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VAKUMLU EMDİRİM İLE RENKLİ FONKSİYONEL TAVUK ETİ KÜPLERİNİN ÜRETİLMESİ

Yıl 2022, Cilt: 47 Sayı: 5, 860 - 873, 30.10.2022

Elif Aykın Dinçer Cüneyt Dinçer

https://doi.org/10.15237/gida.GD22056

Öz

Bu çalışmada; vakumlu emdirim tekniği ile renklendirildikten sonra kurutulan tavuk eti küplerinin bazı kalite özelliklerinin belirlenmesi amaçlanmıştır. Bu amaca yönelik olarak; tavuk göğüs eti küpleri 25°C’de 2 saat süreyle farklı konsantrasyonlardaki (1, 2 ve 4°Bx) hibiskus ekstraktları emdirilerek renklendirilmiş ve 60°C’de konveksiyonel kurutucuda kurutulmuştur. Çalışmada kullanılan hibiskus ekstraktlarının pH değerleri 2.07-2.27 aralığında belirlenmiştir. Hibiskus ekstraktı kullanılarak elde edilen renkli küplerin nem içeriği %33.77-35.18 ve pH değeri 4.42-5.06 aralıklarında belirlenmiştir. Yüksek hibiskus konsantrasyonunda (4°Bx), et küplerinin daha koyu renkli ve toplam monomerik antosiyanin miktarının ise daha yüksek (50.75 mg/kg) olduğu tespit edilmiştir. Ayrıca, konsantrasyon arttıkça, örneklerin toplam fenolik madde miktarı ve antioksidan aktivitesinin de yükseldiği belirlenmiştir. Çalışma sonuçları, tavuk etinin hem renklendirilmesi hem de fonksiyonel bileşikler ile zenginleştirilmesinde vakumlu emdirim tekniğinin başarıyla kullanılabileceğini göstermektedir. Bununla birlikte arzu edilen son ürün özelliklerine göre uygulama şartlarının optimize edilmesi önem arz etmektedir.

Anahtar Kelimeler

hibiskus kalite tavuk eti vakumlu emdirim

Kaynakça

  • Akyüz, S., Güneşer, O., Esen, B.N. (2020). Farklı Marinasyon Formülasyonları ile Hazırlanmış Hindi Göğüs Etlerinin Bazı Fiziksel, Kimyasal ve Duyusal Özellikleri. J Adv Res Nat Appl Sci, 6(2): 190-205.
  • Anonim. (2022). Beyaz Et Sanayicileri ve Damızlıkçıları Birliği Derneği, Kanatlı Eti Sektörü, İstatistikler, Ankara, Turkey. https://besd-bir.org/tr/statistikler Erişim Tarihi: 09.03.2022
  • Anonim. (2019). Türk Gıda Kodeksi Et, Hazırlanmış Et Karışımları ve Et Ürünleri Tebliği (2018/52). Tarım ve Orman Bakanlığı, 29 Ocak 2019 tarih ve 30670 sayılı Resmi Gazete, Ankara.
  • AOAC. (2000). Association of Official Analytical Chemists, Official Methods of Analysis, 17th edition. AOAC, Washington DC.
  • Aykın Dinçer, E. (2020). Soğuk kurutulmuş tavuk eti dilimlerinin bazı kalite özellikleri. GIDA, 45(2): 262-274.
  • Aykın-Dinçer, E., Erbaş, M. (2018). Etin tuzlanması işleminde vakumlu emdirim tekniğinin kullanılması. GIDA, 43(1): 139-150.
  • Aykın-Dinçer, E. (2021). Application of ultrasound-assisted vacuum impregnation for improving the diffusion of salt in beef cubes. Meat Sci, 176: 108469.
  • Aykın-Dinçer, E., Erbaş, M. (2018). Drying kinetics, adsorption isotherms and quality characteristics of vacuum-dried beef slices with different salt contents. Meat Sci, 145: 114-120.
  • Aykın-Dinçer, E., Güngör, K.K., Çağlar, E., Erbaş, M. (2021). The use of beetroot extract and extract powder in sausages as natural food colorant. Int J Food Eng, 17(1): 75-82.
  • Bampi, M., Domschke, N.N., Schmidt, F.C., Laurindo, J.B. (2016). Influence of vacuum application, acid addition and partial replacement of NaCl by KCl on the mass transfer during salting of beef cuts. LWT - Food Sci Technol, 74: 26-33
  • Baysal, T., Ergün, A.R., Bozkır, H., Gedik, S.K., Özer, M.B., Demir, E. (2013). Valsli kurutmayla üretilen havuç ve balkabağı suyu tozlarının kalite özellikleri. Akademik Gıda, 11(3-4): 27-32.
  • Bozkurt, H., Belibaǧlı, K.B. (2009). Use of rosemary and Hibiscus sabdariffa in production of kavurma, a cooked meat product. J Sci Food Agr, 89(7): 1168-1173.
  • Castañeda-Ovando, A., de Lourdes Pacheco-Hernández, M., Páez-Hernández, M.E., Rodríguez, J.A., Galán-Vidal, C.A. (2009). Chemical studies of anthocyanins: A review. Food Chem, 113(4): 859-871.
  • Choi, Y.S., Han, D.J., Choi, J.H., Hwang, K.E., Song, D.H., Kim, H.W., Kim, Y.B., Kim, C.J. (2016). Effect of chicken skin on the quality characteristics of semi-dried restructured jerky. Poultry Sci, 95(5): 1198-1204.
  • Christian, K.R., Jackson, J.C. (2009). Changes in total phenolic and monomeric anthocyanin composition and antioxidant activity of three varieties of sorrel (Hibiscus sabdariffa) during maturity. J Food Compos Anal, 22(7-8): 663-667.
  • Christian, K., Nair, M., Jackson, J. (2006). Antioxidant and cyclooxygenase inhibitory activity of Sorrel (Hibiscus sabdariffa). J Food Compos Anal, 19: 778-783.
  • de Medeiros, R.A.B., da Silva Júnior, E.V., da Silva, J.H.F., Neto, O.D.C.F., Brandão, S.C.R., Barros, Z.M.P., da Rocha O.R.S., Azoubel, P.M. (2019). Effect of different grape residues polyphenols impregnation techniques in mango. J Food Eng, 262: 1-8.
  • Demir, H., Çelik, S., Sezer, Y.Ç. (2021). Effect of ultrasonication and vacuum impregnation pretreatments on the quality of beef marinated in onion juice a natural meat tenderizer. Food Sci Technol Int, in press. DOI: 10.1177/10820132211012919
  • Deumier, F., Bohuon, P., Trystram, G., Saber, N., Collignan, A. (2003). Pulsed vacuum brining of poultry meat: experimental study on the impact of vacuum cycles on mass transfer. J Food Eng, 58: 75-83.
  • Dinçer, C. (2021). Termal ve ultrases proseslerinin adaçayı ve hibiskus ekstraktlarının bazı kalite özellikleri üzerine etkisi. Mediterr Agric Sci, 34(1): 33-39.
  • Erge, A., Cin, K., Şeker, E. (2018). Erik ve elma suyunun tavuk eti marinasyonunda kullanılması. GIDA, 43(6): 1040-1052
  • Ergezer, H., Gökçe, R. (2004). Kanatlı etlerinin marinasyon tekniği ile işlenmesi. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi, 10(2): 227-233.
  • Fernández-León, M.F., Fernández-León, A.M., Lozano, M., Ayuso, M.C., Amodio, M.L., Colelli, G., González-Gómez, D. (2013). Retention of quality and functional values of broccoli ‘Parthenon’ stored in modified atmosphere packaging. Food Control, 31(2): 302-313.
  • Gök, V., Bor, Y. (2016). Effect of marination with fruit and vegetable juice on the some quality characteristics of turkey breast meat. Brazil J Poultry Sci, 18: 481-488.
  • Guiamba, I., Ahrné, L., Khan, M.A.M., Svanberg, U. (2016). Retention of β-carotene and vitamin C in dried mango osmotically pretreated with osmotic solutions containing calcium or ascorbic acid. Food Bioprod Process, 98: 320-326.
  • Hii, C.L., Itam, C.E., Ong, S.P. (2014). Convective air drying of raw and cooked chicken meats. Dry Technol, 32(11): 1304-1309.
  • Huang, T.C., Nip, W.K. (2001). Intermediate-moisture meat and dehydrated meat. In: Meat Science and Applications, Hui, Y.H. (chief ed.), Marcel Dekker Inc., New York, the USA, pp. 403-442.
  • Jiang, N., Xu, B., Zhao, L., Huang, M., Zhou, G. (2016). Effects of high-temperature–short time (HTST) drying process on proteolysis, lipid oxidation and sensory attributes of Chinese dry-cured chicken. CyTA–J Food, 14(3): 440-448.
  • Kavuşan, H.S., Kerimoğlu, B.Ö., Sharefiabadi, E., Serdaroğlu, M. (2021). Tavuk eti marinasyonunda ardıç (Juniperus communis L.) ekstraktı kullanımının etkilerinin araştırılması. Harran Tarım ve Gıda Bilimleri Dergisi, 25(3), 390-405.
  • Lima, M.M., Tribuzi, G., Souza, J.A.R. de, Souza, I.G., Laurindo, J.B., Carciofi, B.A.M. (2016). Vacuum impregnation and drying of calcium-fortified pineapple snacks. LWT - Food Sci Technol, 72: 501-509.
  • Liu, S., Xu, Q., Li, X., Wang, Y., Zhu, J., Ning, C., Chang, X., Meng, X. (2016). Effects of high hydrostatic pressure on physicochemical properties, enzymes activity, and antioxidant capacities of anthocyanins extracts of wild Lonicera caerulea berry. Innov Food Sci Emerg, 36: 48-58.
  • Luo, W., Tappi, S., Patrignani, F., Romani, S., Lanciotti, R., Rocculi, P. (2019). Essential rosemary oil enrichment of minimally processed potatoes by vacuum-impregnation. J Food Sci Technol, 56(10): 4404-4416.
  • Malelak, G.E.M., Lalel, H.J.D., Kale, P.R., Jelantik, I.G.N. (2017). The Sensory Properties, Color, Microbial, Lipid Oxidation, and Residual Nitrite of Se’i Marinated with Lime and Roselle Calyces Extracts. Media Peternakan, 40(3): 194-201.
  • Mazaheri Kalahrodi, M., Baghaei, H., Emadzadeh, B., Bolandi, M. (2021). The combined effect of asparagus juice and balsamic vinegar on the tenderness, physicochemical and structural attributes of beefsteak. J Food Sci Technol, 58(8): 3143-3153.
  • Modi, V.K., Sachindra, N.M., Nagegowda, P., Mahendrakar, N.S., Narasimha Rao, D. (2007). Quality changes during the storage of dehydrated chicken kebab mix. Int J Food Sci Technol, 42(7): 827-835.
  • Moreno, J., Echeverria, J., Silva, A., Escudero, A., Petzold, G., Mella, K., Escudero, C. (2017). Apple snack enriched with L-arginine using vacuum impregnation/ohmic heating technology. Food Sci Technol Int, 23(5): 448-456.
  • Naji, A., Berktaş, S., Çam, M. (2021). Hibiskus (Hibiscus sabdariffa L.) Ekstraktı Tozu ile Soğuk Çay Üretimi: Antioksidan Aktivite ve Duyusal Özellikler. Avrupa Bilim ve Teknoloji Dergisi, (31), 831-836.
  • Ramírez, N., Vega‐Castro, O., Simpson, R., Ramirez, C., Nuñez, H. (2021). Effect of pulsed vacuum and laser microperforations on the potential acceleration of chicken meat marination. J Food Process Eng, 44(3): e13627.
  • Rascón, M.P., Huerta-Vera, K., Pascual-Pineda, L.A., Contreras-Oliva, A., Flores-Andrade, E., Castillo-Morales, M., Bonilla, E., González-Morales, I. (2018). Osmotic dehydration assisted impregnation of Lactobacillus rhamnosus in banana and effect of water activity on the storage stability of probiotic in the freeze-dried product. LWT – Food Sci Technol, 92: 490-496.
  • Rupasinghe, R.A., Alahakoon, A.U., Alakolanga, A.W., Jayasena, D.D., Jo, C. (2022). Oxidative Stability of Vacuum-Packed Chicken Wings Marinated with Fruit Juices during Frozen Storage. Food Sci Anim Resour, 42(1), 61-72.
  • Serio, A., Chaves-López, C., Rossi, C., Pittia, P., Rosa, M.D., Paparella, A. (2017). Salting by vacuum brine impregnation in nitrite-free lonza: effect on Enterobacteriaceae. Ital J Food Saf, 6: 23-27.
  • Shiekh, K.A., Benjakul, S., Gulzar, S. (2021). Impact of pulsed electric field and vacuum impregnation with Chamuang leaf extract on quality changes in Pacific white shrimp packaged under modified atmosphere. LWT- Food Sci Technol, 149: 111899.
  • Sindi, H.A., Marshall, L.J., Morgan, M.R. (2014). Comparative chemical and biochemical analysis of extracts of Hibiscus sabdariffa. Food Chem, 164: 23-29.
  • Škerget, M., Kotnik, P., Hadolin, M., Hraš, A.R., Simonič, M., Knez, Ž. (2005). Phenols, proanthocyanidins, flavones and flavonols in some plant materials and their antioxidant activities. Food Chem, 89(2): 191-198.
  • Unal, K., Alp, H., Babaoglu, A.S., Karakaya, M. (2020). Different properties of chicken and turkey breast fillets marinated with fruit juices. Fleischwirtschaft, 100(2): 88-93.
  • Wang, W.D., Xu, S.Y. (2007). Degradation kinetics of anthocyanins in blackberry juice and concentrate. J Food Eng, 82(3): 271-275.
  • Yıldırım, G. (2020). Kişniş ve sarımsak oleoresini ile marine edilmiş tavuk göğüs etlerinin bazı fiziksel ve kimyasal özellikleri. Tokat Gaziosmanpaşa Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, Tokat, Türkiye, 61 s.
  • Yılmaz, F.M., Ersus Bilek, S. (2018). Ultrasound-assisted vacuum impregnation on the fortification of fresh-cut apple with calcium and black carrot phenolics. Ultrason Sonochem, 48: 509-516.
  • Zhao, X., Chen, L., Wongmaneepratip, W., He, Y., Zhao, L., Yang, H. (2021). Effect of vacuum impregnated fish gelatin and grape seed extract on moisture state, microbiota composition, and quality of chilled seabass fillets. Food Chem, 354: 129581.
  • Zhen, J., Villani, T.S., Guo, Y., Qi, Y., Chin, K., Pan, M.H., Ho, C.T., Simon, J.E., Wu, Q. (2016). Phytochemistry, antioxidant capacity, total phenolic content and anti-inflammatory activity of Hibiscus sabdariffa leaves. Food Chem, 190: 673-680.

PRODUCTION OF COLORED FUNCTIONAL CHICKEN MEAT CUBES BY VACUUM IMPREGNATION

Yıl 2022, Cilt: 47 Sayı: 5, 860 - 873, 30.10.2022

Elif Aykın Dinçer Cüneyt Dinçer

https://doi.org/10.15237/gida.GD22056

Öz

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.

Anahtar Kelimeler

chicken meat hibiscus quality vacuum impregnation

Kaynakça

  • Akyüz, S., Güneşer, O., Esen, B.N. (2020). Farklı Marinasyon Formülasyonları ile Hazırlanmış Hindi Göğüs Etlerinin Bazı Fiziksel, Kimyasal ve Duyusal Özellikleri. J Adv Res Nat Appl Sci, 6(2): 190-205.
  • Anonim. (2022). Beyaz Et Sanayicileri ve Damızlıkçıları Birliği Derneği, Kanatlı Eti Sektörü, İstatistikler, Ankara, Turkey. https://besd-bir.org/tr/statistikler Erişim Tarihi: 09.03.2022
  • Anonim. (2019). Türk Gıda Kodeksi Et, Hazırlanmış Et Karışımları ve Et Ürünleri Tebliği (2018/52). Tarım ve Orman Bakanlığı, 29 Ocak 2019 tarih ve 30670 sayılı Resmi Gazete, Ankara.
  • AOAC. (2000). Association of Official Analytical Chemists, Official Methods of Analysis, 17th edition. AOAC, Washington DC.
  • Aykın Dinçer, E. (2020). Soğuk kurutulmuş tavuk eti dilimlerinin bazı kalite özellikleri. GIDA, 45(2): 262-274.
  • Aykın-Dinçer, E., Erbaş, M. (2018). Etin tuzlanması işleminde vakumlu emdirim tekniğinin kullanılması. GIDA, 43(1): 139-150.
  • Aykın-Dinçer, E. (2021). Application of ultrasound-assisted vacuum impregnation for improving the diffusion of salt in beef cubes. Meat Sci, 176: 108469.
  • Aykın-Dinçer, E., Erbaş, M. (2018). Drying kinetics, adsorption isotherms and quality characteristics of vacuum-dried beef slices with different salt contents. Meat Sci, 145: 114-120.
  • Aykın-Dinçer, E., Güngör, K.K., Çağlar, E., Erbaş, M. (2021). The use of beetroot extract and extract powder in sausages as natural food colorant. Int J Food Eng, 17(1): 75-82.
  • Bampi, M., Domschke, N.N., Schmidt, F.C., Laurindo, J.B. (2016). Influence of vacuum application, acid addition and partial replacement of NaCl by KCl on the mass transfer during salting of beef cuts. LWT - Food Sci Technol, 74: 26-33
  • Baysal, T., Ergün, A.R., Bozkır, H., Gedik, S.K., Özer, M.B., Demir, E. (2013). Valsli kurutmayla üretilen havuç ve balkabağı suyu tozlarının kalite özellikleri. Akademik Gıda, 11(3-4): 27-32.
  • Bozkurt, H., Belibaǧlı, K.B. (2009). Use of rosemary and Hibiscus sabdariffa in production of kavurma, a cooked meat product. J Sci Food Agr, 89(7): 1168-1173.
  • Castañeda-Ovando, A., de Lourdes Pacheco-Hernández, M., Páez-Hernández, M.E., Rodríguez, J.A., Galán-Vidal, C.A. (2009). Chemical studies of anthocyanins: A review. Food Chem, 113(4): 859-871.
  • Choi, Y.S., Han, D.J., Choi, J.H., Hwang, K.E., Song, D.H., Kim, H.W., Kim, Y.B., Kim, C.J. (2016). Effect of chicken skin on the quality characteristics of semi-dried restructured jerky. Poultry Sci, 95(5): 1198-1204.
  • Christian, K.R., Jackson, J.C. (2009). Changes in total phenolic and monomeric anthocyanin composition and antioxidant activity of three varieties of sorrel (Hibiscus sabdariffa) during maturity. J Food Compos Anal, 22(7-8): 663-667.
  • Christian, K., Nair, M., Jackson, J. (2006). Antioxidant and cyclooxygenase inhibitory activity of Sorrel (Hibiscus sabdariffa). J Food Compos Anal, 19: 778-783.
  • de Medeiros, R.A.B., da Silva Júnior, E.V., da Silva, J.H.F., Neto, O.D.C.F., Brandão, S.C.R., Barros, Z.M.P., da Rocha O.R.S., Azoubel, P.M. (2019). Effect of different grape residues polyphenols impregnation techniques in mango. J Food Eng, 262: 1-8.
  • Demir, H., Çelik, S., Sezer, Y.Ç. (2021). Effect of ultrasonication and vacuum impregnation pretreatments on the quality of beef marinated in onion juice a natural meat tenderizer. Food Sci Technol Int, in press. DOI: 10.1177/10820132211012919
  • Deumier, F., Bohuon, P., Trystram, G., Saber, N., Collignan, A. (2003). Pulsed vacuum brining of poultry meat: experimental study on the impact of vacuum cycles on mass transfer. J Food Eng, 58: 75-83.
  • Dinçer, C. (2021). Termal ve ultrases proseslerinin adaçayı ve hibiskus ekstraktlarının bazı kalite özellikleri üzerine etkisi. Mediterr Agric Sci, 34(1): 33-39.
  • Erge, A., Cin, K., Şeker, E. (2018). Erik ve elma suyunun tavuk eti marinasyonunda kullanılması. GIDA, 43(6): 1040-1052
  • Ergezer, H., Gökçe, R. (2004). Kanatlı etlerinin marinasyon tekniği ile işlenmesi. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi, 10(2): 227-233.
  • Fernández-León, M.F., Fernández-León, A.M., Lozano, M., Ayuso, M.C., Amodio, M.L., Colelli, G., González-Gómez, D. (2013). Retention of quality and functional values of broccoli ‘Parthenon’ stored in modified atmosphere packaging. Food Control, 31(2): 302-313.
  • Gök, V., Bor, Y. (2016). Effect of marination with fruit and vegetable juice on the some quality characteristics of turkey breast meat. Brazil J Poultry Sci, 18: 481-488.
  • Guiamba, I., Ahrné, L., Khan, M.A.M., Svanberg, U. (2016). Retention of β-carotene and vitamin C in dried mango osmotically pretreated with osmotic solutions containing calcium or ascorbic acid. Food Bioprod Process, 98: 320-326.
  • Hii, C.L., Itam, C.E., Ong, S.P. (2014). Convective air drying of raw and cooked chicken meats. Dry Technol, 32(11): 1304-1309.
  • Huang, T.C., Nip, W.K. (2001). Intermediate-moisture meat and dehydrated meat. In: Meat Science and Applications, Hui, Y.H. (chief ed.), Marcel Dekker Inc., New York, the USA, pp. 403-442.
  • Jiang, N., Xu, B., Zhao, L., Huang, M., Zhou, G. (2016). Effects of high-temperature–short time (HTST) drying process on proteolysis, lipid oxidation and sensory attributes of Chinese dry-cured chicken. CyTA–J Food, 14(3): 440-448.
  • Kavuşan, H.S., Kerimoğlu, B.Ö., Sharefiabadi, E., Serdaroğlu, M. (2021). Tavuk eti marinasyonunda ardıç (Juniperus communis L.) ekstraktı kullanımının etkilerinin araştırılması. Harran Tarım ve Gıda Bilimleri Dergisi, 25(3), 390-405.
  • Lima, M.M., Tribuzi, G., Souza, J.A.R. de, Souza, I.G., Laurindo, J.B., Carciofi, B.A.M. (2016). Vacuum impregnation and drying of calcium-fortified pineapple snacks. LWT - Food Sci Technol, 72: 501-509.
  • Liu, S., Xu, Q., Li, X., Wang, Y., Zhu, J., Ning, C., Chang, X., Meng, X. (2016). Effects of high hydrostatic pressure on physicochemical properties, enzymes activity, and antioxidant capacities of anthocyanins extracts of wild Lonicera caerulea berry. Innov Food Sci Emerg, 36: 48-58.
  • Luo, W., Tappi, S., Patrignani, F., Romani, S., Lanciotti, R., Rocculi, P. (2019). Essential rosemary oil enrichment of minimally processed potatoes by vacuum-impregnation. J Food Sci Technol, 56(10): 4404-4416.
  • Malelak, G.E.M., Lalel, H.J.D., Kale, P.R., Jelantik, I.G.N. (2017). The Sensory Properties, Color, Microbial, Lipid Oxidation, and Residual Nitrite of Se’i Marinated with Lime and Roselle Calyces Extracts. Media Peternakan, 40(3): 194-201.
  • Mazaheri Kalahrodi, M., Baghaei, H., Emadzadeh, B., Bolandi, M. (2021). The combined effect of asparagus juice and balsamic vinegar on the tenderness, physicochemical and structural attributes of beefsteak. J Food Sci Technol, 58(8): 3143-3153.
  • Modi, V.K., Sachindra, N.M., Nagegowda, P., Mahendrakar, N.S., Narasimha Rao, D. (2007). Quality changes during the storage of dehydrated chicken kebab mix. Int J Food Sci Technol, 42(7): 827-835.
  • Moreno, J., Echeverria, J., Silva, A., Escudero, A., Petzold, G., Mella, K., Escudero, C. (2017). Apple snack enriched with L-arginine using vacuum impregnation/ohmic heating technology. Food Sci Technol Int, 23(5): 448-456.
  • Naji, A., Berktaş, S., Çam, M. (2021). Hibiskus (Hibiscus sabdariffa L.) Ekstraktı Tozu ile Soğuk Çay Üretimi: Antioksidan Aktivite ve Duyusal Özellikler. Avrupa Bilim ve Teknoloji Dergisi, (31), 831-836.
  • Ramírez, N., Vega‐Castro, O., Simpson, R., Ramirez, C., Nuñez, H. (2021). Effect of pulsed vacuum and laser microperforations on the potential acceleration of chicken meat marination. J Food Process Eng, 44(3): e13627.
  • Rascón, M.P., Huerta-Vera, K., Pascual-Pineda, L.A., Contreras-Oliva, A., Flores-Andrade, E., Castillo-Morales, M., Bonilla, E., González-Morales, I. (2018). Osmotic dehydration assisted impregnation of Lactobacillus rhamnosus in banana and effect of water activity on the storage stability of probiotic in the freeze-dried product. LWT – Food Sci Technol, 92: 490-496.
  • Rupasinghe, R.A., Alahakoon, A.U., Alakolanga, A.W., Jayasena, D.D., Jo, C. (2022). Oxidative Stability of Vacuum-Packed Chicken Wings Marinated with Fruit Juices during Frozen Storage. Food Sci Anim Resour, 42(1), 61-72.
  • Serio, A., Chaves-López, C., Rossi, C., Pittia, P., Rosa, M.D., Paparella, A. (2017). Salting by vacuum brine impregnation in nitrite-free lonza: effect on Enterobacteriaceae. Ital J Food Saf, 6: 23-27.
  • Shiekh, K.A., Benjakul, S., Gulzar, S. (2021). Impact of pulsed electric field and vacuum impregnation with Chamuang leaf extract on quality changes in Pacific white shrimp packaged under modified atmosphere. LWT- Food Sci Technol, 149: 111899.
  • Sindi, H.A., Marshall, L.J., Morgan, M.R. (2014). Comparative chemical and biochemical analysis of extracts of Hibiscus sabdariffa. Food Chem, 164: 23-29.
  • Škerget, M., Kotnik, P., Hadolin, M., Hraš, A.R., Simonič, M., Knez, Ž. (2005). Phenols, proanthocyanidins, flavones and flavonols in some plant materials and their antioxidant activities. Food Chem, 89(2): 191-198.
  • Unal, K., Alp, H., Babaoglu, A.S., Karakaya, M. (2020). Different properties of chicken and turkey breast fillets marinated with fruit juices. Fleischwirtschaft, 100(2): 88-93.
  • Wang, W.D., Xu, S.Y. (2007). Degradation kinetics of anthocyanins in blackberry juice and concentrate. J Food Eng, 82(3): 271-275.
  • Yıldırım, G. (2020). Kişniş ve sarımsak oleoresini ile marine edilmiş tavuk göğüs etlerinin bazı fiziksel ve kimyasal özellikleri. Tokat Gaziosmanpaşa Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, Tokat, Türkiye, 61 s.
  • Yılmaz, F.M., Ersus Bilek, S. (2018). Ultrasound-assisted vacuum impregnation on the fortification of fresh-cut apple with calcium and black carrot phenolics. Ultrason Sonochem, 48: 509-516.
  • Zhao, X., Chen, L., Wongmaneepratip, W., He, Y., Zhao, L., Yang, H. (2021). Effect of vacuum impregnated fish gelatin and grape seed extract on moisture state, microbiota composition, and quality of chilled seabass fillets. Food Chem, 354: 129581.
  • Zhen, J., Villani, T.S., Guo, Y., Qi, Y., Chin, K., Pan, M.H., Ho, C.T., Simon, J.E., Wu, Q. (2016). Phytochemistry, antioxidant capacity, total phenolic content and anti-inflammatory activity of Hibiscus sabdariffa leaves. Food Chem, 190: 673-680.
Toplam 50 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Mühendisliği
Bölüm Makaleler
Yazarlar

Elif Aykın Dinçer 0000-0003-4427-9819

Cüneyt Dinçer 0000-0002-9160-4242

Yayımlanma Tarihi 30 Ekim 2022
Yayımlandığı Sayı Yıl 2022 Cilt: 47 Sayı: 5

Kaynak Göster

APA Aykın Dinçer, E., & Dinçer, C. (2022). VAKUMLU EMDİRİM İLE RENKLİ FONKSİYONEL TAVUK ETİ KÜPLERİNİN ÜRETİLMESİ. Gıda, 47(5), 860-873. https://doi.org/10.15237/gida.GD22056
AMA Aykın Dinçer E, Dinçer C. VAKUMLU EMDİRİM İLE RENKLİ FONKSİYONEL TAVUK ETİ KÜPLERİNİN ÜRETİLMESİ. GIDA. Ekim 2022;47(5):860-873. doi:10.15237/gida.GD22056
Chicago Aykın Dinçer, Elif, ve Cüneyt Dinçer. “VAKUMLU EMDİRİM İLE RENKLİ FONKSİYONEL TAVUK ETİ KÜPLERİNİN ÜRETİLMESİ”. Gıda 47, sy. 5 (Ekim 2022): 860-73. https://doi.org/10.15237/gida.GD22056.
EndNote Aykın Dinçer E, Dinçer C (01 Ekim 2022) VAKUMLU EMDİRİM İLE RENKLİ FONKSİYONEL TAVUK ETİ KÜPLERİNİN ÜRETİLMESİ. Gıda 47 5 860–873.
IEEE E. Aykın Dinçer ve C. Dinçer, “VAKUMLU EMDİRİM İLE RENKLİ FONKSİYONEL TAVUK ETİ KÜPLERİNİN ÜRETİLMESİ”, GIDA, c. 47, sy. 5, ss. 860–873, 2022, doi: 10.15237/gida.GD22056.
ISNAD Aykın Dinçer, Elif - Dinçer, Cüneyt. “VAKUMLU EMDİRİM İLE RENKLİ FONKSİYONEL TAVUK ETİ KÜPLERİNİN ÜRETİLMESİ”. Gıda 47/5 (Ekim 2022), 860-873. https://doi.org/10.15237/gida.GD22056.
JAMA Aykın Dinçer E, Dinçer C. VAKUMLU EMDİRİM İLE RENKLİ FONKSİYONEL TAVUK ETİ KÜPLERİNİN ÜRETİLMESİ. GIDA. 2022;47:860–873.
MLA Aykın Dinçer, Elif ve Cüneyt Dinçer. “VAKUMLU EMDİRİM İLE RENKLİ FONKSİYONEL TAVUK ETİ KÜPLERİNİN ÜRETİLMESİ”. Gıda, c. 47, sy. 5, 2022, ss. 860-73, doi:10.15237/gida.GD22056.
Vancouver Aykın Dinçer E, Dinçer C. VAKUMLU EMDİRİM İLE RENKLİ FONKSİYONEL TAVUK ETİ KÜPLERİNİN ÜRETİLMESİ. GIDA. 2022;47(5):860-73.
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