Vakumda Paketlenip Pişirilmiş Kuzu Karaciğerinin Depolanma Esnasındaki Kalite Parametreleri

Yıl 2018, Cilt: 22 Sayı: 1, 1 - 11, 27.03.2018

Kadir Bülent Belibağlı , Ebru Ersan

https://doi.org/10.29050/harranziraat.363761

Cited By: 1

Öz

Bu çalışma da vakum altında paketlenip pişirilmiş (Sous
vide) sonrasında da buzdolabı sıcaklığında (3 °C) saklanan kuzu ciğerinin
kalitesindeki değişimler incelenmiştir. Numuneler vakum altında poliamid
polietilen torbalar içine paketlenerek 40 dakika boyunca 80 °C'lik bir su
banyosunda pişirilmiş ve 0, 2 ,4, 6, 8 ve 10 hafta süreyle 3 °C'de
saklanmıştır. Her hafta ciğer örnekleri üzerinde duyusal, mikrobiyolojik
(toplam aerobik), kimyasal (pH), CIE lab renk (L *, a *, b * değerleri), pişme
ağırlığı kaybı ve su miktarı analizleri yapılmıştır. On hafta depolama
esnasında su miktarında, pişme ağırlığı kaybı değerlerinde, CIE Lab renk
değerlerinde ve duyusal analiz puanlarında küçük değişiklikler belirlenmiştir.
Mikrobiyolojik olarak en fazla değişim beşinci haftada (2 log kob /g)
gözlenmiştir. Ciğer örneklerinin 8 hafta sonra kabul edilemez hale geldikleri
belirlenmiştir. Enstrümantal doku ölçümlerinde (doku profil analizi, TPA),
depolama süresince numunelerde sertlik, adezif yapışkanlık kohezif yapışkanlık ve
esneklik bakımından küçük değişiklikler olduğu gözlenmiştir.

Anahtar Kelimeler

Vakumda pişirme (sous vide), Ciğer depolama etkisi, Duyusal analiz, Kimyasal değişme

Effects of Storage on The Quality of Sous Vide Processed Lamb Liver

Öz

This study aimed to assess the changes in quality of lamb
liver sous vide during refrigerated storage. Liver sous vide was prepared and
stored at (3 o C). Samples were packaged under vacuum into
polyamide-polyethylene pouches, cooked in a boiling water bath at 80 o C for 40
min, and stored at 3°C for 0, 2, 4, 6, 8 and 10 weeks. Sensory, microbiological
(total aerobic), chemical (pH), color (L*, a*, b* values), cooking weight loss
and water content were performed on liver samples every week. Minor changes in
water content, cooking weight loss, Hunter Lab color, and sensory score were
observed through 10 weeks. Major microbiological change was observed in 5 weeks
(2 log cfu/g). The liver sample was unacceptable after 8 weeks. Instrumental
texture measures (texture profile analysis, TPA) showed a small change in
hardness, springiness and chewiness values in sous vide processed samples
during storage time. 

Anahtar Kelimeler

Sous vide, Liver, Storage effect, Sensory, Chemical changes

Kaynakça

• AOAC 1995. Official methods of analysis (16th ed.). Arlington, VA: Association of Analytical Chemists.
• Armstrong, G.A. and Mcilveen, H., 2000. Effects of prolonged storage on the sensory quality and consumer acceptance of sous vide meat-based recipe dishes. Food Quality and Preference, 11: 377–385.
• Baldwin, D.E. 2012. Sous vide cooking: A review. International Journal of Gastronomy and Food Science, 1 (1):15-30. Botinestean, C., Keenan, D,. Kerry, J.P., Hamill, R.M., 2016. The effect of thermal treatments including sous-vide, blast freezing and their combinations on beef tenderness of M. semitendinosus steaks targeted at elderly consumers. LWT - Food Science and Technology, 74:154-159.
• Bozkurt H and Erkmen O., 2004. Effect of nitrate/nitrite on the quality of sausage (sucuk) during ripening and storage. J Sci Food Agric 84: 279–286.
• Church, I.J. and Parsons, A.L. 1993. Review: sous vide cook–chill technology. International Journal of Food Science and Technology, 28(6): 563–574.
• Creed,P.G., 1995. The sensory and nutritional quality of ‘sous vide’ foods. Food Control, 6 (1) :45-52.
• Díaz,P, Nieto,G, Garrido, M.D., ND Bañón, S., 2008. Microbial, physical-chemical and sensory spoilage during the refrigerated storage of cooked pork loin processed by the sous vide method. Meat Science, 80 (2):287-292.
• Erkmen,O., 2000. Basic methods for the microbiological analysis of foods. University of Gaziantep Press, Gaziantep, Turkey
• Hassell, S.K. and Salter, M.A., 2003. Review of the microbiological standards for foods. Food Control (14): 391–398.
• Nyati, H., 2000. An evaluation of the effect of storage and processing temperature on the microbiological status of sous vide extended shelflife products. Food Control, (11):471–476.
• Pietrasik, Z and Duda,Z., 2000. Effect of fat content and soy protein/carragenan mix on the quality characteristics of comminuted, scalded sausages. Meat Science, (56):181-18.
• Resurrección, A.V.A., 2003. Sensory aspects of consumer choices for meat and meat products. Meat Science, (66):11-20.
• Sanchez del Pulgar, J., Gazquez, A., & Ruiz-Carrascal, J., 2012. Physico-chemical, textural and structural characteristics of sous-vide cooked pork cheeks as affected by vacuum, cooking temperature, and cooking time. Meat Science, (90),828–835.
• Vaudagna, S.R.,Sanchez,G. Neira, ME., Insani,M Picallo, A.B., Gallinger, M.M., 2002. Sous vide cooked beef muscles: Effects of low temperature-long time treatments on their quality characteristics and storage stability. International Journal of Food Science and Technology, 37 (4):425-441.