Investigation of the effects of using juniper extract (Juniperus communis L.) in marination of chicken meat

Kavuşan, Hülya Serpil; Öztürk‐Kerimoğlu, Burcu; Sharefiabadi, Elnaz; Serdaroğlu, Meltem

doi:10.29050/harranziraat.863985

Cited by 5 publications

(2 citation statements)

References 37 publications

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“…Serdaroğlu et al, (2007) stated that marination uptake of turkey breast muscle ranged between 6.9-13.7% by using different marinade solutions (citric acid and/or grapefruit juice), with the highest uptake observed in marination with 0.1 M citric acid. In contrast to our results, marinade absorption of chicken breast muscle ranged between 37.37-64.52% by using juniper extract, where increasing amounts of juniper extract decreased the marinade absorption (Kavuşan et al, 2021). Marinade absorption by the muscle depends on the marinating technique or whether the product, which is to be marinated, is raw or cooked.…”

Section: Properties Of Barberry and Acorn Extractscontrasting

confidence: 99%

“…The acidity of all treatments at the end of the storage was lower than the initial values except for C (P < 0.05). Similar trends were also reported by using juniper (Kavuşan et al, 2021) and rosemary extracts (İlhan 2010) in different meat products. Sardine fillets marinated with vinegar, grapefruit juice and pomegranate juice concentrate also had lower pH compared to the control treatments (Serdaroğlu et al, 2015).…”

Section: Chemical Compositionsupporting

confidence: 86%

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Investigation of Freshness and Oxidative Changes of Fried Sardine Marinades with Barberry or Acorn Extracts

Serpil Kavuşan,

Yüncü-Boyaci,

Can

et al. 2024

Croat. j. food sci. technol. (Online)

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This study was carried out to investigate the effects of using barberry or acorn extracts in fried sardine marinade formulations. In line with this purpose, sardines were eviscerated, washed, and filleted. Fillets were marinated with a solution containing 4% salt, 1% vinegar, and 0.2% potassium sorbate. After that, four marinated batches were made, namely C (no antioxidant added), B (200 ppm BHT added), BE (barberry extract added-200 ppm gallic acid equivalent (GAE)), and AE (acorn extract added-200 ppm gallic acid equivalent). Marination uptake, chemical composition, pH, colour, oxidation (peroxide value and lipid oxidation), trimethylamine (TMA-N), and sensory analyses were performed at +4 ℃ for 28 days. Acorn extract exhibited higher total phenolic content and pH value than barberry extract. Both barberry and acorn extract contain various bioactive components, especially phenolic acids, flavonoids, and alkaloids. The incorporation of antioxidants did not alter the chemical composition, initial pH and marinade uptake. Barberry extract was responsible for the lowest oxidation on the 14th day of storage. TBARS and TMA-N values of all extract added treatments were within the acceptable limits. Only flavour and general acceptability scores of AE were lower. All treatments were preferred at the same level except for AE treatment.

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Section: Properties Of Barberry and Acorn Extractscontrasting

confidence: 99%

Section: Chemical Compositionsupporting

confidence: 86%

Investigation of Freshness and Oxidative Changes of Fried Sardine Marinades with Barberry or Acorn Extracts

Serpil Kavuşan,

Yüncü-Boyaci,

Can

et al. 2024

Croat. j. food sci. technol. (Online)

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Sumac-Marinated Beef (Longissimus thoracis et lumborum): Bioaccessibility of Hydroxymethylfurfural, Protein, and Phenolic Compounds and Antioxidant Capacity After In Vitro Digestion

Sümer,

2024

ACS Food Sci. Technol.

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In this study, we applied sumac sauce (SS) for the marination of beef (Longissimus thoracis et lumborum, LTL) using syringe and immersion methods and investigated sumac marination on cooking properties and effects on the bioaccessibility of 5hydroxymethylfurfural (HMF), protein, and phenolic compounds as well as antioxidant capacity after in vitro digestion. The highest absorption level of the marinade sauce was observed for the control sauce (CS) and SS samples prepared by using the syringe method. The water-holding capacity (WHC) of unmarinated cooked beef (B) was 26.8 ± 0.18%, whereas the WHC values of the beef samples (CSI and CSS) marinated with CS using the immersion and syringe methods were 30.8 ± 0.08 and 33 ± 0.24%, respectively. The highest WHC 37.3% was observed for the beef samples marinated with SS via immersion (SSI; P < 0.05). The lowest and highest hardnesses and chewinesses were observed for SSI and B, respectively. The highest total phenolic compound content after in vitro digestion was measured in SSI (454.55 mg GAE/g), whereas the lowest content was determined in B, with a similar value before digestion (19.84 mg GAE/g). Comparing the samples prepared via different marination techniques, the highest and lowest antioxidant activities were determined for SSI and B, respectively. Notably, the protein digestibility in B was higher than that in all of the marinated samples. Furthermore, no statistically significant differences were observed in the HMF concentrations before digestion, except for CSS. In contrast, after in vitro digestion, the HMF concentration significantly increased in all samples. In our study, it was found that marinating meat with sumac-containing sauce increased water retention capacity and improved textural properties of meat and increased bioaccessibility of phenolic compounds but decreased protein digestibility under simulated digestion conditions.

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Vakumlu Emdi̇ri̇m İle Renkli̇ Fonksi̇yonel Tavuk Eti̇ Küpleri̇ni̇n Üreti̇lmesi̇

Dinçer

Dinçer²

2022

Gıda

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In this study, it was aimed to determine some quality characteristics of dried chicken cubes after coloring with vacuum impregnation. For this purpose, hibiscus extracts of different concentrations (1, 2 and 4°Bx) were impregnated into chicken breast cubes for 2 hours at 25°C, and then colored cubes were dried in a convection dryer at 60°C. pH values of hibiscus extracts were between 2.07-2.27. Moisture content of colored cubes by using hibiscus extract was between 33.77-35.18% and, pH value was between 4.42-5.06. At high hibiscus concentration (4°Bx), cubes were darker colored, and total amount of monomeric anthocyanin was higher (50.75 mg/kg). In addition, as concentration increased, total phenolic content and antioxidant activity of samples also increased. The results show that vacuum impregnation can be used successfully in both coloring and enrichment of chicken meat with functional compounds. However, it is important to optimize application conditions according to desired final product properties.

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Investigation of the effects of using juniper extract (Juniperus communis L.) in marination of chicken meat

Abstract: Tavuk eti marinasyonunda ardıç (Juniperus communis L.) ekstraktı kullanımının etkilerinin araştırılması.

Cited by 5 publications

References 37 publications

Investigation of Freshness and Oxidative Changes of Fried Sardine Marinades with Barberry or Acorn Extracts

Investigation of Freshness and Oxidative Changes of Fried Sardine Marinades with Barberry or Acorn Extracts

Sumac-Marinated Beef (Longissimus thoracis et lumborum): Bioaccessibility of Hydroxymethylfurfural, Protein, and Phenolic Compounds and Antioxidant Capacity After In Vitro Digestion

Vakumlu Emdi̇ri̇m İle Renkli̇ Fonksi̇yonel Tavuk Eti̇ Küpleri̇ni̇n Üreti̇lmesi̇

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