Different properties of chicken and turkey breast fillets marinated with fruit juices
Yükleniyor...
Dosyalar
Tarih
2020
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
DEUTSCHER FACHVERLAG GMBH
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
This research determined the effects of three different dark coloured marinades containing black mulberry (MJ), grape (GJ) and pomegranate juices (PJ) on pH value, water holding capacity (WHC), cooking loss (CL) and colour (L*, a*, b*) properties of chicken and turkey breast meats. Lipid oxidation (Thiobarbituric acid value-TBA), antioxidant activitiy (DPPH-2,2-diphenyl-1-picrylhydrazyl), textural properties (Meullenet-Owens razor shear force and energy) and sensory analyses of the samples were also performed. Fruit juices generally decreased the pH and WHC values compared to control. The meat samples treated with MJ had the highest a* value and the marination with PJ increased the b* values of samples. Turkey breast samples marinated with GJ were determined to be the most tender. Marinating with fruit juices significantly inhibited lipid oxidation and increased (p < 0.01) the DPPH values in chicken and turkey meats. These natural marinades should be recommended to develop consumer acceptability of chicken and turkey breast meat samples.
Açıklama
Anahtar Kelimeler
Breast meat, Fruit juices, Marination, Texture
Kaynak
FLEISCHWIRTSCHAFT
WoS Q Değeri
N/A
Scopus Q Değeri
Cilt
100
Sayı
2
Künye
Ünal, K., Alp, H., Babaoğlu, A. S., Karakaya, M. (2020). Different Properties of Chicken and Turkey Breast Fillets Marinated with Fruit Juices. Fleischwirtschaft, 100(2), 88- 93.
