Please use this identifier to cite or link to this item: https://hdl.handle.net/11499/6101
Title: Comparison of marinating with two different types of marinade on some quality and sensory characteristics of Turkey breast meat
Authors: Ergezer, H.
Gökçe, Ramazan
Keywords: Lactic acid
Marination
Phosphate
Salt
Tenderness
Tumbling
Turkey meat
Abstract: Breast meats from Turkeys tumbled with either alkaline phosphate or organic acid solutions in the presence of salt while tumbling of meat with distillated water represent as a control. Chemical composition, marinade and meat pH, color coordinate values (L*, a*, b*), weight changes, textural and sensory properties of treated samples were evaluated. The use of alkaline phosphate cause to increase meat pH and lactic acid significantly decreased the pH of meat due to increased concentration in comparison to control. Tumbling with phosphate did not change L* values of meat however cooking increased L* values. Lactic acid treatments significantly increased L* values. The a* values of phosphate and acid marinated groups decreased after tumbling compared to control. Both alkali and acid treatments reduced shear force values compared to control. The increased concentration of phosphate did not affect the sensorial tenderness and juiciness scores. For acid marination there were differences for tenderness score. © Medwell Journals, 2011.
URI: https://hdl.handle.net/11499/6101
https://doi.org/10.3923/javaa.2011.60.67
ISSN: 1680-5593
Appears in Collections:Mühendislik Fakültesi Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection

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