Effect of Different Thicknesses on Colour and Textural Characteristics of Beef Cooked with Ohmic and Conventional Method

Yıl 2024, , 184 - 189, 30.06.2024

Anıl Uzun Özcan , Hüseyin Bozkurt

https://doi.org/10.35229/jaes.1428050

Öz

The effect of different thicknesses (2.5, 4 and 5 cm) in cooking methods of ohmic and conventional on colour and textural attributes of beef was investigated in this study. At ohmic cooking three different voltage gradient (30, 50 and 70 V) was also used. Significant differences were found between the colour and majority of texture values of raw and cooked meat samples in both ohmic and conventional cooking methods (P<0.05). At ohmic cooking, while there was no significant effect on the color values of 4 cm thick beef samples with the voltage gradient increment (P˃0.05), a significant effect was observed on the color values of 2.5 cm and 5 cm thick beef samples (P˂0.05). The voltage gradient increment caused to obtain lower L, a, b values of 2.5 cm and 5 cm thick beef samples. At conventional cooking process, beef thickness did not affect “a” value significantly (P˃0.05) but it affected L and b values significantly (P˂0.05). Beef thickness affected significantly hardness, chewiness and gumminess values however cohesiveness, springiness and resilience values of the majority of samples were not affected significantly by the increase of beef thickness for both cooking methods. In this study, ohmic cooked beef samples showed lighter surface colour but also browner and more uniform colour compared to conventionally cooked samples while texture profile values of hardness, chewiness and gumminess in conventionally cooked samples were higher those of ohmically cooked samples.

Anahtar Kelimeler

ohmic, conventional cooking, beef thickness, voltage gradient

Farklı Kalınlıkların Ohmik ve Konveksiyonel Pişirmede Etin Renk ve Tekstürel Özellikleri Üzerine Etkisi

Öz

Bu çalışmada, ohmik ve konveksiyonel pişirme yöntemlerinde farklı kalınlıkların (2,5, 4 ve 5 cm) sığır etinin renk ve tekstür özelliklerine etkisi araştırılmıştır. Ohmik pişirmede üç farklı voltaj gradyanı (30, 50 ve 70 V) kullanılmıştır. Hem ohmik hem de konveksiyonel pişirme yöntemlerinde pişmiş sığır eti örneklerinin renk ve tekstür profili değerlerinin çoğunluğu çiğ sığır eti örneklerinden önemli ölçüde farklı bulunmuştur (P<0.05). Ohmik pişirmede voltaj seviyesinin artması 4 cm kalınlıktaki et numunelerinin renk değerleri üzerinde önemli bir etkiye sahip değilken (P˃0.05), 2.5 cm ve 5 cm kalınlıktaki et numunelerinin renk değerleri üzerinde önemli bir etkiye sahiptir (P˂0.05). Ohmik pişirmede voltaj seviyesindeki artış 2,5 ve 5 cm kalınlıktaki sığır etlerinde L, a, b değerlerinin azalmasına neden olurken, 4 cm kalınlıktaki et numunelerinde renk değerleri üzerinde önemli bir etki oluşturmamıştır. Konveksiyonel pişirme işleminde et kalınlığının “a” değeri (P˃0.05) üzerinde önemli bir etkisi olmadığı görülürken, L ve b değerleri üzerinde önemli bir etkisi olduğu görülmüştür. Sığır eti kalınlığının sertlik, çiğnenebilirlik ve sakızımsılık gibi tekstür profili değerleri üzerinde önemli bir etkisi olduğu ancak örneklerin çoğunluğunun yaylanma, yapışkanlık ve esneklik değerlerinin her iki pişirme yönteminde de sığır eti kalınlığının artmasından etkilenmediği görülmüştür. Bu çalışmada, ohmik olarak pişirilmiş sığır eti örneklerinin, konveksiyonel olarak pişirilmiş et örneklerine göre daha açık yüzey rengine, aynı zamanda da daha kahverengi ve daha tekdüze et rengine sahip olduğu görülürken, konveksiyonel pişirilmiş et örneklerinde sertlik, çiğnenebilirlik ve sakızımsılık değerleri, ohmik olarak pişirilmiş örneklere göre daha yüksek çıkmıştır.

Anahtar Kelimeler

ohmik, konveksiyonel pişirme, et kalınlığı, voltaj derecesi

Kaynakça

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