The effect of use of onion juice in different concentrations on product characteristics in the production of meat snacks

In this study, it was aimed to produce meat snack, which is a functional meat product, by using different onion juice concentrations, and changes in the physical, chemical and microbiological quality of these products were observed during the storage period. Meat snacks marinated using 3 different concentrations of onion juice (2%, 3%, 4%) were dried in a rotary tray dryer with the help of hot air (75 °C / 3.5 hours). Meat snacks prepared at the end of production were stored at 4°C for 45 days. In the samples analyzed during storage, the lowest TBARS values belong to the meat snacks prepared with 4% onion juice concentration. When the carbonyl amounts, which are considered as an important indicator of protein oxidation, are examined, the lowest carbonyl values belong to the samples prepared with 4% onion juice concentration, and the highest carbonyl values belong to the samples prepared with 2% onion juice concentration. As the amount of onion juice used in meat snacks increased, a slowdown was observed in the increase rate of carbonyl amounts in the samples. These results indicate that the amount of onion juice, which has antioxidant properties, is effective in delaying lipid and protein oxidation. In addition, TAMB and yeast-mold counts were lower in samples with high onion juice concentration compared to samples with low concentrations. This situation is considered as a positive effect of the use of onion juice. As a result of the study, meat snacks with a high protein content, high nutritional value, unique aroma and flavor, natural and 30-day shelf life, which can be consumed without pre-treatment, were produced. In order to improve the sensory quality of the products and increase the shelf life, it is recommended to create controlled process conditions when industrial production is made.