Effect of ultrasound and marination on functional and sensory properties, protein profiles and bioaccessibility of amino acids in turkey meat

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dc.authoridKarakaya, Sibel/0000-0001-5514-9521
dc.contributor.authorTepeoglu, Hadiye Nalbant
dc.contributor.authorKarakaya, Sibel
dc.date.accessioned2024-08-31T07:49:27Z
dc.date.available2024-08-31T07:49:27Z
dc.date.issued2024
dc.departmentEge Üniversitesien_US
dc.description.abstractThis study investigates the impact of ultrasound treatment and marination on turkey meat proteins, focusing on functional and sensory properties and protein hydrolysis. Three different treatments, marination (M), ultrasound (US) and a combination of ultrasound and marination (USM), were applied to turkey meat. The USM caused the highest water-holding capacity, increased tenderness and improved the general acceptability of turkey meat. SEM images of raw samples showed that US and M changed the structure of muscle fibres, exhibiting more cavities and irregular, broken and separated fibres. Cooking changed the muscle fibres of the sample, forming several cavities and separate fibres. SDS-PAGE profiles showed that different treatments affected protein solubility during gastric digestion. Ultrasound treatment caused the loss of some essential amino acids in the supernatant of intestinal digests, including lysine, leucine and tyrosine. In vitro bioaccessibility of leucine, threonine, lysine, valine and isoleucine was the highest in the untreated sample.en_US
dc.description.sponsorshipEge University Scientific Research Coordination Unit [FBG-2020-21413]en_US
dc.description.sponsorshipThis study is supported by the Ege University Scientific Research Coordination Unit. Project Number: FBG-2020-21413.en_US
dc.identifier.doi10.1111/ijfs.17403
dc.identifier.endpage6570en_US
dc.identifier.issn0950-5423
dc.identifier.issn1365-2621
dc.identifier.issue9en_US
dc.identifier.scopus2-s2.0-85200320709en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage6558en_US
dc.identifier.urihttps://doi.org/10.1111/ijfs.17403
dc.identifier.urihttps://hdl.handle.net/11454/104879
dc.identifier.volume59en_US
dc.identifier.wosWOS:001283692600001en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofInternational Journal of Food Science and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.snmz20240831_Uen_US
dc.subjectIn Vitro Digestionen_US
dc.subjectProtein Hydrolyseen_US
dc.subjectTextureen_US
dc.subjectWater-Holding Capacityen_US
dc.titleEffect of ultrasound and marination on functional and sensory properties, protein profiles and bioaccessibility of amino acids in turkey meaten_US
dc.typeArticleen_US

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