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Journals / Harran Tarım ve Gıda Bilimleri Dergisi / 2026 / Cilt: 25 Sayı: 3

Investigation of the effects of using juniper extract (Juniperus communis L.) in marination of chicken meat

Tavuk eti marinasyonunda ardıç (Juniperus communis L.) ekstraktı kullanımının etkilerinin araştırılması

Hülya Serpil Kavuşan(EGE UNIVERSITY)0000-0003-2928-8020
Burcu Öztürk Kerimoğlu(EGE UNIVERSITY)0000-0001-9777-8510
Elnaz Sharefiabadi(EGE UNIVERSITY)0000-0002-4382-0469
Meltem Serdaroğlu(EGE ÜNİVERSİTESİ)0000-0003-1589-971X
Pages
390–405
Publication Date
2021-09-23
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Storage time and use of 1% JE resulted in an increase in purge losses (p<0.05).

📌 3 Key Takeaways

🎯
Objective & Hypothesis:In this study, the use of juniper extract (JE) at rates of 0% (C), 0.5% (A-0.5), 0.75% (A-0.75), and 1% (A-1) on some quality parameters and lipid oxidation throughout the storage were examined in chicken breast muscles marinated by injection method.
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Key Findings & Data:Marinated chicken breasts were kept at + 4 °C for 24 h, packed under vacuum, and then stored at +4°C for 14 days.
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Conclusion & Impact:Storage time and use of 1% JE resulted in an increase in purge losses (p<0.05).
🔬Design:Araştırma Makalesi
📍Scope:Comprehensive Sample
⚙️Variables:ardıç · marinasyon · lipit oksidasyonu

Abstract

In this study, the use of juniper extract (JE) at rates of 0% (C), 0.5% (A-0.5), 0.75% (A-0.75), and 1% (A-1) on some quality parameters and lipid oxidation throughout the storage were examined in chicken breast muscles marinated by injection method. Marinated chicken breasts were kept at + 4 °C for 24 h, packed under vacuum, and then stored at +4°C for 14 days. The use of JE more than 0.5% decreased marination absorption and water holding capacity of the breast meat (p<0.05). The addition of JE did not cause any significant changes in moisture, protein and fat content of the samples. The effect of storage time and/or antioxidant rate interaction on pH value was found to be significant (p<0.05). The addition of JE showed a deceleration effect on the oxidation reaction in chicken breast, however, the use of JE more than 0.5% increased the TBARS values showing a prooxidant effect after the 7th day of storage (p<0.05). The most significant effect of the incorporation of JE on color was observed in the yellowness values of the samples. Storage time and use of 1% JE resulted in an increase in purge losses (p<0.05).

Özet

Bu çalışmada enjeksiyon yöntemi ile marine edilen tavuk göğüs kaslarının marinasyon çözeltisi formülasyonunda %0 (C), %0.5 (A-0.5), %0.75 (A-0.75) ve %1 (A-1) oranlarında ardıç ekstraktı (AE) kullanımının bazı kalite parametreleri ve depolama boyunca lipit oksidasyonu üzerine etkileri incelenmiştir. Enjeksiyon yöntemi ile marine edilen taze tavuk göğüs etleri +4°C’de 24 saat bekletilmiş ve vakum ambalajlanarak +4°C’de 14 gün boyunca depolanmıştır. AE ekstraktının kullanımının %0.5 oranının üzerine çıkması göğüs etlerinin marinasyon absorpsiyonu ve su tutma kapasitesi değerlerini düşürmüştür (p<0.05). AE ilavesi örneklerin nem, protein ve yağ miktarlarında önemli değişikliklere neden olmamıştır. Depolama süresi ve/veya antioksidan kullanım oranı interaksiyonunun pH değeri üzerindeki etkisi önemli bulunmuştur (p<0.05). AE ilavesi tavuk göğüs etinde oksidasyon reaksiyonlarını yavaşlatıcı etki göstermiştir; ancak depolamanın 7. gününden itibaren %0.5’ten fazla AE kullanımı prooksidan etki göstererek TBARS değerlerini yükseltmiştir (p<0.05). AE kullanımının renk üzerindeki en belirgin etkisi örneklerin sarılık değerlerinde gözlenmiştir. Depolama süresi ve %1 AE kullanımı ambalaja sızıntı değerlerinde artışa neden olmuştur (p<0.05).

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Cite This Article

Kavuşan, H. S., Kerimoğlu, B. Ö., Sharefiabadi, E., Serdaroğlu, M. (2021). Investigation of the effects of using juniper extract (Juniperus communis L.) in marination of chicken meat. Harran Tarım ve Gıda Bilimleri Dergisi, Cilt: 25 Sayı: 3, 390–405. https://doi.org/10.29050/harranziraat.863985

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