Scopus
YÖKSİS DOI Eşleşti
SJR Q2
Marination with aronia, grape and hawthorn vinegars affects the technological, textural, microstructural and sensory properties of spent chicken meat
British Poultry Science · Ocak 2023
YÖKSİS Kayıtları
Marination with aronia, grape and hawthorn vinegars affects the technological, textural, microstructural and sensory properties of spent chicken meat
British Poultry Science · 2023 SCI
Prof. Dr. LÜTFİ PIRLAK →
Marination with aronia, grape and hawthorn vinegars affects the technological, textural, microstructural and sensory properties of spent chicken meat
British Poultry Science · 2023 SCI-Expanded
Doç. Dr. KÜBRA ÜNAL →
Marination with aronia, grape and hawthorn vinegars affects the technological, textural, microstructural and sensory properties of spent chicken meat
British Poultry Science · 2023 SCI-Expanded
Dr. Öğr. Üyesi NAZİK MEZİYET DİLEK →
Marination with aronia, grape and hawthorn vinegars affects the technological, textural, microstructural and sensory properties of spent chicken meat
British Poultry Science · 2023 SCI-Expanded
Doç. Dr. ALİ SAMET BABAOĞLU →
Marination with aronia, grape and hawthorn vinegars affects the technological, textural, microstructural and sensory properties of spent chicken meat
British Poultry Science · 2023 SCI
Prof. Dr. MUSTAFA KARAKAYA →
YÖKSİS Kayıtları — ISSN Eşleşmesi
The effect of dietary calcium concentration and particle size on performance eggshell quality bone mechanical properties and tibia mineral contents in moulted laying hens
2011 ISSN: 0007-1668 SCI
Prof. Dr. ALPÖNDER YILDIZ →
Embryotoxicity assay of aflatoxin produced by Aspergillus parasiticus NRRL 2999
2000 ISSN: 0007-1668 SSCI 25 atıf
Prof. Dr. HASAN HÜSEYİN DÖNMEZ →
Efficacy of polyvinylpolypyrrolidone in reducing the immunotoxicity of aflatoxin in growing broilers
2000 ISSN: 0007-1668 SSCI 31 atıf
Prof. Dr. HASAN HÜSEYİN DÖNMEZ →
Embryotoxicity assay of aflatoxin produced by Aspergillusparasiticus NRRL 2999
2000 ISSN: 0007-1668 SSCI
Prof. Dr. EMRAH SUR →
Effects of aflatoxin B1 on the development of the bursaof Fabricius and blood lymphocyte acid phosphatase ofthe chicken
2003 ISSN: 0007-1668 SSCI
Prof. Dr. EMRAH SUR →
Effects of continuous supplementations of ascorbic acid, aspirin, vitamin E and selenium on some haematological parameters and serum superoxide dismutase level in broiler chickens
2000 ISSN: 0007-1668 SCI-Expanded
Prof. Dr. BÜNYAMİN TRAŞ →
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 content
2005 ISSN: 0007-1668 SCI
Prof. Dr. FİRUZE KURTOĞLU →
Embryotoxicity assay of aflatoxin produced by Aspergillus parasiticus NRRL 2999 title
2000 ISSN: 0007-1668 SSCI
Prof. Dr. İLHAMİ ÇELİK →
Efficacy of polyvinylpolypyrrolidone in reducing the immunotoxicity of aflatoxin in growing broilers
2000 ISSN: 0007-1668 SSCI
Prof. Dr. İLHAMİ ÇELİK →
Bioavailability and pharmacokinetic profile of levofloxacin following intravenous intramuscular and oral administration in turkeys
2014 ISSN: 0007-1668 SCI-Expanded
Prof. Dr. KAMİL ÜNEY →
Effects of polyvinylpolypyrrolidone synthetic zeolite and bentonite on serum biochemical and haematological characters of broiler chickens during aflatoxicosis
1998 ISSN: 0007-1668 SCI 134 atıf
Prof. Dr. TUFAN KEÇECİ →
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
2005 ISSN: 0007-1668 SCI 55 atıf
Prof. Dr. TUFAN KEÇECİ →
Evaluation of the detoxifying effect of yeast glucomannan on aflatoxicosis in broilers as assessed by gross examination and histopathology
2005 ISSN: 0007-1668 SCI-Expanded
Prof. Dr. HALİS UĞUZ →
The effects of withdrawal of vitamin and trace mineral supplements from layer diets on egg yield and trace mineral composition
2001 ISSN: 0007-1668 SCI-Expanded
Prof. Dr. NURETTİN GÜLŞEN →
Effects of continuous supplementations of ascorbic acid aspirin vitamin E and selenium on some haematological parameters and serumsuperoxide dismutase level in broiler chickens
2000 ISSN: 0007-1668 SCI-Expanded 24 atıf
Prof. Dr. MUAMMER ELMAS →
The effects of different dietary copper on production performance and cholesterol concentrations of egg in laying hens
2004 ISSN: 0007-1668 SCI-Expanded
Prof. Dr. TAHİR BALEVİ →
Effects of Echinacea extract on the performance antibody titres andintestinal histology of layer chicks
2010 ISSN: 0007-1668 SCI-Expanded
Prof. Dr. TAHİR BALEVİ →
Effect of clinoptilolite on performance of broiler chickens during experimental aflatoxicosis
2000 ISSN: 0007-1668 SCI-Expanded
Prof. Dr. HALİS UĞUZ →
Emryotoxicity assay of aflatoxin produced by Aspergillus parasiticus NRRL 2999
2000 ISSN: 0007-1668 SCI-Expanded
Prof. Dr. HALİS UĞUZ →
Effects of polyvinyl polypyrrolidone synthetic zeolite and bentonite on serum biochemical and haematological characters of broiler chickens during aflatoxicosis
1998 ISSN: 0007-1668 SCI-Expanded
Prof. Dr. HALİS UĞUZ →
Makale Bilgileri
Dergi
British Poultry Science
ISSN00071668
Yayın TarihiOcak 2023
Cilt / Sayfa64 · 357-363
Scopus ID2-s2.0-85149344730
Özet
1. The purpose of the present research was to detect the efficacies of various vinegars (aronia, grape and hawthorn) used as marination solutions on the physicochemical, technological, textural and sensory properties of spent chicken meat. The pH, colour parameters, cooking loss, marinade absorption, yield, texture (TPA and MORS), characteristics via scanning electron microscopy (SEM) and sensory properties of marinated spent chicken samples were determined. 2. Marination solutions used in the treatment groups were prepared with aronia, grape and hawthorn vinegars. The samples were agitated by hand to provide even dispersion of the solid ingredients in the marinades and were kept at 4°C for 24 h. 3. The pH values of the samples were between 4.70 and 6.04. Marination with various marination solutions caused significant differences in terms of the a* and b* values of samples (P < 0.05). While marination with aronia vinegar decreased the b value of the samples, the use of grape and hawthorn vinegars in the marination solutions increased this value. 4. Hardness and chewiness were the lowest in samples marinated with grape vinegar (P < 0.05) and were 135.14 and 48.79 N, respectively. As a result of marination with various vinegars, there was a significant (P < 0.05) decrease in the MORSF and MORSE values. 5. Marinade absorption values decreased by marination with various vinegars. The highest yield values were found in the samples marinated with hawthorn vinegar (P < 0.05). The SEM indicated that marination with aronia, grape and hawthorn vinegar caused larger gaps between muscle fibres compared to the control samples. 6. Samples marinated with vinegars had higher texture scores compared with the control. Consequently, the marination with vinegars such as aronia, grape and hawthorn has the potential to improve the technical and textural properties of spent chicken meat.
Yazarlar (6)
1
Nazik Meziyet Dilek
2
Ali Samet Babaoğlu
ORCID: 0000-0003-4643-7454
3
Kubra Unal
ORCID: 0000-0001-9005-6160
4
C. Ozbek
ORCID: 0000-0002-6082-9078
5
Lütfi Pırlak
ORCID: 0000-0003-3630-3591
6
Mustafa Karakaya
ORCID: 0000-0002-6436-3658
Anahtar Kelimeler
Chicken
fruit vinegar
MORS
SEM
tenderisation
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
12
Atıf
6
Yazar
6
Anahtar Kelime