The Effect of Marination with Fresh Kiwi Juice, Fresh Ginger Juice and Transglutaminase Solution on The Some Technological and Textural Properties of Spent Chicken Meat

Abstract

Marination practices provide positive contributions to the nutritional value of meat, its shelf life, the elimination of bad taste and odor caused by oxidation products, and the development of antioxidant, antimicrobial, and textural properties. It is also stated that the formation levels of substances such as heterocyclic aromatic amines and polycyclic aromatic hydrocarbons, which have some carcinogenic properties that may pose a risk to human health, are reduced to the lowest levels in meat and meat products that are marinated before heat treatment. The most commonly used ingredients for marinating applications in meat technology include spices, medicinal and aromatic plants, some organic acids, fruit and vegetable juices, milk and dairy products, and vegetable oils. This study determined the effect of treatment with different marinating liquids on the textural, sensory, and technological properties of fresh chicken meat, which has completed its economic yield period. For this purpose, chicken breast meat was used and marinated in 4 different liquids. Fresh kiwi juice (K group), fresh ginger juice (G group), a transglutaminase enzyme solution (T group), and water (W-control group) were used as marinating liquid. Textural and some technological properties of chicken breast meat were determined before and after 24 hours of marination. The marination process reduces the degree of hardness and chewiness in the textural properties of meat. Among the samples, in group T, it was determined that the %cooking loss and %drip loss rates of meat were the lowest and the %yield values were the highest. Treatment of chicken hen's meat with transglutaminase enzyme gave more effective and positive results on crispness and textural properties; It was concluded that marination with fresh kiwi juice and fresh ginger juice positively improved the technological properties of the samples.

Keywords

• kiwi
• marination
• chicken
• transglutaminase
• ginger

TAZE KİVİ SUYU, TAZE ZENCEFİL SUYU VE TRANSGLUTAMİNAZ ÇÖZELTİSİ İLE MARİNASYONUN TAVUK ETİNİN BAZI TEKNOLOJİK VE TEKSTÜREL ÖZELLİKLERİ ÜZERİNE ETKİSİ

Abstract

Marinasyon uygulamaları etin besleyicilik değeri, raf ömrü, oksidasyon ürünlerinin oluşturduğu kötü tat ve kokunun giderilmesi, antioksidan, antimikrobiyal ve tekstürel özelliklerin geliştirilmesi üzerine olumlu katkılar sağlamaktadır. Ayrıca ısıl işlem uygulaması öncesinde marinasyon işleminden geçirilen et ve et ürünlerinde insan sağlığı açısından risk oluşturabilecek bazı kanserojen özelliklere sahip olan heterosiklik aromatik aminler ile polisiklik aromatik hidrokarbonlar gibi maddelerin oluşum düzeylerinin en düşük oranlara indirgendiği de belirtilmektedir. Et teknolojisinde marinasyon uygulamaları amacıyla en yaygın kullanılan bileşenlerin başında baharatlar, tıbbi ve aromatik bitkiler, bazı organik asitler, meyve ve sebze suları, süt ve süt ürünleri ile bitkisel yağlar gibi maddeler yer almaktadır. Bu çalışmada ekonomik verim dönemini tamamlamış çıkma tavuk etlerinin farklı marinasyon sıvılarıyla muamelesinin tekstürel, duyusal ve teknolojik özellikleri üzerine etkisi belirlenmiştir. Bu amaçla çıkma tavukların göğüs etleri kullanılmış ve 4 farklı sıvı içerisinde marinasyona bırakılmıştır. Marinasyon sıvısı olarak taze kivi suyu (K grubu), taze zencefil suyu (Z grubu), transglutaminaz enzim solüsyonu (T grubu) ile saf su (kontrol grubu) kullanılmıştır. Tavuk göğüs etlerinin marinasyon işlemi öncesi ve 24 saatlik marinasyon sonrası tekstürel, duyusal ve bazı teknolojik özellikleri belirlenmiştir. Marinasyon işleminin etin tekstürel özelliklerinden sertlik ve çiğnenebilirlik derecesini düşürdüğü belirlenmiştir. Örnekler arasında T grubunda, etin teknolojik özelliklerden %pişirme kaybı ve %sızıntı kaybı oranlarının en düşük ve %verim değerlerinin en yüksek olduğu tespit edilmiştir. Çıkma tavuk etlerinin transglutaminaz enzimi ile muamelesinin gevreklik ve tekstürel özellikler üzerine daha etkili ve olumlu sonuçlar verdiği; taze kivi suyu ve taze zencefil suyu ile marinasyonun ise örneklerin teknolojik özelliklerini olumlu yönde geliştirdiği sonucuna varılmıştır.

Keywords

• Kivi
• Marinasyon
• Tavuk
• Transglutaminaz
• Zencefil

References

1. 1. Kalıştır, S. (2008). Marine edilmiş çimçim karidesi (Metapenaeus stebbingi)’nin buzdolabında (+4 ºC) depolama süresince kimyasal ve duyusal kalitesindeki değişmeler. (Yüksek Lisans Tezi), Çukurova Üniversitesi, Fen Bilimleri Enstitüsü, Su Ürünleri Anabilim Dalı, Adana
2. 2. Roudbari Z. Coort S. L. Kutmon M. et al. Identification of biological pathways con tributing to marbling in skeletal muscle to improve beef cattle breeding. Frontiers in Genetics. 2020; (10): 1370.
3. 3. Alvarado C. McKee S. Marination to improve functional properties and safety of poultry meat. Journal of Applied Poultry Research. 2007; (16): 113-120.
4. 4. Petracci M. Laghi L. Rocculi P. et al. The use of sodium bicarbonate for marination of broiler breast meat. Poultry Science. 2012; (2): 526–534.
5. 5. Cavitt L. Youm G. Meullenet J. et al. Prediction of poultry meat tenderness using razor blade shear, Allo‐Kramer shear, and sarcomere length. Journal of Food Science. 2004; (1): SNQ11-SNQ15.
6. 6. Snedecor G. W. Cochran W. G. (1980), Statistical methods. Iowa State College Press. Ames.
7. 7. Del Pulgar JS. Gázquez A. Ruiz-Carrascal J. Physico-chemical, textural and structural characteristics of sous-vide cooked pork cheeks as affected by vacuum, cooking temperature, and cooking time. Meat Science. 2012; (3): 828-835.
8. 8. Murphy R. Marks B. Effect of meat temperature on proteins, texture, and cook loss for ground chicken breast patties. Poultry Science. 2000; (1): 99-104.

9. 9. Ramli ANM. Hamid HA. Zulkifli F.H. et al. Physicochemical properties and tenderness analysis of bovine meat using proteolytic enzymes extracted from pineapple (Ananas comosus) and jackfruit (Artocarpus heterophyllus) by‐products. Journal of Food Processing and Preservation. 2021; (11): e15939.
10. 10. Botinestean C. Gomez C. Nian Y. et al. Possibilities for developing texture‐modified beef steaks suitable for older consumers using fruit‐derived proteolytic enzymes. Journal of Texture Studies. 2018; (3): 256-261.
11. 11. Sengun I. Y. Turp G. Y. Cicek S. N. et al. Assessment of the effect of marination with organic fruit vinegars on safety and quality of beef. International Journal of Food Microbiology. 2021; (336): 108904.
12. 12. Steel R. G. D. Torrie J. H. Principle and Procedures of Statistic: A Biometrical Approach, New York: McGraw-Hill. 1980.
13. 13. Bagheri Kakash S. Hojjatoleslamy M. Babaei G. et al. Kinetic study of the effect of kiwi fruit actinidin on various proteins of chicken meat. Food Science and Technology. 2019; (39): 980-992.
14. 14. Yusop S. O'Sullivan M. Kerry J. Marinating and enhancement of the nutritional content of processed meat products. In Processed Meats (pp. 421– 449). Woodhead Publishing Series in Food Science, Technology and Nutrition. 2011.
15. 15. Zadeh J. B. Kor N. M. Physiological and pharmaceutical effects of ginger (Zingiber officinale Roscoe) as a valuable medicinal plant. European Journal of Experimental Biology. 2014; (1): 87-90.
16. 16. Modzelewska-Kapituła M. Tkacz K. Nogalski Z. The influence of muscle, ageing and thermal treatment method on the quality of cooked beef. Journal of Food Science and Technology. 2022; (1): 123–132.
17. 17. Żochowska-Kujawska J. Lachowicz K. Sobczak M. Effects of fibre type and kefir, wine lemon, and pineapple marinades on texture and sensory properties of wild boar and deer Longissimus muscle. Meat Science. 2012; (4): 675-680.
18. 18. Choi Y. S. Hwang K. E. Jeong T. J. et al. Comparative study on the effects of boiling, steaming, grilling, microwaving and super heated steaming on quality characteristics of marinated chicken steak. Korean Journal for Food Science of Animal Resources. 2016; (1): 1–7.
19. 19. Han J. Morton J. Bekhit A. Pre- rigor infusion with kiwifruit juice improves lamb tenderness. Meat Science. 2009; (3): 324–330.
20. 20. Lawrie R. A. Ledward D. A. Lawrie’s meat science (7th ed.). Cambridge: Woodhead Publishing. 2006.
21. 21. Cassidy R. Dckerman H. Krol B. et al. Effect of tumbling method, phosphate level and final cook temperature on histological characteristics of tumbled porcine muscle tissue. Journal of Food Science. 1978; (5): 1514-1518. http:// dx.doi.org/10.1111/j.1365-2621.1978.tb02532.x.
22. 22. Hayes J. E. Desmond E. M. Troy D. J. et al. The effect of enhancement with salt, phosphate and milk proteins on the physical and sensory properties of pork loin. Meat Science. 2006; (3): 380-386. http://dx.doi.org/10.1016/j.meatsci.2005.05.009. PMid:22061721.
23. 23. Gao T. Li J. Zhang L. et al. Effect of different tumbling marinade treatments on the water status and protein properties of prepared pork chops. Journal of the Science of Food and Agriculture. 2014; (12): 2494-2500. http:// dx.doi.org/10.1002/jsfa. PMid:25363864.