Transglutaminaz Enziminin Tavuk Köftesinin Kalite Özelliklerine Etkisi

Abstract

ÖzetTransglutaminaz enzimi katılarak işlenmiş gıdaların, başta tekstür olmak üzere çeşitli kalite özelliklerinde gelişmeler olduğu farklı kaynaklarda belirtilmektedir. Bu çalışmada, tavuk göğüs etinden köfte üretimi yapılmıştır. Yapılan köfteler biri kontrol olmak üzere üç gruba ayrılmıştır. 1. grup kontrol grubu olup, enzim kullanılmamıştır. 2. grup köftelerde %0.5, 3. grup köftelerde ise %1 enzim ilavesi yapılmıştır. Bu köftelerin fiziksel, kimyasal ve duyusal özelliklerinin belirlenmesi amacıyla analizler yürütülmüştür. Bulgulara göre, enzim ilave edilen ve edilmeyen köftelerde kül, yağ, protein miktarı, renk özellikleri (L, a, b değerleri) ve duyusal açıdan farklılık olmadığı (P>0.05); %1 enzim ilavesi yapılan köftelerde, diğer köftelere göre kurumadde miktarının yükseldiği (P<0.05) ve enzim katkılı köftelerde kontrol grubuna göre pH değerinde düşme olduğu (P<0.05) saptanmıştır. Bununla birlikte enzim katkısının köftelerde pişirme kaybını azalttığı (P<0.05) tespit edilmiştir. Ayrıca, köftelerde yapılan tekstür analizi sonuçlarına göre, enzim katkısının köftelerin tekstürünü önemli ölçüde arttırdığı (P<0.01) gözlenmiştir. Anahtar sözcükler: Transglutaminaz, Tavuk köftesi, Kalite Effect of Transglutaminase on the Quality Properties of Chicken Breast Patties SummaryTransglutaminase enzyme is known to improve the textural and several other quality properties of food. In this study, patties were produced from chicken breast and dividend into three groups. The first group was not treated by transglutaminase and called as control samples. The second and third group patty samples were treated by 0.5% and 1% transglutaminase, respestively. Physical, chemical and sensory properties of the control and transglutaminase treated patty samples were studied.The transglutaminase treatment did not significantly affect the ash, lipid, protein content, colour properties (L, a, b values) and sensory properties of chicken breast patties compared to the control samples (P>0.05). However, dry matter content of the 1% enzyme treated samples was significantly (P<0.05) higher than the control and 0.5% transglutaminase treated samples. On the other hand, the pH of enzyme treated patties was found to be lower than the control samples. In addition, the transglutaminase treatments were significantly (P<0.05) effective in reducing the cooking loss and significantly improved the textural properties of the chicken breast patties (P<0.01).

A research on determination of quality characteristics of chicken burgers produced with transglutaminase supplementation

“…The increase in protein content in parallel to the increase in enzyme concentrations was an expected outcome since enzymes are protein based molecules which contribute to the increase in protein content of the samples. Similar results were obtained in some studies however the increase was not statistically significant among different groups (Uran et al, 2013;Cofrades et al, 2011). pH value of non-enzyme group was 6.39 while this value was found to be 6.44 in the enzyme treated group at highest concentration (1%) Therefore enzyme supplementation did not affect pH level of burger samples and no statistically significant changes occurred (p > 0.05).…”

“…Besides, fat content of non-enzyme group was 23.20%, while fat content of enzyme-supplemented groups decreased inversely with the increasing enzyme concentration and fat content of the samples supplemented with 1% of enzyme concentration was detected to be 21.66%. Likewise, no statistically significant difference was detected in terms of fat content of TGase-supplemented chicken steaks and patties prepared from chicken breast in some studies (Cofrades et al, 2011;Uran et al, 2013).…”

“…Similarly, no statistical significance was shown with respect to ash content of TGase-added chicken patties and chicken steaks in different studies (Uran et al, 2013;Cofrades et al, 2011).…”

“…Cofrades et al (2011) investigated the quality parameters of chicken steaks supplemented with TGase and detected no statistical significance among the samples in terms of dry matter content. Uran et al (2013) produced chicken patties made from chicken breast by processing them with various spices. They investigated the quality properties of these patties treated with two different concentrations (0.5 and 1%) of TGase.…”

“…The enzyme is administered at low temperature (10 °C) conditions as well as high temperature (40-50 °C) conditions to provide the standards for good quality meat products. Studies showed that TGase supplementation increased gel strength in meat products and had positive effect on the development of product characteristics (Tseng et al, 2000;Serrano et al, 2004;Dondero et al, 2006;Jongjareonrak et al, 2006;Trespalacios & Pla, 2007;Baytar, 2010;Uran et al, 2013).…”