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

Yıl 2025, Cilt: 3 Sayı: 1, 1 - 6, 16.07.2025

Cihan Kaya , Sümeyra Sultan Tiske İnan , Gizem Şahin

https://doi.org/10.5281/zenodo.15971650

Öz

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.

Anahtar Kelimeler

kiwi , marination , chicken , transglutaminase , ginger

Destekleyen Kurum

Karamanoğlu Mehmetbey University Scientific Research Projects (BAP)

Proje Numarası

25-YL-22

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

Öz

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.

Anahtar Kelimeler

Kivi , Marinasyon , Tavuk , Transglutaminaz , Zencefil

Proje Numarası

25-YL-22

Kaynakça

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