Devekuşu etinin bazı besinsel ve teknolojik özellikleri üzerine araştırma

Bu calismada devekusu etinin besinsel ve fonksiyonel ozellikleri belirlenmistir. 10 adetdevekusunun alt ve ust but etleri kullanilarak yapilan calismada alt but etinin nem iceriginin ustbut etine gore daha yuksek oldugu gorulmustur (p 0,05) was found in emulsion stability (ES) andemulsion capacity(EC) between down thigh and top thigh meat, and values for ES and ECdetermined in ostrich thigh meat were much more higher than those determined in chicken,bovine and turkey meats. Down thigh meat had higher water holding capacity than top thighmeat (p 0,05) between top and down thighmeats in CIE L* (lightness), water activity and cooking loss values, a* (redness) and b*(yellowness) values of top and down thigh meats significantly differed (p<0,05). No significantdifference was determined between cholesterol content of top and down thigh meats; however,ostrich meat had relatively lower cholesterol content than meat from other animal species.Predominant fatty acids in thigh meats were monounsaturated fatty acids in the present study. Itwas determined that saturated fatty acids content of top thigh meat was higher than that of downthigh meat. Down thigh meat had higher total mono- and polyunsaturated fatty acids contentsthan top thigh meat. Significant differences (p<0,05) were observed between top and downthighs for some individual saturated fatty acids such as C16:0, C17:0, C24:0, for somemonounsaturated fatty acids such as C14.1 and C16.1, and for some polyunsaturated fatty acidssuch as C18:2, C20:2 and C20:4. Potassium was the mineral found in the ostrich top and downthigh muscle in the highest concentration. Other predominant minerals in down thigh meat werephosphorus, sodium, magnesium, iron and zinc. In top thigh meat, phosphorus, sodium,magnesium, iron and copper content were the highest. Differences between top and down thighmeats in sodium, magnesium, zinc, copper and chrome content were statically significant(p<0,05). Ostrich meat’s top thigh meat had higher sensory scores than down thigh meat for allattributes in sensory evaluation. Flavor and texture attributes between top and down thigh meatsdiffered statically (p<0,05).