Kurutma Sicakliği Ve Mi̇krodalga Gücünün Hi̇ndi̇ Göğüs Di̇li̇mleri̇ni̇n Kali̇te Özelli̇kleri̇ne Etki̇leri̇

Abstract

In this study, spiced turkey slices were dried at different temperatures (60 and 70°C) and microwave powers (0, 180 and 360 W at fixed product weight) and physical, chemical, microbiological and sensory quality characteristics of these dried slices were determined. The turkey slices dried at these conditions had an average moisture content of 25%, an aw value of 0.72, a pH value of 6.02, and a thiobarbituric acid reactive substance (TBARS) value of 15.77 µmol MDA/kg. It was determined that the cutting force value of the samples increased to 56.14 N depending on the temperature increase and to 59.12 N depending on the increase in microwave power. In addition, it was found that the L* value of the samples decreased significantly (p < 0.01) as the microwave power increased. Furthermore, the microbial quality was better in samples applied at 70°C drying temperature and 360 W microwave power.