Scopus
YÖKSİS DOI Eşleşti
SJR Q2
Technological and textural properties of spent chicken breast, drumstick and thigh meats as affected by marinating with pineapple fruit juice
British Poultry Science · Temmuz 2019
YÖKSİS Kayıtları
Technological and textural properties of spent chicken breast, drumstick and thigh meats as affected by marinating with pineapple fruit juice
British Poultry Science · 2019 SCI-Expanded
Doç. Dr. KÜBRA ÜNAL →
Technological and textural properties of spent chicken breast, drumstick and thigh meats as affected by marinating with pineapple fruit juice
British Poultry Science · 2019 SCI-Expanded
Doç. Dr. ALİ SAMET BABAOĞLU →
Technological and textural properties of spent chicken breast, drumstick and thigh meats as affected by marinating with pineapple fruit juice
British Poultry Science · 2019 SCI-Expanded
Prof. Dr. MUSTAFA KARAKAYA →
YÖKSİS Kayıtları — ISSN Eşleşmesi
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1998 ISSN: 0007-1668 SCI 134 atıf
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Effects of dietary boron supplementation on some biochemical parameters peripheral blood lymphocytes splenic plasma cells and bone characteristics of broiler chicks given diets with adequate or inadequate cholecalciferol vitamin D sub 3 sub content title
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Makale Bilgileri
Dergi
British Poultry Science
ISSN00071668
Yayın TarihiTemmuz 2019
Cilt / Sayfa60 · 381-387
Scopus ID2-s2.0-85067064038
Özet
1. This study was conducted to determine the effects of pineapple fruit juice at different marination times (0, 40, 80, 120 and 160 min) on pH, water holding capacity (WHC), cooking loss (CL) and colour (L*, a*, b*, hue angle and chroma) properties of breast, drumstick and thigh meats from spent hens. Textural properties (razor shear force and shear energy) and sensory analyses of the samples were tested. 2. With increasing marination time, there was a decrease in pH and WHC values, and an increase in CL values. However, marination treatment with pineapple fruit juice significantly affected the textural measurement of all the meat muscles compared with the control group. 3. Razor shear force and shear energy were lower when marination was performed for 160 min. Colour analyses showed that marination for 80 min resulted in significantly increased L*, a* and b* values. The samples marinated for longer times were most preferable, according to the tenderness scores assigned by the panellists.
Yazarlar (4)
1
P. Kadıoğlu
2
Mustafa Karakaya
ORCID: 0000-0002-6436-3658
3
Kubra Unal
ORCID: 0000-0001-9005-6160
4
Ali Samet Babaoğlu
ORCID: 0000-0003-4643-7454
Anahtar Kelimeler
Colour
pineapple fruit juice
razor shear
spent hen meat
texture
Kurumlar
Selçuk Üniversitesi
Selçuklu Turkey
Scimago Dergi (ISSN Eşleşmesi)
British Poultry Science
Q2
SJR Skoru0,437
H-Index110
YayıncıTaylor and Francis Ltd.
ÜlkeUnited Kingdom
Animal Science and Zoology (Q2)
Food Science (Q2)
Medicine (miscellaneous) (Q3)
Metrikler
43
Atıf
4
Yazar
5
Anahtar Kelime