Different properties of chicken and turkey breast fillets marinated with fruit juices

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dc.contributor.authorÜnal, Kübra
dc.contributor.authorAlp, Halime
dc.contributor.authorBabaoğlu, A. Samet
dc.contributor.authorKarakaya, Mustafa
dc.date.accessioned2020-03-26T20:20:13Z
dc.date.available2020-03-26T20:20:13Z
dc.date.issued2020
dc.departmentSelçuk Üniversitesi, Ziraat Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractThis 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.en_US
dc.identifier.citationÜnal, 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.
dc.identifier.endpage93en_US
dc.identifier.issn0015-363Xen_US
dc.identifier.issue2en_US
dc.identifier.startpage88en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12395/38533
dc.identifier.volume100en_US
dc.identifier.wosWOS:000515445100072en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.institutionauthorÜnal, Kübra.
dc.institutionauthorAlp, Halime.
dc.institutionauthorBabaoğlu, A. Samet.
dc.institutionauthorKarakaya, Mustafa.
dc.language.isoenen_US
dc.publisherDEUTSCHER FACHVERLAG GMBHen_US
dc.relation.ispartofFLEISCHWIRTSCHAFTen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectBreast meaten_US
dc.subjectFruit juicesen_US
dc.subjectMarinationen_US
dc.subjectTextureen_US
dc.titleDifferent properties of chicken and turkey breast fillets marinated with fruit juicesen_US
dc.typeArticleen_US

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