Abstract
Araştırmada farklı tuz (%1, %1.5 ve %2) ve böbrek yağı (%10, %15 ve %20) oranlarının kavurmanın (kür edilmemiş-pişirilmiş et ürünü) uçucu bileşikleri üzerine etkilerinin belirlenmesi amaçlanmıştır. Pişirme işlemi, buhar ceketli bir kazanda gerçekleştirilmiştir. Üretimden sonra her bir grup, dilimlenmiş ve vakum ambalajlanmıştır. Uçucu bileşiklerin ekstraksiyonu için katı faz- mikroekstraksiyon yöntemi kullanılmış ve tanımlama, gaz kromatografisi/kütle spektrometrisi (GC/MS) ile gerçekleştirilmiştir. Kavurma örneklerinde keton, alkol, aldehit, lakton, sülfürlü bileşik, alifatik hidrokarbon, ester, aromatik hidrokarbon, terpen, furan ve dallanmış hidrokarbon grubuna giren 40 uçucu bileşik tanımlanmıştır. Yağ oranı faktörü etanol, aseton, karbon disülfür, etilasetat ve toluen üzerinde çok önemli etki (P<0.01) göstermiştir. Tuz oranı ise etanol üzerinde önemli (P<0.05), karbon disülfür ve toluen üzerinde ise çok önemli (P<0.01) düzeyde etkili olmuştur. Temel bileşen analizinde %1 tuz ve %10 yağ oranı içeren gruplar arasında pozitif bir korelasyon belirlenmiş ve uçucu bileşikler genellikle PC1’in pozitif tarafında yer almıştır. Bu sonuçlara göre kavurmada %1 tuz ve %10 yağ kombinasyonu uçucu bileşikler üzerinde daha etkili olmaktadır.
Keywords
References
- Aksu, M.İ., & Kaya, M. (2005). The effect of α-tocopherol and butylated hydroxyanisole on the colour properties and lipid oxidation of kavurma, a cooked meat product. Meat Science, 71(2), 277-283.
- Belitz, H.D., Grosch, W., & Schieberle, P. (2009). Meat (12.section, pp.605- 607), In:Food Chemistry, Springer-Verlag, Germany.
- Calkins, C. R., & Hodgen, J. M. (2007). A fresh look at meat flavor. Meat Science, 77, 63-80.
- Çakir, M.A., Kaya, M., & Kaban, G. (2013). Effect of heat treatment on the volatile compound profile and other qualitative properties of sucuk. Fleischwirtschaft International, 5, 69-74.
- Dominguez, R., Gomez, M., Fonseca, S., & Lorenzo, J.M. (2014). Influence of thermal treatment on formation of volatile compounds, cooking loss and lipid oxidation in foal meat. LWT- Food Science and Technology, 58, 439-445.
- Gökalp, H.Y., Kaya, M., & Zorba, Ö. (2004). Et Ürünleri İşleme Mühendisliği, Atatürk Üniv. Yayın No:786, Ziraat Fak. Yayın No:320. Ders Kitapları Serisi No:70, Atatürk Üniv. Ziraat Fak. Ofset Tesisi, Erzurum.
- Kaban, G. (2009). Changes in the composition of volatile compounds and in microbiological and physicochemical parameters during pastırma processing. Meat Science, 82, 17-23.
- Khan, M.I., Jo, C., & Tariq, M.R. (2015). Meat flavor precursors and factors influencing flavor precursors- A systematic review. Meat Science, 110, 278-284.
- Kaya, M., & Kaban, G. (2010). Et Ürünleri Teknolojisi II. Et ve et ürünlerinin kalite kontrolü (pp. 44-61), Ed: M. Kıvanç. Anadolu Üniversitesi Web-Ofset, Eskişehir.
- Lee, K.G., & Shibamoto, T. (2002). Toxicology and antioxidant activities of non-enzymatic browning reaction products: review. Food Reviews International, 18 (2-3), 151-175.
- Marco, A., Navarro, J.L., & Flores, M. (2008). The sensory quality of dry fermented sausages as affected by fermentation stage and curing agents. European Food Research and Technology, 226(3), 449-458.
- McGorrin, R.J. (2011). The significance of volatile sulfur compounds in food flavors. In: Volatile sulfur compounds in food, M. Qian, X. Fan, and K. Mahattanatawee, Eds., Chapter 1, pp. 3-31, ACS Symposium Series 1068, ACS Books, Washington.
- Min, B., & Ahn, D. U. (2005). Mechanism of lipid peroxidation in meat and meat products - A review. Food Science and Biotechnology, 14, 152–163.
- Olivares, A., Navarro, J.L., & Flores, M. (2009). Establishment of the contribution of volatile compounds to the aroma of fermented sausages at different stages of processing and storage. Food Chemistry, 115, 1464-1472.
- Ordonez, J.A., Hierro, E.M., Bruna, J.M., & Hoz, L. (1999). Changes in the components of dry- fermented sausages during ripening. Critical Reviews in Food Science and Nutrition, 39(4), 329-367.
- Ramirez, R., & Cava, R. (2007). Volatile profiles of dry-cured meat products from three different Iberian x duroc genotypes. Journal of Agricultural and Food Chemistry, 55, 1923–1931.
- Roldan, M., Loebner, J., Degen, J., Henle, T., Antequera, T., & Carrascal, J.R. (2015). Advanced glycation end products, physico-chemical and sensory characteristics of cooked lamb loins affected by cooking method and addition of flavour precursors. Food Chemistry, 168, 487-495.
- Rotsatchakul, P., Visesanguan, W., Smitinont, T., & Chaiseri, S. (2009). Changes in volatile compounds during fermentation of nham (Thai fermented sausage). International Food Research Journal, 16, 391–414.
- Sohail, A., Al-Dalali, S., Wang, J., Xie, J., Shakoor, A., Asimi, S., Shah, H., & Patil, P. (2022). Aroma compounds identified in cooked meat: A review. Food Research International, 157, 111385.
- Sidira, M., Kandylis, P., Kanellaki, M., & Kourkoutas, Y. (2015). Effect of immobilized Lactobacillus casei on volatile compounds of heat treated probiotic dry-fermented sausages. Food Chemistry, 178, 201-207.
- Şişik Oğraş, Ş., Akköse, A., Kaban, G., & Kaya, M. (2018). Volatile profile and fatty acid composition of kavurma (a cooked uncured meat product) produced with animal fat combinations. International Journal of Food Properties, 21(1), 364-373.
- Uzun Özcan, A., & Bozkurt, H. (2010). Changes in headspace flavour component composition and texture of kavurma during cooking process. Fleischwirtschaft International, 2, 137-140.
- Vural, H., & Öztan, A. (1989). Geleneksel et ürünümüz kavurma I. Et ve Balık Kurumu Endüstri Dergisi, 58(9), 22-28.
Abstract
In the study, it was aimed to determine the effects of different salt (1%, 1.5% and 2%) and kidney fat (10%, 15% and 20%) levels on the volatile compounds of kavurma (an uncured-cooked meat product). The cooking process was carried out in a steam jacketed couldron. After the production, each group was sliced and vacuum packed. Solid phase-microextraction method was used for the extraction of volatile compounds, and the identification was carried out by gas chromatography/mass spectrometry (GC/MS). In kavurma samples, 40 volatile compounds were identified including ketone, alcohol, aldehyde, lactone, sulfur compound, aliphatic hydrocarbon, ester, aromatic hydrocarbon, terpene, furan and branched hydrocarbon. Fat level factor showed a very significant effect (P<0.01) on ethanol, acetone, carbon disulfide, ethyl acetate and toluene. Salt level had a significant effect (P<0.05) on ethanol, and very significant effect (P<0.01) on carbon disulfide and toluene. In principal component analysis, a positive correlation was determined between the groups containing 1% salt and 10% fat, and volatile compounds were generally on the positive side of PC1. According to these results, 1% salt and 10% fat combination is more effective on volatile compounds in kavurma.
Keywords
References
- Aksu, M.İ., & Kaya, M. (2005). The effect of α-tocopherol and butylated hydroxyanisole on the colour properties and lipid oxidation of kavurma, a cooked meat product. Meat Science, 71(2), 277-283.
- Belitz, H.D., Grosch, W., & Schieberle, P. (2009). Meat (12.section, pp.605- 607), In:Food Chemistry, Springer-Verlag, Germany.
- Calkins, C. R., & Hodgen, J. M. (2007). A fresh look at meat flavor. Meat Science, 77, 63-80.
- Çakir, M.A., Kaya, M., & Kaban, G. (2013). Effect of heat treatment on the volatile compound profile and other qualitative properties of sucuk. Fleischwirtschaft International, 5, 69-74.
- Dominguez, R., Gomez, M., Fonseca, S., & Lorenzo, J.M. (2014). Influence of thermal treatment on formation of volatile compounds, cooking loss and lipid oxidation in foal meat. LWT- Food Science and Technology, 58, 439-445.
- Gökalp, H.Y., Kaya, M., & Zorba, Ö. (2004). Et Ürünleri İşleme Mühendisliği, Atatürk Üniv. Yayın No:786, Ziraat Fak. Yayın No:320. Ders Kitapları Serisi No:70, Atatürk Üniv. Ziraat Fak. Ofset Tesisi, Erzurum.
- Kaban, G. (2009). Changes in the composition of volatile compounds and in microbiological and physicochemical parameters during pastırma processing. Meat Science, 82, 17-23.
- Khan, M.I., Jo, C., & Tariq, M.R. (2015). Meat flavor precursors and factors influencing flavor precursors- A systematic review. Meat Science, 110, 278-284.
- Kaya, M., & Kaban, G. (2010). Et Ürünleri Teknolojisi II. Et ve et ürünlerinin kalite kontrolü (pp. 44-61), Ed: M. Kıvanç. Anadolu Üniversitesi Web-Ofset, Eskişehir.
- Lee, K.G., & Shibamoto, T. (2002). Toxicology and antioxidant activities of non-enzymatic browning reaction products: review. Food Reviews International, 18 (2-3), 151-175.
- Marco, A., Navarro, J.L., & Flores, M. (2008). The sensory quality of dry fermented sausages as affected by fermentation stage and curing agents. European Food Research and Technology, 226(3), 449-458.
- McGorrin, R.J. (2011). The significance of volatile sulfur compounds in food flavors. In: Volatile sulfur compounds in food, M. Qian, X. Fan, and K. Mahattanatawee, Eds., Chapter 1, pp. 3-31, ACS Symposium Series 1068, ACS Books, Washington.
- Min, B., & Ahn, D. U. (2005). Mechanism of lipid peroxidation in meat and meat products - A review. Food Science and Biotechnology, 14, 152–163.
- Olivares, A., Navarro, J.L., & Flores, M. (2009). Establishment of the contribution of volatile compounds to the aroma of fermented sausages at different stages of processing and storage. Food Chemistry, 115, 1464-1472.
- Ordonez, J.A., Hierro, E.M., Bruna, J.M., & Hoz, L. (1999). Changes in the components of dry- fermented sausages during ripening. Critical Reviews in Food Science and Nutrition, 39(4), 329-367.
- Ramirez, R., & Cava, R. (2007). Volatile profiles of dry-cured meat products from three different Iberian x duroc genotypes. Journal of Agricultural and Food Chemistry, 55, 1923–1931.
- Roldan, M., Loebner, J., Degen, J., Henle, T., Antequera, T., & Carrascal, J.R. (2015). Advanced glycation end products, physico-chemical and sensory characteristics of cooked lamb loins affected by cooking method and addition of flavour precursors. Food Chemistry, 168, 487-495.
- Rotsatchakul, P., Visesanguan, W., Smitinont, T., & Chaiseri, S. (2009). Changes in volatile compounds during fermentation of nham (Thai fermented sausage). International Food Research Journal, 16, 391–414.
- Sohail, A., Al-Dalali, S., Wang, J., Xie, J., Shakoor, A., Asimi, S., Shah, H., & Patil, P. (2022). Aroma compounds identified in cooked meat: A review. Food Research International, 157, 111385.
- Sidira, M., Kandylis, P., Kanellaki, M., & Kourkoutas, Y. (2015). Effect of immobilized Lactobacillus casei on volatile compounds of heat treated probiotic dry-fermented sausages. Food Chemistry, 178, 201-207.
- Şişik Oğraş, Ş., Akköse, A., Kaban, G., & Kaya, M. (2018). Volatile profile and fatty acid composition of kavurma (a cooked uncured meat product) produced with animal fat combinations. International Journal of Food Properties, 21(1), 364-373.
- Uzun Özcan, A., & Bozkurt, H. (2010). Changes in headspace flavour component composition and texture of kavurma during cooking process. Fleischwirtschaft International, 2, 137-140.
- Vural, H., & Öztan, A. (1989). Geleneksel et ürünümüz kavurma I. Et ve Balık Kurumu Endüstri Dergisi, 58(9), 22-28.
Details
| Primary Language | Turkish |
|---|---|
| Subjects | Food Sciences (Other) |
| Journal Section | Research Articles |
| Authors | |
| Publication Date | March 31, 2023 |
| Published in Issue | Year 2023 Volume: 2 Issue: 1 |
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