FARKLI K2HPO4 VE NaCl SEVÝYESÝNÝN KEÇÝ ETÝNÝN SU TUTMA KAPASÝTESÝ VE PÝÞÝRME KAYIPLARI ÜZERÝNE ETKÝSÝ

Araþtýrmada, farklý seviyede (%0.00, %0.25, %0.50) K2HP04 ve (%2.5, %3.0) NaCl ilave edilerek, keçi etinin pH, su tutma kapasitesi (%) ile piþirme kayýplarý (%) üzerine olan etkisi belirlenmiþtir. Keçi etinin su tutma kapasitesi ve piþirme kayýplarý üzerine %0.25'e kadar K2HP04 ilavesi istatistiki olarak çok önemli (p<0.01) etki göstermemiþtir. Ancak. %0.50 K2HP04 ilavesi keçi etinin su tutma kapasitesini artýrmýþ, piþirme kayýplarýný çok önemli düzeyde azaltmýþtýr (p<0.01). Su tutma kapasitesi ve piþirme kayýplarý üzerine %2.5 ve %3.0 NaCl ilavesinin etkisi istatistiki olarak çok önemli (p<0.01) bulunmuþtur. Ayný zamanda %3.0 NaCl ilavesi keçi etinin su tutma kapasitesini artýrýrken, piþirme kayýplarýný da azaltmýþtýr. Keçi etine, K2HP04 ve NaCl ilavesi etin pH deðerini de artýrmýþtýr.

THE EFFECTS OF DIFFERENT K2HP04 AND NaCl LEVELS ON THE WATER-HOLDING CAPACITY AND COOKING LOSS OF GOAT MEAT

This research was conducted on the laboratory conditions. Different levels of K2HP04 (0.00%, 0.25%, 0.30%) and NaCl (2.5%, 3.0%) were applied on the goat meat and the pH, water holding capacity and cooking loss were observed. According to the results the effects of 0.25% K2HP04 addition was found statistically insignificant (p<0.01) in water holding capacity and cooking loss of goat meat. Whereas the addition of 0.50% K2HP04 increased the water holding capacity and decreased the cooking loss very significantly (p<0.01). The effect of 2.5% and 3.0% NaCl addition was found statistically significant (p<0.01) in the water holding capacity and cooking loss. The addition of 3.0% NaCl increased the water holding capacity and decreased the cooking loss. The addition of K2HP04 and NaCl also increased pH value of goat meat.