Scopus
🔓 Açık Erişim YÖKSİS Eşleşti
Quality Changes in Chicken Meat Marinated With Antioxidant-Rich Fruit and Vegetable Juices
Food Science and Nutrition · Nisan 2025
YÖKSİS Kayıtları
Quality Changes in Chicken Meat Marinated With Antioxidant‐Rich Fruit and Vegetable Juices
Food Science & Nutrition · 2025 SCI-Expanded
PROFESÖR CEMALETTİN SARIÇOBAN →
Makale Bilgileri
DergiFood Science and Nutrition
Yayın TarihiNisan 2025
Cilt / Sayfa13
Scopus ID2-s2.0-105002062363
Erişim🔓 Açık Erişim
Özet
This study investigated the effects of marination with antioxidant-rich fruit juices—pomegranate, black carrot, and red beet—on the textural, physicochemical, technological, and sensory properties of chicken breast meat. Key parameters, including color, pH, water-holding capacity (WHC), marinade absorption, cooking loss (CL), textural properties, TBARS (thiobarbituric acid reactive substances), and sensory attributes, were evaluated. Among the tested juices, pomegranate had the highest acidity. Black carrot contained the highest total phenolic content (TPC) but showed the lowest ABTS and DPPH radical scavenging activity (p < 0.05). Marination resulted in a reduction in pH, with the lowest values observed in pomegranate-marinated samples. Although marination influenced WHC, the changes were not statistically significant (p > 0.05). CL values were significantly reduced in marinated samples (p < 0.05). Marination also affected color, with red beet increasing the b* value and black carrot decreasing it (p < 0.05). Textural properties, such as hardness, significantly increased with pomegranate and red beet juices (p < 0.05), while other textural attributes remained unaffected (p > 0.05). Sensory evaluation revealed no significant differences in flavor and texture, although color was notably influenced by the marination process (p < 0.05). Control and RB gave the highest values in terms of general acceptability. These findings suggest that marination with pomegranate, black carrot, and red beet juices may contribute to improving antioxidative properties and improve the textural quality of chicken breast meat.
Yazarlar (4)
1
Çelik
ORCID: 0000-0002-4036-6918
2
E. Alagöz
3
Hülya Şen Arslan
ORCID: 0000-0003-0116-9062
4
Cemalettin Sariçoban
Anahtar Kelimeler
black carrot
chicken breast meat
pomegranate
red beet
Kurumlar
Ege Üniversitesi
Izmir Turkey
Karamanoğlu Mehmetbey Üniversitesi
Karaman Turkey
Selçuk Üniversitesi
Selçuklu Turkey
Metrikler
2
Atıf
4
Yazar
4
Anahtar Kelime