Date

2002

Author

Ayduğan, Kaan

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Effects of different ingredients, injection levels, and massaging process are investigated upon meat water holding properties by different meat types in meat products processed with brine injection. An experimental process cycle was established to investigate brine injection pro cess. Experimental process constituted brine injection, massaging, maturation, packaging, and cooking steps. Experiments were applied in chicken breast and quail meat. 1%, 2 % sodium- tripolyphospate(STPP) solutions with constant 2% NaCl were applied with 30% injection level. And also addition of 1%, 3% gelatin to 2% sodiumtripoyphosphate, 2 % NaCl solution were analysed with 30 % injection to investigate whether gelatin could provide extra water holding. ui30%, 40%, 50 % injection levels was studied on process yield and cooking yield in chicken breast and quail meat with the solution including 2% NaCl, %1 sodium- tripoyphosphate and % 1 gelatin. Massaging process was investigated on process yield and cooking yield in chicken breast and quail meat with the solution having 2% NaCl, %1 sodiumtripoyphosphate and % 1 gelatin at 30 % injection level. Sensory testing were designed for accaptance of ingredients for color, flavor, texture properties of injected chicken breast samples. At the constant level of 2 % NaCl, increasing the percent of sodiumtripolyphsphate in brine injection solution have incresed process yield and % cooking yield. Gelatin additon to 2% sodiumtripolyphosphate solutions with constant 2 % NaCl concentration have not provided extra process and cooking yield. Maximum process yield in the experiment conditions with 30 % injection level have been reached in the solution containing 2 % NaCl, 2% STPP for chicken breast, on the other hand, 2 % NaCl, 2 % STPP, 1% gelatin for quail meat. Comparison of chicken breast and quail meat has been done by using water holding of injected samples exposed to massaging and cooking processes. Responses of chicken breast and quail meat to sodiumtripolyphosphate and gelatin were significantly different from each other. Experiments about massaging process have showed that it was important in total brine injection process. Chicken breast treated with massaging had 2,21% more process yield compared to non-massaged samples in average. For quail, samples had 6,37% more process yield compared to non-massaged samples in average. However, massaging process had no effect in % cooking yield for both chichen breast and quail meat Increasing injection level have increased % process yied in overall with 2 % NaCl, IV1% STPP and 1% gelatin solution. Cooking yield also increased. 30% injection level results are significantly different from % 40 injection level but 40% and 50% injection level results were not significantly different from each other. 1% STPP, 2 % NaCl in brine solution with 30 % brine injection level increased the color, texture and flavor properties but 2 % STPP decreased the flavor and color properties. 1% gelatin addition to2% STPP and 2 % NaCl increased flavor and texture properties of meat. In overall rating, 2% NaCl + 2% sodiumtripolyphosphate +1% gelatin was scored maximum and 2% NaCl + 2% sodiumtripolyphosphate + 3% gelatin was minimum. In overall rating, comparison of no injection (control) application with 5 different injection solution in the level of 30 % injection, water injection and 2% NaCl + 2% STTP + 3% gelatin solution injection were evaluated as unacceptable.

Subject Keywords

Brine injection, Water holding, Sodiumtripolyphosphate, Gelatin, Brine injection level, Massaging, Quail, Chicken breast

URI

https://hdl.handle.net/11511/12546

Collections

Graduate School of Natural and Applied Sciences, Thesis