Mikrodalgada Kızartmanın Tavuk Göğüs Eti Miyofibriler ve Sarkoplazmik Proteinleri Üzerine Etkileri

Bu çalışmanın temel amacı mikrodalgada kızartma işleminin ve farklı kızartma sürelerinin tavuk göğüs eti miyofibriler ve sarkoplazmik proteinleri üzerine etkilerinin incelenmesidir. Kızartılmış ürünlerin renk ve tekstürü de belirlenmiştir. Kızartma işlemi mikrodalga fırında 365W (%70) güç seviyesinde 0,5 ve 1,5 dakika sürelerde, yağın sıcaklığı 180°C’ye getirildikten sonra gerçekleştirilmiştir. Örnekler ayrıca, karşılaştırma amaçlı olarak, fritöz içerisinde 180°C’de 2,0 ve 5,0 dakika süreler ile kızartılmıştır. Nem oranı, 0,5 ve 1,5 dakika süre ile mikrodalgada kızartılan örnekler için sırasıyla %59,3 ve %32,7’ye düşmüştür. Mikrodalga kızartma işlemi, 5,0 dakika süresince konvansiyonel yöntem ile kızartmayla karşılaştırıldığında, daha açık renk ile daha düşük sertlik değerlerine sahip örnekler sağlamıştır. Kızartılmış tavuk göğüs eti proteinleri, sodyum dodesil sülfat-poliakrilamid jel elektroforezi (SDS-PAGE) ile incelenmiştir. Her iki kızartma yönteminde de myosin ağır zincirine ait bandın yoğunluğunun önemli derecede azaldığı gözlenmiştir. Genel olarak bakıldığında, kızartma yönteminin ve kızartma süresinin tavuk göğüs eti miyofibriler ve sarkoplazmik proteinleri üzerinde farklı etkileşimlere yol açmadığı gözlemlenmiştir. Örneklerin mikroyapısal analizi de yapılmıştır.

Anahtar Kelimeler:

Mikrodalga kızartma, Tavuk eti, Miyofibriler protein, SEM, Renk, Sarkoplazmik

The Effects of Microwave Frying on Myofibrillar and Sarcoplasmic Proteins of Chicken Breast Meat

The main objective of this study is to investigate the effects of microwave frying and different frying times on myofibrillar and sarcoplasmic proteins of chicken breast muscle. The color and texture of the fried samples were also determined. Frying was performed in microwave oven at 365W (70%) power level for 0.5 and 1.5 minutes after bringing the oil temperature to 180°C. Samples were also fried in a conventional fryer at 180°C for 2.0 and 5.0 minutes for comparison. The moisture content was dropped to 59.3% and 32.7% for 0.5 and 1.5 min microwave fried samples, respectively. Microwave frying provided lighter colored samples with lower hardness values when compared to the conventional frying for 5.0 min. Fried chicken breast muscle proteins were examined using sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE). In both frying methods, the intensity of the myosin heavy chain band was observed to decrease significantly. In general, it was observed that the frying method and frying time did not cause divergent interactions on myofibrillar and sarcoplasmic proteins of chicken breast muscle. Microstructural analysis of samples was also performed.

Keywords:

Microwave frying, Chicken meat, Myofibrillar protein, Sarcoplasmic protein, SEM, Color,

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