Different properties of chicken and turkey breast fillets marinated with fruit juices

摘要

This research determined the effects of three different dark coloured marinades containing black mulberry (MJ), grape (GJ) and pomegranate juices (PJ) on pH value, water holding capacity (WHC), cooking loss (CL) and colour (L*, a*, b*) properties of chicken and turkey breast meats. Lipid oxidation (Thiobarbituric acid value-TBA), antioxidant activitiy (DPPH-2,2-diphenyl-1-picrylhydrazyl), textural properties (Meullenet-Owens razor shear force and energy) and sensory analyses of the samples were also performed. Fruit juices generally decreased the pH and WHC values compared to control. The meat samples treated with MJ had the highest a* value and the marination with PJ increased the b* values of samples. Turkey breast samples marinated with GJ were determined to be the most tender. Marinating with fruit juices significantly inhibited lipid oxidation and increased (p < 0.01) the DPPH values in chicken and turkey meats. These natural marinades should be recommended to develop consumer acceptability of chicken and turkey breast meat samples.