Comparison of Quality Characteristics of Bone-In and Boneless Chicken Thighs

Yıl 2025, Cilt: 18 Sayı: 4, 367 - 375, 24.12.2025

Ramazan Ülkü Çetin , Nisanur Ektik Sezen , Zeynep Kilci , Hakan Tavşanlı

Öz

In this study, the quality characteristics of bone-in and boneless chicken thighs supplied from five different companies were comparatively analyzed. The samples were assessed based on their physical, chemical, microbiological, and sensory attributes. Physicochemical analyses revealed that bone-in products exhibited higher fat content, ash content, and water-holding capacity, whereas boneless products demonstrated higher pH levels (p<0.05). Color analysis showed that bone-in products had significantly higher L* values, indicating lighter coloration, whereas boneless products displayed higher b* values (p<0.05), indicating greater yellowness. In microbiological evaluations, Salmonella spp. and serotypes were found at higher rates, especially in the products of 3rd company. In the sensory analyses, panelists generally rated the boneless products with higher scores. The findings reveal significant quality differences attributable to both product type and manufacturer. They also highlight that improvements in hygiene, packaging, and production processes are critical for ensuring product safety and enhancing consumer satisfaction.

Anahtar Kelimeler

Chicken thigh meat , bone-in , boneless , Salmonella spp.

Kemikli ve Kemiksiz Piliç Butlarının Kalite Özelliklerinin Karşılaştırılması

Öz

Bu çalışmada, beş farklı firmadan temin edilen kemikli ve kemiksiz piliç butlarının kalite özellikleri karşılaştırmalı olarak incelenmiştir. Örnekler fiziksel, kimyasal, mikrobiyolojik ve duyusal açılardan değerlendirilmiştir. Fizikokimyasal analizler, kemikli ürünlerde daha yüksek yağ, kül ve su tutma kapasitesi değerleri olduğunu; kemiksiz ürünlerin ise daha yüksek pH seviyeleri gösterdiğini ortaya koymuştur (p<0.05). Renk analizinde, kemikli ürünler daha açık tonlarda (yüksek L* değeri), kemiksiz ürünler ise daha sarı tonlarda (yüksek b* değeri) bulunmuştur (p<0.05). Mikrobiyolojik değerlendirmelerde, özellikle 3. firmaya ait ürünlerde Salmonella spp. ve serotiplerine daha yüksek oranda rastlanmıştır. Duyusal analizlerde panelistler genel olarak kemiksiz ürünleri daha yüksek puanlarla değerlendirmiştir. Bulgular, ürün tipi ve üretici firma kaynaklı önemli kalite farkları olduğunu ortaya koymakta; hijyen, ambalajlama ve üretim süreçlerinin iyileştirilmesinin ürün güvenliği ve tüketici memnuniyeti açısından kritik olduğunu göstermektedir.

Anahtar Kelimeler

Piliç but eti , kemikli , kemiksiz , Salmonella spp

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