Volume 19, Issue 126 (2022)                   FSCT 2022, 19(126): 25-37 | Back to browse issues page


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Mohammadi B, Zamindar N, Gheisari M M. Effect of Oliveria Decumbens Vent Essential Oils and Ferula Assa-feotida Extract on the Physicochemical and Sensory Properties of Turkey Breast Meat during an Acidic Marination. FSCT 2022; 19 (126) :25-37
URL: http://fsct.modares.ac.ir/article-7-50153-en.html
1- Graduated Master, Department of Food Science and Technology, College of Agriculture, Isfahan (Khorasgan) Branch, Islamic Azad University
2- Associate Professor, Department of Food Science and Technology, College of Agriculture, Isfahan (Khorasgan) Branch, Islamic Azad University , n.zamindar@khuisf.ac.ir
3- Assistant Professor, Department of Science, Isfahan (Khorasgan) Branch Islamic Azad University
Abstract:   (1164 Views)
Turkeys, including white meat, have been ranked second in abundance. In this study, were increased the quality, tenderization and sensory properties of turkey fillet by marinade solution. The effect of the addition of marinade solutions (5levels: distilled water (control sample), marinade solution (water + 5% Lactic acid + 3% NaCl), marinade solution and 900 ppm Oliveria decumbens Vent Essential oil, solution and 1400 ppm Ferula assa- foetida Extract) and time (2levels: 24 and 48h) on the texture characteristics of turkey’s meat were investigated based on completely randomized design. The studied traits included tissue shear force, microscopic structure, color evaluation, sensory evaluation, pH, cooking loss and absorption percent. The effect of marinade solution was significant on pH, shear force, Sensory quality and the effect of time was significant on shear force (p<0.05). In addition, salt and acid, in addition to crunching and flavoring the meat, increased yield, reduced cooking time and improved texture. The specimens treated with marinade had a significant difference in the maximum shear force for cutting (p<0.05). L* (lightness) of meat increased after meringue (p<0.05). The simultaneous use of acid, sodium chloride and aromatic herbs was a better option to improve the flavor and odor of meat and to increase its marketability.
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Article Type: Original Research | Subject: Meat and Products Technology
Received: 2021/02/14 | Accepted: 2021/07/13 | Published: 2022/08/1

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