Innovative coating approach: vacuum impregnation with chia mucilage and sage infusion for turkey fillets
Küçük Resim Yok
Tarih
2023
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Institute of Meat Hygiene and Technology
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
This study aimed to investigate the application of chia mucilage and/or sage infusion as an antioxidant using the vacuum impregnation (VI) technique for coating turkey fillets. Fillets were divided into four groups; one was soaked in deionized water (C) and the following groups were fillets separately immersed in chia mucilage (CM), chia mucilage including sage infusion (CMS), and fresh turkey fillets without any treatment (B). Their impact on the physicochemical properties and sensory attributes was evaluated during 7 days of storage at 4°C. VI was effective in increasing moisture contents and coating solution uptake. It was observed that the application of VI increased the L* value and hardness while decreasing springiness and cohesiveness. The incorporation of CM or CMS using VI retarded lipid oxidation. Both CM and CMS influenced the sensorial properties of turkey breast. Taken together, the utilization of natural material coatings with VI revealed a suitable technique to improve meat quality and reduce waste in the meat industry. © 2023 The Author(s).
Açıklama
Anahtar Kelimeler
Chia mucilage, Coating, Sage infusion, Tturkey Meat, Vacuum impregnation
Kaynak
Meat Technology
WoS Q Değeri
Scopus Q Değeri
Q4
Cilt
64
Sayı
2
