Determination of the Effect of Some Acidic Solutions on the Tenderness and Quality Properties of Chicken Breast Meat

Authors : Kübra ÜNAL, Eda ALAGÖZ, Alime CABİ, Cemalettin SARIÇOBAN

Pages : 19-23

View : 32 | Download : 37

Publication Date : 2020-04-20

Article Type : Research Paper

Abstract :In this study, it was aimed to determine the quality characteristics of chicken breasts treated with different ratios of acetic acid and apple cider vinegar solutions. Chicken breasts were allowed to marinate for 48 hours at 4°C using solutions containing apple cider vinegar prepared with concentrations in 50% insert ignore into journalissuearticles values(E1); and 100% insert ignore into journalissuearticles values(E2); concentrations and 0.1 M insert ignore into journalissuearticles values(A1); and 0.2 M insert ignore into journalissuearticles values(A2); acetic acid. Pure water was used for the control group insert ignore into journalissuearticles values(C);. Texture profile analyzes and Meullenet-Owens Razor Shear insert ignore into journalissuearticles values(MORS); analysis with pH, color insert ignore into journalissuearticles values(L*, a*, b*);, cooking loss, water holding capacity and marinade absorption were applied to each treatment group. According to the results of the analysis, it was determined that the pH value of chicken breast meat samples marinated with apple cider vinegar was lower than the other groups. It was determined that the lowest hardness value was in E2 group according to the results of the texture profile analysis. According to the MORS analysis, the lowest shear force was found in E2 group. It is observed that the shear force has the lowest value in group including 100% apple cider vinegar in parallel to the hardness value. As a result, it was observed that apple cider vinegar had a very good source to increase tenderness of chicken breasts compared to acetic acid.
Keywords : Acetic acid, Apple cider vinegar, Tenderness, Marinating, Chicken meat