Physicochemical and sensory properties of marinated chicken gizzard marinated with different proportions of onion juice and paprika oleoresin

In this study, the effect of using marinade containing different amounts of onion juice, paprika oleoresin, and onion juice + paprika oleoresin in the production of marinated chicken gizzards on the physicochemical and sensory properties of marinated chicken gizzards was examined. For this purpose 7 (seven) groups of marinated chicken gizzards were produced and named as control (group without onion juice and paprika oleoresin in the marination), S5 (marinated with marinade containing 5% onion juice), S10 (marinated with marinade containing 10% onion juice), P05 (marinated with marinade containing 10% onion juice), P05 (marinated with marinade containing 0.5% paprika oleoresin), P1 (marinated with marinade containing 1% paprika oleoresin), S5P05 (marinated with marinade containing 5% onion juice and 0.5% paprika oleoresin) and S10P1 (marinated with marinade containing 10% onion juice and 1% paprika oleoresin).. With the purpose of determining the physicochemical properties of marinated chicken gizzards, colour (CIE L*a*b*), water activity (aw), pH, titratable acidity (TA), marinate absorption and cooking loss values were measured. Moisture, fat, protein, ash and salt analyzes were performed to determine the general composition of marinated chicken gizzards. In addition, TBA values of raw and cooked samples were measured, and sensory evaluation was made. It was concluded that the moisture, oil, protein, ash and salt contents of the marinated gizzard groups were in the range of 77.56-80.79%, 1.17-1.62%, 13.17-14.48%, 2.51-2.71% and 2.02-2.26%, respectively. It was determined that the TA values of the marinated gizzard groups were 0.19-0.25% lactic acid and TA increased in parallel with the increase in the onion juice usage rate (p<0.05). It was determined that the pH value of the groups containing onion juice in the marinade composition was lower than the control group and the pH values of the groups were in the range of 6.82-6.93 (p<0.05). An inclination to decrease in the aw value of the groups was observed depending on the use of onion juice or paprika oleoresin in the marinade composition. It was observed that the L*, a* and b* values of the marinated chicken gizzard groups were in the range of 37.61-41.44, 12.49-23.19, 8.42-36.03, respectively. It was determined that the lowest L* and the highest a* and b* values belonged to the P1 and S10P1 groups (p<0.05). The TBA values in the raw and cooked samples of the groups marinated with marinade containing onion juice and/or paprika oleoresin were found to be in the range of 2.23-2.66 mg MA/kg sample and 6.34-7.46 mg MA/kg sample, respectively, and it was seen that the TBA values of these groups were lower the control groups (3.47 mg MA/kg sample and 7.93 mg MA/kg sample) (p<0.05). It was observed that the marinade absorption rates of marinated chicken gizzards were between 4.17-7.25% and the use of onion juice in the marinade composition reduced the marinade absorption value (p<0.05). It was concluded that the cooking loss values of marinated chicken gizzard groups were between 18.98-23.58% (p<0.05). According to the sensory evaluation results, although no statistically significant difference was observed between the groups, it was observed that the highest taste, smell, texture, colour and general acceptance scores belonged to the S10P1 group. Considering the findings obtained in this study, it can be said that the use of onion juice and paprika oleoresin in marination will have positive effects on the quality characteristics of the marinated chicken gizzards.