The effect of marination with bitter orange (Citrus aurantium L.) juice on chicken breast meat

In this study, poultry breast meat was marinated (2, 6 and 24 hours at 4℃), with bitter orange/citrus juices prepared at different concentrations (25%, 50%, 75%, 100%). Physical, chemical and microbiological changes of the samples at the end of the marination periods were evaluated. pH, total acidity, brix, total phenolic substance and total antioxidant capacity of marination liquids were determined. pH, total acidity, color, water holding capacity, mesophilic aerobic bacteria, psychrophilic aerobic bacteria, coliform and yeast-mold count analyzes were performed on marinated meats. As a result of the acidic marination pH values of meat samples after 24 hours were 5,87, 4,69, 4,08, 3,87, 3,66 for %0, 25, 50, 75, 100 concentrations respectively. L*(brightness), b* (yellowness) values increased in direct proportion with time and concentration, and the a* (redness) value decreased depending on the color of the marinade. At the end of the 24-hour marination period, the total number of mesophilic aerobes was found to be 4,26 in the control group, while it ranged from 2.68+0.39 to 1.83+0.49 log in the experimental groups, while the total psychrophilic aerobe count was 3,71 in the control group, while it was 2.36+0 in the experimental groups it ranged from .15 to 1.24+0.26 log. While the number of coliform bacteria was 3,13 in the control group, it decreased below the statistically detectable value at 50%, 75% and 100% concentrations. When the results obtained were evaluated, it was understood that the citrus fruit had a low pH value, the phenolic substances and antioxidant capacity it contains were high, and it had antimicrobial activity, and it has been determined that it may be suitable for use for industrial marinating. Keywords : Meat, marinade, bitter orange, antimicrobial