Fatty Acid Composition of Beef Intermuscular, Sheep Tail, Beef Kidney Fats and Its Effects on Shelf Life and Quality Properties of Kavurma


Aksu M. İ.

JOURNAL OF FOOD SCIENCE, cilt.74, sa.2, 2009 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 74 Sayı: 2
  • Basım Tarihi: 2009
  • Doi Numarası: 10.1111/j.1750-3841.2008.01025.x
  • Dergi Adı: JOURNAL OF FOOD SCIENCE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Anahtar Kelimeler: Kavurma (cooked meat), beef intermuscular fat, beef kidney fat, sheep tail fat, fatty acid composition, VITAMIN-E SUPPLEMENTATION, COOKED MEAT PRODUCT, CHEMICAL CHARACTERISTICS, CHOLESTEROL OXIDATION, ALPHA-TOCOPHEROL, MORKARAMAN LAMBS, LIPID STABILITY, COLOR, STORAGE, FRACTIONATION
  • Atatürk Üniversitesi Adresli: Evet

Özet

The effects of beef intermuscular (BIF), beef kidney (BKF), and sheep tail fats (STF) and storage time on fatty acid composition, the thiobarbituric acid reactive substances (TBARS), free fatty acids (FFA), pH and L degrees, a degrees, and b degrees values, and Enterobacteriaceae counts of sliced vacuum-packaged Kavurma were investigated. Kavurma was made from fresh beef which contained different amounts of melted BIF, BKF, STF, and salt as 10 groups. The Kavurma was sliced 3 to 4 cm thick and was vacuum packed and stored at 4 +/- 0.5 degrees C for 360 d. Animal fat groups ( BIF, STF, and BKF) had a statistically significant difference (P < 0.01) in terms of both fatty acid composition and total saturated and unsaturated fatty acids. Used animal fat types and levels in Kavurma production had a significant effect on unsaturated fatty acid composition (except for C(18:In9c)) (P < 0.01). C(18:In9c) was the dominant fatty acid in all Kavurma groups, and the highest C(18:In9c) was determined for 50% STF + 50% BKF (group 6). TBARS and FFA values were affected by the treatment ( P < 0.01) and storage time ( P < 0.01). The lowest TBARS value was found in group 10 (30% BIF + 35% STF + 35% BKF). There was a significant (P < 0.01) difference in FFA content in Kavurma between 0 and 180 and 360 d, and this value increased during storage time. The a degrees values of Kavurma decreased during storage, and the greatest decrease was determined between days 0 and 180 of storage. Enterobacteriaceae counts were determined to be under the detectable level in all Kavurma groups during storage.