Technological and textural properties of spent chicken breast, drumstick and thigh meats as affected by marinating with pineapple fruit juice

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dc.contributor.authorKadıoglu, P.
dc.contributor.authorKarakaya, M.
dc.contributor.authorUnal, K.
dc.contributor.authorBabaoglu, A. S.
dc.date.accessioned2020-03-26T20:19:20Z
dc.date.available2020-03-26T20:19:20Z
dc.date.issued2019
dc.departmentSelçuk Üniversitesi, Ziraat Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstract1. This study was conducted to determine the effects of pineapple fruit juice at different marination times (0, 40, 80, 120 and 160 min) on pH, water holding capacity (WHC), cooking loss (CL) and colour (L*, a*, b*, hue angle and chroma) properties of breast, drumstick and thigh meats from spent hens. Textural properties (razor shear force and shear energy) and sensory analyses of the samples were tested. 2. With increasing marination time, there was a decrease in pH and WHC values, and an increase in CL values. However, marination treatment with pineapple fruit juice significantly affected the textural measurement of all the meat muscles compared with the control group. 3. Razor shear force and shear energy were lower when marination was performed for 160 min. Colour analyses showed that marination for 80 min resulted in significantly increased L*, a* and b* values. The samples marinated for longer times were most preferable, according to the tenderness scores assigned by the panellists.en_US
dc.description.sponsorshipSelcuk University Scientific Research Projects Coordination Unit (SU-BAP) [18201018]en_US
dc.description.sponsorshipThis work was supported by Selcuk University Scientific Research Projects Coordination Unit (SU-BAP) [18201018].en_US
dc.identifier.citationKadıoglu, P., Karakaya, M., Unal, K., Babaoglu, A. S. (2019). Technological And Textural Properties Of Spent Chicken Breast, Drumstick And Thigh Meats As Affected By Marinating With Pineapple Fruit Juice. Brıtısh Poultry Scıence, 60,(4), 381-387.
dc.identifier.doi10.1080/00071668.2019.1621990en_US
dc.identifier.endpage387en_US
dc.identifier.issn0007-1668en_US
dc.identifier.issn1466-1799en_US
dc.identifier.issue4en_US
dc.identifier.pmid31107112en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage381en_US
dc.identifier.urihttps://dx.doi.org/10.1080/00071668.2019.1621990
dc.identifier.urihttps://hdl.handle.net/20.500.12395/38222
dc.identifier.volume60en_US
dc.identifier.wosWOS:000472358300001en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.institutionauthorKadıoglu, P.
dc.institutionauthorKarakaya, M.
dc.institutionauthorUnal, K.
dc.institutionauthorBabaoglu, A. S.
dc.language.isoenen_US
dc.publisherTAYLOR & FRANCIS LTDen_US
dc.relation.ispartofBRITISH POULTRY SCIENCEen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectColouren_US
dc.subjectpineapple fruit juiceen_US
dc.subjectrazor shearen_US
dc.subjectspent hen meaten_US
dc.subjecttextureen_US
dc.titleTechnological and textural properties of spent chicken breast, drumstick and thigh meats as affected by marinating with pineapple fruit juiceen_US
dc.typeArticleen_US

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