Kaz Eti: Tuzlama/Kurutmanın Besin Değeri, Fizikokimyasal Özellikler ve Duyusal Özellikler Üzerindeki Etkisi

Yıl 2025, Sayı: 33, 40 - 50

Hürriyet Çimen , Pınar Kızılkaya , Bilge Sayın , Duygu Alp Baltakesmez , Feyza Kırmacı

https://doi.org/10.56833/gidaveyem.1620763

Öz

Amaç: Kaz yetiştiriciliği için iklim koşullarının uygun olduğu Kars ve Ardahan’da kaz eti tüketimi nesillerdir yerel mutfağın ayrılmaz bir parçası olmuştur. Geleneksel üretimde tuzlama ve kurutma, kaz etinin lezzetini artırmada ve korunmasında önemli rol oynamaktadır. Bu çalışma, farklı tuzlama ve kurutma seviyelerine tabi tutulan kaz etinin besinsel, fizikokimyasal ve duyusal özelliklerini belirlemeyi amaçlamaktadır.
Materyal ve yöntem: Bu çalışmada, Ardahan ili Hanak ilçesinden doğal ortamda yetiştirilen 16 adet kaz toplanmıştır. Bölgede yaygın olan geleneksel pişirme yöntemleri, klasik kaynatma ve fırında pişirme, tuz, baharat veya gıda katkı maddeleri kullanılmadan uygulanmıştır. Her muamele grubu için göğüs kası örnekleri kullanılmıştır. Daha sonra, çiğ ve/veya pişmiş örnekler için tuz içeriği, kuru madde, pH, protein, yağ, pişirme kaybı, mineral içeriği ve kolesterol seviyesi dahil olmak üzere çeşitli fizikokimyasal özellikler ve besin parametrelerinin analizleri yapılmıştır. Örneklerin kabul edilebilirliğini değerlendirmek için duyusal analiz uygulanmıştır.
Tartışma ve sonuç: Elde edilen sonuçlara göre kaz eti örneklerinde en bol bulunan mineraller sırasıyla sodyum (Na), potasyum (K), fosfor (P), magnezyum (Mg) ve demir (Fe) olarak belirlenmiştir. Tuz miktarı ve kurutma süresi pişirme kaybını önemli ölçüde etkilemiştir (P < 0,01). Ayrıca farklı tuzlama ve kurutma seviyelerinin kaz etinin genel tüketici kabul edilebilirliğini önemli ölçüde etkilediği bulunmuştur (P < 0,01). Son olarak, geleneksel tuzlama ve kurutma tekniklerinin optimizasyonunun sadece etin lezzetini ve raf ömrünü artırmakla kalmayıp, aynı zamanda tüketicilerin kalite ve besin değeri taleplerini karşılamada da önemli bir rol oynadığı sonucuna varılmıştır.

Anahtar Kelimeler

kuru-kürleme;, kaz eti, beslenme, tuzlama, duyusal değerlendirme, geleneksel et ürünleri

Goose Meat: Salting/Drying Effect on Nutritional Value, Physicochemical Properties, and Sensory Properties

Öz

Objective: In Kars and Ardahan, where climatic conditions are suitable for goose farming, the consumption of goose meat has been an integral part of local cuisine for generations. In conventional production, salting and drying play pivotal roles in enhancing flavor and preserving goose meat. This study aimed to identify the nutritional, physicochemical, and sensory properties of goose meat subjected to different salting and drying levels.
Materials and methods: In this study, 16 naturally reared geese were collected from Hanak district of Ardahan province. Traditional cooking methods prevalent in the region, classical boiling and oven cooking, have been applied without the use of salt, spices, or food additives. Breast muscle samples were used for each treatment group. Subsequently, various analyses of physicochemical properties and nutritional parameters, including salt content, dry matter, pH, protein, fat, cooking loss, mineral content, and cholesterol level, were conducted for the raw and/or cooked samples. Sensory analysis was performed to assess the acceptability of the samples.
Discussion and results: According to the results obtained, the most abundant minerals in the goose meat samples were determined as sodium (Na), potassium (K), phosphorus (P), magnesium (Mg), and iron (Fe), respectively. The amount of salt and drying time significantly affected cooking loss (P < 0.01). Additionally, it was found that different salting and drying levels significantly affected the overall consumer acceptability of goose meat (P < 0.01). Finally, it was concluded that the optimization of traditional salting and drying techniques not only enhances the flavor and shelf life of meat, but also plays a crucial role in meeting consumer demands for quality and nutritional value.
Keywords: dry-cured; goose meat; nutrition; salting; sensory assessment; traditional meat product

Anahtar Kelimeler

dry-cured, goose meat, nutrition, salting, sensory assessment, traditional meat product

Kaynakça

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