Meltem SERDAROĞLU, Özlem YÜNCÜ, Hülya KAVUŞAN, Elnaz SHAREFIABADI, Sahar SEYEDHOSSEINI

The Effects of Using Pomegranate (Punica granatum) Seed Powder on Quality Parameters of Model System Chicken Meat Emulsions

This study aimed to investigate the effects of using 1%, 3% and 5% pomegranate seed powder (PSP) on model system chicken meat emulsion (CME) quality parameters. For this purpose, the properties of the emulsion samples prepared using different amounts of PSP were compared with the control group prepared with 70% chicken breast meat, 18% chicken skin, 10% water, 1.5% salt and 0.5% sodium tripolyphosphate (STPP). Chemical composition, pH, emulsion stability, water holding capacity, cooking yield, and color were analyzed in emulsion samples. TBARs and peroxide values of the samples were determined on days 0, 3, 5 and 7 during storage. Use of pomegranate seed powder in emulsion formulation resulted a decrease in b* and a* values. At the same time, with the addition of pomegranate seed powder, there was no difference in the protein values of the raw samples and the moisture, ash and pH values of the cooked samples. It was also observed that pH values, water holding capacity and cooking efficiency of emulsions increased with the increasing levels of PSP. Both peroxide and TBARs values were lower in emulsion samples formulated with PSP on 7 d compared to the control group.

Model Sistem Tavuk Eti Emülsiyonlarında Nar (Punica granatum) Çekirdeği Tozu Kullanımının Kalite Özellikleri Üzerine Etkileri

Bu çalışmada %1, %3 ve %5 oranlarında kullanılan nar çekirdeği tozunun model sistem tavuk eti emülsiyonunda ürün kalitesi üzerine etkilerinin incelenmesi amaçlanmıştır. Bu amaçla %70 tavuk göğüs eti, %18 tavuk derisi, %10 su, %1,5 tuz ve %0,5 oranında sodyum tripolifosfat kullanılarak hazırlanan kontrol grubu ile farklı oranlarda nar çekirdeği tozunun kullanılmasıyla hazırlanan emülsiyon örneklerinin özellikleri karşılaştırılmıştır. Emülsiyon örneklerinde kimyasal kompozisyon, pH, emülsiyon stabilitesi, su tutma kapasitesi, pişirme verimi ve renk analizleri gerçekleştirilmiştir. Depolama süresince 0., 3., 5. ve 7.günlerde örneklerin TBARs ve peroksit değerleri belirlenmiştir. Nar çekirdeği tozunun formülasyona eklenmesi, b* ve a* değerlerinin azalmasına neden olmuştur. Aynı zamanda nar çekirdeği tozu ilavesi ile çiğ örneklerin protein değerlerinde, pişmiş örneklerin ise nem, kül ve pH değerlerinde bir farklılık görülmemiştir. Formülasyondaki nar çekirdeği tozu oranının artmasıyla emülsiyon örneklerinin pH değerleri, su tutma kapasitesi ve pişirme veriminin arttığı gözlenmiştir. 7. günde peroksit ve TBARs değerlerinin nar çekirdeği tozu eklenen emülsiyon örneklerinde kontrol grubuna kıyasla daha düşük olduğu belirlenmiştir.

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