HARUN URAN, FİLİZ AKSU, İSMAİL YILMAZ, M. Zeki DURAK

Transglutaminaz enziminin tavuk köftesinin kalite özelliklerine etkisi

Transglutaminaz enzimi katılarak işlenmiş gıdaların, başta tekstür olmak üzere çeşitli kalite özelliklerinde gelişmeler olduğu farklı kaynaklarda belirtilmektedir. Bu çalışmada, tavuk göğüs etinden köfte üretimi yapılmıştır. Yapılan köfteler biri kontrol olmak üzere üç gruba ayrılmıştır. 1. grup kontrol grubu olup, enzim kullanılmamıştır. 2. grup köftelerde %0.5, 3. grup köftelerde ise %1 enzim ilavesi yapılmıştır. Bu köftelerin fiziksel, kimyasal ve duyusal özelliklerinin belirlenmesi amacıyla analizler yürütülmüştür. Bulgulara göre, enzim ilave edilen ve edilmeyen köftelerde kül, yağ, protein miktarı, renk özellikleri (L, a, b değerleri) ve duyusal açıdan farklılık olmadığı (P>0.05); %1 enzim ilavesi yapılan köftelerde, diğer köftelere göre kurumadde miktarının yükseldiği (P

Anahtar Kelimeler:

kuru madde, tekstür, protein içeriği, kümes hayvanları, fiziksel özellikler, pH, duyusal özellikler, et kalitesi, et ürünleri, lipit, glutaminaz, gıda kalitesi, gıda işleme, pişirme kayıpları, renk, tavuk eti, kimyasal özellikler, göğüs kası, kül

Effect of transglutaminase on the quality properties of chicken breast patties

Transglutaminase enzyme is known to improve the textural and several other quality properties of food. In this study, patties were produced from chicken breast and dividend into three groups. The first group was not treated by transglutaminase and called as control samples. The second and third group patty samples were treated by 0.5% and 1% transglutaminase, respestively. Physical, chemical and sensory properties of the control and transglutaminase treated patty samples were studied.The transglutaminase treatment did not significantly affect the ash, lipid, protein content, colour properties (L, a, b values) and sensory properties of chicken breast patties compared to the control samples (P>0.05). However, dry matter content of the 1% enzyme treated samples was significantly (P<0.05) higher than the control and 0.5% transglutaminase treated samples. On the other hand, the pH of enzyme treated patties was found to be lower than the control samples. In addition, the transglutaminase treatments were significantly (P<0.05) effective in reducing the cooking loss and significantly improved the textural properties of the chicken breast patties (P<0.01).

Keywords:

dry matter, texture, protein content, poultry, physical properties, pH, organoleptic traits, meat quality, meat products, lipids, glutaminase, food quality, food processing, cooking losses, colour, chicken meat, chemical properties, breast muscle, ash,

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