Impact of Lactic Acid and Fermented Dairy‐Based Marinades on Quality Attributes and Biogenic Amine Formation in Turkey Breast Meat
Gülsüme Biçakci, Ercan Sarica · 2026
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Description
Gülsüme Biçakci and Ercan Sarica marinate turkey breast in lactic acid and fermented dairy products, then cook and grade the meat, in 2026. Yogurt, kefir, and yogurt whey marinades soaked the meat for a day in the cold. Acidity, color, uptake, cooking loss, biogenic amines, and taste panel scores were measured.
Fermented marinades lowered meat pH significantly, with yogurt whey acidifying most strongly. Yogurt lightened the meat's color, while plain lactic acid barely moved pH. Amine levels varied numerically but not significantly, and histamine stayed low everywhere, posing no safety concern. Kefir marinated meat trended juiciest with the best overall acceptance.
Catalog record
| CREATOR | Gülsüme Biçakci, Ercan Sarica |
|---|---|
| YEAR | 2026 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 34 KB |
| LICENSE | https://creativecommons.org/licenses/by/4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |