Gülsüme BIÇAKCI, Damla Nur TÜRKER, Elif ERTAŞ

ETLİK PİLİÇ GÖĞÜS ETİNİN MARİNE EDİLMESİNDE BAZI ANTİOKSİDAN İÇEREN MARİNATLARIN KULLANIMI

Meyve-sebzelerde bulunan antioksidanlar, hastalık riskini azaltma ve lipid oksidasyonunu azaltarak gıda ürünlerinin raf ömrünü artırma potansiyeline sahiptir. Bu amaçla nar ekşisi, şalgam suyu, karadut suyu, elma özü, karadut özü marinat olarak kullanılarak etlik piliç göğüs etlerinin kalite ve biyoaktif özellikleri üzerine etkisi vakum ambalajlı donmuş depolama sırasında incelenmiştir. Marinasyon işlemi sonrası örnekler 175°C’de 15 dakika pişirilmiştir. Tüm işlemlerin sonunda marinatlarla muamelenin toplam fenolik madde içeriği, antioksidan aktivite değeri kontrol grubuna kıyasla yüksek bulunmuştur. Marinat absorbsiyonu en yüksek karadut suyu, pişirme kaybı ve çözünme kaybı en yüksek şalgam suyu ile gözlemlenmiştir. Genel olarak kullanılan marinatlar tavuk göğüs etinin fenolik madde içeriğini ve antioksidan aktivite kapasitesini arttırmış ve pişirme sonrasında tavuk göğüs etlerine parlaklık kazandırmış ve ürün çeşitliliği sağlamıştır.

Anahtar Kelimeler:

Tavuk Göğüs Eti, Marinasyon, Antioksidan Madde, Depolama, Chicken Breast Meat, Marination, Antioxidant, Storage

USE OF SOME ANTIOXIDANT-CONTAINING MARINADES IN MARINATING BROILER BREAST MEAT

Antioxidants found in fruits and vegetables have potential to reduce risk of disease and increase shelf life of foods by reducing lipid oxidation. For this purpose, the effects of pomegranate syrup, turnip juice, black mulberry juice, apple extract, and black mulberry extract on quality and bioactive characteristics of broiler breast meat were investigated during frozen storage in vacuum packaging. After the marination process, the samples were cooked at 175°C for 15 minutes. The total phenolic content and antioxidant activity value of the treatment with marinades were found to be higher than the control group after all processing. The highest absorption of marinate was observed with black mulberry juice, the highest cooking loss and dissolution loss were observed with turnip juice. Generally used marinades increased phenolic content and antioxidant capacity of chicken breast meat and provided shine and product diversity to chicken breast meat after cooking.

Keywords:

Chicken Breast Meat, Marination, Antioxidant, Storage,

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