Effect of different Sous Vide cooking temperature-time combinations on the physicochemical, microbiological, and sensory properties of turkey cutlet

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dc.authorid0000-0003-2242-0703en_US
dc.authorid0000-0002-0136-4928en_US
dc.contributor.authorBıyıklı, Merve
dc.contributor.authorAkoğlu, Aylin
dc.contributor.authorKurhan, Şebnem
dc.contributor.authorAkoğlu, İlker Turan
dc.date.accessioned2021-06-23T19:54:07Z
dc.date.available2021-06-23T19:54:07Z
dc.date.issued2020
dc.departmentBAİBÜ, Sağlık Bilimleri Fakültesi, Beslenme ve Diyetetik Bölümüen_US
dc.description.abstractIn this study, the spiced turkey breast meat (hereafter called as turkey cutlet), which is consumed at a low level in Turkey but the nutritional level of which is much closer to the red meat and which is far healthier than the meat, was cooked by means of the Sous Vide technique having many advantages. The effects of different Sous Vide cooking temperature-time combinations (65, 70, 75 degrees C x 20, 40, 60 min) on the physicochemical, microbiological, and sensory properties of the turkey cutlet samples were determined in detail. Based on the experimental analyzes, as the cooking temperature increased from 65 degrees C to 75 degrees C, the values of cooking yield, moisture, a*, and elasticity decreased; but, the values of cooking loss, thiobarbituric acid, pH, hardness, toughness, cohesiveness, and chewiness showed increased. At the same temperatures, as the cooking time increased from 20 to 60 min; the values of the cooking yield, moisture, L*, a*, toughness, adhesiveness and elasticity values decreased but the cooking loss, fat, pH, hardness, propensity, adhesiveness, and chewiness increased monotonously. It was observed in the microbiological analyses that the count of total mesophilic aerobic bacteria decreased approximately by 2 log CFU/g for the samples prepared in each cooking temperature-time combinations. Only in the samples cooked at 65 degrees C for 20 min, the presence of Listeria spp. was detected. Sensory properties of sous-vide cooked turkey cutlets such as color, brightness, fibery appearance, taste-whole impression, sensorial texture were more preferable at low temperature-time combinations. Considering all the results, it was suggested that longer cooking time at low temperature would be outstanding for product quality and safety.en_US
dc.identifier.doi10.1016/j.ijgfs.2020.100204
dc.identifier.issn1878-450X
dc.identifier.issn1878-4518
dc.identifier.scopus2-s2.0-85079842818en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.ijgfs.2020.100204
dc.identifier.urihttps://hdl.handle.net/20.500.12491/10428
dc.identifier.volume20en_US
dc.identifier.wosWOS:000532786300009en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorAkoğlu, İlker Turan
dc.institutionauthorAkoğlu, Aylin
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofInternational Journal Of Gastronomy And Food Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectSous Videen_US
dc.subjectTurkey cutleten_US
dc.subjectTemperatureen_US
dc.subjectTimeen_US
dc.subjectSensory Analysisen_US
dc.subjectTextureen_US
dc.titleEffect of different Sous Vide cooking temperature-time combinations on the physicochemical, microbiological, and sensory properties of turkey cutleten_US
dc.typeArticleen_US

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