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. 2021 Dec;34(12):2003-2011.
doi: 10.5713/ab.21.0120. Epub 2021 Jun 24.

Assessment of technological characteristics and microbiological quality of marinated turkey meat with the use of dairy products and lemon juice

Anna Augustyńska-Prejsnar  1 , Paweł Hanus  2 , Zofia Sokołowicz  1 , Miroslava Kačániová  3   4
Affiliations

Assessment of technological characteristics and microbiological quality of marinated turkey meat with the use of dairy products and lemon juice

Anna Augustyńska-Prejsnar et al. Anim Biosci. 2021 Dec.

Abstract

Objective: The aim of this study was to evaluate the effect of marinating turkey meat with buttermilk and acid whey on the technological traits and microbiological quality of the product.

Methods: Slices of turkey meat muscles were marinated for 12 hours in buttermilk (n = 30), acid whey (n = 30) and comparatively, in lemon juice (n = 30). The control group (n = 30) consisted of unmarinated slices of turkey breast muscles. Physical parameters (pH, water holding capacity, colour L*a*b*, shear force, weight loss) were assessed and quantitative and qualitative microbiological evaluation of raw and roasted products was performed. The microbiological parameters were determined as the total viable counts of mesophilic aerobic bacteria, of the Enterobacteriaceae family, and Pseudomonas spp. Bacterial identification was performed by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry.

Results: Marinating turkey meat in buttermilk and whey compared to marinating in lemon juice and the control sample resulted in a higher (p<0.05) degree of yellow color saturation (b*) and a reduction (p<0.05) in the number of mesophilic aerobic bacteria, Pseudomonas spp. and Enterobacteriaceae family as well as the number of identified mesophilic aerobic bacteria in both raw and roasted samples. The lowest (p<0.05) shear force values were found in products marinated in whey.

Conclusion: The use of buttermilk and acid whey as a marinade for meat increases the microbiological safety of the product compared to marinating in lemon juice, while maintaining good technological features of the product.

Keywords: Acid Whey; Buttermilk; Lemon Juice; Microbiology Quality; Technological Characteristics; Turkey Meat.

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Conflict of interest statement

CONFLICT OF INTEREST

We certify that there is no conflict of interest with any financial organization regarding the material discussed in the manuscript.

Figures

Figure 1
Figure 1
Identified species and family of bacteria in the raw products.
Figure 2
Figure 2
Identified species and family of bacteria isolated in the roast products.
See this image and copyright information in PMC

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