Investigation of some quality parameters of tenderizing turkey breast meat by using plant extracts for shish kebab production.

In this research, turkey breast meats were marinated with plum extract, kiwi extract and pineapple extract at different concentrations (50% and 100%) and durations (16 hours and 32 hours) made by immersion marination method using turkey breast meats as raw materials.; the pH, moisture content, cooking loss, color (L*, a*, b*, C, h), marinade absorption and sensory properties (external appearance, cross-sectional appearance, odor, sourness, juiciness, textural finger feeling, textural mouth feeling, crispness and general liking) of the samples were examined before, after the marinade process and after the cooking process, and the changes caused by the marinade process on the final product were determined. According to the sensory panel results, it was determined that the plum extract used in the marinade significantly affected the appearance, cross-sectional appearance, smell and sourness properties in both periods and was the most popular marinade. The reason why panelists generally do not like the taste of marinated products can be attributed to the fact that they are unfamiliar with the taste caused by marinating. According to the results of texture profile analysis (TPA), it was found that hardness, chewability and gumminess properties increased with cooking process in all samples, and elasticity and elasticity properties decreased. According to the results of color analysis; L* (brightness), C (color intensity), b* (jaundice), h (hue angle) values increased with cooking process in all samples, while a* (redness) value decreased after cooking process in all samples. According to the marinade absorption results, the highest absorption value was observed in samples prepared with 100% dilution of plum extract. in the 32-hour marinating process, the marinate absorption increased approximately twice compared to the duration of the 16-hour marinating process. According to the results of the cooking loss analysis; cooking loss was observed as the lowest (40%) in the control sample. The highest cooking loss was observed in the sample E05032 (58.66%), and the results of all samples were found to be very close to each other. According to the pH results, the pH values of all samples after the marination process decreased compared to the control sample, but the pH values increased in all samples after the cooking process. According to the results of moisture determination, the humidity rate after the marination process was found to be high in most of the samples compared to the control sample, but when measured after the cooking process, it was found that the cooking process significantly reduced the amount of moisture.