Determination of the Effect of Some Acidic Solutions on the Tenderness and Quality Properties of Chicken Breast Meat

Kübra Ünal; Eda Alagöz; Alime Cabi; Cemalettin Sarıçoban

Determination of the Effect of Some Acidic Solutions on the Tenderness and Quality Properties of Chicken Breast Meat

Abstract

In this study, it was aimed to determine the quality characteristics of chicken breasts treated with different ratios of acetic acid and apple cider vinegar solutions. Chicken breasts were allowed to marinate for 48 hours at 4°C using solutions containing apple cider vinegar prepared with concentrations in 50% (E1) and 100% (E2) concentrations and 0.1 M (A1) and 0.2 M (A2) acetic acid. Pure water was used for the control group (C). Texture profile analyzes and Meullenet-Owens Razor Shear (MORS) analysis with pH, color (L*, a*, b*), cooking loss, water holding capacity and marinade absorption were applied to each treatment group. According to the results of the analysis, it was determined that the pH value of chicken breast meat samples marinated with apple cider vinegar was lower than the other groups. It was determined that the lowest hardness value was in E2 group according to the results of the texture profile analysis. According to the MORS analysis, the lowest shear force was found in E2 group. It is observed that the shear force has the lowest value in group including 100% apple cider vinegar in parallel to the hardness value. As a result, it was observed that apple cider vinegar had a very good source to increase tenderness of chicken breasts compared to acetic acid.

Keywords

Details

Primary Language

English

Subjects

Agricultural Engineering

Journal Section

Research Article

Authors

Kübra Ünal This is me
Türkiye

Eda Alagöz This is me
Türkiye

Alime Cabi This is me
Türkiye

Cemalettin Sarıçoban This is me
Türkiye

Publication Date

April 20, 2020

Submission Date

August 9, 2019

Acceptance Date

-

Published in Issue

Year 2020 Volume: 34 Number: 1

IZ

https://izlik.org/JA85KU37LT

Cite

RIS / Bibtex

APA

Ünal, K., Alagöz, E., Cabi, A., & Sarıçoban, C. (2020). Determination of the Effect of Some Acidic Solutions on the Tenderness and Quality Properties of Chicken Breast Meat. Selcuk Journal of Agriculture and Food Sciences, 34(1), 19-23. https://izlik.org/JA85KU37LT

AMA

1.Ünal K, Alagöz E, Cabi A, Sarıçoban C. Determination of the Effect of Some Acidic Solutions on the Tenderness and Quality Properties of Chicken Breast Meat. Selcuk J Agr Food Sci. 2020;34(1):19-23. https://izlik.org/JA85KU37LT

Chicago

Ünal, Kübra, Eda Alagöz, Alime Cabi, and Cemalettin Sarıçoban. 2020. “Determination of the Effect of Some Acidic Solutions on the Tenderness and Quality Properties of Chicken Breast Meat”. Selcuk Journal of Agriculture and Food Sciences 34 (1): 19-23. https://izlik.org/JA85KU37LT.

EndNote

Ünal K, Alagöz E, Cabi A, Sarıçoban C (April 1, 2020) Determination of the Effect of Some Acidic Solutions on the Tenderness and Quality Properties of Chicken Breast Meat. Selcuk Journal of Agriculture and Food Sciences 34 1 19–23.

IEEE

[1]K. Ünal, E. Alagöz, A. Cabi, and C. Sarıçoban, “Determination of the Effect of Some Acidic Solutions on the Tenderness and Quality Properties of Chicken Breast Meat”, Selcuk J Agr Food Sci, vol. 34, no. 1, pp. 19–23, Apr. 2020, [Online]. Available: https://izlik.org/JA85KU37LT

ISNAD

Ünal, Kübra - Alagöz, Eda - Cabi, Alime - Sarıçoban, Cemalettin. “Determination of the Effect of Some Acidic Solutions on the Tenderness and Quality Properties of Chicken Breast Meat”. Selcuk Journal of Agriculture and Food Sciences 34/1 (April 1, 2020): 19-23. https://izlik.org/JA85KU37LT.

JAMA

1.Ünal K, Alagöz E, Cabi A, Sarıçoban C. Determination of the Effect of Some Acidic Solutions on the Tenderness and Quality Properties of Chicken Breast Meat. Selcuk J Agr Food Sci. 2020;34:19–23.

MLA

Ünal, Kübra, et al. “Determination of the Effect of Some Acidic Solutions on the Tenderness and Quality Properties of Chicken Breast Meat”. Selcuk Journal of Agriculture and Food Sciences, vol. 34, no. 1, Apr. 2020, pp. 19-23, https://izlik.org/JA85KU37LT.

Vancouver

1.Kübra Ünal, Eda Alagöz, Alime Cabi, Cemalettin Sarıçoban. Determination of the Effect of Some Acidic Solutions on the Tenderness and Quality Properties of Chicken Breast Meat. Selcuk J Agr Food Sci [Internet]. 2020 Apr. 1;34(1):19-23. Available from: https://izlik.org/JA85KU37LT