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Dergiler / Akademik Gıda / 2026 / Cilt: 16 Sayı: 2

Tavuk Göğüs Etinin Camsı Değişim Sıcaklığı Üzerine Bazı Biyopolimerlerin Etkisi

Effect of Various Biopolymers on Glass Transition Temperature of Chicken Breast Meat

Ahmet Akköse0000-0003-1580-5226
Sayfa
120–126
Yayın Tarihi
2018-08-05
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⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

Ayrıca örneklere ait su aktivitesi (a w ) değerleri ile nem içerikleri ve dondurulamayan su fraksiyonları da tespit edilmiştir.

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Amaç & Hipotez:Araştırmada, farklı oranlarda (%2, 4 ve 8) ksantan gam, κ-karragenan ve gam arabik ilave edilen tavuk göğüs eti örneklerinin camsı değişim sıcaklıkları ( T g ) ile kristalizasyon ve erime sıcaklıkları ve entalpi değerleri Diferansiyel Taramalı Kalorimetre (DSC) cihazı kullanılarak belirlenmiştir.
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Temel Bulgular & Veri:Ayrıca örneklere ait su aktivitesi (a w ) değerleri ile nem içerikleri ve dondurulamayan su fraksiyonları da tespit edilmiştir.
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Sonuç & Katkı:Araştırmada, tavuk göğüs eti için T g değeri -17.08±0.04°C olarak (orta nokta) belirlenmiş olup, T g değerinin biyopolimer ilavesinden çok önemli seviyede (P<0.01) etkilendiği, %4 ve %8 ksantan gam ve %8 κ-karragenan ilave edilen örneklerde ise artış gösterdiği tespit edilmiştir.
🔬Tür:Araştırma Makalesi
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:Tavuk eti · Camsı değişim · Gam

Özet

Araştırmada, farklı oranlarda (%2, 4 ve 8) ksantan gam, κ-karragenan ve gam arabik ilave edilen tavuk göğüs eti örneklerinin camsı değişim sıcaklıkları ( T g ) ile kristalizasyon ve erime sıcaklıkları ve entalpi değerleri Diferansiyel Taramalı Kalorimetre (DSC) cihazı kullanılarak belirlenmiştir. Ayrıca örneklere ait su aktivitesi (a w ) değerleri ile nem içerikleri ve dondurulamayan su fraksiyonları da tespit edilmiştir. Biyopolimerlerin ilavesiyle örneklerdeki nem içeriğinin azaldığı, dondurulamayan su fraksiyonunun arttığı, a w değerlerinin ise değişmediği gözlenmiştir. Örneklere ait kristalizasyon entalpileri ile erime sıcaklıkları ve entalpileri ise ilave edilen biyopolimer oranı arttıkça azalmıştır. Araştırmada, tavuk göğüs eti için T g değeri -17.08±0.04°C olarak (orta nokta) belirlenmiş olup, T g değerinin biyopolimer ilavesinden çok önemli seviyede (P<0.01) etkilendiği, %4 ve %8 ksantan gam ve %8 κ-karragenan ilave edilen örneklerde ise artış gösterdiği tespit edilmiştir.

Abstract

In this study, glass transition temperatures (T g ) as well as ice crystallization and melting temperatures and enthalpy values were determined by using Differential Scanning Calorimetry (DSC) for chicken breast meat samples blended with different levels (2, 4, and 8%) of xanthan gum, κ-carrageenan and gum arabic. The water activity (a w ) values, moisture contents and unfreezable water fractions of the samples were also analyzed. While the moisture contents decreased and unfreezable moisture fractions increased, the a w values of the samples unchanged by addition of the biopolymers. The ice crystallization enthalpies and melting temperatures and enthalpy values decreased with increased levels of biopolymer additions. T g value of the chicken breast meat was detected as -17.08±0.04°C (midpoint) . It was observed that T g values of the samples significantly affected by the biopolymer addition (P<0.01) and increased for the samples including 4% and %8 xanthan gum and 8% κ-carrageenan.

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Bu Makaleye Atıf Yap

Akköse, A. (2018). Tavuk Göğüs Etinin Camsı Değişim Sıcaklığı Üzerine Bazı Biyopolimerlerin Etkisi. Akademik Gıda, Cilt: 16 Sayı: 2, 120–126. https://doi.org/10.24323/akademik-gida.449572

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