Muge URGU OZTURK, Burcu ÖZTÜRK KERİMOĞLU

ÇEŞİTLİ ET VE ET OLMAYAN BİLEŞENLERLE FORMÜLE EDİLEN ENDÜSTRİYEL KEMİK SULARININ KARAKTERİZASYONU

Son yıllarda, gıda ve gıda bileşeni olarak kullanılan kemik suyunun endüstriyel üretimi yaygınlaşmıştır. Çalışmada, dana kemik, su ve baharatlar (BC); dana kemik, su, baharatlar ve sebze karışımı (BV); dana kemik, su, baharatlar ve dana paça (BT), veya dana kemik, su, baharatlar, dana paça ve kuzu kelle eti ile (BTH) formüle edilmiş endüstriyel kemik sularının fiziksel ve kimyasal kalite özellikleri değerlendirilmiştir. En yüksek yağ ve protein miktarları ve aynı zamanda en yüksek lipit oksidasyonu BHT örneklerinde belirlenmiştir. En düşük serbest yağ asitliği BC örneklerinde bulunurken, bu grubu BT, BV ve BTH takip etmiştir. SIMCA modeli, örnek grupları için sınıflar arası mesafenin 3’ten büyük olduğunu göstermiştir. Sonuç olarak, kemik suyunun et veya et olmayan bileşenlerle formüle edilmesinin kalite karakteristiklerinde farklılıklar oluşturabileceği saptanmıştır. Spesifik olarak, çok değişkenli analizlerle kombine edilen FTIR analizinin, kemik suları hakkında önemli bilgiler sağlayabileceği belirlenmiştir. Ancak formülasyona eklenen bu bileşenlerin miktarlarını ölçmek için daha fazla çalışmaya ihtiyaç duyulmaktadır.

Anahtar Kelimeler:

kemik, ilikli kemik suyu, hayvansal yan ürünler, Fourier Dönüşümlü Kızılötesi Spektroskopisi, lipit oksidasyonu

CHARACTERIZATION OF INDUSTRIAL BONE BROTHS FORMULATED WITH VARIOUS MEAT AND NON-MEAT INGREDIENTS

Bone broth has been utilized as food and as a favorite ingredient in many dishes for centuries; notwithstanding, due to the recent growing interest of the consumers, industrial production of bone broths has become widespread. This study evaluated physical and chemical quality features of industrial bone broths produced with beef bone, water, and seasonings (BC), including vegetable mixture (BV), beef trotter (BT), or beef trotter plus sheep head meat (BTH). BTH had the highest lipid and protein contents, and also lipid oxidation levels. The lowest free fatty acids were detected in BC, followed by BT, BV and BTH. SIMCA model provided distinct clusters with interclass distances of more than 3. Consequently, bone broths showed different quality characteristics when formulated with meat or non-meat ingredients. Specifically, FTIR combined with multivariate analysis might provide valuable information, but further studies are needed to quantify the amounts of ingredients added to the formulation.

Keywords:

bone, marrow containing bone broth, animal by-products, Fourier-Transform Infrared Spectroscopy, lipid oxidation,

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