Innovative coating approach: vacuum impregnation with chia mucilage and sage infusion for turkey fillets

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dc.authorscopusid58752191500
dc.authorscopusid57211623267
dc.authorscopusid56046095800
dc.contributor.authorSharefiabada, E.
dc.contributor.authorKavusan, H.S.
dc.contributor.authorSerdaroğlu, M.
dc.date.accessioned2024-08-25T18:51:26Z
dc.date.available2024-08-25T18:51:26Z
dc.date.issued2023
dc.departmentEge Üniversitesien_US
dc.description.abstractThis 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).en_US
dc.description.sponsorshipEge Üniversitesi: 23867en_US
dc.identifier.doi10.18485/MEATTECH.2023.64.2.67
dc.identifier.endpage359en_US
dc.identifier.issn2466-4812
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-85179110756en_US
dc.identifier.scopusqualityQ4en_US
dc.identifier.startpage354en_US
dc.identifier.urihttps://doi.org/10.18485/MEATTECH.2023.64.2.67
dc.identifier.urihttps://hdl.handle.net/11454/102588
dc.identifier.volume64en_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherInstitute of Meat Hygiene and Technologyen_US
dc.relation.ispartofMeat Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.snmz20240825_Gen_US
dc.subjectChia mucilageen_US
dc.subjectCoatingen_US
dc.subjectSage infusionen_US
dc.subjectTturkey Meaten_US
dc.subjectVacuum impregnationen_US
dc.titleInnovative coating approach: vacuum impregnation with chia mucilage and sage infusion for turkey filletsen_US
dc.typeArticleen_US

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