The effects of utilization of different oleoresins on some quality characteristics of marinated turkey breast meat

In this study, it was aimed to determine the effects of using garlic (0.5SA, 1SA), cumin (0.5KİM, 1KİM) and nutmeg (0.5MUS, 1MUS) oleoresins with the ratios of 0.5% and 1% on some physical and chemical properties of marinated turkey breast meat. For this purpose, turkey breast meats were marinated at +4°C for 12 h for production of oleoresin used groups and Control group (marinated without oleoresin), and pH, titration acidity (TA), water activity (aw), color (L*, a*, b*), thiobarbituric acid (TBA), cooking loss (PK) and peroxide values of all groups were determined on the 0th, 3rd, 5th, 7th and 10th days of storage at refrigerator conditions. In addition, sensory properties and general composition (moisture, fat, protein, ash, salt) of marinated turkey breast meats were determined. According to the sensory evaluation of marinated turkey breast meat, it was determined that the difference between the groups in terms of taste, smell, bitterness and color characteristics was statistically insignificant (p>0.05). It was observed that the 1KİM group had the highest overall acceptance and texture scores. The highest moisture, fat, protein, ash and salt contents of marinated turkey breast meat were measured in 1SA, 0.5MUS, 1SA, 1KİM and Control groups, respectively. The lowest pH and TA values were measured from 0.5KIM and 0.5MUS groups, respectively at the beginning of the storage, while the lowest pH and TA values were observed from 0.5MUS and 0.5SA groups at the end of the storage (p<0.05). It was seen that the differences between storage stages and group averages were significant according to the statistical evaluation of PK and aw values (p<0.05). Among the oleoresins used in the production, garlic oleoresin had the highest antioxidant capacity, and was followed by nutmeg and cumin oleoresins, respectively. According to the statistical evaluation of peroxide values determined during storage, the difference between the group averages was insignificant (p˃0.05), while the difference between the storage stages was significant (p<0.05). It was seen that the difference between the L* values of groups was not statistically significant on the days of 0th and 10th (p>0.05). TBA values of marinated turkey breast meat groups increased statistically during storage, except for 0.5MUS and 1MUS groups (p<0.05). The data obtained in the current study showed that the use of nutmeg oleoresin in marination was more effective in preventing lipid oxidation. KEYWORDS: Turkey Meat, Marination, Oleoresin, Nutmeg, Cumin, Garlic, TBA