Sucuk üretiminde etin sarımsakla muamelesinin protein fosforilasyonu, fizikokimyasal ve biyokimyasal niteliklere etkisi
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Dosyalar
Tarih
2022
Yazarlar
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Yayıncı
Hatay Mustafa Kemal Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
İki kısımdan oluşan bu çalışmada; ilk kısım kesim sonrası farklı oranlarda (%0, %1 ve %2) sarımsak uygulamasının etlerde protein fosforilasyonu ile etin kimyasal, fiziksel, glikolitik, proteolitik, lipolitik nitelikleri ve uçucu bileşenlerine etkileridir. İkinci kısımda anılan oranlarda sarımsak uygulanmış ve farklı sürelerde (24 ve 48 saat) olgunlaştırılmış etlerden üretilen sucuklarda yine ette belirtilen niteliklere ilaveten duyusal değerlendirmeler de depolama süresince tespit edilmiştir. Sarımsak uygulanan etler, sarımsak uygulanmayana (kontrol) kıyasla daha fazla metmyoglobin ve daha az oksimyoglobin, a* değeri (kırmızılık), renk stabilitesi, laktik ve formik asit içeriklerine (P<0.001) sahip olmuştur. Ayrıca daha yüksek glukoz (P<0.05), sitrik, pürivik, süksinik ve asetik asit (P<0.001) içeriği ve pH değeri (P<0.01) göstermişlerdir. Glikojen fosforilaz, pürivat kinaz, fosfofruktokinaz, gliseraldehit-3-fosfat dehidrojenaz ve triozfosfat izomeraz glikoliz enzimlerinin fosforilasyonları ile aktiviteleri ilişkilendirilerek, sarımsağın glikolizi inhibe edebileceği belirlenmiştir. Depolamayla artan proteoliz indeksi, her iki sarımsak oranında; protein olmayan azot (NPN), Arg+Thr+Ala ve Tyr, %2 sarımsaklı etlerde önemli (P<0.05) bulunmuştur. Tiyobarbütirik asit reaktif maddelerin miktarı sarımsaklı etlerde daha fazla artmış; peroksit değeri, palmitik ve stearik asit en fazla depolamanın sonunda %2 sarımsaklı etlerde (P<0.05) belirlenmiştir. Sarımsak oranı arttıkça uçucu aldehit bileşenlerde de önemli (P<0.001) bir artma olmuştur. Sonuç olarak, sarımsağın ette 'prooksidan' olabileceği belirlenmiş olup; taze et için uygulanması tavsiye edilebilir olmamaktadır. Sarımsakla olgunlaştırılan etlerden üretilen sucuklar, sarımsaksız olgunlaştırılan et sucuklarına (kontrol) kıyasla daha yüksek pH (P<0.001), fermentasyon sonrasında daha fazla sükroz ve fruktoz (P<0.05) içerikleri göstermiştir. Ayrıca sarımsaklı et sucukları daha az laktik, süksinik, asetik, bütirik, formik, propiyonik ve pürivik asit, NPN, toplam serbest aminoasit, Asp, Ser+Asn, Arg+Thr+Ala, Glu, Pro, Ile+Leu, Phe+Trp ve Lys içeriklerine sahip olmuştur. Sarımsakla et olgunlaştırmanın, sucuklarda depolamanın sonunda daha az palmitik, stearik ve oleik asit içeriğine; 30. günde de daha az etanol ve hekzanol içeriklerine neden olduğu gözlemlenmiştir. Sucuklar için en yüksek (9 puan üzerinde 7.42) ve en düşük (6.00) genel kabul edilebilirlik puanları sırasıyla depolamanın başlangıcında %2 sarımsakla ve depolamanın sonunda sarımsaksız 48 saat olgunlaştırılan etlerden üretilen sucuklarda gözlemlenmiştir. Bunun yanı sıra kontrole kıyasla sarımsakla olgunlaştırılan et sucukları daha az sertlik (P<0.001) ve çiğnenebilirlik (P<0.05) göstermiştir. Sonuç olarak, sucuk üretimi için sarımsağın kesimden sonra ete uygulanması sucukta istenilen düzeyde fermentasyon sağladığı gibi, daha az heterofermentatif organik asit oluşumuna, depolama süresince daha az proteolize ve lipolize neden olmuştur. Bu anlamda, sucuğa işlenecek etin özellikle 24 saatten daha uzun sürede olgunlaştırılmasında, bunun sarımsak uygulanarak gerçekleşmesi ürün kalite nitelikleri üzerine daha olumlu etkiler oluşturabilecektir.
This study consists of two parts. The first part is on the effect of different garlic rates (0%, 1% and 2%) in the meat treatment after slaughter on the protein phosphorylation, chemical, physical, glycolytic, proteolytic, lipolytic, and volatile compounds. The second part is on the use of meat samples with different garlic ratios and aged in different time duration (24 and 48 hours) in sucuk production. In addition to these analyses, the sensory evaluation was performed in different sucuk samples during storage. It was observed that the garlic-treated meats compared to garlic-free (control) had less (P<0.001) oxymyoglobin, a* value (redness), color stability, lactic and formic acid contents. But, they had more glucose (P<0.05), citric, pyruvic, succinic and acetic acid (P<0.001) contents. It was determined that garlic inhibited glycolysis by correlating the phosphorylation of glycolytic enzymes including glycogen phosphorylase, pyruvate kinase, phosphofructokinase, glyceraldehyde-3-phosphate dehydrogenase and triosephosphate isomerase. In samples with different garlic rates, proteolysis index increased with storage. The increase in non-protein nitrogen (NPN), Arg+Thr+Ala and Tyr were significant (P<0.05) in meat with 2% garlic. The increase in thiobarbituric acid reactive substrates was more in meats with garlic. The peroxide value, palmitic and stearic acids were determined at the highest level in meat with 2% garlic at the end of storage (P<0.05). As the rate of garlic increased, there was a significant (P<0.001) increase in volatile aldehydes. As a result, it has been determined that garlic can be a 'prooxidant' in meat; it is not recommended to apply to fresh meat. Sucuks produced from garlic-treated meat had a higher pH (P<0.001) value, and more sucrose and fructose after fermentation (P<0.05) compared to that of garlic-free one. They had also less lactic, succinic, acetic, butyric, formic, propionic and pyruvic acid, NPN, total free amino acid and Asp, Ser+Asn, Arg+Thr+Ala, Glu, Pro, Ile+Leu, Phe+Trp and Lys contents. It was observed that aging with garlic produced less palmitic, stearic and oleic acids in sucuks at the end of storage; resulted in less ethanol and hexanol on the 30th day of storage. The maximum ('7.42' out of '9') and minimum ('6' out of '9') overall acceptability scores for sucuk were observed in the meat samples aged for 48 h with 2% garlic at the beginning of storage and without garlic at the end of storage, respectively. Moreover, less firmness (P<0.001) and chewiness (P<0.05) were found in garlic-aging meat sucuks compared to control one. As a result, the application of garlic to the meat at pre-rigor stage for sucuk production not only provided the desired level of fermentation in sucuk, but also caused less heterofermentative organic acid formation and proteolysis and lipolysis during the storage period. In this context, if the meat which has been aged more than 24 h will be processed into sucuk, it may be more beneficial in terms of the product quality to perform this process with garlic.
This study consists of two parts. The first part is on the effect of different garlic rates (0%, 1% and 2%) in the meat treatment after slaughter on the protein phosphorylation, chemical, physical, glycolytic, proteolytic, lipolytic, and volatile compounds. The second part is on the use of meat samples with different garlic ratios and aged in different time duration (24 and 48 hours) in sucuk production. In addition to these analyses, the sensory evaluation was performed in different sucuk samples during storage. It was observed that the garlic-treated meats compared to garlic-free (control) had less (P<0.001) oxymyoglobin, a* value (redness), color stability, lactic and formic acid contents. But, they had more glucose (P<0.05), citric, pyruvic, succinic and acetic acid (P<0.001) contents. It was determined that garlic inhibited glycolysis by correlating the phosphorylation of glycolytic enzymes including glycogen phosphorylase, pyruvate kinase, phosphofructokinase, glyceraldehyde-3-phosphate dehydrogenase and triosephosphate isomerase. In samples with different garlic rates, proteolysis index increased with storage. The increase in non-protein nitrogen (NPN), Arg+Thr+Ala and Tyr were significant (P<0.05) in meat with 2% garlic. The increase in thiobarbituric acid reactive substrates was more in meats with garlic. The peroxide value, palmitic and stearic acids were determined at the highest level in meat with 2% garlic at the end of storage (P<0.05). As the rate of garlic increased, there was a significant (P<0.001) increase in volatile aldehydes. As a result, it has been determined that garlic can be a 'prooxidant' in meat; it is not recommended to apply to fresh meat. Sucuks produced from garlic-treated meat had a higher pH (P<0.001) value, and more sucrose and fructose after fermentation (P<0.05) compared to that of garlic-free one. They had also less lactic, succinic, acetic, butyric, formic, propionic and pyruvic acid, NPN, total free amino acid and Asp, Ser+Asn, Arg+Thr+Ala, Glu, Pro, Ile+Leu, Phe+Trp and Lys contents. It was observed that aging with garlic produced less palmitic, stearic and oleic acids in sucuks at the end of storage; resulted in less ethanol and hexanol on the 30th day of storage. The maximum ('7.42' out of '9') and minimum ('6' out of '9') overall acceptability scores for sucuk were observed in the meat samples aged for 48 h with 2% garlic at the beginning of storage and without garlic at the end of storage, respectively. Moreover, less firmness (P<0.001) and chewiness (P<0.05) were found in garlic-aging meat sucuks compared to control one. As a result, the application of garlic to the meat at pre-rigor stage for sucuk production not only provided the desired level of fermentation in sucuk, but also caused less heterofermentative organic acid formation and proteolysis and lipolysis during the storage period. In this context, if the meat which has been aged more than 24 h will be processed into sucuk, it may be more beneficial in terms of the product quality to perform this process with garlic.
Açıklama
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering
