Pamukkale Univ Muh Bilim Derg. Baskýdaki Makaleler: PAJES-94562 | DOI: 10.5505/pajes.2024.94562

Aktif yenilenebilir film kaplanarak tavuk etinin raf ömrünün uzatilmasi ve lezzetinin geliþtirilmesi

Yahya Imar, Mustafa Kemal Uslu, Ahmet Oktay Küçüközet, Firuze Ergin Zeren
Akdeniz Üniversitesi Mühendislik Fakültesi, Gýda Mühendisliði, Antalya

Bu çalýþmada sodyum kazeinat-niþasta karýþýmýna (1: 1) tuz, sarýmsak özü, karabiber ve defne yapraðý yaðý ilave edilerek aktif film (AF) üretilmiþtir. AF, Salmonella'ya karþý önemli antibakteriyel aktivite göstermiþtir. Tavuk etlerini aktif filmle sarmak, buzdolabý koþullarýnda toplam mezofilik ve koliform bakteri sayýsýný yaklaþýk 2,6 log cfu/g birim azaltmýþtýr. 19 gün sonra, ambalajsýz etin psikrofil sayýsý 6.80 cfu/g'den 10.67 cfu/g'ye yükselmiþken, AF sarýlý numunenin psikrofil sayýsý 8.13 cfu/g'ye yükselmiþtir. Sade sodyum kazeinat-niþasta filmi (PF) ve AF ile sarma, +4°C'de saklanan piliç etinin raf ömrünü sýrasýyla 8 günden 11 ve 19 güne çýkarmýþtýr. 4. gün numuneler 200 °C'de 30 dakika piþirilmiþtir. Hem PF hem de AF filmi, piþirme kaybýný ve sertliði azaltmýþtýr. Panelistler tarafýndan PF ile sarýlmýþ tavuk eti daha yumuþak olarak deðerlendirilirken, AF ile sarýlmýþ et daha lezzetli olarak deðerlendirilmiþtir.

Anahtar Kelimeler: Yenilebilir film, Defne yapraðý yaðý, Sarýmsak özü, Karabiber yaðý, Tavuk eti

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Extending shelf life and developing palatability of chicken meat by coating active edible film

Yahya Imar, Mustafa Kemal Uslu, Ahmet Oktay Küçüközet, Firuze Ergin Zeren
Food Engineering Department, Akdeniz University, Antalya, Turkey

In this study, the active film (AF) was produced from sodium caseinate-starch mixture (1: 1) by adding salt, garlic extract, black pepper, and bay laurel oil. AF exhibited significant antibacterial activity against Salmonella. Coating chicken meats with active film reduced the total number of mesophilic and coliform bacteria by about 2.6 log cfu/g units during refrigerated storage. After 19 days, the psychrophiles count of the unwrapped meat increased from 6.80 cfu/g to 10.67 cfu/g, while the psychrophiles count of the AF-coated sample increased only to 8.13 cfu/g. Plane sodium caseinate-starch film (PF) and AF coatings increased the shelf life of chicken meat stored at +4°C from 8 days to 11 and 19 days, respectively. On day 4, the samples were roasted at 200°C for 30 minutes. Both PF and AF film reduced cooking loss, instrumental tenderness. While Chicken meat pre-coated with PF was evaluated as softer, meat coated with AF was considered more delicious by the panelists.

Keywords: Edible film, Bay leaf oil, Garlic extract, Black pepper oil, Chicken meat

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