Year 2018, Volume 43, Issue 6, Pages 1040 - 1052 2018-11-01

THE USE OF PLUM AND APPLE JUICE AT CHICKEN MEAT MARINATION
ERİK VE ELMA SUYUNUN TAVUK ETİ MARİNASYONUNDA KULLANILMASI

Aydın Erge [1] , Kevser Cin [2] , Ezgi Şeker [3]

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At this research, it was aimed to increase product variety and to develop some added value products in poultry industry using some alternative natural marination process. For this purpose, chicken breast fillets were marinated with plum juice concentrate and apple juice concentrate at 10°Bx and 14°Bx concentrations as a natural marinades. Other marinade was 1% sodium tripolyphosphate (STPP) as a conventional additive. Marinated chicken breast fillets were evaluated by their sensory, physical, technological and textural quality parameters. STPP marination had the highest marinate absorption (7.52%), 14°Bx apple marination had lowest thaw loss (2.77%), 10°Bx apple marination had lowest cook loss (25.28%), STPP marination had highest product yield (76.65%), and 14°Bx apple marination had highest general choice value as a parameter of sensory analysis. The results showed us that the marination of chicken breast fillet with apple juice could be used as a natural additive and could increase the product variety.

Bu araştırmada kanatlı sektöründe bazı alternatif doğal marinasyon uygulamaları ile ürün çeşitliliğini artırmak ve katma değeri yüksek ürünlerin üretimi amaçlanmıştır. Bu amaçla doğal marinat olarak 10°Bx ve 14°Bx konsantrasyonlarında erik ve elma suyu konsantreleri kullanılmıştır. Diğer bir marinat olarak ise konvansiyonel bir katkı maddesi olan %1'lik sodyum tripolifosfat (STPP) kullanılmıştır. Marine edilen tavuk etleri duyusal, fiziksel, teknolojik ve tekstürel kalite özellikleri bakımından değerlendirilmiştir. En yüksek marinat absorbsiyonunun %7.52 ile STPP uygulamasına; 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 son ürün veriminin %76.65 ile STPP uygulamasına ve en yüksek duyusal analiz genel beğeni puanının ise 14°Bx elma suyu uygulamasına ait olduğu görülmüştür. Sonuçta araştırma bulguları, elma suyunun piliç göğüs eti marinasyonunda ürün çeşitliliğini artırabileceğini ve doğal bir katkı maddesi olarak  kullanılabileceğini göstermiştir. 

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Primary Language tr
Subjects Science
Journal Section Articles
Authors

Author: Aydın Erge (Primary Author)
Institution: ABANT İZZET BAYSAL ÜNİVERSİTESİ
Country: Turkey


Author: Kevser Cin
Institution: ABANT İZZET BAYSAL ÜNİVERSİTESİ
Country: Turkey


Author: Ezgi Şeker
Institution: ABANT İZZET BAYSAL ÜNİVERSİTESİ
Country: Turkey


Bibtex @research article { gida431638, journal = {GIDA}, issn = {1300-3070}, eissn = {1309-6273}, address = {Gıda Teknolojisi Derneği}, year = {2018}, volume = {43}, pages = {1040 - 1052}, doi = {10.15237/gida.GD18063}, title = {ERİK VE ELMA SUYUNUN TAVUK ETİ MARİNASYONUNDA KULLANILMASI}, key = {cite}, author = {Erge, Aydın and Cin, Kevser and Şeker, Ezgi} }
APA Erge, A , Cin, K , Şeker, E . (2018). ERİK VE ELMA SUYUNUN TAVUK ETİ MARİNASYONUNDA KULLANILMASI. GIDA, 43 (6), 1040-1052. DOI: 10.15237/gida.GD18063
MLA Erge, A , Cin, K , Şeker, E . "ERİK VE ELMA SUYUNUN TAVUK ETİ MARİNASYONUNDA KULLANILMASI". GIDA 43 (2018): 1040-1052 <http://dergipark.gov.tr/gida/issue/39712/431638>
Chicago Erge, A , Cin, K , Şeker, E . "ERİK VE ELMA SUYUNUN TAVUK ETİ MARİNASYONUNDA KULLANILMASI". GIDA 43 (2018): 1040-1052
RIS TY - JOUR T1 - ERİK VE ELMA SUYUNUN TAVUK ETİ MARİNASYONUNDA KULLANILMASI AU - Aydın Erge , Kevser Cin , Ezgi Şeker Y1 - 2018 PY - 2018 N1 - doi: 10.15237/gida.GD18063 DO - 10.15237/gida.GD18063 T2 - GIDA JF - Journal JO - JOR SP - 1040 EP - 1052 VL - 43 IS - 6 SN - 1300-3070-1309-6273 M3 - doi: 10.15237/gida.GD18063 UR - https://doi.org/10.15237/gida.GD18063 Y2 - 2018 ER -
EndNote %0 THE JOURNAL OF FOOD ERİK VE ELMA SUYUNUN TAVUK ETİ MARİNASYONUNDA KULLANILMASI %A Aydın Erge , Kevser Cin , Ezgi Şeker %T ERİK VE ELMA SUYUNUN TAVUK ETİ MARİNASYONUNDA KULLANILMASI %D 2018 %J GIDA %P 1300-3070-1309-6273 %V 43 %N 6 %R doi: 10.15237/gida.GD18063 %U 10.15237/gida.GD18063
ISNAD Erge, Aydın , Cin, Kevser , Şeker, Ezgi . "ERİK VE ELMA SUYUNUN TAVUK ETİ MARİNASYONUNDA KULLANILMASI". GIDA 43 / 6 (November 2018): 1040-1052. https://doi.org/10.15237/gida.GD18063