TY  - JOUR
T1  - THE EFFECTS OF MARINATION WITH ROSEHIP INFUSION ON QUALITY PARAMETERS OF TURKEY BREAST FILLETS
TT  - KUŞBURNU İNFÜZYONU İLE MARINASYONUN HİNDİ GÖĞÜS FİLETOLARININ KALİTE PARAMETRELERİ ÜZERİNDEKİ ETKİLERİ
AU  - Serdaroğlu, Meltem
AU  - Yüncü-boyacı, Özlem
AU  - Karaman, Merih
PY  - 2024
DA  - April
Y2  - 2024
DO  - 10.15237/gida.GD23142
JF  - Gıda
JO  - GIDA
PB  - The Association of Food Technology
WT  - DergiPark
SN  - 1300-3070
SP  - 238
EP  - 251
VL  - 49
IS  - 2
LA  - en
AB  - This research investigates the effects of using rosehip infusion as a marinade on the physicochemical, technological, textural properties, and oxidative stability of turkey breast meat. The chemical composition, technological properties, color and textural parameters, pH, and lipid oxidation of marinated turkey samples were determined. Marinades used in reformulated groups were prepared with rosehip at different concentrations (10 g (R1), 15 g (R2), and 20 g (R3)/150 mL). Rosehip-infused marinated samples exhibited lower pH, altered color parameters, enhanced water holding capacity and cooking yield, and increased marinade uptake (especially in R3). In texture analysis, it was observed that the hardness of the samples decreased, while the values of cohesiveness and springiness increased. Notably, rosehip infusion demonstrated antioxidative effects, lowering TBARS values compared to the control. In summary, marination with rosehip infusion presents a promising method to improve the technological and textural qualities of turkey breast meat while protecting against lipid oxidation.
KW  - turkey meat
KW  - marinades
KW  - rosehip
KW  - texture
KW  - tenderness
KW  - lipid oxidation
N2  - Bu araştırma, kuşburnu infüzyonunun marinat olarak kullanılmasının hindi göğüs etinin fizikokimyasal, teknolojik, tekstürel özellikleri ve oksidatif stabilitesi üzerindeki etkilerini incelemektedir. Marine edilmiş hindi örneklerinin kimyasal kompozisyonu, renk parametreleri, teknolojik özellikleri, tekstür parametreleri, pH ve lipid oksidasyonu belirlenmiştir. Yeniden formüle edilmiş gruplarda kullanılan marinat çözeltileri farklı konsantrasyonlardaki kuşburnu ile hazırlanmıştır (10 g (R1), 15 g (R2) ve 20 g (R3)/150 mL). Kuşburnu infüzyonu ile marine edilmiş örnekler daha düşük pH, değişen renk parametreleri, geliştirilmiş su tutma kapasitesi ve pişirme verimi ile artan marinat emilimi (özellikle R3'te) sergilemiştir. Tekstür analizinde örneklerin sertliği azalırken yapışkanlık ile esneklik değerlerinin arttığı gözlenmiştir. Özellikle kuşburnu infüzyonu, kontrol grubuna kıyasla TBARS değerlerini düşürerek antioksidatif etkiler sergilemiştir. Özetle, kuşburnu infüzyonuyla marinasyon, hindi göğüs etinin teknolojik ve tekstürel özelliklerini iyileştirmek ve lipid oksidasyonuna karşı koruma sağlamak için umut verici bir yöntem sunmaktadır.
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UR  - https://doi.org/10.15237/gida.GD23142
L1  - https://dergipark.org.tr/en/download/article-file/3600264
ER  -