THE EFFECTS OF USING LAUREL EXTRACT ON PROTEIN AND LIPID OXIDATION AND SOME QUALITY CRITERIA OF SOUS-VIDE COOKED TURKEY BREAST
Project no. 20780 · Status: Kapanmış · 2019
Summary
In this study, it was aimed to investigate the effects of using laurel extract and 90 and 120 minutes as cooking time at 61 oC in sous-vide cooking of turkey breast meat throughout 9 days cold storage on product quality and oxidative stability. At the end of the research, it was demonstrated that the use of laurel extract can be used as an effective natural antioxidant for delaying lipid and protein oxidation. The change of cooking time had a different effect on lipid oxidation after cooking and during storage. Cooking for a short time reduced protein oxidation levels. The addition of extract and the increase of cooking time did not cause any change in cooking losses. The increase of cooking time caused a decrease in L * and b * values and an increase in a * value of the samples to which extract was added. It has been found that the addition of the extract negatively affects the color and appearance values after cooking when the cooking time was 90 minutes. Using 150 ppm laurel extract negatively affected the taste of the product after cooking and at the beginning of storage. It was observed that all treatment groups were microbiologically safe. It is understood that the addition of laurel extract and cooking at the low time is the best preservative application for product quality.