SOME QUALITY PROPERTIES OF COLD DRIED CHICKEN MEAT SLICES

Year 2020, Volume: 45 Issue: 2, 262 - 274, 15.01.2020

Elif Aykın Dinçer

https://doi.org/10.15237/gida.GD19135

Cited By: 3

Abstract

In this study, it was aimed to determine some quality characteristics of dried chicken breast meat slices obtained from using cold drying system. On this purpose, chicken breast meat slices (85 mm x 34 mm x 2 mm) were pasteurized with hot steam and then dried at different low temperatures (10, 15 and 20°C) and air flow velocities (3, 4 and 5 m/s). It was determined that the average moisture content of cold-dried meat slices was 37%, water activity (aw) value was 0.89, pH value was 6.15 and thiobarbituric acid reactive substances (TBARS) value was 23.66 μmol MDA/kg. At low temperature and high air flow velocity, the samples were found to be lighter (higher L* and lower a* value). Microbiological quality of slices dried at low air flow velocity was higher. In sensory evaluation, the samples dried at 10°C and 5 m/s had the highest score of overall acceptability.

Keywords

Air flow velocity, quality, dried chicken meat, cold drying

SOĞUK KURUTULMUŞ TAVUK ETİ DİLİMLERİNİN BAZI KALİTE ÖZELLİKLERİ

Abstract

Bu çalışmada; soğuk kurutma sistemi kullanılarak elde edilen kurutulmuş tavuk göğüs eti dilimlerinin bazı kalite özelliklerinin belirlenmesi amaçlanmıştır. Bu amaca yönelik olarak; tavuk göğüs eti dilimleri (85 mm x 34 mm x 2 mm), kızgın buharla pastörize edildikten sonra farklı düşük sıcaklık (10, 15 ve 20°C) ve hava akış hızlarında (3, 4 ve 5 m/s) kurutulmuştur. Soğuk kurutulmuş et dilimlerinin ortalama nem içeriğinin %37, su aktivitesi (aw) değerinin 0.89, pH değerinin 6.15 ve tiyobarbitürik asit reaktif maddeleri (TBARS) değerinin ise 23.66 µmol MDA/kg olduğu tespit edilmiştir. Düşük sıcaklık ve yüksek hava akış hızında örneklerin daha açık renkli (daha yüksek L* ve düşük a* değeri) olduğu belirlenmiştir. Düşük hava akış hızında kurutulmuş dilimlerinin mikrobiyolojik kalitelerinin daha yüksek olduğu tespit edilmiştir. Duyusal değerlendirmede ise en yüksek genel beğeni puanına 10°C ve 5 m/s’de kurutulan örneklerin sahip olduğu belirlenmiştir.

Keywords

Hava hızı, kalite, kurutulmuş tavuk eti, soğuk kurutma

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