Effects of vegetable juice–based marination on some quality characteristics of chicken breast meat

Aytunga Bağdatlı; Berna Çapan

doi:10.31015/jaefs.2026.1.29

Effects of vegetable juice–based marination on some quality characteristics of chicken breast meat

Abstract

In this study, the effects of marination with different vegetable juices on quality attributes of chicken breast meat were investigated. Chicken breast samples were marinated in onion (CO), spinach (CS), and tomato (CT) juices for 24 h, and subsequently analyzed for proximate composition, cooking loss, pH, Warner–Bratzler shear force, color, and sensory properties. Proximate composition analysis revealed that moisture and fat contents of the control and CT samples were statistically comparable (P<0.05), while no significant differences were observed among the samples with respect to protein and ash contents (P>0.05). Marination resulted in a reduction in meat pH; however, this decrease was statistically significant only in the CO samples (P<0.05). Cooking loss values did not differ significantly among the treatment groups (P>0.05). Color measurements indicated that CS samples exhibited the lowest L* and a* values (P<0.05). No significant differences were detected among the marinated samples in terms of b* values (P>0.05). Texture analysis demonstrated that CT samples showed significantly lower shear force values (P<0.05). Sensory evaluation revealed no statistically significant differences among samples in terms of appearance, flavor, juiciness, or tenderness (P>0.05). Overall, the findings suggest that vegetable juice–based marinades can be applied without adversely affecting the sensory quality of chicken breast meat while inducing specific physicochemical modifications.

Keywords

Chicken breast meat, Marination, Physicochemical properties, Sensory quality, Vegetable juice–based marinades

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Details

Primary Language

English

Subjects

Meat Technology, Food Technology

Journal Section

Research Article

Authors

Aytunga Bağdatlı ^*
0000-0002-6080-7901
Türkiye

Berna Çapan
0000-0002-6285-0081
Türkiye

Early Pub Date

March 21, 2026

Publication Date

March 21, 2026

Submission Date

January 27, 2026

Acceptance Date

March 20, 2026

Published in Issue

Year 2026 Volume: 10 Number: 1

DOI

https://doi.org/10.31015/jaefs.2026.1.29

IZ

https://izlik.org/JA68DF42MH

APA

Bağdatlı, A., & Çapan, B. (2026). Effects of vegetable juice–based marination on some quality characteristics of chicken breast meat. International Journal of Agriculture Environment and Food Sciences, 10(1), 272-278. https://doi.org/10.31015/jaefs.2026.1.29

AMA

1.Bağdatlı A, Çapan B. Effects of vegetable juice–based marination on some quality characteristics of chicken breast meat. int. j. agric. environ. food sci. 2026;10(1):272-278. doi:10.31015/jaefs.2026.1.29

Chicago

Bağdatlı, Aytunga, and Berna Çapan. 2026. “Effects of Vegetable Juice–based Marination on Some Quality Characteristics of Chicken Breast Meat”. International Journal of Agriculture Environment and Food Sciences 10 (1): 272-78. https://doi.org/10.31015/jaefs.2026.1.29.

EndNote

Bağdatlı A, Çapan B (March 1, 2026) Effects of vegetable juice–based marination on some quality characteristics of chicken breast meat. International Journal of Agriculture Environment and Food Sciences 10 1 272–278.

IEEE

[1]A. Bağdatlı and B. Çapan, “Effects of vegetable juice–based marination on some quality characteristics of chicken breast meat”, int. j. agric. environ. food sci., vol. 10, no. 1, pp. 272–278, Mar. 2026, doi: 10.31015/jaefs.2026.1.29.

ISNAD

Bağdatlı, Aytunga - Çapan, Berna. “Effects of Vegetable Juice–based Marination on Some Quality Characteristics of Chicken Breast Meat”. International Journal of Agriculture Environment and Food Sciences 10/1 (March 1, 2026): 272-278. https://doi.org/10.31015/jaefs.2026.1.29.

JAMA

1.Bağdatlı A, Çapan B. Effects of vegetable juice–based marination on some quality characteristics of chicken breast meat. int. j. agric. environ. food sci. 2026;10:272–278.

MLA

Bağdatlı, Aytunga, and Berna Çapan. “Effects of Vegetable Juice–based Marination on Some Quality Characteristics of Chicken Breast Meat”. International Journal of Agriculture Environment and Food Sciences, vol. 10, no. 1, Mar. 2026, pp. 272-8, doi:10.31015/jaefs.2026.1.29.

Vancouver

1.Aytunga Bağdatlı, Berna Çapan. Effects of vegetable juice–based marination on some quality characteristics of chicken breast meat. int. j. agric. environ. food sci. 2026 Mar. 1;10(1):272-8. doi:10.31015/jaefs.2026.1.29

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Effects of vegetable juice–based marination on some quality characteristics of chicken breast meat

Effects of vegetable juice–based marination on some quality characteristics of chicken breast meat

Abstract

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References

Details

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Authors

Early Pub Date

Publication Date

Submission Date

Acceptance Date

Published in Issue

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IZ

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