Tarih Eren BABÜR, Kemal Kaan TEKİNŞEN, Ümit GÜRBÜZ

Some quality qualifications of cooked meat sous vide in the storage process

This study was carried out to determine the physicochemical and microbiological quality characteristics of some meat samples (Longissimus dorsi, LD; Longissimus lumborum, LL; Longissimus thoracis, LT) that were cooked in sous vide method at different time combinations (2 and 4 hours) at 70°C during the storage process. Meats used as materials in the study were obtained from 22-24 months old Simental cattle. All experimental meat samples were cut in 2x15 cm size and salted. Salted meat samples were vacuum-packed and cooked by sous vide method. Cooked meat samples were stored at 2 ± 2°C for 7 days. Physicochemical and microbiological analyzes were performed on the 0., 3., 7th days of storage. It was observed that the pH values of the samples remained within acceptable limits during storage and the pH values increased as the cooking time increased. it was observed that cooking loss rates increased in parallel with increasing cooking time, and this increase was more clear in LL samples In addition, it was determined that as the cooking time of LT and LD samples gets longer the cooking loss increased and it affected the values of a * (redness) and L * (brightness). it was observed that no living microorganism produced in any samples taken into analysis during storage. As a result; not finding microorganisms in the samples with sous vide technique for 7 days in the storage period, it is believed to strengthen the reliability of safe food production. It is concluded that sous vide method can provide advantages especially in terms of long shelf life and close to consumer preference.

Keywords:

Meat quality; Cooking methods; Microbiological quality,

PDF

___

Hecer C. Et teknolojisinde ambalajlama yöntemleri. Uludağ Unv. J. Fac. Vet. Med. 1, (2012), 57-61.
Balpetek D., Gürbüz Ü. Use of ohmic heating system in meat thawing and ıts effects on microbiological quality. MANAS Journal of Engineering, 6, 2 (2018), 129 – 142.
Meyer R.A. Sous vide technology: American foodservice markets discovering the benefits. Journal of Reataurant and Foodservice Marketing, 2, (2008), 51-62.
Yılmaz H. Sous vide üretim tekniği kullanılarak hazırlanan macar gulaş yemeğinde mikrobiyolojik kalitenin değerlendirilmesi. Master Thesis, Gazi Ünv. Ankara, Türkiye, (2014).
Haskaraca G., Kolsarıcı N. Sous vide teknolojisi ve et teknolojisinde uygulama olanakları. Akademik Gıda Dergisi, 11, 2, (2013), 94-101.
Peiretti G.P., Medana C., Visentin S., Dal Bello F., Meineri G., Effect cooking on carnosine and homologues, pentosidine and thiobarbituric acid-reactive substance content in beef and turkey meat. Food Chem, 132, (2012), 80-85.
Mol Ş., Özturan S. Sous vide teknolojisi ve su ürünlerindeki uygulamalar. Journal of Fisheries Sci, 3(1), (2009), 68-75.
Lambooji E., Potgieter C.M., Britz C.M., Nortje G.L., Pieterse C. Effect of electrical and mechanical stunning methods on meat quality in ostriches. Meat Sci, 52(3), (1999), 331-337.
Li X., Babol J., Wallby A., Lundström K. Meat quality, microbiological status and consumer preference of beef gluteus melius aged in a dry ageing bag or vacuum. Meat Sci, 95, (2013), 229-234.
Röhrle F.T., Moloney A.P., Osorio M.T., Laciano G., Priolo A., Caplan P., Monahan F.J. Carotenoid colour and reflectance measurements in bovine adipose tissue to discriminate between beef from different feding system. Meat Sci, 88, (2011), 347-353.
Huidobro F.B., Micguel E., Blasquez B., Onega E. Acomparision between two methods (Warner Bratzler-texture profile analysis) for testing either raw or cooked meat. Meat Sci, 69, (2005) 527-536.
Food and Drug Administration (FDA) BAM, Bacteriological analytical manual, Aerobic plate count, Chapter 3, January (2001) edition.
Özdamar K. Paket programlar ile istatistiksel veri analizi I. Anadolu Ünv. Eskişehir. (1997).
Diaz P., Nieto G., Garrido M.D., Banon S. Microbial, physical-chemical and sensoryspoilage during the refrigerated storage of cooked pork loin processed by the sous vide method. Meat Sci, 80(2), (2008) 287-292.
Harun F. Tavuk köftelerinin sous vide yöntemi ile muhafazası. Cumhuriyet Ünv. Fen Bilimleri Ens. Master Thesis. Sivas, Turkey (2012).
Feiner G. Meat products handbook pratictical science and technology. Cambridge: WoodheadPublishing Limited, (2006) 27-50.
Çiçek Ü., Karabıyıklı Ş., Çabuk D., İyiekmekçi B., Cevahiroğlu H. Vakum ambalajlı olarak soğukta muhafaza edilen dana, kuzu ve tavuk etlerinin bazı fizikokimyasal ve mikrobiyolojik özellikleri.” Gaziosmanpaşa Ünv. Ziraat Fak. Derg, 31(1), (2014) 54-62.
Belibağlı K.B., Ersan E., “Effects of storage on the quality of sous vide processed lamb liver.” Harran Gıda ve Tarım Bilimleri Dergisi, 22, (1), (2018) 1-11.
Gençcelep H., “Et proteinlerinin fonksiyonel özellikleri.” Gıda Teknolojileri Elektronik Dergisi, 2, (2008) 9-18.
Palka K., Daum H. Change in texture, cooking losses and myofibrillar structure of bovine M. semitendinosus during heating. Meat Sci, 51, (1999) 237 – 243.
Rodriguez-Estralla M.T., Lercker G. Effecet of different cooking methods on some lipid and protein components of hamburgers. Meat Sci, 45(3), (1997) 365-375.
Sanchez Del Pulgar J, Gazquez A, Rulz-Carrascal J, Physico-chemical, textural and structural characteristics of sous-vide cooked pork cheeks as affected by vacuum, cooking temperature and cooking time. Meat Sci, 90(3), (2012) 828-835.
Becker A., Boulaaba A., Pingen S., Krischek C., Klein G. Low temperature cooking of pork meat – physicochemical sensory aspects. Meat Sci, 118, (2016) 82-88.
Christensen L., Gunvig A., Torngren M.A., Aaslyng M.D., Knochel S., Christensen M. Sensory characteristics of meat cooked for prolonged times at low temperature. Meat Sci, 90, (2012) 485-489.
Garcia-Segovia P., Andres-Bello A. Martinez-Monzo J. Effect of cooking method on mechanical properties, color and structure of beef muscle. Journal of Food Engineering, 80, (2007) 813-821.
Roldan M., Antequera T., Martin A., Mayoral A.I., Ruiz J. Effect of different temperature– time combinations on physicochemical, microbiological, textural and structural features of sous-vide cooked lamb loins. Meat Sci, 93, (2013) 572-578.
Vaudagna S.R., Sanchez G., Neira M.S., Insani E.M., Picallo A.B., Gallinger M.M., Lasta J.A. Sous vide cooked beef muscles: effects of low temperature-long time (LT-LT) treatments on their quality characteristics and storage stability. Int. J. of Food and Technology, 37, (2002) 425-441.
Zikirov E, Sous vide pişirme yönteminin sığır etinde heterosiklik aromatik amin oluşumunu ve bazı kalitatif kriterler üzerine etkileri. Master Thesis. Atatürk Ünv. Erzurum, Türkiye (2014).
Taşçı F. Etlerde meydana gelen renk değişikliği. Ayrıntı Dergisi, 4, 47. (2017)
Girolami A., Napolitano F., Faraone D., Braghieri A. Measurement of meat color using a computer system. Meat Sci, 93, (2007) 111-118.
Çiçek Ü., Karabıyıklı Ş., Kılınçer F.N., Yıldırım A.T., Kurbandurdiyev H., Cevahiroğlu H. Dana etinin bazı fizikokimyasal ve mikrobiyolojik özellikleri üzerine farklı ambalajlama yöntemleri ve depolama süresinin etkisi. Gaziosmanpaşa Ünv. Ziraat Fak. Derg, 30(2), (2013) 62-70.
Kahraman H.A. Kemikli ve kemiksiz sığır kontrfilelerine farklı dinlendirme yöntemlerinin uygulanması ve kalite niteliklerinin belirlenmesi. Selçuk Ünv. Sağlık Bilimler Ens. Doktora Tezi. Konya. (2016).
Kim Y.H.B., Hunt M.C. Advance technology to improve meat color. Ed. Joo ST: Control of Meat Quality Kerala, İndia: Research Signpost. (2011) p. 31-60.
O’Sullivan M.G., Byrne D.V., Martens H., Gidskehang G.H., Andersen H.J., Martens M. Evaluation of pork colour prediction of visual sensory quality of meat from instrumental and computer vision methods of colour analysis. Meat Sci. 65(2), (2003) 909-918.
Renerre M. Factors involved in the discoloration of beef meat. International Journal of Food Sci, and Tech, 25(6), (1990) 613-630.
Sebastia C., Soriano J.M., Iranzo M., Rico H. Microbiological quality of sous vide cook-chill preserved food at different shelf life. Journal of Food Processing and Preservation, 34, (2009) 964-74.
Wang H., Badoni M., Zawadski S., McLeod B., Uttaro B., Yang X. Effects on beef microflora of a three-step sous vide method. Nurturing Locally, Growing Globally, (2017) 484.
Jang J.D., Lee D.S. Development of a sous vide packaging process dor korean seasoned beef. Food Control, 16(3), (2005) 285-91.
Özturan S., Vakum ambalajda pişirilmiş (sous vide) balıkta kalite ve raf ömrünün belirlenmesi. Yüksek Lisans Tezi. İstanbul Ünv. Fen Bilimleri Ens. İstanbul, Türkiye (2009).
Shakila R.J., Jeyasekaran G. Vijeyakumar A., Sukumar D. Microbiological quality of sous vide cook chill fish cakes during chilled storage. Intrernational Journal of Food Sci. And Tech, 44 11, (2009) 2120-26.
Topal Ş., Pala M., Saygı B. Sous vide teknolojisinin geleneksel yemeklerimize uygulanması. Gıda/The Journal of Food, 2(2), (1996), 131-144.
Özdemir H., Şireli T. Et ve et ürünlerinde Brochotrix Thermosphacta’nın bulunuşu. Gıda Derg. 26 (2), (2001), 115-120.

ISSN: 1694-7398
Yayın Aralığı: Yılda 2 Sayı
Başlangıç: 2001
Yayıncı: KIRGIZİSTAN-TÜRKİYE MANAS ÜNİVERSİTESİ

Arşiv