ERİK VE ELMA SUYUNUN TAVUK ETİ MARİNASYONUNDA KULLANILMASI

Bu araştırmada kanatlı sektöründe bazı alternatif doğal marinasyon uygulamaları ile ürün çeşitliliğini artırmak ve katma değeri yüksek ürünlerin üretimi amaçlanmıştır. Bu amaçla doğal marinat olarak 10°Bx ve 14°Bx konsantrasyonlarında erik ve elma suyu konsantreleri kullanılmıştır. Diğer bir marinat olarak ise konvansiyonel bir katkı maddesi olan %1'lik sodyum tripolifosfat (STPP) kullanılmıştır. Marine edilen tavuk etleri duyusal, fiziksel, teknolojik ve tekstürel kalite özellikleri bakımından değerlendirilmiştir. En yüksek marinat absorbsiyonunun %7.52 ile STPP uygulamasına; en düşük çözünme kaybının %2.77 ile 14°Bx elma suyu uygulamasına; en düşük pişme kaybının %25.28 ile 10°Bx elma suyu uygulamasına; en yüksek son ürün veriminin %76.65 ile STPP uygulamasına ve en yüksek duyusal analiz genel beğeni puanının ise 14°Bx elma suyu uygulamasına ait olduğu görülmüştür. Sonuçta araştırma bulguları, elma suyunun piliç göğüs eti marinasyonunda ürün çeşitliliğini artırabileceğini ve doğal bir katkı maddesi olarak kullanılabileceğini göstermiştir.

Anahtar Kelimeler:

Tavuk eti, marinasyon, elma suyu, erik suyu, Sodyum tripolifosfat

THE USE OF PLUM AND APPLE JUICE AT CHICKEN MEAT MARINATION

At this research, it was aimed to increase product variety and to develop some added value products in poultry industry using some alternative natural marination process. For this purpose, chicken breast fillets were marinated with plum juice concentrate and apple juice concentrate at 10°Bx and 14°Bx concentrations as a natural marinades. Other marinade was 1% sodium tripolyphosphate (STPP) as a conventional additive. Marinated chicken breast fillets were evaluated by their sensory, physical, technological and textural quality parameters. STPP marination had the highest marinate absorption (7.52%), 14°Bx apple marination had lowest thaw loss (2.77%), 10°Bx apple marination had lowest cook loss (25.28%), STPP marination had highest product yield (76.65%), and 14°Bx apple marination had highest general choice value as a parameter of sensory analysis. The results showed us that the marination of chicken breast fillet with apple juice could be used as a natural additive and could increase the product variety.

Keywords:

Chicken meat, marination, apple juice, plum juice, sodium tripolyphosphate,

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