Japon Bıldırcınlarında Farklı Kesim Yaşı ve Cinsiyetin Bazı Et Kalite Özellikleri, Tekstür ve Duyusal Değerlendirme Değerlerine Etkisi

Bu çalışmanın amacı, farklı kesim yaşı ve cinsiyetin bıldırcınlarda bazı et kalite özellikleri, tekstür ve duyusal analiz değerleri üzerindeki etkilerini belirlemektir. Bu amaçla özel bir işletmeden farklı cinsiyette ve farklı kesim yaşlarında (4 ve 8 haftalık) Japon bıldırcınlarının karkasları temin edilmiştir. Bu karkaslar soğuk zincir altında laboratuvara getirildi. Analizler kesimden 24 saat sonra yapılmıştır. Karkasta derisiz göğüs etinin sol tarafında renk, pişme kaybı ve tekstür analizleri yapıldı. Göğüs etinin sağ kısmında pH ve elektrik iletkenliği belirlendi. Duyusal analiz için bacak etleri kullanıldı. Cinsiyet faktörü bıldırcın etinin pH değerinde (p<0,05) ve lezzet skorunda (p<0,05) anlamlı bir fark yaratırken, kesim yaşı hem pH değerinde (p<0,001) hem de renk değerlerinde (a* ve b* değerleri; p<0,05) önemli bir fark oluşturmuştur. Göğüs etinin tekstür değerlerinde gruplar arasındaki fark istatistiksel olarak anlamlı değildir. Duyusal analiz değerlendirmesinde sadece cinsiyet faktörünün lezzet puanında gruplar arasındaki farkın anlamlı olduğu belirlendi (p<0,05).

Anahtar Kelimeler:

Cinsiyet, duyusal değerlendirme, et kalitesi, kesim yaşı, Japon bıldırcınları.

The Effects of Different Slaughter Ages and Gender on Some Meat Quality Characteristics, Texture and Sensory Evaluation Values in Japanese Quails

The aim of this study to determine the effects of different slaughter age and gender on some meat quality characteristics, texture and sensory analysis values in quails. For this purpose, carcasses of Japanese quails of different sexes and different slaughter ages (4 and 8 wks ) were obtained from a private enterprise. These carcasses were brought to the laboratory under the cold chain. Analyzes were performed 24 hours after slaughter. Colour, cooking loss, and texture analysis were performed on the left side of skinless breast meat in carcasses. pH and electrical conductivity were determined in the right part of breast meat. Leg meats were used for sensory analysis. While the gender factor created a significant difference in the pH value (p<0.05) and flavor score (p<0.05) of quail meat the slaughter age had a significant difference both in the pH value (p<0.001) and the color values (a* and b* values; p <0.05). The difference between the groups in the texture values of breast meat was not statistically significant. In the sensory analysis evaluation, it was determined that only the difference between the groups in the flavor score of the gender factor was significant (p<0.05).

Keywords:

Gender, Japanese quails, meat quality, sensory evaluation, slaughter age,

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