Effects of marinating with sourcherry, pomegranate, orange, grape or apple juice on the chemical, sensorial and textural properties of chicken breast meat

• Main Author: Cesur, E., Celal Bayar University, Faculty of Engineering, Manisa (Turkey). Div. of Food Engineering
• Format: Publication
• Language: Turkish
• Published: Manisa (Turkey) Celal Bayar Univ., Graduate School of Natural and Applied Sciences 2009
• Subjects: ANAILISIS ORGANOLA©PTICO; ANALYSE ORGANOLEPTIQUE; APPLE JUICE; CARNE DE POLLO; CHEMICAL COMPOSITION; CHEMICOPHYSICAL PROPERTIES; CHICKEN MEAT; COLOR; COLOUR; COMPOSICIA³N QUIMICA; COMPOSITION CHIMIQUE; CONTENIDO DE HUMEDAD; CONTROL FA­SICO; COOKING LOSSES; COULEUR; ESCABECHADO; FERMETA; FIRMEZA; FIRMNESS; FRUIT JUICES; GRAPE JUICE; http://www.fao.org/aos/agrovoc#c_1521; http://www.fao.org/aos/agrovoc#c_15895; http://www.fao.org/aos/agrovoc#c_16006; http://www.fao.org/aos/agrovoc#c_1773; http://www.fao.org/aos/agrovoc#c_1794; http://www.fao.org/aos/agrovoc#c_24000; http://www.fao.org/aos/agrovoc#c_25422; http://www.fao.org/aos/agrovoc#c_25492; http://www.fao.org/aos/agrovoc#c_25533; http://www.fao.org/aos/agrovoc#c_28590; http://www.fao.org/aos/agrovoc#c_3123; http://www.fao.org/aos/agrovoc#c_36088; http://www.fao.org/aos/agrovoc#c_4605; http://www.fao.org/aos/agrovoc#c_4886; http://www.fao.org/aos/agrovoc#c_5753; http://www.fao.org/aos/agrovoc#c_5829; http://www.fao.org/aos/agrovoc#c_7377; http://www.fao.org/aos/agrovoc#c_8013; http://www.fao.org/aos/agrovoc#c_8893; JUGO DE FRUTAS; JUS D'ORANGE; JUS DE FRUITS; JUS DE POMME; JUS DE RAISIN; LUTTE PHYSIQUE; MARINAGE; MARINATING; MA©THODE STATISTIQUE; MA©TODOS ESTADA­STICOS; MEAT TEXTURE; MOISTURE CONTENT; ORANGE JUICE; ORGANOLEPTIC ANALYSIS; PA©RDIDAS EN COCCIA³N; PERTE AA LA CUISSON; PHYSICAL CONTROL; PROPIEDADES FISICOQUA­MICAS; PROPRIA©TA© PHYSICOCHIMIQUE; STATISTICAL METHODS; TENDERNESS; TENDRETA; TENEUR EN EAU; TERNURA; TEXTURA DE LA CARNE; TEXTURE DE LA VIANDE; TURKEY; TURQUA­A; TURQUIE; VIANDE DE POULET; ZUMO DE MANZANA; ZUMO DE NARANJA; ZUMO DE UVA

The effects of marination with sourcherry, pomegranate, orange, grape, or apple juice on the chemical and sensory properties of chicken breast meat were investigated. Textural and sensory properties of samples were evaluated. Araştırmada, vişne, nar, portakal, üzüm ve elma suyu ile yapılan marinasyon uygulamasının tavuk göğüs etinin kimyasal, duyusal ve tekstürel özellikleri üzerindeki etkileri araştırılmıştır. Yapılan çalışmada örneklerin tekstürel ve duyusal özellikleri değerlendirilmiştir.