NUGGET ÜRETİMİNDE FARKLI ORANLARDA BEYAZ ŞERİT PROBLEMLİ TAVUK GÖĞÜS ETİNİN KULLANIMI

Year 2024, Volume: 49 Issue: 2, 252 - 268, 15.04.2024

Orhan Özünlü , Fazilet Ceyda Yüksel Haluk Ergezer

https://doi.org/10.15237/gida.GD24014

Cited By: 1

Abstract

Bu çalışmada, orta dereceli beyaz şerit problemine sahip tavuk göğüs etlerinin nugget üretiminde kullanılabilme potansiyeli araştırılmış ve depolama boyunca (-18ºC, 90 gün) farklı oranlarda (%0, 20, 40, 80 ve 100) beyaz şerit problemli et ilavesiyle üretilen tavuk nuggetların fizikokimyasal özelliklerinde (pH, renk, TBARS ve tekstür profili) meydana gelen değişiklikler incelenmiştir. Nuggetların üretiminde kullanılan beyaz şeritli problemli et miktarının artışıyla örneklerdeki nem, protein ve kül miktarının azaldığı yağ miktarının ise arttığı gözlenmiştir. En yüksek kaplama yüzdesine 100N kodlu örneğin (%46.33) sahip olduğu ve 100N ile 20BŞ kodlu örnekler arasında anlamlı bir farklılığın olmadığı tespit edilmiştir (P >0.05). Beyaz şeritli et miktarının artışıyla örneklerdeki pişirme kayıpları ve pişirme verimi sonuçlarında bir dalgalanmanın olduğu görülmüştür. Depolamanın başlangıcında en düşük pH değerine 100N kodlu örneğin (5.83) sahip olduğu ve gruplar arasında önemli farklılıkların olduğu gözlenmiştir (P <0.05). Depolama boyunca (-18ºC, 90 gün) genellikle tüm örneklerin elastikiyet, adezif yapışkanlık ve çiğnenebilirlik, sarılık ve TBARS değerlerinde bir artışın sertlik, parlaklık ve kırmızılık değerlerinde ise önemli düşüşler saptanmıştır.

Keywords

tavuk göğüs eti, beyaz şerit problemi, nugget, fizikokimyasal özellikler

Thanks

Bu çalışmanın gerçekleştirilmesinde yardımlarını (orta dereceli beyaz şerit problemli tavuk göğüs etleri, sıvı ve katı kaplama karışımları) esirgemeyen Gedik Piliç’e teşekkür eder, saygılar sunarız.

THE USAGE OF CHICKEN BREAST MEAT ADDED WITH DIFFERENT RATE OF WHITE STRIPE PROBLEM MEATS IN PRODUCTION OF CHICKEN NUGGETS

Abstract

In this study, it was to investigate the potential of using chicken breast meats with moderate white stripe problem in the production of chicken nuggets and study changes occurred in physicochemical properties (pH, color, TBARS and texture profile) of chicken nuggets added to different rates (0, 20, 40, 80 and 100%) of white stripe problem meat during storage (-18ºC, 90 days). With the increment of white stripe meat using in the production of chicken nugget, the moisture, protein and ash content of all samples increased and decreased fat content in the samples. The 100N sample (46.33%) had the highest coating percentage and there were no significant differences between 100N and 20BŞ samples (P >0.05). With the increment of white stripe meat in chicken nugget, there was a fluctuation in the cooking losses and cooking efficiency of the nuggets. At the beginning of the storage, the 100N samples had the lowest pH value and there were significant differences among the samples (P <0.05). In general, the elasticity, adhesiveness, chewiness, yellowness and TBARS value of the all samples increased while the hardness, lightness and redness value decreased in nugget samples during storage (-18ºC, 90 days).

Keywords

chicken breast meat, white strip problem, nugget, physicochemical properties

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