Research Article
BibTex RIS Cite

Investigation of color, texture, and sensory properties of chicken tenderloin produced with different cooking techniques during storage

Year 2022, Volume: 26 Issue: 2, 254 - 267, 23.06.2022
https://doi.org/10.29050/harranziraat.1109946

Abstract

In this study, the effect of different cooking techniques on chicken tenderloin was investigated. For this purpose, chicken tenderloins were produced with oven, grill, and sous vide cooking techniques and stored at +4°C for seven days. pH, cooking efficiency, color, texture, and sensory analyzes of the samples were carried out. An increase was observed in the pH values of all the cooked samples. It has been determined that the cooking temperature affects the cooking efficiency and the cooking efficiency is low in the samples where the temperature is high. The sous vide method provided a high cooking efficiency. pH values and cooking methods were effective on the color values of the samples. The use of different cooking techniques was found to be important on the hardness, cohesiveness, gumminess, chewiness, and resilience values of chicken tenderloin. It was determined that the panelists preferred the samples cooked on the grill according to the general acceptability criteria in the sensory properties evaluations.

References

  • Aaslyng, M. D., Bejerholm, C., Ertbjerg, P., Bertram, H. C., & Andersen, H. J. (2003). Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure. Food quality and preference, 14(4), 277-288.
  • Akyüz, S., Güneşer, O., & Esen, B. N. (2020). Farklı Marinasyon Formülasyonları ile Hazırlanmış Hindi Göğüs Etlerinin Bazı Fiziksel, Kimyasal ve Duyusal Özellikleri. Journal of Advanced Research in Natural and Applied Sciences, 6(2), 190-205.
  • Alfaig, E., Angelovicova, M., Kral, M., Vietoris, V., & Zidek, R. (2013). Effect of probiotics and thyme essential oil on the texture of cooked chicken breast meat. Acta Scientiarum Polonorum Technologia Alimentaria, 12(4), 379-384.
  • Anadon, H. L. S. (2002). Biological, nutritional, and processing factors affecting breast meat quality of broilers (Doctoral dissertation, Virginia Polytechnic Institute and State University).
  • Ayub, H., & Ahmad, A. (2019). Physiochemical changes in sous vide and conventionally cooked meat. International journal of gastronomy and food science, 17, 100145.
  • Becker, A., Boulaaba, A., Pingen, S., Krischek, C., & Klein, G. (2016). Low temperature cooking of pork meat—Physicochemical and sensory aspects. Meat Science, 118, 82-88.
  • Belibağlı, K. B., & Ersan, E. (2018). Effects of storage on the quality of sous vide processed lamb liver. Harran Tarım ve Gıda Bilimleri Dergisi, 22 (1), 1-11.
  • Bıyıklı, M. (2015). Hindi Külbastı Pişirmede Sous Vide Pişirme Yönteminin Optimizasyonu ve Raf Ömrünün Belirlenmesi, Yüksek Lisans Tezi, Abant İzzet Baysal Üniversitesi, Fen Bilimleri Enstitüsü, Bolu, Türkiye.
  • Bıyıklı, M., Akoğlu, A., Kurhan, Ş., & Akoğlu, İ. T. (2020). Effect of different Sous Vide cooking temperature-time combinations on the physicochemical, microbiological, and sensory properties of turkey cutlet. International Journal of Gastronomy and Food Science, 20, 100204.
  • Can, Ö. P., & Harun, F. (2015). Shelf life of chicken meat balls submitted to sous vide treatment. Brazilian Journal of Poultry Science, 17, 137-144.
  • Chang, H., Wang, Q., Xu, X., Li, C., Huang, M., Zhou, G., & Dai, Y. (2011). Effect of heat-induced changes of connective tissue and collagen on meat texture properties of beef semitendinosus muscle. International Journal of Food Properties, 14(2), 381-396.
  • Cho, D. K., Lee, B., Oh, H., Lee, J. S., Kim, Y. S., & Choi, Y. M. (2020). Effect of searing process on quality characteristics and storage stability of sous vide cooked pork patties. Foods, 9(8), 1011.
  • da Silva-Buzanello, R. A., Schuch, A. F., Gasparin, A. W., Torquato, A. S., Scremin, F. R., Canan, C., & Soares, A. L. (2019). Quality parameters of chicken breast meat affected by carcass scalding conditions. Asian-Australasian journal of animal sciences, 32(8), 1186.
  • de Boer, J., & Schösler, H. (2016). Food and value motivation: Linking consumer affinities to different types of food products. Appetite, 103, 95-104.
  • Derin, E. (2020). Sous vide Yöntemiyle Pişirilen Hindi Göğüs Etlerinde Defne Ekstraktı Kullanımının Protein ve Lipid Oksidasyonu ile Bazı Kalite Kriterleri Üzerine Etkileri, Yüksek Lisans Tezi, Ege Üniversitesi, Fen Bilimleri Enstitüsü, İzmir, Türkiye.
  • Dominguez-Hernandez, E., Salaseviciene, A., & Ertbjerg, P. (2018). Low-temperature long-time cooking of meat: Eating quality and underlying mechanisms. Meat Science, 143, 104-113.
  • Erdemir, E., & Karaoğlu, M. (2021). Et ve et ürünlerinin tekstürel özelliklerini enstrümantal olarak tespit etme yöntemleri ve tekstür profil analizi üzerine bir derleme. Journal of the Institute of Science and Technology, 11(4), 2836-2848.
  • Ertaş, N., & Doğruer, Y. (2010). Besinlerde tekstür. Erciyes Üniversitesi Veteriner Fakültesi Dergisi, 7(1), 35-42.
  • Fletcher, D. L. (1995). Relationship of breast meat color variation to muscle pH and texture. Poult. Sci, 74(Suppl 1), 120.
  • Głuchowski, A., Czarniecka-Skubina, E., Wasiak-Zys, G., & Nowak, D. (2019). Effect of various cooking methods on technological and sensory quality of Atlantic salmon (Salmo salar). Foods, 8(8), 323.
  • Gök, V., Uzun, T., Tomar, O., Çağlar, M. Y., & Çağlar, A. (2018). The effect of cooking methods on some quality characteristics of gluteus medius. Food Science and Technology, 39, 999-1004.
  • Guo, X., Xie, Z., Wang, G., Zou, Q., & Tang, R. (2018). Effect on nutritional, sensory, textural and microbiological properties of low‐fat yoghurt supplemented with Jerusalem artichoke powder. International Journal of Dairy Technology, 71, 167-174.
  • Haghighi, H., Belmonte, A. M., Masino, F., Minelli, G., Lo Fiego, D. P., & Pulvirenti, A. (2021). Effect of Time and Temperature on Physicochemical and Microbiological Properties of Sous Vide Chicken Breast Fillets. Applied Sciences, 11(7), 3189.
  • Haskaraca, G. (2017). Sous Vide Teknolojinin Dönerin Kalite Karakteristikleri ve Depolama Stabilitesine Etkisi, Doktora Tezi, Ankara Üniversitesi, Fen Bilimleri Enstitüsü, Ankara, Türkiye.
  • Holownia, K., Chinnan, M. S., Reynolds, A. E., & Koehler, P. E. (2003). Evaluation of induced color changes in chicken breast meat during simulation of pink color defect. Poultry science, 82(6), 1049-1059.
  • Hunt, M.C., Acton, J.C., Benedict, R.C., Calkins, C.R., Cornfort, D.P., Jeremiah, L.E., Olson, D.P., Salm, C.P., Savell, J.W., & Shivas, S.D. (1991). Guidelines For Meat Color Evaluation. American Meat Science Association and National Live Stock and Meat Board.
  • Jayasena, D. D., Ahn, D. U., Nam, K. C., & Jo, C. (2013). Flavour chemistry of chicken meat: A review. Asian-Australasian Journal of Animal Sciences, 26(5), 732.
  • Jeong, S. H., Kim, E. C., & Lee, D. U. (2020). The impact of a consecutive process of pulsed electric field, sous vide cooking, and reheating on the properties of beef semitendinosus muscle. Foods, 9(11), 1674.
  • Karpińska-Tymoszczyk, M., Draszanowska, A., Danowska-Oziewicz, M., & Kurp, L. (2020). The effect of low-temperature thermal processing on the quality of chicken breast fillets. Food Science and Technology International, 26(7), 563-573.
  • Kathuria, D., Dhiman, A. K., & Attri, S. (2022). Sous vide, a culinary technique for improving quality of food products: A review. Trends in Food Science & Technology, 119, 57-68.
  • Kavuşan, H. S., Kerimoğlu, B. Ö., Sharefiabadi, E., & Serdaroğlu, M. (2018). Tavuk eti marinasyonunda ardıç (Juniperus communis L.) ekstraktı kullanımının etkilerinin araştırılması. Harran Tarım ve Gıda Bilimleri Dergisi, 25(3), 390-405.
  • Kaya, E. (2021). İstanbul İlinde Belirlenen Pilot Cafe-Restoranlarda “Sous Vide (Vakumla Pişirme)’’ Tekniği ile Hazırlanan Sığır Eti ve Tavuk Eti Tercihinde Tüketici Profillerinin Belirlenmesi, Yüksek Lisans Tezi, İstanbul Gedik Üniversitesi, İstanbul, Türkiye.
  • Khan, A., Allen, K., & Wang, X. (2015). Effect of Type I and Type II antioxidants on oxidative stability, microbial growth, pH, and color in raw poultry meat. Food and Nutrition Sciences, 6(16), 1541.
  • Kılıncçeker, O., & Karahan, A. M. (2019). Keçiboynuzu (Ceratonia siliqua L.) ununun tavuk köfte üretiminde kullanım olanakları. Journal of the Institute of Science and Technology, 9(2), 862-869.
  • Latif, S. S. (2011). Effect of marination on the quality characteristics and microstructure of chicken breast meat cooked by different methods. Lucrări Stiinţifice, 54(6), 314-324.
  • Mir, N. A., Rafiq, A., Kumar, F., Singh, V., & Shukla, V. (2017). Determinants of broiler chicken meat quality and factors affecting them: a review. Journal of food science and technology, 54(10), 2997-3009.
  • Murphy, R. Y., & Marks, B. P. (2000). Effect of meat temperature on proteins, texture, and cook loss for ground chicken breast patties. Poultry science, 79(1), 99-104.
  • Nabavi, S. F., Russo, G. L., Daglia, M., & Nabavi, S. M. (2015). Role of quercetin as an alternative for obesity treatment: you are what you eat!. Food chemistry, 179, 305-310.
  • Oz, F., & Seyyar, E. (2016). Formation of heterocyclic aromatic amines and migration level of bisphenol-A in sous vide-cooked trout fillets at different cooking temperatures and cooking levels. Journal of agricultural and food chemistry, 64(15), 3070-3082.
  • Öney, H. (2010). Yemek hizmet işletmelerinde (catering işletmeleri) geleneksel ve pişir-soğut üretim sistemlerinin karşılaştırılması, Doktora tezi, Anadolu Üniversitesi, Sosyal Bilimler Enstitüsü, Eskişehir, Türkiye.
  • Park, C. H., Lee, B., Oh, E., Kim, Y. S., & Choi, Y. M. (2020). Combined effects of sous vide cooking conditions on meat and sensory quality characteristics of chicken breast meat. Poultry Science, 99(6), 3286-3291.
  • Pathare, P. B., & Roskilly, A. P. (2016). Quality and energy evaluation in meat cooking. Food Engineering Reviews, 8(4), 435-447.
  • Petracci, M., & Cavani, C. (2012). Muscle growth and poultry meat quality issues. Nutrients, 4(1), 1-12.
  • Przybylski, W., Jaworska, D., Kajak-Siemaszko, K., Sałek, P., & Pakuła, K. (2021). Effect of Heat Treatment by the Sous vide Method on the Quality of Poultry Meat. Foods, 10(7), 1610.
  • Rekhy, R., & McConchie, R. (2014). Promoting consumption of fruit and vegetables for better health. Have campaigns delivered on the goals?. Appetite, 79, 113-123.
  • Rinaldi, M., Dall’Asta, C., Meli, F., Morini, E., Pellegrini, N., Gatti, M., & Chiavaro, E. (2013). Physicochemical and microbiological quality of sous vide-processed carrots and brussels sprouts. Food and Bioprocess Technology, 6(11), 3076-3087.
  • Rizzo, V., Amoroso, L., Licciardello, F., Mazzaglia, A., Muratore, G., Restuccia, C., Lombardo, S., Pandino, G., Strano, M.G., & Mauromicale, G. (2018). The effect of sous vide packaging with rosemary essential oil on storage quality of fresh-cut potato. Lwt, 94, 111-118.
  • Roascio-Albistur, A., & Gámbaro, A. (2018). Consumer perception of a non-traditional market on sous vide dishes. International Journal of Gastronomy and Food Science, 11, 20-24.
  • Roldán, M., Antequera, T., Martín, A., Mayoral, A. I., & Ruiz, J. (2013). Effect of different temperature–time combinations on physicochemical, microbiological, textural and structural features of sous vide cooked lamb loins. Meat science, 93(3), 572-578.
  • Silva, F. A., Ferreira, V., Madruga, M. S., & Estévez, M. (2016). Effect of the cooking method (grilling, roasting, frying and sous vide) on the oxidation of thiols, tryptophan, alkaline amino acids and protein cross-linking in jerky chicken. Journal of food science and technology, 53(8), 3137-3146.
  • Singh, T., Chatli, M. K., Kumar, P., Mehta, N., & Malav, O. P. (2015). Effect of different cooking methods on the quality attributes of chicken meat cutlets. Journal of Animal Research, 5(3), 547.
  • Soletska, A., & Krasota, A. (2017). Prospects of applying vacuum technology in the manufacture of culinary poultry meat products. Food and Environment Safety Journal, 15(1).
  • Szczesniak, A. S. (2002). Texture is a sensory property. Food quality and preference, 13(4), 215-225.
  • Taşkıran, M., Olum, E., & Candoğan, K. (2020). Changes in chicken meat proteins during microwave and electric oven cooking. Journal of Food Processing and Preservation, 44(2), e14324.
  • Uzun, T. (2020). Tüketime hazır vakum paketlenmiş farklı dana eti parçalarının fiziko-kimyasal, tekstürel ve duyusal özellikleri üzerine pişirme metodlarının etkisi, Doktora Tezi, Afyon Kocatepe Üniversitesi, Fen Bilimleri Enstitüsü, Afyon, Türkiye.
  • Zampiga, M., Flees, J., Meluzzi, A., Dridi, S., & Sirri, F. (2018). Application of omics technologies for a deeper insight into quali-quantitative production traits in broiler chickens: A review. Journal of animal science and biotechnology, 9(1), 1-18.
  • Zhang, L., & Wang, S. (2012). Effects of cooking on thermal-induced changes of Qingyuan partridge chicken breast. Food Science and Biotechnology, 21(6), 1525-1531.
  • Zikirov, E. (2014). Sous vide Pişirme Yönteminin Sığır Etinde Heterosiklik Aromatik Amin Oluşumu ve Bazı Kalitatif Kriterler Üzerine Etkisi, Yüksek Lisans Tezi, Atatürk Üniversitesi, Fen Bilimleri Enstitüsü, Erzurum, Türkiye.

Farklı pişirme teknikleri ile üretilen piliç bonfile etinin depolama boyunca renk, tekstür ve duyusal özelliklerinin incelenmesi

Year 2022, Volume: 26 Issue: 2, 254 - 267, 23.06.2022
https://doi.org/10.29050/harranziraat.1109946

Abstract

Bu çalışmada piliç bonfile etinde farklı pişirme tekniklerinin etkisi incelenmiştir. Bu amaçla fırın, ızgara ve sous vide pişirme teknikleri ile piliç bonfile etleri üretilmiş ve 7 gün boyunca +4°C’de depolanmıştır. Örneklerin pH, pişirme verimi, renk, tekstür ve duyusal analizleri gerçekleştirilmiştir. Pişirilen tüm örneklerin pH değerlerinde artış gözlenmiştir. Pişirme sıcaklığının pişirme verimi üzerinde etkili olduğu, sıcaklığın fazla olduğu örneklerde pişirme veriminin düşük olduğu tespit edilmiştir. Sous vide yöntemi yüksek bir pişirme verimi sağlamıştır. pH değerleri ve pişirme yöntemleri örneklerin renk değerleri üzerinde etkili olmuştur. Piliç bonfile etinin sertlik, kohesivlik, sakızımsılık, çiğnenebilirlik ve anlık elastikiyet değerleri üzerinde farklı pişirme tekniklerinin kullanımı önemli bulunmuştur. Duyusal özellik değerlendirmelerinde panelistlerin genel kabul edilebilirlik kriterlerine göre ızgarada pişirilen örnekleri tercih ettiği belirlenmiştir.

References

  • Aaslyng, M. D., Bejerholm, C., Ertbjerg, P., Bertram, H. C., & Andersen, H. J. (2003). Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure. Food quality and preference, 14(4), 277-288.
  • Akyüz, S., Güneşer, O., & Esen, B. N. (2020). Farklı Marinasyon Formülasyonları ile Hazırlanmış Hindi Göğüs Etlerinin Bazı Fiziksel, Kimyasal ve Duyusal Özellikleri. Journal of Advanced Research in Natural and Applied Sciences, 6(2), 190-205.
  • Alfaig, E., Angelovicova, M., Kral, M., Vietoris, V., & Zidek, R. (2013). Effect of probiotics and thyme essential oil on the texture of cooked chicken breast meat. Acta Scientiarum Polonorum Technologia Alimentaria, 12(4), 379-384.
  • Anadon, H. L. S. (2002). Biological, nutritional, and processing factors affecting breast meat quality of broilers (Doctoral dissertation, Virginia Polytechnic Institute and State University).
  • Ayub, H., & Ahmad, A. (2019). Physiochemical changes in sous vide and conventionally cooked meat. International journal of gastronomy and food science, 17, 100145.
  • Becker, A., Boulaaba, A., Pingen, S., Krischek, C., & Klein, G. (2016). Low temperature cooking of pork meat—Physicochemical and sensory aspects. Meat Science, 118, 82-88.
  • Belibağlı, K. B., & Ersan, E. (2018). Effects of storage on the quality of sous vide processed lamb liver. Harran Tarım ve Gıda Bilimleri Dergisi, 22 (1), 1-11.
  • Bıyıklı, M. (2015). Hindi Külbastı Pişirmede Sous Vide Pişirme Yönteminin Optimizasyonu ve Raf Ömrünün Belirlenmesi, Yüksek Lisans Tezi, Abant İzzet Baysal Üniversitesi, Fen Bilimleri Enstitüsü, Bolu, Türkiye.
  • Bıyıklı, M., Akoğlu, A., Kurhan, Ş., & Akoğlu, İ. T. (2020). Effect of different Sous Vide cooking temperature-time combinations on the physicochemical, microbiological, and sensory properties of turkey cutlet. International Journal of Gastronomy and Food Science, 20, 100204.
  • Can, Ö. P., & Harun, F. (2015). Shelf life of chicken meat balls submitted to sous vide treatment. Brazilian Journal of Poultry Science, 17, 137-144.
  • Chang, H., Wang, Q., Xu, X., Li, C., Huang, M., Zhou, G., & Dai, Y. (2011). Effect of heat-induced changes of connective tissue and collagen on meat texture properties of beef semitendinosus muscle. International Journal of Food Properties, 14(2), 381-396.
  • Cho, D. K., Lee, B., Oh, H., Lee, J. S., Kim, Y. S., & Choi, Y. M. (2020). Effect of searing process on quality characteristics and storage stability of sous vide cooked pork patties. Foods, 9(8), 1011.
  • da Silva-Buzanello, R. A., Schuch, A. F., Gasparin, A. W., Torquato, A. S., Scremin, F. R., Canan, C., & Soares, A. L. (2019). Quality parameters of chicken breast meat affected by carcass scalding conditions. Asian-Australasian journal of animal sciences, 32(8), 1186.
  • de Boer, J., & Schösler, H. (2016). Food and value motivation: Linking consumer affinities to different types of food products. Appetite, 103, 95-104.
  • Derin, E. (2020). Sous vide Yöntemiyle Pişirilen Hindi Göğüs Etlerinde Defne Ekstraktı Kullanımının Protein ve Lipid Oksidasyonu ile Bazı Kalite Kriterleri Üzerine Etkileri, Yüksek Lisans Tezi, Ege Üniversitesi, Fen Bilimleri Enstitüsü, İzmir, Türkiye.
  • Dominguez-Hernandez, E., Salaseviciene, A., & Ertbjerg, P. (2018). Low-temperature long-time cooking of meat: Eating quality and underlying mechanisms. Meat Science, 143, 104-113.
  • Erdemir, E., & Karaoğlu, M. (2021). Et ve et ürünlerinin tekstürel özelliklerini enstrümantal olarak tespit etme yöntemleri ve tekstür profil analizi üzerine bir derleme. Journal of the Institute of Science and Technology, 11(4), 2836-2848.
  • Ertaş, N., & Doğruer, Y. (2010). Besinlerde tekstür. Erciyes Üniversitesi Veteriner Fakültesi Dergisi, 7(1), 35-42.
  • Fletcher, D. L. (1995). Relationship of breast meat color variation to muscle pH and texture. Poult. Sci, 74(Suppl 1), 120.
  • Głuchowski, A., Czarniecka-Skubina, E., Wasiak-Zys, G., & Nowak, D. (2019). Effect of various cooking methods on technological and sensory quality of Atlantic salmon (Salmo salar). Foods, 8(8), 323.
  • Gök, V., Uzun, T., Tomar, O., Çağlar, M. Y., & Çağlar, A. (2018). The effect of cooking methods on some quality characteristics of gluteus medius. Food Science and Technology, 39, 999-1004.
  • Guo, X., Xie, Z., Wang, G., Zou, Q., & Tang, R. (2018). Effect on nutritional, sensory, textural and microbiological properties of low‐fat yoghurt supplemented with Jerusalem artichoke powder. International Journal of Dairy Technology, 71, 167-174.
  • Haghighi, H., Belmonte, A. M., Masino, F., Minelli, G., Lo Fiego, D. P., & Pulvirenti, A. (2021). Effect of Time and Temperature on Physicochemical and Microbiological Properties of Sous Vide Chicken Breast Fillets. Applied Sciences, 11(7), 3189.
  • Haskaraca, G. (2017). Sous Vide Teknolojinin Dönerin Kalite Karakteristikleri ve Depolama Stabilitesine Etkisi, Doktora Tezi, Ankara Üniversitesi, Fen Bilimleri Enstitüsü, Ankara, Türkiye.
  • Holownia, K., Chinnan, M. S., Reynolds, A. E., & Koehler, P. E. (2003). Evaluation of induced color changes in chicken breast meat during simulation of pink color defect. Poultry science, 82(6), 1049-1059.
  • Hunt, M.C., Acton, J.C., Benedict, R.C., Calkins, C.R., Cornfort, D.P., Jeremiah, L.E., Olson, D.P., Salm, C.P., Savell, J.W., & Shivas, S.D. (1991). Guidelines For Meat Color Evaluation. American Meat Science Association and National Live Stock and Meat Board.
  • Jayasena, D. D., Ahn, D. U., Nam, K. C., & Jo, C. (2013). Flavour chemistry of chicken meat: A review. Asian-Australasian Journal of Animal Sciences, 26(5), 732.
  • Jeong, S. H., Kim, E. C., & Lee, D. U. (2020). The impact of a consecutive process of pulsed electric field, sous vide cooking, and reheating on the properties of beef semitendinosus muscle. Foods, 9(11), 1674.
  • Karpińska-Tymoszczyk, M., Draszanowska, A., Danowska-Oziewicz, M., & Kurp, L. (2020). The effect of low-temperature thermal processing on the quality of chicken breast fillets. Food Science and Technology International, 26(7), 563-573.
  • Kathuria, D., Dhiman, A. K., & Attri, S. (2022). Sous vide, a culinary technique for improving quality of food products: A review. Trends in Food Science & Technology, 119, 57-68.
  • Kavuşan, H. S., Kerimoğlu, B. Ö., Sharefiabadi, E., & Serdaroğlu, M. (2018). Tavuk eti marinasyonunda ardıç (Juniperus communis L.) ekstraktı kullanımının etkilerinin araştırılması. Harran Tarım ve Gıda Bilimleri Dergisi, 25(3), 390-405.
  • Kaya, E. (2021). İstanbul İlinde Belirlenen Pilot Cafe-Restoranlarda “Sous Vide (Vakumla Pişirme)’’ Tekniği ile Hazırlanan Sığır Eti ve Tavuk Eti Tercihinde Tüketici Profillerinin Belirlenmesi, Yüksek Lisans Tezi, İstanbul Gedik Üniversitesi, İstanbul, Türkiye.
  • Khan, A., Allen, K., & Wang, X. (2015). Effect of Type I and Type II antioxidants on oxidative stability, microbial growth, pH, and color in raw poultry meat. Food and Nutrition Sciences, 6(16), 1541.
  • Kılıncçeker, O., & Karahan, A. M. (2019). Keçiboynuzu (Ceratonia siliqua L.) ununun tavuk köfte üretiminde kullanım olanakları. Journal of the Institute of Science and Technology, 9(2), 862-869.
  • Latif, S. S. (2011). Effect of marination on the quality characteristics and microstructure of chicken breast meat cooked by different methods. Lucrări Stiinţifice, 54(6), 314-324.
  • Mir, N. A., Rafiq, A., Kumar, F., Singh, V., & Shukla, V. (2017). Determinants of broiler chicken meat quality and factors affecting them: a review. Journal of food science and technology, 54(10), 2997-3009.
  • Murphy, R. Y., & Marks, B. P. (2000). Effect of meat temperature on proteins, texture, and cook loss for ground chicken breast patties. Poultry science, 79(1), 99-104.
  • Nabavi, S. F., Russo, G. L., Daglia, M., & Nabavi, S. M. (2015). Role of quercetin as an alternative for obesity treatment: you are what you eat!. Food chemistry, 179, 305-310.
  • Oz, F., & Seyyar, E. (2016). Formation of heterocyclic aromatic amines and migration level of bisphenol-A in sous vide-cooked trout fillets at different cooking temperatures and cooking levels. Journal of agricultural and food chemistry, 64(15), 3070-3082.
  • Öney, H. (2010). Yemek hizmet işletmelerinde (catering işletmeleri) geleneksel ve pişir-soğut üretim sistemlerinin karşılaştırılması, Doktora tezi, Anadolu Üniversitesi, Sosyal Bilimler Enstitüsü, Eskişehir, Türkiye.
  • Park, C. H., Lee, B., Oh, E., Kim, Y. S., & Choi, Y. M. (2020). Combined effects of sous vide cooking conditions on meat and sensory quality characteristics of chicken breast meat. Poultry Science, 99(6), 3286-3291.
  • Pathare, P. B., & Roskilly, A. P. (2016). Quality and energy evaluation in meat cooking. Food Engineering Reviews, 8(4), 435-447.
  • Petracci, M., & Cavani, C. (2012). Muscle growth and poultry meat quality issues. Nutrients, 4(1), 1-12.
  • Przybylski, W., Jaworska, D., Kajak-Siemaszko, K., Sałek, P., & Pakuła, K. (2021). Effect of Heat Treatment by the Sous vide Method on the Quality of Poultry Meat. Foods, 10(7), 1610.
  • Rekhy, R., & McConchie, R. (2014). Promoting consumption of fruit and vegetables for better health. Have campaigns delivered on the goals?. Appetite, 79, 113-123.
  • Rinaldi, M., Dall’Asta, C., Meli, F., Morini, E., Pellegrini, N., Gatti, M., & Chiavaro, E. (2013). Physicochemical and microbiological quality of sous vide-processed carrots and brussels sprouts. Food and Bioprocess Technology, 6(11), 3076-3087.
  • Rizzo, V., Amoroso, L., Licciardello, F., Mazzaglia, A., Muratore, G., Restuccia, C., Lombardo, S., Pandino, G., Strano, M.G., & Mauromicale, G. (2018). The effect of sous vide packaging with rosemary essential oil on storage quality of fresh-cut potato. Lwt, 94, 111-118.
  • Roascio-Albistur, A., & Gámbaro, A. (2018). Consumer perception of a non-traditional market on sous vide dishes. International Journal of Gastronomy and Food Science, 11, 20-24.
  • Roldán, M., Antequera, T., Martín, A., Mayoral, A. I., & Ruiz, J. (2013). Effect of different temperature–time combinations on physicochemical, microbiological, textural and structural features of sous vide cooked lamb loins. Meat science, 93(3), 572-578.
  • Silva, F. A., Ferreira, V., Madruga, M. S., & Estévez, M. (2016). Effect of the cooking method (grilling, roasting, frying and sous vide) on the oxidation of thiols, tryptophan, alkaline amino acids and protein cross-linking in jerky chicken. Journal of food science and technology, 53(8), 3137-3146.
  • Singh, T., Chatli, M. K., Kumar, P., Mehta, N., & Malav, O. P. (2015). Effect of different cooking methods on the quality attributes of chicken meat cutlets. Journal of Animal Research, 5(3), 547.
  • Soletska, A., & Krasota, A. (2017). Prospects of applying vacuum technology in the manufacture of culinary poultry meat products. Food and Environment Safety Journal, 15(1).
  • Szczesniak, A. S. (2002). Texture is a sensory property. Food quality and preference, 13(4), 215-225.
  • Taşkıran, M., Olum, E., & Candoğan, K. (2020). Changes in chicken meat proteins during microwave and electric oven cooking. Journal of Food Processing and Preservation, 44(2), e14324.
  • Uzun, T. (2020). Tüketime hazır vakum paketlenmiş farklı dana eti parçalarının fiziko-kimyasal, tekstürel ve duyusal özellikleri üzerine pişirme metodlarının etkisi, Doktora Tezi, Afyon Kocatepe Üniversitesi, Fen Bilimleri Enstitüsü, Afyon, Türkiye.
  • Zampiga, M., Flees, J., Meluzzi, A., Dridi, S., & Sirri, F. (2018). Application of omics technologies for a deeper insight into quali-quantitative production traits in broiler chickens: A review. Journal of animal science and biotechnology, 9(1), 1-18.
  • Zhang, L., & Wang, S. (2012). Effects of cooking on thermal-induced changes of Qingyuan partridge chicken breast. Food Science and Biotechnology, 21(6), 1525-1531.
  • Zikirov, E. (2014). Sous vide Pişirme Yönteminin Sığır Etinde Heterosiklik Aromatik Amin Oluşumu ve Bazı Kalitatif Kriterler Üzerine Etkisi, Yüksek Lisans Tezi, Atatürk Üniversitesi, Fen Bilimleri Enstitüsü, Erzurum, Türkiye.
There are 58 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Araştırma Makaleleri
Authors

Mustafa Kadir Esen 0000-0001-5604-1686

Burcu Sarı 0000-0002-2847-297X

Ezgi Demir Özer 0000-0002-3525-5172

Early Pub Date June 20, 2022
Publication Date June 23, 2022
Submission Date April 27, 2022
Published in Issue Year 2022 Volume: 26 Issue: 2

Cite

APA Esen, M. K., Sarı, B., & Demir Özer, E. (2022). Farklı pişirme teknikleri ile üretilen piliç bonfile etinin depolama boyunca renk, tekstür ve duyusal özelliklerinin incelenmesi. Harran Tarım Ve Gıda Bilimleri Dergisi, 26(2), 254-267. https://doi.org/10.29050/harranziraat.1109946

Indexing and Abstracting 

13435  19617 13436 13440 13441 13442 13443

13445 13447 13449 13464 13466


10749  Harran Journal of Agricultural and Food Science is licensed under Creative Commons 4.0 International License.