Scopus
YÖKSİS DOI Eşleşti
SJR Q2
Marination with citric acid, lemon, and grapefruit affects the sensory, textural, and microstructure characteristics of poultry meat
British Poultry Science · Ocak 2022
YÖKSİS Kayıtları
Marination with citric acid, lemon, and grapefruit affects the sensory, textural, and microstructure characteristics of poultry meat
BRITISH POULTRY SCIENCE · 2022 SCI-Expanded
Doç. Dr. KÜBRA ÜNAL →
Marination with citric acid, lemon, and grapefruit affects the sensory, textural, and microstructure characteristics of poultry meat
British Poultry Science · 2022 SCI-Expanded
Prof. Dr. CEMALETTİN SARIÇOBAN →
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Makale Bilgileri
Dergi
British Poultry Science
ISSN00071668
Yayın TarihiOcak 2022
Cilt / Sayfa63 · 31-38
Scopus ID2-s2.0-85114443354
Özet
1. This study aimed to determine the effects of marination liquids prepared with citric acid (CA-0.5%), lemon (LJ-100%) and grapefruit (GJ-100%) juices on the pH, colour (L*, a*, b*, Chroma, hue angle, total colour differences), cooking loss (CL), water holding capacity (WHC) and marinade absorption (MA) of chicken breast meat. Textural, microstructure (scanning electron microscopy (SEM), confocal laser scanning microscopy (CLSM)) and sensory properties were investigated. 2. As a result of marination, there was a significant (P < 0.01) decrease in the CL and pH values and an increase in WHC and MA values of marinated meat. The L*, b* and chroma values of chicken breast meats marinated with all marinades increased significantly (P < 0.01). 3. While CLSM showed that LJ gave rise to a partial deterioration in muscle fibres, SEM indicated that LJ had irregular muscle fibres, some fibres were broken and separated from each other. The lowest hardness value was established in the LJ group from texture analysis. In the sensory analysis, marinated samples generally received higher scores from panellists compared with the control.
Yazarlar (4)
1
Kubra Unal
ORCID: 0000-0001-9005-6160
2
E. Alagöz
3
Çelik
ORCID: 0000-0002-4036-6918
4
Cemalettin Sariçoban
Anahtar Kelimeler
Chicken
CLSM
fruit juice
SEM
texture
Kurumlar
Selçuk Üniversitesi
Selçuklu Turkey
Scimago Dergi (ISSN Eşleşmesi)
British Poultry Science
Q2
SJR Skoru0,383
H-Index113
YayıncıTaylor and Francis Ltd.
ÜlkeUnited Kingdom
Animal Science and Zoology (Q2)
Food Science (Q3)
Medicine (miscellaneous) (Q3)
Metrikler
41
Atıf
4
Yazar
5
Anahtar Kelime