Determination of some quality characteristics of chicken breast meats marinated with dried apricots, peach and plums

The aim of this thesis is to ensure the textural and sensory acceptability of the meat of chickens that have completed their egg production by the consumers through the marination technique. Spent hens breast meat was used in the study. Spent hens breast meat was marinated in marinades prepared with dried apricots, dried peaches, and prunes. After the marination process, physicochemical, textural and sensory analyses were performed on the chicken breast meat samples. A decrease in the pH value of samples marinated with dried fruit was observed compared to the control group. The lowest pH value (4.05) belonged to samples marinated with prunes. When colour parameters were evaluated, it was observed that the statistical effect of the marination process was significant (p<0.01; p<0.05). The cooking loss analysis revealed a general decrease in the marinated samples compared to the control group. The lowest cooking loss (27.77%) belonged to samples marinated with dried peaches. Water retention capacity analysis results showed that marinating with dried fruit caused a decrease in the water retention capacity of the samples compared to the control group. Texture profile analysis (TPA) revealed a decrease in hardness compared to the control group. The lowest hardness value, 96.27 N, belonged to samples marinated with dried apricots. Elasticity analysis revealed statistical insignificance. Marination had a positive effect on chewiness, with the lowest chewiness value, 39.28, belonging to samples marinated with dried apricots. Samples were presented to panellists for sensory analysis. Compared to the control group, the overall approval score for samples marinated with dried fruits was higher.