SavedAdd your journal

Journals / Selcuk Journal of Agriculture and Food Sciences / 2020 / Cilt: 34 - Sayı: 1

Determination of the Effect of Some Acidic Solutions on the Tenderness and Quality Properties of Chicken Breast Meat

Kübra ÜNAL
Alime CABİ
Cemalettin SARIÇOBAN
Pages
19–23
DOI
—
🏛️Bibliographic metadata and full text access for this article are provided via DergiPark.
DergiPark Record ↗
✨

AI Summary & Key Takeaways

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

According to the results of the analysis, it was determined that the pH value of chicken breast meat samples marinated with apple cider vinegar was lower than the other groups.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:In this study, it was aimed to determine the quality characteristics of chicken breasts treated with different ratios of acetic acid and apple cider vinegar solutions.
📊
Key Findings & Data:Chicken breasts were allowed to marinate for 48 hours at 4°C using solutions containing apple cider vinegar prepared with concentrations in 50% (E1) and 100% (E2) concentrations and 0.1 M (A1) and 0.2 M (A2) acetic acid.
💡
Conclusion & Impact:According to the results of the analysis, it was determined that the pH value of chicken breast meat samples marinated with apple cider vinegar was lower than the other groups.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Özet

In this study, it was aimed to determine the quality characteristics of chicken breasts treated with different ratios of acetic acid and apple cider vinegar solutions. Chicken breasts were allowed to marinate for 48 hours at 4°C using solutions containing apple cider vinegar prepared with concentrations in 50% (E1) and 100% (E2) concentrations and 0.1 M (A1) and 0.2 M (A2) acetic acid. Pure water was used for the control group (C). Texture profile analyzes and Meullenet-Owens Razor Shear (MORS) analysis with pH, color (L*, a*, b*), cooking loss, water holding capacity and marinade absorption were applied to each treatment group. According to the results of the analysis, it was determined that the pH value of chicken breast meat samples marinated with apple cider vinegar was lower than the other groups. It was determined that the lowest hardness value was in E2 group according to the results of the texture profile analysis. According to the MORS analysis, the lowest shear force was found in E2 group. It is observed that the shear force has the lowest value in group including 100% apple cider vinegar in parallel to the hardness value. As a result, it was observed that apple cider vinegar had a very good source to increase tenderness of chicken breasts compared to acetic acid.

🔖

Cite This Article

ÜNAL, K., CABİ, A., SARIÇOBAN, C. (2020). Determination of the Effect of Some Acidic Solutions on the Tenderness and Quality Properties of Chicken Breast Meat. Selcuk Journal of Agriculture and Food Sciences, Cilt: 34 - Sayı: 1, 19–23. https://ajindex.com/articles/300247

📄 Full Text PDF Viewer

📄

PDF görüntüleyici hazırlanıyor...

References (10)

  1. Aktaş N, Aksu MI, Kaya M (2003). The effect of organic acid marination on tenderness, cooking loss and bound water content of beef. Journal of Muscle Foods 14(3): 181-194.
  2. AOAC (2000). Official Methods of Analysis of AOAC International, 17th ed. P. Cunniff. AOAC Int., Arlington, Virginia, USA. Arganosa GC, Marriott NG (1989). Organic acids as tenderizers of collagen in restructured beef. Journal of Food Science 54(5): 1173-1176.
  3. Berge P, Ertbjerg P, Larsen LM, Astruc T, Vignon X, Møller AJ (2001). Tenderization of beef by lactic acid injected at different times post mortem. Meat Science 57(4): 347-357.
  4. CIE (1976). International Commission on Illumination, Colorimetry: official recommendations of the International Commission on Illumination. Publication CIE, No: 15 (E-1.3.1), Paris, France: Bureau Central de la CIE. Gault NFS (1984). The influence of acetic acid concentration on the efficiency of marinading as a process for tenderizing beef. In Proceedings of the 30th European Meeting of Meat Research Workers, pp. 184-185.
  5. Gault NFS (1991). Marinaded meat. Developments in Meat Science 5:191-246.
  6. Goli T, Ricci J, Bohuon P, Marchesseau S, Collignan A (2014). Influence of sodium chloride and pH during acidic marination on water retention and mechanical properties of turkey breast meat. Meat Science 96(3): 1133-1140. Gómez‐Guillén MC, Montero P, Hurtado O, Borderías AJ (2000). Biological characteristics affect the quality of farmed Atlantic salmon and smoked muscle. Journal of Food Science 65(1): 53-60.
  7. Gök V, Bor Y (2016). Effect of marination with fruit and vegetable juice on the some quality characteristics of turkey breast meat. Brazilian Journal of Poultry Science 18(3): 481-488.
  8. Ketnawa S, Rawdkuen S (2011). Application of bromelain extract for muscle foods tenderization. Food and Nutrition Sciences 2(05): 393. Lambooij E, Potgieter CM, Britz CM, Nortje GL, Pieterse C (1999). Effects of electrical and mechanical stunning methods on meat quality in ostriches. Meat Science 52(3): 331-337.
  9. Lytou AE, Panagou EZ, Nychas GJE (2017). Effect of different marinating conditions on the evolution of spoilage microbiota and metabolomic profile of chicken breast fillets. Food Microbiology 66: 141- 149. Modi VK, Yashoda KP, Naveen SK (2009). Effect of carrageenan and oat flour on quality characteristics of meat kofta. International Journal of Food Properties 12(1): 228-242.
  10. Nadzirah KZ, Zainal S, Noriham A, Normah I (2016). Application of bromelain powder produced from