Antioksidan ilavesinin mekanik ayrılmış piliç etinden üretilen köftelerin bazı kalite özelliklerine etkisini konu alan bu araştırmada elde edilen sonuçları ve bu sonuçlara ait önerileri şu şekilde sıralayabiliriz.
Araştırmada kullanılan mekanik olarak ayrılmış piliç göğüs etinin ortalama kurumadde miktarı %29.76, protein miktarı %20.43, yağ miktarı %9.00 ve pH değeri 6.36 olarak bulunmuştur.
Köfte örneklerinin ortalama su, protein ve yağ miktarları sırası ile % 61.58– 63.29, %19.37–20.71 ve %7.79–8.28 arasında olduğu belirlenmiştir.
pH değerleri bakımından muamele grupları arasındaki fark istatistiki açıdan önemli bulunmuştur (P < 0.01). Genel olarak tüm köfte örneklerinde en yüksek pH değerleri depolamanın 0.gününde bulunurken, en düşük pH değerleri ise depolamanın 60.gününde bulunmuştur. Tüm köfte grubu örneklerinde depolama süresince pH değerlerinde bir azalma ve daha sonra bir artış görülmüştür.
Yapılan analizlerde, dondurularak depolama süresince köfte örneklerinin TBA değerlerinin 0.235 ila 13.354 mg malonaldehit/kg örnek arasında değiştiği belirlenmiştir. Depolamanın 120. ve 180. günlerinde en yüksek TBA değerleri fitik asit ilave edilmiş köfte grubunda bulunurken, en düşük TBA değerleri askorbik asit ilave edilmiş köfte grubunda bulunmuştur (P <0.01).
Farklı antioksidanlar ilave edilerek üretilen köfte örneklerinde yapılan bazı mineral madde analiz sonuçlarına göre, ortalama Kalsiyum (Ca), Demir (Fe), Potasyum (K), Magnezyum (Mg), Mangan (Mg), Sodyum (Na), Fosfor (P) ve Çinko (Zn) içerikleri sırasıyla 3035-6521 ppm, 0.00-9.19 ppm, 2990-7204 ppm, 1305-3199 ppm, 0.00-1.00 ppm, 394-4999 ppm, 1152-1562 ppm ve 11.81-17.93 ppm aralıklarında belirlenmiştir.
Dondurularak depolanan köfte örneklerinin depolama süresince su aktivitesi (aw) değerleri 0.909 ila 0.935 arasında değişmiştir.
Dondurularak depolanan köfte gruplarının L* değerleri muamele grupları arasında 120. günde istatistiki açıdan önemli bulunurken (P <0.01), 0., 60. ve 120. günlerde istatistiki açıdan önemsiz bulunmuştur (P >0.01). Dondurarak depolama
süresince köfte gruplarının L* değerleri 120.güne kadar belirgin bir şekilde düşüş göstermiş ve bu günden sonra tekrar yükselmiştir. Köftelerin depolanması süresince, a* değerleri için muamele grupları arasındaki fark istatistiki açıdan önemli bulunmuştur (P <0.01). Dondurularak muhafaza edilen köfte örneklerinde depolama süresinin 120.gününe kadar a* değerlerinde rakamsal olarak bir düşme ve daha sonra 180.günde tekrar bir yükselme belirlenmiştir. Dondurularak depolanan köfte örneklerininin b* değerleri 0.günde 13.22-14.62, 60.günde 9.12-9.38, 120.günde 7.28-7.94 ve 180.günde 12.15-13.69 aralıklarında belirlenmiştir.
Dondurularak depolanan köfte örneklerinin heme demir değerleri muamele grupları arasında 0.günde fark istatistiki açıdan önemsiz bulunurken (P >0.01), 60., 120. ve 180. günlerde fark istatistiki açıdan önemli bulunmuştur (P <0.01). Depolamanın başlangıcından depolamanın 120.gününe kadar köfte örneklerinin heme demir içeriğinde belirli bir düşüş ve bu süreden sonra ise hafif bir yükselme görülmüştür.
Depolama süresince, metmyoglobin içeriği açısından muameleler arasındaki fark istatistiki açıdan önemli bulunmuştur (P <0.01). Depolama süresince metmyoglobin değerleri %19.26-%45.91 arasında değişmiştir. Tüm depolama süresince diğer köfte örneklerine göre en düşük metmyoglobin değerlerine L- askorbik asit ilave edilen köfte örneği sahip olmuştur. Depolama süresince Kontrol grubu köfte örneğinin metmyoglobin değerleri sürekli yükselirken, diğer köfte gruplarının metmyoglobin değerlerinde rakamsal olarak iniş çıkışlar belirlenmiştir.
Duyusal analiz sonuçları bakımından köfte örneklerinin muameleleri arasında fark istatistiki olarak önemsiz bulunmuştur (P >0.05). Fakat tat-lezzet, koku, tekstür, görünüş ve genel kabul edilebilirlik kriterlerinde en yüksek puanları L-karnosin ilave edilen köfte örneği almıştır. Genel olarak bakıldığında köfte örneklerinin tümü panelistler tarafından iyi olarak değerlendirilmiştir.
Dondurularak depolanan köftelerde, çalışılan depolama kriterleri dikkate alındığında bu tip ürünlerde L-askorbik asit ve α-tokoferol kullanımını önerebiliriz. Ayrıca doğal antioksidanlar üzerine çalışmaların yağunlaştırılması ve her ürün için etkin dozlarının ortaya konulması önem arz etmektedir.
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