TY  - JOUR
T1  - ERİK VE ELMA SUYUNUN TAVUK ETİ MARİNASYONUNDA KULLANILMASI
TT  - THE USE OF PLUM AND APPLE JUICE AT CHICKEN MEAT MARINATION
AU  - Erge, Aydın
AU  - Cin, Kevser
AU  - Şeker, Ezgi
PY  - 2018
DA  - November
DO  - 10.15237/gida.GD18063
JF  - Gıda
JO  - GIDA
PB  - Gıda Teknolojisi Derneği
WT  - DergiPark
SN  - 1300-3070
SP  - 1040
EP  - 1052
VL  - 43
IS  - 6
LA  - tr
AB  - Bu araştırmada kanatlı sektöründe bazı alternatif doğalmarinasyon uygulamaları ile ürün çeşitliliğini artırmak ve katma değeri yüksekürünlerin üretimi amaçlanmıştır. Bu amaçla doğal marinat olarak 10°Bx ve 14°Bxkonsantrasyonlarında erik ve elma suyu konsantreleri kullanılmıştır. Diğer birmarinat olarak ise konvansiyonel bir katkı maddesi olan %1'lik sodyumtripolifosfat (STPP) kullanılmıştır. Marine edilen tavuk etleri duyusal,fiziksel, teknolojik ve tekstürel kalite özellikleri bakımındandeğerlendirilmiştir. En yüksek marinat absorbsiyonunun %7.52 ile STPPuygulamasına; en düşük çözünme kaybının %2.77 ile 14°Bx elma suyu uygulamasına;en düşük pişme kaybının %25.28 ile 10°Bx elma suyu uygulamasına; en yüksek sonürün veriminin %76.65 ile STPP uygulamasına ve en yüksek duyusal analiz genelbeğeni puanının ise 14°Bx elma suyu uygulamasına ait olduğu görülmüştür.Sonuçta araştırma bulguları, elma suyunun piliç göğüs eti marinasyonunda ürünçeşitliliğini artırabileceğini ve doğal bir katkı maddesi olarak kullanılabileceğini göstermiştir.
KW  - Tavuk eti
KW  - marinasyon
KW  - elma suyu
KW  - erik suyu
KW  - Sodyum tripolifosfat
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UR  - https://doi.org/10.15237/gida.GD18063
L1  - https://dergipark.org.tr/tr/download/article-file/589481
ER  -