Mustafa Kadir ESEN, Burcu SARI, Ezgi DEMİR ÖZER

Farklı pişirme teknikleri ile üretilen piliç bonfile etinin depolama boyunca renk, tekstür ve duyusal özelliklerinin incelenmesi

Bu çalışmada piliç bonfile etinde farklı pişirme tekniklerinin etkisi incelenmiştir. Bu amaçla fırın, ızgara ve sous vide pişirme teknikleri ile piliç bonfile etleri üretilmiş ve 7 gün boyunca +4°C’de depolanmıştır. Örneklerin pH, pişirme verimi, renk, tekstür ve duyusal analizleri gerçekleştirilmiştir. Pişirilen tüm örneklerin pH değerlerinde artış gözlenmiştir. Pişirme sıcaklığının pişirme verimi üzerinde etkili olduğu, sıcaklığın fazla olduğu örneklerde pişirme veriminin düşük olduğu tespit edilmiştir. Sous vide yöntemi yüksek bir pişirme verimi sağlamıştır. pH değerleri ve pişirme yöntemleri örneklerin renk değerleri üzerinde etkili olmuştur. Piliç bonfile etinin sertlik, kohesivlik, sakızımsılık, çiğnenebilirlik ve anlık elastikiyet değerleri üzerinde farklı pişirme tekniklerinin kullanımı önemli bulunmuştur. Duyusal özellik değerlendirmelerinde panelistlerin genel kabul edilebilirlik kriterlerine göre ızgarada pişirilen örnekleri tercih ettiği belirlenmiştir.

Anahtar Kelimeler:

Sous vide, piliç bonfile eti, renk, tekstür, duyusal

Investigation of color, texture, and sensory properties of chicken tenderloin produced with different cooking techniques during storage

In this study, the effect of different cooking techniques on chicken tenderloin was investigated. For this purpose, chicken tenderloins were produced with oven, grill, and sous vide cooking techniques and stored at +4°C for seven days. pH, cooking efficiency, color, texture, and sensory analyzes of the samples were carried out. An increase was observed in the pH values of all the cooked samples. It has been determined that the cooking temperature affects the cooking efficiency and the cooking efficiency is low in the samples where the temperature is high. The sous vide method provided a high cooking efficiency. pH values and cooking methods were effective on the color values of the samples. The use of different cooking techniques was found to be important on the hardness, cohesiveness, gumminess, chewiness, and resilience values of chicken tenderloin. It was determined that the panelists preferred the samples cooked on the grill according to the general acceptability criteria in the sensory properties evaluations.

Keywords:

Sous vide, chicken tenderloin, color, texture, sensory,

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