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\u015eekil 1'den g\u00f6r\u00fclebilece\u011fi gibi, k\u0131y\u0131lm\u0131\u015f domuz etinin su ve ya\u011f sal\u0131n\u0131m oran\u0131 NaCl konsantrasyonunun artmas\u0131yla \u00f6nemli \u00f6l\u00e7\u00fcde azalm\u0131\u015f (P < 0.05) ve 0.6 mol\/L NaCl'de minimum de\u011fere ula\u015fm\u0131\u015ft\u0131r NaCl ilavesi, \u0131s\u0131tma sonras\u0131nda k\u0131y\u0131lm\u0131\u015f domuz etinin su ve ya\u011f sal\u0131n\u0131m problemini \u00f6nemli \u00f6l\u00e7\u00fcde iyile\u015ftirebilir ve k\u0131y\u0131lm\u0131\u015f domuz etinin em\u00fclsifikasyon stabilitesini geli\u015ftirebilir.<\/p>\n
Ayr\u0131ca, 0,4% keten tohumu sak\u0131z\u0131 ilavesi, t\u00fcm NaCl konsantrasyon aral\u0131klar\u0131nda k\u0131yma jelinin su ve ya\u011f emisyon oran\u0131n\u0131 azaltabilir.<\/strong> Em\u00fclsifiye et \u00fcr\u00fcnleri (yani k\u0131yma \u00fcr\u00fcnleri), serbest ya\u011f damlac\u0131klar\u0131, tuzda \u00e7\u00f6z\u00fcnen proteinlerin sulu \u00e7\u00f6zeltileri, proteinle \u00e7evrili ya\u011flar ve protein kolloidal yap\u0131lar\u0131n em\u00fclsiyonlar\u0131 dahil olmak \u00fczere \u00e7e\u015fitli sistemlerden olu\u015fan karma\u015f\u0131k sistemlerdir. Et \u00fcr\u00fcnlerini em\u00fclsifiye etmenin anahtar\u0131, su ve ya\u011f\u0131n nas\u0131l birle\u015ftirilece\u011fine dair teknik problemdir.<\/p>\n Suyu ba\u011flamak esas olarak kas\u0131n kendisini ve eklenen suyu ba\u011flamak i\u00e7in kas proteinine dayan\u0131r ve ya\u011f\u0131 ba\u011flamak esas olarak ya\u011f\u0131 adsorbe etmek i\u00e7in protein a\u011f yap\u0131s\u0131na dayan\u0131r.<\/p>\n Bu nedenle, em\u00fclsifiye k\u0131yman\u0131n su ve ya\u011f sal\u0131n\u0131m oran\u0131n\u0131n de\u011ferlendirilmesi, em\u00fclsifiye et \u00fcr\u00fcnlerinin de\u011ferlendirilmesi i\u00e7in \u00f6nemli bir k\u0131lavuzdur ve em\u00fclsifikasyon stabilitesini ve \u00fcr\u00fcn kalitesini yans\u0131t\u0131r.<\/p>\n NaCl ilavesi, daha fazla tuzda \u00e7\u00f6z\u00fcnen proteinin \u00e7\u00f6z\u00fcnmesini ve \u0131s\u0131tma ile kademeli olarak denat\u00fcre olmas\u0131n\u0131 sa\u011flayarak k\u0131ymada b\u00fcy\u00fck miktarda serbest suyu ba\u011flayan stabil ve elastik bir protein jel a\u011f\u0131 olu\u015fturmu\u015f ve b\u00f6ylece em\u00fclsifiye k\u0131yman\u0131n su tutma \u00f6zelli\u011fini geli\u015ftirmi\u015ftir.<\/strong> Shao Junhua ve arkada\u015flar\u0131, NaCl'nin d\u00fc\u015f\u00fck alan NMR ile su hareketlili\u011fini ve da\u011f\u0131l\u0131m\u0131n\u0131 etkiledi\u011fini ve b\u00f6ylece et \u00fcr\u00fcnlerinin su tutma kapasitesini art\u0131rd\u0131\u011f\u0131n\u0131 bulmu\u015flard\u0131r.<\/p>\n Tuzda \u00e7\u00f6z\u00fcnen proteinlerin \u00e7\u00f6z\u00fcn\u00fcrle\u015ftirilmesi, ya\u011f\u0131n kaps\u00fcllenmesi i\u00e7in daha fazla proteini de te\u015fvik edebilir ve protein a\u011f yap\u0131s\u0131 ya\u011f partik\u00fcllerini de kapsayabilir, b\u00f6ylece k\u0131yman\u0131n ya\u011f tutma \u00f6zelli\u011fini geli\u015ftirebilir.<\/p>\n Keten tohumu sak\u0131z\u0131 ilavesi em\u00fclsifiye k\u0131yman\u0131n su verimini azaltm\u0131\u015f ve k\u0131yman\u0131n su tutma \u00f6zelli\u011fini artt\u0131rm\u0131\u015ft\u0131r. Bir yandan, keten tohumu sak\u0131z\u0131n\u0131n hidrofilik kolloide ait olmas\u0131 ve y\u00fcksek su tutma \u00f6zelli\u011finin belirli bir rol oynamas\u0131, di\u011fer yandan keten tohumu sak\u0131z\u0131 ile kas proteinleri aras\u0131ndaki etkile\u015fimin artmas\u0131, k\u0131yman\u0131n kolloidal yap\u0131s\u0131n\u0131 daha yo\u011fun hale getirmesi ve b\u00f6ylece su tutma \u00f6zelli\u011finin b\u00fcy\u00fck \u00f6l\u00e7\u00fcde artmas\u0131 olabilir.<\/p>\n Benzer sonu\u00e7lar Zhou Shengmin ve arkada\u015flar\u0131 taraf\u0131ndan konjac polisakkaritinin k\u00f6fte \u00fcr\u00fcnlerinde su tutma \u00f6zelli\u011fini incelediklerinde de rapor edilmi\u015ftir. Ayr\u0131ca, iyi bir em\u00fclgat\u00f6r olan keten tohumu sak\u0131z\u0131, ya\u011f\u0131 kaps\u00fclleyerek veya retik\u00fcler bir yap\u0131 olu\u015fturmak i\u00e7in proteinlerle birle\u015ftirerek adsorbe edebilir ve stabilize edebilir.<\/p>","protected":false},"excerpt":{"rendered":" As can be seen from Fig. 1, the water and oil release rate of minced pork was significantly reduced with the increase of NaCl concentration (P < 0.05), and reached the minimum value at 0.6 mol\/L NaCl.The addition of NaCl can significantly improve the water and oil release problem of minced pork after heating, and […]<\/p>","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46],"tags":[],"yoast_head":"\n
\n\u00d6rne\u011fin, 0 mol\/L NaCl konsantrasyonunda, keten tohumu sak\u0131z\u0131 i\u00e7ermeyen k\u0131yman\u0131n su \u00e7\u0131k\u0131\u015f oran\u0131 31.47% iken, keten tohumu sak\u0131z\u0131 i\u00e7eren k\u0131yma \u00fcr\u00fcnleri su \u00e7\u0131k\u0131\u015f kayb\u0131n\u0131 14.43%'ye d\u00fc\u015f\u00fcrebilmi\u015f ve bu da k\u0131yma jelinin su tutma \u00f6zelli\u011fini b\u00fcy\u00fck \u00f6l\u00e7\u00fcde geli\u015ftirmi\u015ftir.<\/p>\n
\nChen Chi ve arkada\u015flar\u0131 yak k\u0131ymas\u0131n\u0131 incelediklerinde, NaCl konsantrasyonunun artmas\u0131yla k\u0131yman\u0131n su tutma oran\u0131n\u0131n da artt\u0131\u011f\u0131n\u0131 tespit etmi\u015flerdir.<\/p>\n