Su ürünlerini doğru sıcaklıkta ve zamanda pişirerek sağlıklı tüketmek: Zengin fiziksel ve kimyasal parametre desteği ile kanıtlamak

Yıl 2023, Cilt: 1 Sayı: 1, 22 - 33, 18.06.2023

Rabia Nur Yavaş , Muhammed Atamanalp , Gonca Alak

Öz

Pişirilen yemeğin sağlıklı olması, pişirme işlemi öncesi ve sonrasında bazı parametrelerin izlenmesi ile mümkündür. Protein denatürasyonu, gıdaların ısıl işlemi sırasında meydana gelen en önemli fiziko-kimyasal değişikliklerden biridir. Bu çalışmanın amacı, en yaygın olarak kullanılan süre ve sıcaklıkta pişirilen gökkuşağı alabalığı (Oncorhynchus mykiss) filetolarının protein denatürasyonunu anlamaktır. Bu amaçla çiğ ve pişmiş örneklerde pH, alan küçülmesi, pişirme kaybı, renk, TBARS, TVB-N, TPA, DSC ve FTIR analizleri yapılmıştır.
Gruplar arasındaki farklar pH dışında istatistiksel olarak anlamlıydı(p<0.05). Sonuçlar, pişirme kaybı ve alan büzülmesi, protein denatürasyon parametrelerinin (hem TVB-N hem de termal kararlılık çalışmaları) düşük sıcaklık - kısa süreli uygulamalarda en iyi olduğunu göstermiştir. Zamana/sıcaklığa bağlı olarak tüm gruplarda denatürasyon görülmesine rağmen, yüksek sıcaklıklarda protein denatürasyonunun hızla gerçekleştiği ve protein birikiminin daha belirgin hale geldiği belirlendi

Anahtar Kelimeler

Sağlıklı beslenme, FTIR, DSC, protein bozulması, balık, fileto

Healthy consumption of seafood by cooking at the right temperature and time: Proven by rich physical and chemical parameter support

Öz

The fact that the cooked food is healthy is possible by monitoring some parameters before and after cooking process. Protein denaturation is one of the most important physico-chemical changes that occur during food heat processing. The aim of this study is to understand the protein denaturation of rainbow trout (Oncorhynchus mykiss) fillets which cooked at most commonly used in time and temperature. For this purpose, pH, area shrinkage, cooking loss, color, TBARS, TVB-N, TPA, DSC and FTIR analyzes were performed in raw and cooked samples.
Differences among the groups were statistically significant(p<0.05) except pH. The results showed that the cooking loss and area shrinkage, protein denaturation parameters(both TVB-N and thermal stability studies) were best in low temperature - short time applications. Although denaturation was observed in all groups depending on time/ temperature, it was determined that protein denaturation was rapidly occurring at high temperatures and protein collection became more pronounced.

Anahtar Kelimeler

Healthy eating, FTIR, DSC, protein degradation, fish, fillet

Kaynakça

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