Kemal KIRIKÇI, Emre ARSLAN, Yılmaz SEÇİM, Yusuf BİÇER, Serdar GÜLER, Zahit Kutalmış KAYA

Farklı pişirme tekniklerinin sülün etlerinin bazı duyusal özelliklerine etkisi

Amaç: Bu çalışmanın amacı, sülün etinin yemek masalarında tercihedilmesindeki endişeleri ortadan kaldırmak ve haşlama, pişirme vekızartma tekniklerinin sülün etlerinin bazı duyusal özellikleri üze-rindeki etkisini belirlemektir.Gereç ve Yöntem: Araştırmanın materyalini 18 haftalık besi uygu-lanmış 9 dişi 9 erkek sülün oluşturmuştur. Her bir pişirme tekniği 3erkek ve 3 dişi sülüne uygulanmıştır. Altı kişi panelist olarak kulla-nılmıştır. Duyusal analizlerde her biri 5 puan üzerinden değerlendi-rilen, genel görünüş, koku, lezzet, tekstür ve genel beğeni kriterlerikullanılmıştır.Bulgular: Duyusal analizde, en fazla beğeni sırayla kızartma, fırınla-ma ve haşlama olarak belirlenmiştir. Pişirme şeklinin tekstüre etkisiönemsiz bulunurken, genel görünüm, koku ve etin genel beğenisi-ne etkisi önemli (p

The effect of different cooking techniques on some sensory properties of pheasant meats

Aim: The aim of the study was to eliminate the concerns that prefer- ence of pheasant meat on dinning tables and determine the effect of scalding, baking and frying techniques on the some sensory proper- ties of pheasant meats. Materials and Methods: 9 female, 9 male pheasants fed for 18 we- eks were used as research material. Each cooking technique applied to 3 male and 3 female pheasants. Six people were used as panelists. In sensory analysis, general appearance, smell, flavor, texture and ge- neral taste criteria were used. Results: In sensory analysis, the most favored cooking techniques was frying, baking and scalding, respectively. The effect of cooking techniques on the texture was found to be insignificant while the ef- fect on overall appearance, smell and overall taste of meat was found to be significant (p

PDF

___

Aktaş A, Özdemir B, 2012. Otel İşletmelerinde Mutfak Yöne- timi, Üçüncü Baskı, Detay Yayıncılık, Ankara, Türkiye, pp; 223-225.
Biesiada-Drzazga B, Socha S, Janocha A, Banaszkiewicz T, et al., 2011. Assessment of slaughter value and quality of meat in common 'game' pheasants (Phasianus colchicus). Zywn-Nauk Technol Ja, 18(1), 79-86.
Brudnicki A, Kulakowska A, Pietruszynska D, Lozyca-Kaplon M, et al., 2012. Differences in the amino acid composition of the breast muscle of wild and farmed pheasant. Czech J Food Sci, 30(4), 309-313.
Çetin O, Kırıkçı K, 2000. Alternatif Kanatlı Yetiştiriciliği Sü- lün-Keklik, S.Ü. Vakfı Yayınları, Konya, Türkiye, pp; 13-88.
Dölkeleş A, 2010. Üretim Teknikleri, In: Profesyonel Restoran Yönetimi: İlkeler, Uygulamalar ve Örnek Olaylar, Ed; Sarıı- şık M, Çavuş Ş, Karamustafa K, Birinci Baskı, Detay Yayıncı- lık, Ankara, Türkiye, pp; 219-228.
Franco D, Lorenzo JM, 2013. Meat quality and nutritional composition of pheasants (Phasianus colchicus) reared in an extensive system. Br Poult Sci, 54(5), 594-602.
Gasparovic M, Hrncar C, Galik B, 2017. The effect of feed ad- ditives in pheasants fattening: A review. J Cent Eur Agric, 18(4), 749-761.
Hofbauer P, Smulders FJM, Vodnansky M, Paulsen P, et al., 2010. A note on meat quality traits of pheasants (Phasia- nus colchicus). Eur J Wildl Res, 56(5), 809-813.
IBM, 2017. SPSS Statistics.Version 25, U.S.A.
Kırıkçı K, 2012. Gerçek Sülünler, In: Doğanın Gizemli Kuşları Sülünler, Dörtrenk Yayın Tanıtım Matbaacılık Ltd. Şti., An- kara, Türkiye, pp; 112-119.
Kokoszyński D, Bernacki Z, Duszyński Ł, 2012. Body con- formation, carcass composition and physicochemical and sensory properties ofmeat from pheasants ofdifferent ori- gin. Czech J Anim Sci, 57(3), 115-124.
Kokoszynski D, Bernacki Z, Pieczewski W, 2014. Carcass composition and quality of meat from game pheasants (P. colchicus) depending on age and sex. Europ Poult Sci, 78, 12.
Kotowicz M, Lachowicz K, Lisiecki S, Szczygielski M, et al., 2012. Characteristics of common pheasant (Phasianus colchicus) meat. Arch Geflugelkd, 76(4), 270-276.
Kuzniacka J, Adamski M, 2010. Growth rate of body weight and measurements in pheasants reared up to the 24th week of life. Arch Tierzucht, 53(3), 360-367.
Kuzniacka J, Adamski M, Bernacki Z, 2007. Effect of age and sex of pheasants (Phasianus colchicus L.) on selected physical properties and chemical composition of meat. Ann Anim Sci, 7(1), 45-53.
Küçükaslan N, 2011. Yiyecek - İçecek İşletmelerinde Mutfak Hizmetleri Yönetimi, İkinci Baskı, Alfa Aktüel, Bursa, Tür- kiye, pp; 217.
Maviş F, 2008. Endüstriyel Yiyecek Üretimi Detay Yayıncılık, Ankara, Türkiye.
Nuernberg K, Numberg G, Dannenberger D, 2009. Nutrient and lipid composition of muscle in wild animals. Fleisc- hwirtschaft, 89(12), 99-102.
Quaresma MAG, Pimentel FB, Ribeiro AP, Ferreira JD, et al., 2016. Lipid and protein quality of common pheasant (Pha- sianus colchicus) reared in semi-extensive conditions. J Food Compos Anal, 46, 88-95.
Sökmen A, 2011. Yiyecek İçecek Servisi, Üçüncü Baskı, Detay Yayıncılık, Ankara, Türkiye, pp; 128-131.
Strakova E, Suchy P, Karaskova K, Jambor M, et al., 2011. Comparison of nutritional values of pheasant and broiler chicken meats. Acta Vet Brno, 80(4), 373-377.
Strakova E, Suchy P, Vitula F, Vecerek V, 2006. Differences in the amino acid composition of muscles from pheasant and broiler chickens. Archiv Tierzucht, 49(5), 508-514.
Tucak Z, Skrivanko M, Posavcevic S, Periskic M, et al., 2008. The influence of keeping pheasants in captivity vs. nature on the biological value of meat and its use in human nutri- tion. Coll Antropol, 32(3), 959-962.
Večerek V, Suchý P, Straková E, Vitula F, et al., 2005. Variation in the chemical composition ofmuscles in young pheasants during their growth. Arch Anim Breed, 48(3), 290-298.
Vitula F, Suchy P, Strakova E, Karaskova K, et al., 2011. Energy value of meat in selected species of feathered game. Acta Vet Brno, 80(2), 197-202.