The effects of utilizing oleoresins on some quality properties of marinated goose breast meat

In this research, the determination of the effects of utilizing two different ratios of black pepper [0.25Ka (0.25% black pepper), 0.5Ka (0.5% black pepper)], coriander [0.25Ki (0.25% coriander), 0.5Ki (%) 0.5 Coriander)] and ginger [0.25Ze (0.25% ginger), 0.5Ze (0.5% ginger)] oleoresins on some physical and chemical properties of marinated goose breast meat were aimed. For this purpose, following the marination the general composition and the marinate absorption rates of goose breast meat groups were determined and sensory properties were evaluated. Furthermore, the pH, titration acidity (TA), thiobarbituric acid number (TBA), peroxide value (PD), water activity (aw), color (CIE L*a*b*), and cooking loss (PK) values were determined on the days of 0, 3, 5, and 7 during cold storage. It was seen that the moisture, fat, protein, ash, salt contents and marinate absorption rates of the marinated goose breast meat groups varied between 67.53- 69.15%, 2.78-4.38%, 18.68-20.98%, 4.77-6.48% and 3.44-4.10%, respectively. Although there was no significant difference between the groups in terms of taste, spice induced bitterness, texture, and color values of sensory evaluation (p>0.05), it was observed that the groups with the highest scores in terms of smell and overall acceptance criteria were K and 0.5Ki, respectively (p<0.05). It was determined that 0.5Ki had the highest pH value at the beginning of the storage while K had the highest pH value at the end of the storage (p<0.05). It was seen that the 0.5Ka group had the highest %TA value at the beginning and at the end of storage (p<0.05). It was determined that the K and 0.5Ze groups had the highest aw average value, whereas the 0.5Ka group had the lowest group average. It was seen that the TBA values of the marinated goose breast meats varied between 6.27 and 11.17 mg MA/kg at the beginning of the storage, TBA values measured on the 7th day were ranged between 5.14-12.52 mg MA/kg. It was observed that 0.5Ze group had the lowest TBA value at the end of storage (p<0.05). There was no significant difference between the group averages of peroxide values measured during storage (p>0.05). It was seen that the L*a*b* values of marinated goose breast meats were in the ranges of 35.23-40.92, 9.28-11.20 and 8.92-12.83, respectively, at the beginning of storage. It was determined that L*a*b* values, which tended to decrease and increase during storage, changed between 33.90-42.26, 7.32-10.55, 11.73-12.57, respectively, at the end of storage. PK values in all groups indicated a tendency to decrease during storage (p<0.05). Considering the antioxidant effects as well as the effects on sensory properties, it can be said that coriander and ginger oleoresins have the opportunity to be used in the production of marinated goose breast meat.