Farklı marinasyon uygulamalarının sous vide tekniği ile pişirilen bifteklerin tekstürel ve duyusal özellikleri üzerine etkisi
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Dosyalar
Tarih
2022
Yazarlar
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Yayıncı
İstanbul Gedik Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmanın amacı, sous vide tekniği ile pişirilen bifteklerin duyusal niteliklerini geliştirmek amacıyla farklı marinasyon uygulamalarının ürünün duyusal ve tekstürel özellikleri üzerine etkilerini incelemektir. Bu amaçla, pişirme öncesi bifteklere klasik et marinasyonunun (kontrol grubu) yanı sıra ayrı ayrı dört farklı marinasyon karışımı (teriyaki, barbekü, kahve ve tatlı-ekşi) da uygulanmış ve ardından sous vide tekniği ile gerçekleştirilen pişirme işlemi sonrası örneklerin tekstürel özellikleri WarnerBratzler (WB) Shear Yöntemi ve Tekstür Profil Analiz ile ölçülürken örneklerin duyusal kalite parametreleri ise hedonik tip skala yardımıyla incelenmiştir. Ayrıca pişmiş örneklere ait pH değerleri de belirlenmiştir. Sous vide tekniği ile pişirme işlemi sonrası en düşük ortalama pH değerleri sırasıyla tatlı-ekşi aromalı marinasyon grubu (5,32±,08) (p<0,05) ile barbekü sos bazlı marinasyon grubunda (5,49±,04) (p<0,05) saptanırken, diğer gruplara ait ortalama pH değerleri ise 5,70-5,71 aralığında değişmiştir (p<0,05). Örneklere ait en yüksek WB kesme kuvveti değeri tatlı-ekşi aromalı marinasyon grubunda saptanmış (p<0,05), en düşük WB kesme kuvveti değeri ise kahveli et marinasyon grubunda ölçülmüştür (p<0,05). WB kesme işi parametresi bakımından ise gruplar arasında yine en yüksek ortalama değer tatlıekşi marinasyon grubunda saptanırken bu gruba en yakın ortalama değer klasik marinasyon grubunda saptanmıştır (p<0,05). En düşük ortalama WB kesme işi değeri barbekü sos bazlı marinasyon grubunda belirlenirken (p<0,05) bu grup ile kahveli et marinasyon grubu ve teriyaki sos bazlı marinasyon grubu arasında istatistiki açıdan anlamlı farklılık (p>0,05) saptanmamıştır. Tekstür profil analiz sonuçları incelendiğinde grupların sertlik, elastikiyet, bağlayıcılık, çiğnenebilirlik ve esneklik parametrelerine ait ortalamalar arasında istatistiksel açıdan anlamlı farklılık bulunmazken (p>0,05), yapışkanlık (p<0,05) ve sakızımsılık (p<0,05) parametreleri açısından ise anlamlı farklılık saptanmıştır. Yapışkanlık parametresi bakımından en yüksek ve sakızımsılık parametresi bakımından en düşük ortalama değer tatlı-ekşi aromalı marinasyon grubunda saptanmıştır (p<0,05). Duyusal analiz sonuçlarına göre genel görünüş parametresi hariç(p>0,05), incelenen duyusal parametrelere ait ortalama değerler arasında istatistiki açıdan anlamlı farklılık saptanmıştır (p<0,05). İncelenen tüm duyusal kalite karakteristikleri açısından en yüksek ortalama değerler teriyaki sos bazlı marinasyon karışımı ile marine edilen örneklerde ölçülürken, tat ve aroma parametreleri açısından bu gruba en yakın grup barbekü sos bazlı marinasyon grubu olmuştur. Sululuk, tekstür ve genel kabul edilebilirlik parametreleri açısından teriyaki sos bazlı marinasyon karşımına en yakın ortalama değer alan grup ise klasik marinasyon grubu olmuştur. Koku parametresi açısından teriyaki sos bazlı marinasyon karışımı ile marine edilen örneklere ait ortalama değerler istatistiki açıdan anlamlı farklılık gösterirken (p<0,05), diğer gruplara ait ortalama koku değerleri arasında ise istatistiki açıdan bir farklılık gözlemlenmemiştir.
The aim of this study is to examine the effects of different marination applications on the sensory and textural properties of the product in order to improve the sensory properties of steaks cooked with the sous vide technique. For this purpose, four different marination mixtures (teriyaki, barbecue, coffee and sweet-sour) were applied separately to the steaks before cooking, in addition to classical meat marination (control group), and then the textural properties of the samples after the sous vide cooking process were determined by Warner-Bratzler (WB) Shear Method and Texture Profile Analysis; sensory quality parameters of the samples were examined with the help of hedonic type scale. In addition, the pH values of the cooked samples were determined. Following the cooking process with the sous vide technique, the lowest average pH values were found in the sweet-sour flavored marination group (5.32±.08) (p<0.05) and in the barbecue sauce-based marination group (5.49±.04) (p<0.05), respectively, while the mean pH values of the other groups varied between 5.70 and 5.71 (p<0.05). The highest WB shear force value of the samples was determined in the sweet-sour flavored marination group (p<0.05), and the lowest WB shear force value was measured in the coffee meat marination group (p<0.05). In terms of WB cutting work parameter, the highest mean value among the groups was found in the sweet-sour marination group, while the closest average value to this group was found in the classical marination group (p<0.05). While the lowest mean WB cutting work value was determined in the barbecue sauce based marination group (p<0.05), there was no statistically significant difference (p>0.05) between this group and the coffee meat marination group and the teriyaki sauce based marination group. When the texture profile analysis results were examined, there was no statistically significant difference between the averages of the hardness, springiness, cohesiveness, chewiness and resilience parameters of the groups (p>0.05), while a significant difference was found in terms of adhesiveness (p<0.05) and gumminess (p<0.05) parameters. The highest mean value in terms of adhesiveness parameter and the lowest mean value in terms of gumminess were determined in the sweet-sour flavored marination group (p<0.05). According to the results of the sensory analysis, except for the general appearance parameter (p>0.05), statistically significant difference was found between the mean values of the sensory parameters examined (p<0.05). In terms of all sensory quality characteristics, the highest average values were measured in the samples marinated with teriyaki saucebased marination mixture, and the closest group to teriyaki sauce-based group in terms of taste and aroma parameters was the barbecue sauce-based marination group. In terms of juiciness, texture and general acceptability parameters, the group with the closest average value to the teriyaki sauce-based marination mixture was the classical marination group. While the mean values of the samples marinated with teriyaki sauce based marination mixture showed statistically significant difference in terms of odor parameter (p<0.05), no statistical difference was observed between the mean odor values of the other groups.
The aim of this study is to examine the effects of different marination applications on the sensory and textural properties of the product in order to improve the sensory properties of steaks cooked with the sous vide technique. For this purpose, four different marination mixtures (teriyaki, barbecue, coffee and sweet-sour) were applied separately to the steaks before cooking, in addition to classical meat marination (control group), and then the textural properties of the samples after the sous vide cooking process were determined by Warner-Bratzler (WB) Shear Method and Texture Profile Analysis; sensory quality parameters of the samples were examined with the help of hedonic type scale. In addition, the pH values of the cooked samples were determined. Following the cooking process with the sous vide technique, the lowest average pH values were found in the sweet-sour flavored marination group (5.32±.08) (p<0.05) and in the barbecue sauce-based marination group (5.49±.04) (p<0.05), respectively, while the mean pH values of the other groups varied between 5.70 and 5.71 (p<0.05). The highest WB shear force value of the samples was determined in the sweet-sour flavored marination group (p<0.05), and the lowest WB shear force value was measured in the coffee meat marination group (p<0.05). In terms of WB cutting work parameter, the highest mean value among the groups was found in the sweet-sour marination group, while the closest average value to this group was found in the classical marination group (p<0.05). While the lowest mean WB cutting work value was determined in the barbecue sauce based marination group (p<0.05), there was no statistically significant difference (p>0.05) between this group and the coffee meat marination group and the teriyaki sauce based marination group. When the texture profile analysis results were examined, there was no statistically significant difference between the averages of the hardness, springiness, cohesiveness, chewiness and resilience parameters of the groups (p>0.05), while a significant difference was found in terms of adhesiveness (p<0.05) and gumminess (p<0.05) parameters. The highest mean value in terms of adhesiveness parameter and the lowest mean value in terms of gumminess were determined in the sweet-sour flavored marination group (p<0.05). According to the results of the sensory analysis, except for the general appearance parameter (p>0.05), statistically significant difference was found between the mean values of the sensory parameters examined (p<0.05). In terms of all sensory quality characteristics, the highest average values were measured in the samples marinated with teriyaki saucebased marination mixture, and the closest group to teriyaki sauce-based group in terms of taste and aroma parameters was the barbecue sauce-based marination group. In terms of juiciness, texture and general acceptability parameters, the group with the closest average value to the teriyaki sauce-based marination mixture was the classical marination group. While the mean values of the samples marinated with teriyaki sauce based marination mixture showed statistically significant difference in terms of odor parameter (p<0.05), no statistical difference was observed between the mean odor values of the other groups.
Açıklama
Lisansüstü Eğitim Enstitüsü, Gastronomi ve Mutfak Sanatları Ana Bilim Dalı
Anahtar Kelimeler
Sous Vide, Biftek, Marinasyon, Duyusal Özellikler, Tekstürel Özellikler, Sous Vide, Steak, Marination, Sensory Properties, Textural Properties