DEFNE EKSTRAKTI KULLANIMI VE PİŞİRME SÜRESİNİN SOUS-VİDE PİŞİRİLMİŞ HİNDİ GÖĞÜS ETİ KALİTESİ VE OKSİDATİF STABİLİTESİ ÜZERİNE ETKİSİ

Abstract

Bu çalışmada marinat uygulanan hindi göğüs etlerinin kalite parametreleri üzerine defne ekstraktı ve farklı sürelerde uygulanan sous-vide pişirmenin etkileri incelenmiştir. Bu amaçla örnekler, sous-vide yöntemi kullanılarak 90 dk. (SP90) veya 120 dk. (SP120) süreyle pişirilmiş olup, ek olarak her bir pişirme süresi için defne ekstraktı (LE) eklenen gruplar da değerlendirilmiştir (SP90E, SP120E). SP120E). Marinat absorbsiyonu, pişirme kaybı, pH, renk parametreleri, lipid ve protein oksidasyonu, doku profili, duyusal özellikler ve mikrobiyolojik özellikler, +4°C’de 9 gün depolama süresi boyunca 3 günlük aralıklarla değerlendirilmiştir. Pişirme süresi, pişirme kayıpları üzerine etkili bulunmamıştır. Defne ekstraktı ilavesi ve pişirme süresinin uzatılması örneklerin renginin koyulaşmasına neden olmuştur. Depolamanın tüm aşamalarında, defne ekstraktı eklenen örnekler, pişirme süresinden bağımsız olarak daha düşük TBARS ve karbonil değerleri göstermiştir, buna karşın LE içermeyen örneklerde sülfhidril içeriği azalmıştır. Defne ekstraktı eklenmeyen örneklerde, sülfidril miktarında azalma gözlenmiştir. Pişirme süresi, defne ekstraktı ve depolama süresi, hindi göğüs etinin renk, görünüm ve lezzet gibi duyusal özelliklerini etkilemekle birlikte, depolama sonunda gruplar arasında doku veya genel kabul edilebilirlik açısından anlamlı bir fark gözlenmemiştir. Depolama sonunda yapılan mikrobiyolojik analizler, tüm örneklerin tüketim için uygun olduğunu göstermiştir.

Keywords

• sous-vide
• laurel exstract
• fat oxidation
• protein oxidation

EFFECT OF LAUREL EXTRACT AND COOKING TIME ON QUALITY AND OXIDATIVE STABILITY OF SOUS-VIDE COOKED TURKEY BREAST

Abstract

This study investigates the effects of laurel extract (LE) and different sous-vide cooking durations on the quality parameters of marinated turkey breast meat. For this purpose, samples were cooked for 90 min (SP90) or 120 min (SP120) using the sous-vide method, with additional groups including laurel extract (SP90E, SP120E). The samples were stored at +4°C for 9 days, and analyzed at three-day intervals for marinade absorption, cooking loss, pH, color, lipid and protein oxidation, texture profile, sensory, and microbiological properties. Cooking duration did not affect cooking loss, while LE addition and prolonged cooking time led to darker color. At all storage stages, LE-treated samples showed lower TBARS and carbonyl values regardless of cooking time, whereas LE-free samples had decreased sulfhydryl content. Cooking duration, LE, and storage time influenced color, appearance, and flavor, but no significant differences were found in texture or overall acceptability at the end of storage. Microbiological analyses confirmed that all samples remained safe for consumption throughout storage.

Keywords

• sous-vide cooking/
• laurel extract
• fat oxidation
• protein oxidation
• turkey breat muscle

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