Eda Demirok SONCU, Nuray KOLSARICI, İlker Turan AKOĞLU, Gökhan BEKTAŞ

Döner Etinde Tumbling ve Sodyum Tripolifosfatın Lipolitik ve Oksidatif Değişimler Üzerine Etkisi (İngilizce)

Bu araştırma kapsamında, döner etinin marinasyonu ve pişirilmesi aşamalarında renk ve lipid fraksiyonlarındaki lipolitik ve oksidatif değişimler üzerine kesikli ya da sürekli vakumlu tumbling uygulamasının ve sodyum tripolifosfat (STPF) kullanımının (0.25% w/w) etkisi incelenmiştir. STPF kullanımı 4ºC’de marinasyon işlemi süresinde döner etinde serbest yağ asidi oluşumunu azaltmış ve lipid ile myoglobin oksidasyonunu geciktirmiştir (P<0.05). Ayrıca STPF pişirme esnasında da lipid oksidasyon reaksiyonlarını engellemiştir (P<0.05). Kesikli tamburlanan gruplarda sürekli tamburlama uygulanan ve tamburlama uygulanmayan gruplara kıyasla daha yüksek serbest yağ asidi miktarı, TBA değeri ve myoglobin oksidasyonu belirlenmiştir (P<0.05). Ayrıca lipid oksidasyonu ile myoglobin oksidasyonu arasında pozitif bir korelasyon da bulunmuştur (r=0.519; P=0.000). Tamburlama işlemi ve STPF uygulamasının L* değeri üzerine herhangi bir etkisi belirlenmemiştir (P>0.05). A* değeri 48 saatlik marinasyon sonrasında önemli düzeyde artış göstermiş (P<0.05), b değeri ise kesikli tamburlama uygulaması ve STPF ilavesinden etkilenmiştir. (P<0.05).

Anahtar Kelimeler:

Döner, vakumlu tumbling, sodium tripolifosfat, lipit oksidasyonu, myoglobin oksidasyonu

The Effects of Vacuum Tumbling Combined with Sodium Tripolyphosphate on Lipolytic and Oxidative Changes in Beef Döner (in English)

This study was designed to investigate the effects of vacuum tumbling (intermittent tumbling-IT or continuous tumbling-CT) combined with sodium tripolyphosphate (STPP-0% or 0.25% w/w) on lipolytic and oxidative changes in döner meat during marination and cooking process. The usage of 0.25% STPP decreased formation of free fatty acids and slowed lipid and myoglobin oxidation in raw döner meat within 48 h of marination at 4ºC (P<0.05). Moreover, STPP was found effective to retard lipid oxidation reactions during cooking process (P<0.05). IT caused higher free fatty acids, TBA value and metmyoglobin content when compared to CT and non-tumbled treatments (P<0.05). In addition, a positive correlation exist between lipid and myoglobin oxidation rates (r=0.519; P=0.000). Neither tumbling nor STPP did not differ L* value (P>0.05). However, a significant increase was measured for a* value after 48 h of marination (P<0.05). Besides, both IT and STPP were significantly effective on b* value (P<0.05).

Keywords:

Döner, vacuum tumbling, sodium tripolyphosphate, lipid oxidation, myoglobin oxidation,

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