Effect of marination with fruit and vegetable juice on the some quality characteristics of turkey breast meat

Gõk, VBor, Y

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.(AU)

1. marination
2. texture
3. phenolic compounds
4. Antioxidant
5. turkey meat