ERİK VE ELMA SUYUNUN TAVUK ETİ MARİNASYONUNDA KULLANILMASI

Yıl 2018, , 1040 - 1052, 01.11.2018

Aydın Erge , Kevser Cin Ezgi Şeker

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

Cited By: 9

Öz

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. 

Anahtar Kelimeler

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

THE USE OF PLUM AND APPLE JUICE AT CHICKEN MEAT MARINATION

Öz

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.

Anahtar Kelimeler

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

Kaynakça

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