Some Physical, Chemical and Sensory Properties of Turkey Breast Meat Prepared with Different Marinade Formulations

Abstract

In this study, it was aimed to investigate the effects of hot and mild marinade formulations prepared apple vine-gar, olive oil, yogurt and various additives on some physical, chemical and sensory properties of turkey breast meat. For this purpose, L*, Hue and Chroma values, textural properties such as hardness, chewiness, adhesiveness, cohe-siveness, fracturability and gumminess, general composition and volatile profile in the marinated cooked turkey breast meat samples were determined. Consumer test on the turkey breast meat samples was also conducted. As a result, significant differences were observed in L* and Chroma values of inside of the samples. Significant differ-ences were determined between the turkey breast meat samples in terms of hardness, chewiness and gumminess. According to this, the highest hardness value was determined in the sample marinated with yogurt-mild marinade formulation while the samples marinated with olive oil-hot marinade formulation had the lowest hardness value. Significant differences were also observed in the turkey breast meat samples in terms of chemical properties. Total 34 volatile compounds were determined in the samples. Volatile compounds determined in the turkey breast meat samples, which mainly came from spices, were terpenic compounds such as γ-terpinene, β-pinene and terpinolene. As a results of consumer test, it was found that the samples marinated with olive oil had higher liking scores than both samples marinated with yogurt and apple cider, separately.

Keywords

• Turkey breast meat
• marination
• textural properties
• volatile compounds
• sensory analysis

Project Number

TÜBİTAK- 22209 A- Üniversite Öğrencileri Araştırma Projeleri Destekleme Programı

Farklı Marinasyon Formülasyonları ile Hazırlanmış Hindi Göğüs Etlerinin Bazı Fiziksel, Kimyasal ve Duyusal Özellikleri

Abstract

Bu çalışmada elma sirkesi, zeytin yağı, yoğurt ve çeşitli katkı maddeleri ile hazırlanmış acılı ve acısız marinas-yon formülasyonlarının hindi göğüs etinin bazı fiziksel kimyasal ve duyusal özellikleri üzerine etkilerinin incelenmesi amaçlanmıştır. Bu amaçla, marine edilmiş pişirilmiş hindi göğüs eti örneklerinde L*, Hue ve Chroma değerleri, sertlik, çiğnenebilirlik, iç yapışkanlık, dış yapışkanlık, kırılganlık ve sakızımsılık gibi tekstürel özellikler, genel kompozisyon ve uçucu bileşen profili belirlenmiştir. Ayrıca, hindi göğüs etlerine tüketici testi uygulanmıştır. Sonuç olarak, örnek-lerin iç bölge L* ve Chroma değerlerinde önemli farklılıkların olduğu tespit edilmiştir. Sertlik, sakızımsılık ve çiğne-nebilirlik özellikleri açısından hindi göğüs eti örnekleri arasında önemli farklılıkların olduğu gözlenmiştir. Buna göre, en yüksek sertlik değerinin yoğurt-acısız formülasyonu ile marine edilen örneklerinde belirlenirken, zeytinyağı-acılı formülasyonu ile marine edilen örnekler en düşük sertlik değerine sahiptir. Kimyasal özelikleri bakımından da göğüs eti örnekleri arasında önemli farklılıkların olduğu tespit edilmiştir. Örneklerde toplam 34 adet uçucu bileşen belirlen-miştir. Hindi göğüs eti örneklerinde belirlenen uçucu bileşenler çoğunlukla baharatlardan gelen γ-terpinen, β-pinen, terpinolen gibi terpen türevli bileşiklerdir. Tüketici testi sonucunda, zeytinyağı ile marine edilmiş göğüs eti örnekle-rinin elma sirkesi ve yoğurt ile ayrı ayrı marine edilmiş örneklerden daha yüksek beğeni skoruna sahip olduğu bulun-muştur.

Keywords

• Hindi göğüs eti
• marinasyon
• tekstürel özellikler
• uçucu bileşenler
• duyusal analiz

Supporting Institution

Tübitak

Project Number

TÜBİTAK- 22209 A- Üniversite Öğrencileri Araştırma Projeleri Destekleme Programı

Thanks

Bu çalışma, TÜBİTAK “2209-A Üniversite Öğrencileri Araştırma Projeleri Destekleme Programı” tarafından desteklenmiştir. Bu çalışmayı destekleyen Türkiye Bilimsel ve Teknolojik Araştırmalar Kurumu (TÜBİTAK)’na teşekkür ederiz.

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