Effect of Marination with Fruit and Vegetable Juice on the Some Quality Characteristics of Turkey Breast Meat

Abstract

The effect of marination with antioxidant-rich fruit and vegetable juices, including black carrot juice, black mulberry juice, black grape and pomegranate juice, mixed vegetable juice (yellow carrot, tomato, zucchini, pepper, black carrot, cucumber and lettuce) for 24 and 48 hours on chemical, textural and sensorial properties of turkey breast meat was investigated. Moisture content of the samples marinated for 24 hours and cooked varied between 58.85 and 70.51%, with the control sample presenting the moisture highest value. The samples marinated in red grape juice for 48 hours had the highest cooking loss (49.11%), while the lowest cooking loss was recorded in the samples marinated in black carrot juice (40.61%). Moreover, the phenolic content of the samples marinated for 24 hours (250.12-1354.76 mg ga/L) was higher than those marinated for 48 hours (210.56-1156.43 mg ga/L). Reduced hardness values were obtained in turkey breast meat marinated in pomegranate (1.36 kg) and red grape (0.86 kg) juices, suggesting that these juices may potentially to be used as processing ingredients. Marination for 48 hours promoted better sensorial properties than marination for 24 hours.

Determination of the Effect of Some Acidic Solutions on the Tenderness and Quality Properties of Chicken Breast Meat

“…It has been reported that when the pH drops below the isoelectric point, the hardness increases and the acidic marinades used are responsible for increasing the hardness of chicken breast meats (Önenç et al, 2004;Sheard and Tali, 2004). In a study in which marinated turkey meat using mixed vegetable and fruit juices, it was reported that the lowest hardness value was found in pomegranate and red grape juice and the hardness values increased with cooking process (Gök and Bor, 2016). Goli et al (2014) have reported that 0.25 M aqueous acetic acid solution was decreased hardness and shear force of turkey breast meat over time, but it was increased slightly in presence of salt.…”

Nonthermal pasteurization of onion juice by continuous UV‐C reactor

“…In addition, proteolytic enzymes of pineapple juice were found to save 63.1% of their enzymatic activity after a UV‐C treatment (Sew et al, 2014). It was generally observed that in the marinated meats, cohesiveness reduced parallel to the increase in tenderization (Gök & Bor, ; Zochowska‐Kujawska, Lachowicz, & Sobczak, ). However, in our study, beefsteaks marinated in UV‐treated onion juice were more cohesive than the untreated ones contrarily.…”

Texture Modification Technologies and Their Opportunities for the Production of Dysphagia Foods: A Review

“…However, the hardness level of meat and meat products not only depends on the operating parameters of these nonthermal technologies but also depends on the type of proteins and other preparation of raw materials. Combination of nonthermal technologies with other appropriate pretreatment methods such as pretreatment using enzymes like papain, bromelain, and actinidin (Takei, Hayashi, Umene, Kobayashi, & Masunaga, 2016;Zhu, Kaur, Staincliffe, & Boland, 2018), organic acids like lactic and citric acids (Aktaş, Aksu, & Kaya, 2003), soy sauce (Kim et al, 2013), vinegar (Tänavots et al, 2018), and fruit and vegetable juices (Gök & Bor, 2016) has proved to help reduce the hardness of meat and meat products from level 1 or 2 to level 3 or 4. Therefore, it is still too early to conclude which technique would yield the best results.…”