Application of some natural antioxidant sources on marination of turkey meat

Consumption of turkey meat, where nutritive value is close to red meat, in our country is less than the consumption in developed countries. After marination of turkey breast meat with natural antioxidant resources, chemical, textural and sensorial properties were analyzed. Turkey breast meat was marinated with vegetable juice mix which was consisted of 7 different vegetable juices (yellow carrot, tomato, zucchini, pepper, black carrot, cucumber and lettuce), black carrot juice, black mulberry juice, black grape and pomegranate juice for 24 hours and 48 hours and phenolic substance content, pH, moisture content, cooking losses, color, texture and sensorial properties were investigated.According to the results from sensorial panel, samples that were marinated with vegetable and fruit juices were found more delicate than control one. Marination for 48 hours effected sensorial properties of the samples in a positive way than the ones that were marinated for 24 hours. While brightness (L*) value of control samples was higher than the others? after cooking followed by marination, marination led higher redness (a*) value on the marinated samples after cooking. Although marination for 24 hours did not cause any big difference on hardness of the samples, hardness of the samples after 48 hours was less. Pomegranate juice had the highest phenolic content (12232,655 mg GA/l) whereas mixed vegetable juice had the lowest phenolic content (2150,555 mg GA/l). Phenolic content of the samples after marination for 48 hours were less than the samples that were marinated for 24 hours. Lower moisture content after marination and higher cooking losses can be overcame with different marination methods.