Ette Renk Oluşumu ve Renk Tayin Yöntemleri
Özet
Et ve et ürünlerinde renk, tüketicilerin satın alma kararlarını doğrudan etkileyen ve etin tazeliği ile kalitesini simgeleyen en kritik görsel faktörlerden biridir. Etin renginden esas olarak sorumlu olan pigment, kas dokusunda aerobik metabolizma için oksijen depolayan bir hem proteini olan miyoglobindir. Taze ette miyoglobin; morumsu-kırmızı renkli deoksimiyoglobin, tüketicilerin tercih ettiği parlak kırmızılıktaki oksimiyoglobin, esmerleşmeye neden olan kahverengi metmiyoglobin ve karbonmonoksit ile stabil parlak kırmızı renk oluşturan karboksimiyoglobin olmak üzere dört temel kimyasal formda mevcuttur. Et yüzeyinde metmiyoglobin oranının artması ürünün kabul edilebilirliğini ve raf ömrünü olumsuz etkilemektedir. Et rengi ve stabilitesi; besleme, kesim öncesi stres ve soğutma hızı gibi dışsal faktörler ile hayvanın türü, ırkı, yaşı, cinsiyeti, kas lifi tipi ve et pH'sı gibi içsel faktörlerin yanı sıra depolama sıcaklığı, paketleme atmosferi, ışıklandırma ve mikrobiyal gelişim gibi teknolojik faktörlerden etkilenmektedir. Et renginin tayininde panelistlerce yürütülen görsel değerlendirmeler ve renk kartlarının yanı sıra pigment ekstraksiyonu, CIE Lab* renk uzayını esas alan kolorimetreler, spektrofotometrik yansıma analizleri, bilgisayarlı görüntüleme sistemleri (BGS) ve yakın kızılötesi spektroskopisi (NIR) gibi objektif enstrümantal yöntemler kullanılmaktadır.
Color in meat and meat products is one of the most critical visual quality factors directly affecting consumer purchasing decisions and symbolizing meat freshness and quality. The pigment primarily responsible for meat color is myoglobin, a heme protein that stores oxygen for aerobic metabolism in muscle tissue. In fresh meat, myoglobin exists in four primary chemical forms: purplish-red deoxymyoglobin, bright red oxymyoglobin preferred by consumers, brown metmyoglobin causing browning, and carboxymyoglobin forming a stable bright red color with carbon monoxide. An increased proportion of metmyoglobin on the meat surface negatively affects product acceptability and shelf life. Meat color and stability are influenced by exogenous factors such as feeding, pre-slaughter stress, and chilling rate; endogenous factors such as animal species, breed, age, sex, muscle fiber type, and meat pH; as well as technological factors including storage temperature, packaging atmosphere, lighting, and microbial growth. In the determination of meat color, visual evaluations conducted by panelists and color charts are used alongside objective instrumental methods, including pigment extraction, colorimeters based on the CIE Lab* color space, spectrophotometric reflectance analyses, computer vision systems (CVS), and near-infrared spectroscopy (NIRS).
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