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

Öz

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.

Anahtar Kelimeler

Ayrıntılar

Birincil Dil

İngilizce

Konular

Ziraat Mühendisliği

Bölüm

Araştırma Makalesi

Yazarlar

Kübra Ünal Bu kişi benim
Türkiye

Eda Alagöz Bu kişi benim
Türkiye

Alime Cabi Bu kişi benim
Türkiye

Cemalettin Sarıçoban Bu kişi benim
Türkiye

Yayımlanma Tarihi

20 Nisan 2020

Gönderilme Tarihi

9 Ağustos 2019

Kabul Tarihi

-

Yayımlandığı Sayı

Yıl 2020 Cilt: 34 Sayı: 1

IZ

https://izlik.org/JA85KU37LT

Kaynak Göster

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, ve 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 (01 Nisan 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, ve 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, c. 34, sy 1, ss. 19–23, Nis. 2020, [çevrimiçi]. Erişim adresi: 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 (01 Nisan 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, vd. “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, c. 34, sy 1, Nisan 2020, ss. 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]. 01 Nisan 2020;34(1):19-23. Erişim adresi: https://izlik.org/JA85KU37LT