinin de olumsuz olarak etkilediği ortaya konmuştur. Etin b* değerinde ise, herhangi bir değişiklik olmamıştır. Bunlara göre, marinasyon işleminin a* değeri hariç tüm kalite kriterlerini olumlu etkilediği belirlenmiştir.

Anahtar Kelimeler: Marinasyon, organik asitler, et kalitesi, sarkomer uzunluğu

 

 

 

ABSTRACT

EFFECT OF MARINATION WITH SOME ORGANIC ACIDS ON THE QUALITY OF BEEF MEAT

 

In this study, longissimus dorsi muscles obtained from 10 beef carcasses were used to determine the effect of marination with organic acids on the quality characteristics of beef meat. At 24 h postmortem, steak samples were removed from each carcass and then marinated by immersing samples in solutions containing 0.1 M citric acid (CA1), 0.2 M citric acid (CA2), 0.1 M acetic acid (AA1), 0.2 M acetic acid (AA2), 0.1 M lactic acid (LA1) and 0.2 M lactic acid (LA2). Distilled water was used for control group (K). After storing for 12 h at  4°C, meat quality was evaluated by determining pH, cooking loss (CL), water holding capacity (WHC), shear force (SF), sarcomere length (SL) and color (L*, a*, b*) parameters. The results showed that marination accelerated the rate of pH decline. The lowest pH was obtained in samples marinated with CA2 and LA2. CL and WHC decreased significantly in samples marinated with CA2, AA2, LA2 compared to other treatment groups (p<0.001). Marinating  muscle samples with lower pH solutions resulted in lower SF and higher SL. Color analyses revealed that marinated samples with lower pH were lighter (higher L* values) than higher ones however, redness was found to be in a lesser extent red (lower a* values) in these samples. No statistically significant difference was observed in b* values between treatments. These results suggested that acid marination techniques were effective for improving meat quality. However, some adverse effects on redness were observed.

Keywords: Marination, organic acids, meat quality, sarcomere length

Anahtar Kelimeler

Marinasyon, organik asitler, et kalitesi, sarkomer uzunluğu

Kaynakça

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