Efficiency of marination liquids prepared with koruk (Vitis vinifera L.) on safety and some quality attributes of poultry meat

Abstract

In this study, the effects of marination liquids (ML) prepared with koruk juice on safety and quality of poultry meat were investigated. Meat samples inoculated with Salmonella Typhimurium (≅ 6 log CFU/g) were marinated with different concentrations of koruk juice at 4 °C for 1, 2 and 18 h. As a result of the process, the counts of S. Typhimurium on meat samples were reduced in the range of 0.113–3.476 log CFU/g. The most effective treatment in reducing the counts of S. Typhimurium was achieved by marination with ML1 (100% koruk juice) for 18 h. TMAB counts of uninoculated meat samples were determined under detection limits after marination with ML1 for all marination times. When the concentration of koruk juice were increased in ML, TMAB count, pH value and cooking loss of marinated meat samples were decreased. After marination, L∗, a∗ and b∗ values of meat samples were also increased. The samples marinated with ML3 (50% koruk juice + 50% water) and C1 (100% olive oil) for 18 h were the most favored samples in terms of general appreciation. The present results indicated that koruk juice could be used as alternative ML to improve the safety and quality of poultry meat.