Et ve et ürünlerinin tekstürel özelliklerini enstrümantal olarak tespit etme yöntemleri ve tekstür profil analizi üzerine bir derleme

Yıl 2021, Cilt: 11 Sayı: 4, 2836 - 2848, 15.12.2021

Ebru Erdemir , Mehmet Karaoğlu

https://doi.org/10.21597/jist.782149

Cited By: 6

Öz

Gıdalarda tekstür, dokunsal duyular başta olmak üzere vücudun bazı kısımları ile gıda arasındaki fiziksel temas
sonucunda verilen tepkidir. Tekstür, et ve et ürünlerinin seçimi ve tüketilmesi sürecinde en önemli kalite özelliklerinden
biridir. Çiğ, işlenmiş ve tüketime hazır et ürünlerinin tekstür değerlendirmesi ürün kalitesini kontrol etmek, tasarım ve
optimizasyon süreçlerini belirlemek ve istenen son ürün tekstürünü elde etmek için oldukça önemlidir. Et ürünlerinin tekstürü
büyük ölçüde myofibriler proteinin jelleşme özelliklerine bağlıdır. Yüksek basınç ve sıcaklık uygulamaları, tuzlama, kurutma
gibi işleme yöntemleri de et ve et ürünlerinin tekstürünü etkilemektedir. Et ürünlerinin tekstürünü geliştirmek için tuz,
fosfatlar ve/veya alkalin ve/veya hidrokolloidler (zamklar, dekstroz ve/veya karragenanlar) kullanılmaktadır. Tekstürün
değerlendirilmesi, ürün yüzeyinin görsel algılanması, farklı etkilere yanıt olarak ürün davranışı, çiğneme ve özellikle yutma
sırasında algılanan ağız içi duyuların entegrasyonunu içeren dinamik ve karmaşık bir süreçtir. Kesme (shear), delme
(penetration), gerilim ve gevşeme (stress-relaxation), tekstür profil analizi (TPA), ekstrüzyon (extrusion), germe ve bükme
(tension and torsion) gibi enstrümantal testler formülasyonları optimize etmeye ve tüketici tarafından algılanacak duyusal
özellikleri (sertlik, çiğnenebilirlik vb.) tespit etmeye yardımcı olmaktadır. Birçok gıdanın tekstürel özelliklerini
değerlendirmek için iyi bir yöntem olan TPA ile elde edilen kurveden sertlik (hardness/firmness), yapışkanlık (adhesiveness),
elastikiyet (springiness), kırılganlık (fracturability), kohesivlik (cohesiveness), sakızımsılık (gumminess), çiğnenebilirlik
(chewiness) ve anlık elastikiyet (resilience) gibi ürünün tüketim kalitesini önemli derecede etkileyen tekstürel özellikler
belirlenebilmektedir.

Anahtar Kelimeler

Et, Sucuk, Pastırma, Kavurma, sosis-salam, tekstür profil analizi

A Review on Methods of Determining Textural Properties of Meat and Meat Products Instrumentally and Texture Profile Analysis

Öz

Texture in foods is a reaction that results from physical contact between some parts of body, especially tactile senses, and food. Texture is one of the most important quality features in selection and consumption of meat and meat products. Texture evaluation of raw, processed and ready-to-eat meat products is very important for controlling product quality, determining the design and optimization processes and obtaining the desired final product texture. The texture of meat products largely depends on gelling properties of myofibril protein. High pressure and temperature applications, processing methods such as salting, drying also affect the texture of meat and meat products. Salt, phosphates and / or alkaline and / or hydrocolloids (gums, dextrose and / or carrageenan) are used to improve the texture of meat products. The evaluation of the texture is a dynamic and complex process that includes the visual perception of product surface, the product behavior in response to different effects, the integration of the intra-oral senses perceived during chewing and especially swallowing. Instrumental tests such as shear, penetration, stress-relaxation, texture profile analysis (TPA), extrusion, tension and torsion are used to optimize formulations and to determine the sensory properties (hardness, chewiness etc.) to be perceived by consumer. TPA is a good tool to assess textural properties of food. TPA parameters are hardness, adhesiveness, springiness, fracturability, cohesiveness, gumminess, chewiness and resilience etc. textural properties that significantly affect consumption quality of product.

Anahtar Kelimeler

meat, Sucuk, Pastırma, Sausage-salami, Kavurma, texture profile analysis

Kaynakça

• Akköse A, Kaban G, Karaoğlu M, Kaya M, 2018. Characteristics of Pastırma Types Produced From Water Buffalo Meat. Kafkas Universitesi Veteriner Fakultesi Dergisi, 24: 179-185.
• Aksu MI, Erdemir E, Cakici N, 2016. Changes in The Physico-Chemical and Microbial Quality During The Production of Pastırma Cured with Different Levels of Sodium Nitrite. Korean Journal for Food Science of Animal Resources, 36: 617-625.
• Akşit Z, 2018. Gıda Atıklarından Elde Edilen Bazı Bitkisel Posaların Emülsiyon Özellikleri Ve Sosis Üretiminde Kullanımı, Ondokuz Mayıs Üniversitesi Fen Bilimleri Enstitüsü, Doktora Tezi (Basılmış).
• Anonim, 2002. Et ve Et Ürünleri-Pastırma Standardı, TS 1071. Türk Standartları Enstitüsü, Ankara.
• Anonim, 2016. Sosis, TS 980. Türk Standartları Enstitüsü, Ankara.
• Anonim, 2017. Salam, TS 979. Türk Standartları Enstitüsü, Ankara.
• Anonim, 2018. Türk Gıda Kodeksi Et, Hazırlanmış Et Karışımları ve Et Ürünleri Tebliği. Tarım ve Orman Bakanlığı, Ankara.
• Anonim, 2021. http://www.horninstr.com.tw/eng_2/texture_analyzer/eq_design_0_3_e.html (Son Erişim Tarihi: 02.04.2021).
• Barbut S, 2015. Evaluating Texture and Sensory Attributes. The Science of Poultry and Meat Processing. Universty of Guelph, PhD Thesis (Printed).
• Bekhit AEA, Carne A, Ha M, Franks P, 2014. Physical Interventions to Manipulate Texture and Tenderness of Fresh Meat: A Review. International Journal of Food Properties, 17: 433-453.
• Bellido GG, Hatcher DW, 2009. Asian Noodles: Revisiting Peleg's Analysis for Presenting Stress Relaxation Data in Soft Solid Foods. Journal of Food Engineering, 92: 29-36.
• Bertola NC, Bevilacqua AE, Zaritzky NE, 1994. Heat Treatment Effect on Texture Changes and Thermal Denaturation of Proteins in Beef Muscle. Journal of Food Processing and Preservation 18 (1): 31-46.
• Bozkurt H, Bayram M, 2006. Colour and Textural Attributes of Sucuk During Ripening. Meat Science, 73: 344-350.
• Bhuyan D, Das A, Laskar SK, Bora DP, Tamuli S, Hazarika M, 2018. Effect of different Smoking Methods on The Quality of Pork Sausages. Veterinary World, 11: 1712-1719.
• Bourne MC, 2002. Food Texture and Viscosity: Concept and Measurement. Academic Press, 525 B Street, Suite 1900, San Diego, California 92101-4495, USA.
• Chang HJ, Wang QA, Xu XL, Li, CB, Huang M, Zhou GH, Dai Y, 2011. Effect of Heat-Induced Changes of Connective Tissue and Collagen on Meat Texture Properties of Beef Semitendinosus Muscle. International Journal of Food Properties, 14: 381-396.
• Chu J, 2014. Effect of Cultivar and Growth Region on The Mechanical and Biochemical Properties of Canned Baked Beans. The University of Leeds, Leeds, West Yorkshire, England.
• Conroy PM, O'Sullivan MG, Hamill RM, Kerry, JP, 2017. Sensory Capability of Young, Middle-Aged and Elderly Irish Assessors to Identify Beef Steaks of Varying Texture. Meat Science, 132: 125-130.
• Del Nobile MA., Chillo S, Mentana A, Baiano A, 2007. Use of The Generalized Maxwell Model for Describing The Stress Relaxation Behavior of Solid-Like Foods. Journal of Food Engineering 78: 978-983.
• Demirel YN, Gurler Z 2018. The Effect of Natural Microbiota on Colour, Texture and Sensory Properties of Sucuk During The Production. Ankara Universitesi Veteriner Fakultesi Dergisi, 65: 137-143.
• Epstein J, Morris CF, Huber KC, 2002. Instrumental Texture of White Salted Noodles Prepared From Recombinant Inbred Lines of Wheat Differing in The Three Granule Bound Starch Synthase (Waxy) Genes. Journal of Cereal Science, 35: 51-63.
• Erdemir E, Aksu, MI, 2017. Changes In The Composition Of Free Amino Acid During Production Of Pastirma Cured With Different Levels of Sodium Nitrite. Journal of Food Processing and Preservation, 41.
• Ergönül B, 2009. Farklı Probiyotik Kültürler Kullanılarak Hindi Sucuğu Üretimi ve Kalite Üzerine Etkileri, Celal Bayar Üniversitesi, Fen Bilimleri Enstitüsü, Doktora Tezi (Basılmış).
• Ertaş N, Doğruer Y 2010. Besinlerde Tekstür. Erciyes Üniversitesi Veteriner Fakültesi, 7: 35-42.
• Gimeno O, Ansorena D, Astiasaran I, and Bello J, 2000. Characterization of Chorizo De Pamplona: Instrumental Measurements of Colour and Texture. Food Chemistry, 69: 195-200.
• Girard JP, Culioli J, Maillard T, Denoyer C, Touraille C, 1990. Influence of Technological Parameters on The Structure of The Batter and The Texture of Frankfurter Type Sausages. Meat Science, 27: 13-28.
• Gök V, 2006. Antioksidan Kullanımının Fermente Sucukların Bazı Kalite Özellikleri Üzerine Etkileri, Ankara Üniversitesi, Fen Bilimleri Enstitüsü, (Basılmış).
• Gökalp HY, Kaya M, Zorba Ö, 2010. Et ürünleri Işleme Mühendisliği. Atatürk Üniversitesi Ziraat Fakültesi Ders Yayınları No: 786, Erzurum-Türkiye.
• Hastaoglu E, Vural H, 2018. New Approaches to Production of Turkish-type Dry-cured Meat Product "Pastirma": Salt Reduction and Different Drying Techniques. Korean Journal for Food Science of Animal Resources, 38: 224-239.
• Kong FB, Tang J, Lin MS, Rasco B, 2008. Thermal effects on Chicken and Salmon Muscles: Tenderness, Cook Loss, Area Shrinkage, Collagen Solubility and Microstructure. Lwt-Food Science and Technology, 41: 1210-1222.
• Li CT, 2006. Myofibrillar Protein Extracts From Spent Hen Meat to Improve Whole Muscle Processed Meats. Meat Science, 72: 581-583.
• Long NHBS, 2012. The Effects of Selected Phosphate Salts and Hydrocolloids on The Textural Properties of Meat Products, Tomas Bata University in Zlín.
• Laranjo M, Elias M, Fraqueza MJ, 2017. The Use of Starter Cultures in Traditional Meat Products. Journal of Food Quality, 2017, 1-18.
• Mittal GS, Nadulski R, Barbut S, Neg SC, 1992. Textural Profile Analysis Test Conditions for Meat-Products. Food Research International, 25: 411-417.
• Muchenje V, Dzama K, Chimonyo M, Strydom, PE., Hugo A, Raats JG, 2009. Some Biochemical Aspects Pertaining to Beef Eating Quality and Consumer Health: A Review. Food Chemistry, 112: 279-289.
• Ozcan AU, Bozkurt H, 2015. Physical and Chemical Attributes of a Ready-to-Eat Meat Product during The Processing: Effects of Different Cooking Methods. International Journal of Food Properties, 18: 2422-2432.
• Akköse A, Kaban G, Karaoğlu M, Kaya M, 2018. Characteristics of Pastırma Types Produced From Water Buffalo Meat. Kafkas Universitesi Veteriner Fakultesi Dergisi, 24: 179-185.
• Aksu MI, Erdemir E, Cakici N, 2016. Changes in The Physico-Chemical and Microbial Quality During The Production of Pastırma Cured with Different Levels of Sodium Nitrite. Korean Journal for Food Science of Animal Resources, 36: 617-625.
• Akşit Z, 2018. Gıda Atıklarından Elde Edilen Bazı Bitkisel Posaların Emülsiyon Özellikleri Ve Sosis Üretiminde Kullanımı, Ondokuz Mayıs Üniversitesi Fen Bilimleri Enstitüsü, Doktora Tezi (Basılmış).
• Anonim, 2002. Et ve Et Ürünleri-Pastırma Standardı, TS 1071. Türk Standartları Enstitüsü, Ankara.
• Anonim, 2016. Sosis, TS 980. Türk Standartları Enstitüsü, Ankara.
• Anonim, 2017. Salam, TS 979. Türk Standartları Enstitüsü, Ankara.
• Anonim, 2018. Türk Gıda Kodeksi Et, Hazırlanmış Et Karışımları ve Et Ürünleri Tebliği. Tarım ve Orman Bakanlığı, Ankara.
• Anonim, 2021. http://www.horninstr.com.tw/eng_2/texture_analyzer/eq_design_0_3_e.html (Son Erişim Tarihi: 02.04.2021).
• Barbut S, 2015. Evaluating Texture and Sensory Attributes. The Science of Poultry and Meat Processing. Universty of Guelph, PhD Thesis (Printed).
• Bekhit AEA, Carne A, Ha M, Franks P, 2014. Physical Interventions to Manipulate Texture and Tenderness of Fresh Meat: A Review. International Journal of Food Properties, 17: 433-453.
• Bellido GG, Hatcher DW, 2009. Asian Noodles: Revisiting Peleg's Analysis for Presenting Stress Relaxation Data in Soft Solid Foods. Journal of Food Engineering, 92: 29-36.
• Bertola NC, Bevilacqua AE, Zaritzky NE, 1994. Heat Treatment Effect on Texture Changes and Thermal Denaturation of Proteins in Beef Muscle. Journal of Food Processing and Preservation 18 (1): 31-46.
• Bozkurt H, Bayram M, 2006. Colour and Textural Attributes of Sucuk During Ripening. Meat Science, 73: 344-350.
• Bhuyan D, Das A, Laskar SK, Bora DP, Tamuli S, Hazarika M, 2018. Effect of different Smoking Methods on The Quality of Pork Sausages. Veterinary World, 11: 1712-1719.
• Bourne MC, 2002. Food Texture and Viscosity: Concept and Measurement. Academic Press, 525 B Street, Suite 1900, San Diego, California 92101-4495, USA.
• Chang HJ, Wang QA, Xu XL, Li, CB, Huang M, Zhou GH, Dai Y, 2011. Effect of Heat-Induced Changes of Connective Tissue and Collagen on Meat Texture Properties of Beef Semitendinosus Muscle. International Journal of Food Properties, 14: 381-396.
• Chu J, 2014. Effect of Cultivar and Growth Region on The Mechanical and Biochemical Properties of Canned Baked Beans. The University of Leeds, Leeds, West Yorkshire, England.
• Conroy PM, O'Sullivan MG, Hamill RM, Kerry, JP, 2017. Sensory Capability of Young, Middle-Aged and Elderly Irish Assessors to Identify Beef Steaks of Varying Texture. Meat Science, 132: 125-130.
• Del Nobile MA., Chillo S, Mentana A, Baiano A, 2007. Use of The Generalized Maxwell Model for Describing The Stress Relaxation Behavior of Solid-Like Foods. Journal of Food Engineering 78: 978-983.
• Demirel YN, Gurler Z 2018. The Effect of Natural Microbiota on Colour, Texture and Sensory Properties of Sucuk During The Production. Ankara Universitesi Veteriner Fakultesi Dergisi, 65: 137-143.
• Epstein J, Morris CF, Huber KC, 2002. Instrumental Texture of White Salted Noodles Prepared From Recombinant Inbred Lines of Wheat Differing in The Three Granule Bound Starch Synthase (Waxy) Genes. Journal of Cereal Science, 35: 51-63.
• Erdemir E, Aksu, MI, 2017. Changes In The Composition Of Free Amino Acid During Production Of Pastirma Cured With Different Levels of Sodium Nitrite. Journal of Food Processing and Preservation, 41.
• Ergönül B, 2009. Farklı Probiyotik Kültürler Kullanılarak Hindi Sucuğu Üretimi ve Kalite Üzerine Etkileri, Celal Bayar Üniversitesi, Fen Bilimleri Enstitüsü, Doktora Tezi (Basılmış).
• Ertaş N, Doğruer Y 2010. Besinlerde Tekstür. Erciyes Üniversitesi Veteriner Fakültesi, 7: 35-42.
• Gimeno O, Ansorena D, Astiasaran I, and Bello J, 2000. Characterization of Chorizo De Pamplona: Instrumental Measurements of Colour and Texture. Food Chemistry, 69: 195-200.
• Girard JP, Culioli J, Maillard T, Denoyer C, Touraille C, 1990. Influence of Technological Parameters on The Structure of The Batter and The Texture of Frankfurter Type Sausages. Meat Science, 27: 13-28.
• Gök V, 2006. Antioksidan Kullanımının Fermente Sucukların Bazı Kalite Özellikleri Üzerine Etkileri, Ankara Üniversitesi, Fen Bilimleri Enstitüsü, (Basılmış).
• Gökalp HY, Kaya M, Zorba Ö, 2010. Et ürünleri Işleme Mühendisliği. Atatürk Üniversitesi Ziraat Fakültesi Ders Yayınları No: 786, Erzurum-Türkiye.
• Hastaoglu E, Vural H, 2018. New Approaches to Production of Turkish-type Dry-cured Meat Product "Pastirma": Salt Reduction and Different Drying Techniques. Korean Journal for Food Science of Animal Resources, 38: 224-239.
• Kong FB, Tang J, Lin MS, Rasco B, 2008. Thermal effects on Chicken and Salmon Muscles: Tenderness, Cook Loss, Area Shrinkage, Collagen Solubility and Microstructure. Lwt-Food Science and Technology, 41: 1210-1222.
• Li CT, 2006. Myofibrillar Protein Extracts From Spent Hen Meat to Improve Whole Muscle Processed Meats. Meat Science, 72: 581-583.
• Long NHBS, 2012. The Effects of Selected Phosphate Salts and Hydrocolloids on The Textural Properties of Meat Products, Tomas Bata University in Zlín.
• Laranjo M, Elias M, Fraqueza MJ, 2017. The Use of Starter Cultures in Traditional Meat Products. Journal of Food Quality, 2017, 1-18.
• Mittal GS, Nadulski R, Barbut S, Neg SC, 1992. Textural Profile Analysis Test Conditions for Meat-Products. Food Research International, 25: 411-417.
• Muchenje V, Dzama K, Chimonyo M, Strydom, PE., Hugo A, Raats JG, 2009. Some Biochemical Aspects Pertaining to Beef Eating Quality and Consumer Health: A Review. Food Chemistry, 112: 279-289.
• Ozcan AU, Bozkurt H, 2015. Physical and Chemical Attributes of a Ready-to-Eat Meat Product during The Processing: Effects of Different Cooking Methods. International Journal of Food Properties, 18: 2422-2432.
• Ozturk I, Sagdic O, Yetim H, 2021. Effects of Autochthonous Yeast Cultures on Some Quality Characteristics of Traditional Turkish Fermented Sausage “Sucuk”. Food Science of Animal Resources, 41 (2): 196-213.
• Ranken MD 2000. Handbook of Meat Product Technology, Oxford, UK: Blackwell Science Ltd.
• Ruiz-Ramirez J, Arnau J, Serra X, Gou P, 2006. Effect of pH24, NaCl Content and Proteolysis Index on The Relationship Between Water Content and Texture Parameters in Biceps Femoris and Semimembranosus Muscles in Dry-Cured Ham. Meat Science, 72: 185–194.
• Sisik S, Kaban G, Karaoglu MM, Kaya M, 2012. Effects of Corn Oil and Broccoli on Instrumental Texture and Color Properties of Bologna-Type Sausage. International Journal of Food Properties, 15: 1161-1169.
• Szczesniak AS, 1996. Texture Profile Analysis - Methodology Interpretation Clarified (Reprinted from Journal of Food Science, vol 60 pg vii, 1995). Journal of Texture Studies, 27: R6-R7.
• Tabilo G, Flores M, Fiszman SM, Toldra F, 1999. Postmortem Meat Quality and Sex Affect Textural Properties and Protein Breakdown of Dry-Cured Ham. Meat Science, 51: 255-260.
• Tekinşen OC, ve Doğruer Y, 2000. Her Yönüyle Pastırma. Selçuk Üniversitesi Yayın Ünitesi, Konya.
• Toldra F, Flores M, 1998. The Role of Muscle Proteases and Lipases in Flavor Development During The Processing of Dry-Cured Ham. Critical Reviews in Food Science and Nutrition, 38: 331-352.
• Toldra F, Rico E, Flores J, 1993. Cathepsin-B, Cathepsin-D, Cathepsin-H and Cathepsin-L Activities in The Processing of Dry-Cured Ham. Journal of The Science of Food and Agriculture, 62: 157-161.
• Uzlaşır T, Aktaş N, Gerçekaslan E, 2020. Pumpkin Seed Oil as a Partial Animal Fat Replacer in Bologna-type Sausages. Food Science of Animal Resources, 40 (4): 551-562.
• Velasco L, Weiss J, Loeffler M, 2021. Influence of Microbial in-situ Heteropolysaccharide Production on Textural Properties of Raw Fermented Sausages (Salami). Journal of Food Science and Technology, 58: 562-570.
• Wang A, Kang D, Zhang W, Zhang C, Zou Y, Zhou G, 2018. Changes in Calpain Activity, Protein Degradation and Microstructure of Beef M. semitendinosus by the Application of Ultrasound. Food Chemistry, 15 (245): 724-730.
• Wilkinson C, Dijksterhuis GB, Minekus M, 2000. From Food Structure to Texture. Trends in Food Science & Technology, 11: 442-450.
• Yalınkılıç, B, Karaoğlu MM, Oğraş ŞŞ, Kaban G, Kaya M, 2016. Textural Properties of Fat - Reduced Sucuk with Orange Fiber. Kafkas Üniversitesi Veteriner Fakültesi Dergisi, 22: 431-435.
• Yuste J, Mor-Mur M, Capellas M, Guamis B, Pla R, 1999. Mechanically Recovered Poultry Meat Sausages Manufactured with High Hydrostatic Pressure. Poultry Science, 78: 914-921.