Effect of Marination with Fruit and Vegetable Juice on the Some Quality Characteristics of Turkey Breast Meat

V Gök,Y Bor

doi:10.1590/1806-9061-2016-0225

Abstract

The effect of marination with antioxidant-rich fruit and vegetable juices, including black carrot juice, black mulberry juice, black grape and pomegranate juice, mixed vegetable juice (yellow carrot, tomato, zucchini, pepper, black carrot, cucumber and lettuce) for 24 and 48 hours on chemical, textural and sensorial properties of turkey breast meat was investigated. Moisture content of the samples marinated for 24 hours and cooked varied between 58.85 and 70.51%, with the control sample presenting the moisture highest value. The samples marinated in red grape juice for 48 hours had the highest cooking loss (49.11%), while the lowest cooking loss was recorded in the samples marinated in black carrot juice (40.61%). Moreover, the phenolic content of the samples marinated for 24 hours (250.12-1354.76 mg ga/L) was higher than those marinated for 48 hours (210.56-1156.43 mg ga/L). Reduced hardness values were obtained in turkey breast meat marinated in pomegranate (1.36 kg) and red grape (0.86 kg) juices, suggesting that these juices may potentially to be used as processing ingredients. Marination for 48 hours promoted better sensorial properties than marination for 24 hours.

Highlights

The association between good health and eating habits have led people to pay more attention to their daily eating habits, or diets, which consist of different components
The decrease in phenolic content of the meat samples after marination may be explained by the conversion of phenolic substances from insoluble into soluble forms due to oxidation reactions, as suggested by Bravo (1988)
Marination for 48 hours followed by cooking reduced the pH values of all samples, except for the control sample and the sample marinated in red grape juice

Summary

Introduction

The association between good health and eating habits have led people to pay more attention to their daily eating habits, or diets, which consist of different components In this aspect, the consumption of foods that promote good health is preferred, provided that these foods are economically affordable. Turkey meat contains less unsaturated fat than beef and pork (Stadelman et al, 1988) Amino acids, such as alanine, serine, aspartic acid, methionine, glutamic acid, and tyrosine are present, and lysine content, for which the need of children is 2.5-3.5 times higher than for adults, of turkey meat is high (Masiero, 1993). It contains minerals, such as iron, zinc, copper, potassium, magnesium, phosphorus and manganese, and vitamins, including ascorbic acid, thiamine, riboflavin, pentatonic acid, B6, B12 and Vitamin A (Özbay, 2009)

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