High hydrostatic processing of marinated ground chicken breast: Exploring the effectiveness on physicochemical, textural and sensory properties and microbial inactivation

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dc.authorid0000-0001-5064-4195en_US
dc.contributor.authorEvrendilek, Gülsün Akdemir
dc.date.accessioned2024-01-18T10:55:46Z
dc.date.available2024-01-18T10:55:46Z
dc.date.issued2022en_US
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.descriptionThe author would like to acknowledge the financial support provided by the Turkish Ministry of Development (grant no: 2009 DPT K 120140) and would like to thank Burak Bilen for laboratory assistance.en_US
dc.description.abstractHigh hydrostatic pressure (HHP) processing of marinated ground chicken breast meat samples by 200-600 MPa for 5-15 min at ambient temperature revealed that increased magnitude of pressure and treatment time provided significant increase in pH, surface L*, a*, b*, and total color difference (delta E), inner a*, b* and delta E color values, marinade uptake, total antioxidant capacity, total phenolic substance content, textural properties of cooking loss, hardness, chewiness, cohesiveness, and gumminess, and sensory properties of appearance and color. A significant decrease was observed in the inner color L* value, and textural properties of springiness, whereas no significant changes were detected on sensory properties of aroma, hardness, and aftertaste. HHP processing at 600MPa/15 min provided maximum 4.73 and 3.89 log inactivations on the initial total mesophilic aerobic bacteria and total mold and yeast counts. The initial Salmonellae and total coliform counts of 3.53 +/- 0.12 and 6.59 +/- 0.11 log cfu/g were reduced to undetectable level by 400 MPa/15 min and 600 MPa for 5, 10, and 15 min, respectively. The results reveled that HHP is very efficient for diffusion of marinade solution with providing microbial safety without adversely affecting physical, textural and sensory properties of marinated ground chicken breast samples.en_US
dc.description.sponsorshipTurkish Ministry of Development [2009 DPT K 120140]en_US
dc.identifier.citationEvrendilek, G. A. (2022). High hydrostatic processing of marinated ground chicken breast: Exploring the effectiveness on physicochemical, textural and sensory properties and microbial inactivation. Food Control, 142, 109258.en_US
dc.identifier.doi10.1016/j.foodcont.2022.109258
dc.identifier.endpage8en_US
dc.identifier.issn0956-7135
dc.identifier.issn1873-7129
dc.identifier.scopus2-s2.0-85134196933en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage1en_US
dc.identifier.urihttp://dx.doi.org/10.1016/j.foodcont.2022.109258
dc.identifier.urihttps://hdl.handle.net/20.500.12491/11959
dc.identifier.volume142en_US
dc.identifier.wosWOS:000860609100006en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorEvrendilek, Gülsün Akdemir
dc.language.isoenen_US
dc.publisherElsevier Sci LTDen_US
dc.relation.ispartofFood Controlen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectHigh Hydrostatic Pressureen_US
dc.subjectMarinadeen_US
dc.subjectGround Chicken Breasten_US
dc.subjectMicrobial Inactivationen_US
dc.subjectTextural Propertiesen_US
dc.subjectHİgh-Pressureen_US
dc.titleHigh hydrostatic processing of marinated ground chicken breast: Exploring the effectiveness on physicochemical, textural and sensory properties and microbial inactivationen_US
dc.typeArticleen_US

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