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Ankara Üniversitesi Fen Bilimleri Enstitüsü Yüksek

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Ankara Üniversitesi Fen Bilimleri Enstitüsü Yüksek ANKARA ÜNİVERSİTESİ FEN BİLİMLERİ ENSTİTÜSÜ YÜKSEK LİSANS TEZİ TUZU AZALTILMIŞ PASTIRMA ÜRETİMİNDE POTASYUM KLORÜR VE KALSİYUM KLORÜR KULLANIMININ BAZI KALİTE ÖZELLİKLERİ ÜZERİNE ETKİLERİ Mesut EKMEKÇİ GIDA MÜHENDİSLİĞİ ANABİLİM DALI ANKARA 2012 Her hakkı saklıdır ÖZET Yüksek Lisans Tezi TUZU AZALTILMIŞ PASTIRMA ÜRETİMİNDE POTASYUM KLORÜR VE KALSİYUM KLORÜR KULLANIMININ BAZI KALİTE ÖZELLİKLERİ ÜZERİNE ETKİLERİ Mesut EKMEKÇİ Ankara Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Danışman: Prof. Dr. Kezban CANDOĞAN Çalışmada, tuz içeriği azaltılmış pastırma üretiminde potasyum klorür (KCl) ve kalsiyum klorür (CaCl2) kullanımının bazı fiziksel, kimyasal ve mikrobiyolojik özelliklere etkisi belirlenmiştir. Bu amaçla, iki farklı sığır karkasından elde edilen M. longissimus dorsi kaslarından dört faklı tuz karışımıyla kürleme işlemi yapılmış; 1) Standart NaCl içeren kontrol grubu (KT), 2) NaCl içeriği %50 azaltılmış grup (DT grubu), 3) %50 NaCl + %50 KCl ile kürlenmiş grup (PC grubu) ve 4) %50 NaCl + %50 CaCl2 ile kürlenmiş grup (CC grubu) pastırma üretiminde kullanılmıştır. Üretim esnasında fiziksel, kimyasal ve mikrobiyolojik değişimler başlangıçta, takiben kürleme, birinci kurutma, ikinci kurutma aşamalarında ve son üründe belirlenmiştir. Üretim aşamalarında, pH değeri, tuz miktarı, renk [Minolta CIE* açıklık- koyuluk (L*), kırmızılık (b*) ve sarılık (b*) değerleri], nitrozomiyoglobin miktarı; toplam aerob mezofilik bakteri (TMAB) ve tuz tolerant bakteri (TTB) sayıları saptanmıştır. Ayrıca, başlangıç materyalinde ve son üründe kimyasal bileşim (nem, protein, yağ ve kül içerikleri) tespit edilmiş; üretilen pastırmalarda kalıntı nitrit miktarı, su tutma kapasitesi ve tekstür özellikleri belirlenmiştir. Üretilen pastırmaların nem, protein, yağ ve kül içerikleri sırasıyla %53.78-55.06, %28.86-30.30, %9.73- 10.44, %4.81-6.32 arasında saptanmıştır. Nem, protein ve yağ içerikleri açısından gruplar arasında fark bulunmamış, sadece DT grubunun kül içeriği diğer gruplardan daha düşük bulunmuştur (p<0.05). Son ürün pastırmalarda en yüksek kalıntı nitrit içeriği DT grubunda (17.94 ppm) belirlenmiş (p<0.05), diğer grupların kalıntı nitrit içerikleri arasındaki fark önemli bulunmamıştır (p>0.05). Üretim esnasında CC grubu en düşük pH değerine sahip olmuştur (p<0.05). Kürleme işlemi sonucunda, tüm grupların tuz içeriği artarak, son üründe KT, DT, PC ve CC gruplarında sırasıyla %5.85, 4.26, 6.19 ve 5.31 olarak bulunmuştur (p<0.05). Üretim aşamaları boyunca tüm grupların L* ve a* değeri azalırken b* değerinde ise artış gözlenmiştir. CC grubunun diğer gruplarla karşılaştırıldığında en yüksek (p<0.05) a* değerine sahip olduğu saptanmıştır. Nitrosomyoglobin içeriği üretim boyunca genel olarak tüm gruplarda artış göstermiş, PC ve CC gruplarının diğer iki gruptan önemli ölçüde nitrosomyoglobin içeriğine sahip olduğu belirlenmiştir. Son üründe, en yüksek (p<0.05) su tutma kapasitesi PC grubunda gözlenirken, PC grubunu sırasıyla KT, CC ve DT grupları izlemiştir. Ham maddede 5.48 log10kob/g olarak belirlenen TMAB sayısı elde edilen son üründe KT, DT, PC ve CC gruplarında sırasıyla 5.37, 6.42, 5.52 ve 5.85 log10kob/g olarak belirlenmiştir. KT ve PC gruplarının TMAB sayılarında istatistiksel olarak bir fark görülmezken, DT ve CC gruplarının TMAB sayıları diğer iki gruptan önemli ölçüde yüksek bulunmuştur (p<0.05). TTB sayılarının da TMAB sayılarına benzer değişim gösterdiği gözlenmiştir. Tekstür profili analizinde CC grubunun en yüksek sertlik ve çiğnenebilirlik değerlerine, DT grubunun ise en yüksek yapışkanlık değerine sahip olduğu belirlenmiştir (p<0.05). Aralık 2012, 69 sayfa Anahtar Kelimeler: Pastırma, düşük sodyum, potasyum klorür, kalsiyum klorür i ABSTRACT Master Thesis EFFECTS OF POTASSIUM CHLORIDE AND CALCIUM CHLORIDE INCORPORATION IN THE PRODUCTION OF REDUCED SALT PASTIRMA ON SOME QUALITY CHARACTERISTICS Mesut EKMEKÇİ Ankara University Graduate School of Natural and Applied Sciences Department of Food Engineering Supervisor: Prof. Dr. Kezban CANDOĞAN Effects of calcium chloride (CaCl2) and potassium chloride (KCl) on some of the physical, chemical and microbiological characteristics were evaluated during processing of reduced salt pastırma. For this purpose, two different M. longissimus dorsi muscles obtained from two cattle carcasses were cured using 4 different salt combinations that are 1) Standard NaCl containing control group (KT), 2) 50% NaCl reduced group (DT), 3) the group cured with 50% NaCl + 50% KCl (PC), and 4) the group cured with 50% NaCl + 50% CaCl2 (CC), and used for pastırma production. During processing, physical, chemical and microbiological changes were determined by evaluating pH value, salt content, instrumental color [Minolta CIE* lightness (L*), redness (a*) and yellowness (b*) values], nitrozomyoglobin content, counts of total aerobic mesophilic bacteria (TMAB) and salt tolerant bacteria at the following processing stages: initial, curing, first drying, second drying and final product. In addition, the proximate composition (moisture, protein, fat and ash content), residual nitrite content, water holding capacity and texture characteristics were examined in the raw material and final pastırma products. Moisture, protein fat and ash contents of final pastırma products were in the range of 53.78-55.06%, 28.86-30.30%, 9.73-10.44%, 4.81-6.32%, respectively. No significant difference was found in moisture, protein and fat contents between the groups while the DT group had significantly lower ash content than the other groups (p<0.05). In final pastırma products, the highest residual nitrite (17.94 ppm) was determined in DT group (p<0.05) while there was no significant difference in the residual nitrite contents between the other groups (p>0.05). The pH value increased during processing in all groups except CC group which had the lowest pH value (p<0.05). Salt content showed increases (p<0.05) as a result of curing reaching to 5.85, 4.26, 6.19 and 5.31% for KT, DT, PC and CC groups, respectively, in the final product. During processing, L* and a* values of all groups decreased while b* values increased. The CC group had the highest a* value (p<0.05). Nitrosomyoglobin content showed increases in all groups, and PC and CC groups indicated significantly higher nitrosomyoglobin contents than the other groups (p<0.05). The highest water holding capacity was determined in the PC group followed by the groups KT, CC and DT, respectively. TMAB count detected as 5.48 log colony forming unit (cfu)/g reached to 5.37, 6.42, 5.52 ve 5.85 logcfu/g in KT, DT, PC and CC groups, respectively. No significant difference in TMAB counts was found between KT and PC groups while TMAB counts of DT and CC groups were significantly higher than the other two groups(p<0.05). Salt tolerant bacterial counts exhibited similar changes to TMAB counts during processing. The CC group had the highest hardness and chewiness values while DT group had the highest cohesiveness value (p<0.05) in texture profile analysis. December 2012, 69 pages Key Words: Pastırma, reduced sodium, potassium chloride, calcium chloride ii TEŞEKKÜR Yüksek Lisans çalışmamın tüm aşamalarında, hoşgörü ve sevgisiyle, bilgi ve deneyimlerinden sınırsız faydalanma imkanı sunan değerli danışmanım Prof. Dr. Kezban CANDOĞAN’a (Ankara Üniversitesi Gıda Mühendisliği Anabilim Dalı), tecrübelerinden faydalandığım Prof. Dr. A. Hamdi ERTAŞ’a (Ankara Üniversitesi Gıda Mühendisliği Anabilim Dalı), laboratuvar çalışmalarımda yardımlarını esirgemeyen Gıda Müh. Ece KIZILKAYA’ya, Arş. Gör. İlker Turan AKOĞLU’na, Arş. Gör. Eda DEMİROK’a, Arş. Gör. Emine ÇARKCIOĞLU’na, Gıda Müh. Mehser TURAN’a ve Gıda Mühendisliği Bölümü çalışanlarından Sayın Ali Erol’a teşekkür ederim. Ayrıca, hayatımın her döneminde maddi ve manevi desteğiyle yanımda bulunan değerli ağabeyim Mehmet EKMEKÇİ, annem Emine EKMEKÇİ ve babam İrfan EKMEKÇİ’ye sonsuz teşekkürlerimi sunarım. Mesut EKMEKÇİ Ankara, Aralık 2012 iii İÇİNDEKİLER ÖZET……………….. .................................................................................................................. i ABSTRACT ................................................................................................................................. ii TEŞEKKÜR ............................................................................................................................... iii SİMGELER DİZİNİ .................................................................................................................. v ŞEKİLLER DİZİNİ ................................................................................................................... vi ÇİZELGELER DİZİNİ ............................................................................................................ vii 1. GİRİŞ…………… ................................................................................................................... 1 2. KAYNAK ÖZETLERİ ........................................................................................................... 4 3. MATERYAL ve YÖNTEM ................................................................................................. 23 3.1 Materyal ............................................................................................................................... 23 3.1.1 Pastırmalık et, tuz ve diğer katkı maddeleri ................................................................. 23 3.2 Yöntem ................................................................................................................................. 23 3.2.1
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