ERİK VE ELMA SUYUNUN TAVUK ETİ MARİNASYONUNDA KULLANILMASI

Year 2018, , 1040 - 1052, 01.11.2018

Aydın Erge , Kevser Cin Ezgi Şeker

https://doi.org/10.15237/gida.GD18063

Cited By: 9

Abstract

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. 

Keywords

Tavuk eti, marinasyon, elma suyu, erik suyu, Sodyum tripolifosfat

THE USE OF PLUM AND APPLE JUICE AT CHICKEN MEAT MARINATION

Abstract

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.

Keywords

Chicken meat, marination, apple juice, plum juice, sodium tripolyphosphate

References

• Alvarado, C., McKee, S. (2007). Marinaton to improve functional properties and safety of poultry meat. J Appl Poult Res, 16: 113-120.
• BESD-BİR (2013), Piliç Eti Sektör Raporu.
• Desmond, E.M., Troy, D.J. (2001). The Effect of Lactic Acid on Low Value Beef used for Emulsion Type Meat Products. Lebensm.-Wiss. Technology, 34: 374-379.
• Ergezer, H. (2005). Değişik yöntemlerle Marine edilmiş kanatlı etlerin kimyasal, mikrobiyolojik, tekstürel ve duyusal özellikleri. Pamukkale Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Yüksek Lisans tezi, Denizli, Türkiye.
• Gökalp HY, Kaya M, Tülek Y ve Zorba Ö. (2010). Et ve Ürünlerinde Kalite Kontrolü ve Laboratuvar Uygulama Klavuzu, beşinci baskı, Atatürk Üniversitesi Yayın no 751, Erzurum.
• Jarvis,N., Clement, A.R, O’Bryan,C.A., Babu, D., Crandall, P.G., Owens, C.M., Meullenet,J., Ricke, S.C. (2012). Dried Plum Products as a Substitute for Phosphate in Chicken Marinade. Journal of Food Science. Vol. 77, Nr. 6.
• Lawrence, T.E., Dikeman, M.E., Hunt, M.C., Kastner, C.L., Johnson, D.E. (2003). Staged Injection Marination with Calcium Lactate, Phosphate, and Salt may Improve Beef Water-Binding Ability and Palatability Traits. Meat Science, 65(4): 967-972.
• Lawrence, T.E., Dikeman, M.E., Hunt, M.C., Kastner, C.L., Johnson, D.E. (2004). Effects of Enhancing Beef Longissimus with Phosphate plus Salt or Calcium Lactate plus Non-Phosphate Water Binders plus Rosemary Extract, Meat Science, 67(1): 129-137.
• Lawrie, R. A. (1979). The Storage and Preservation of Meat Moisture Control. Meat Science (3rd Ed.), Pergamon Press, Oxford.
• Lee, E.J. and Ahn, D.U. (2005). Quality characteristics of irradiated turkey breast rolls formulated with plum extract. Meat Sci., 71(2): 300-305.
• Lemos, A. L. S. C., Nunes, D. R. M., Viana, A.G. (1999). Optimization of the stillmarinating process of chicken parts. Meat Science, 52: 227-234.
• Lin, Y.C., Chen, W.T., Chou, R.G.R. (2000). Postmortem Changes in Muscle Duck Muscle Marinated in Red Wine. Journal of Food Science. 65(5): 906-908
• Lyon, B. G., Smith, D. P., Savage, E. M. (2005). Descriptive sensory analysis of broiler breast fillets marinated in phosphate, salt, and acid solutions. Poultry Science, 84: 345-349.
• Nunez de Gonzalez, M.T., Boleman, R.M., Miller, R.K., Keeton, J.T., Rhee, K.S. (2008a). Antioxidant properties of dried plum ingredients in raw and precooked pork sausage. J. Food Sci., 73(5): H63-H71.
• Nunez de Gonzalez, M.T., Hafley, B.S., Boleman, R.M., Miller, R.K., Rhee, K.S., Keeton, J.T. (2008b). Antioxidant properties of plum concentrates and powder in precooked roast beef to reduce lipid oxidation. Meat Sci., 80: 997-1004.
• Obuz, E., Cesur, E. (2009). Effects of marinating on different properties on chicken breast meat. Fleischwirtschaft, 89(3): 95-99.
• Parks,S.S., Reynolds, A.E., Wicker, L. (2000) Aqueous apple flavoring in breast muscle has physical, chemical, and sensory properties similar to those of phosphate-marinated controls. Poultry Science 79:1183–1188.
• Pauli, E. (1979). Classical Cooking the Modern Way. CBI Publishing Co., Inc., Boston, MA.
• Qiao, M., Fletcher, D. L., Smith, D. P., Nothcutt, J. K. (2002). Effects of Raw Broiler Breast Meat Color Variation on Marination and Cooked Meat Quality. Poultry Science, 81, 276-280, 2002.
• Serdaroğlu, M., Abdraimov, K., Önenç, A. (2007). The Effects of Marinating with Citric Acid Solutions and Grapefruit Juice on Cooking and Eating Quality of Turkey Breast, Journal of Muscle Foods, 18: 162-172, 2007.
• Smith, D. P. (1999). Marination: Tender to the Bottom Line. Broiler Industry, 62 (6): 24-27.
• Smith, D. P., Acton, J. C. (2001). Marination, cooking and curing of poultry products, in Poultry Meat Processing, pp. 257-281, Ed. Sams, A. R., Taylor&Francis Group, New York.
• Smith, D. P., Young, L. L. (2007). Marination pressure and phosphate effects on broiler breast filet yield, tenderness, and color. Poultry Science, 86: 2666-2670.
• Söylemez, N., Zorba, Ö. (2013). Galeta Unu, Yumurta Akı Tozu ve Jelatinin Anaç Tavuk Köftelerinin Çeşitli Özellikleri Üzerindeki Etkilerinin Yanıt Yüzey Yöntemi ile Modellenmesi. Abant İzzet Baysal Üniversitesi, Fen Bilimleri Enstitüsü, Yüksek Lisans Tezi Bolu, Türkiye.
• Suderman, D. R. (1993). Selecting flavorings and seasonings for batter and breading systems. Cereal Foods World 38:689-694
• Xargayo, M., Lagares, J., Fernandez, E., Ruiz, D., Borell, D. (2001). Marination of Fresh Meat by Means of Spray Effect: Influence of Spray Injection on the Quality of Marinated Products. Fleischwirstschaft, 81 (2), 93-98.
• Xiong, Y. L. (2004). Role of miyofibriller proteins in water-binding in brine-enhanced meats. Food Research International, 38: 281-287.
• Yıldız-Turp, G., Serdaroglu, M. (2010). Effects of using plum puree on some properties of low fat beef patties. Meat Sci., 86: 896-900.
• Young, L. L., C. M. Papa, C. E. Lyon, Wilson, R. L. (1992). Moisture retention and textural properties of ground chickenmeat as affected by sodiumtripolyphosphate, ionic strength and pH. J. Food Sci. 57:1291– 293.
• Young, L. L., Lyon, C. E.(1997). Effect of Postchill Aging and Sodium Tripolyphosphate on Moisture Binding Properties, Color and Warner-Bratzler Shear Values of Chicken Breast Meat. Poultry Science, 76, 1587-1590.
• Young, L. L., Buhr, R. J., Lyon, C. E. (1999). Effect of Polyphosphate Treatment and Electrical Stimulation on Postchill Changes in Quality of Broiler Breast Meat. Poultry Science, 78, 267-271.
• Zheng M, Toledo R, Wicker L. (1999), Effect of phosphate and pectin on quality and shelf-life of marinated chicken breast. J Food Qual 22:553–64.