Research Information System
Thesis Type: Postgraduate
Institution Of The Thesis: Gazi University, Sağlık Bilimleri Enstitüsü, Turkey
Approval Date: 2023
Thesis Language: Turkish
Student: Ece AKGÜL
Supervisor: Burak Demirhan
Open Archive Collection: AVESIS Open Access Collection
Abstract:
Vacuum packaging is a method used to preserve the quality of fresh meat and extend its shelf life. The importance of many different treatments is increasing to improve the textural properties of fresh meat. In this study, the effects of vacuum packaging and avocado oil treatment on the physical, chemical and microbiological properties of chicken breast meat during cold storage were examined. Within the scope of the study, chicken breast meat was divided into two groups: vacuum packaged (control group) and vacuum packaged after treatment with avocado oil. pH, water retention capacity, cooking loss, microbiological analyses, texture profile analysis and TBARs analysis were carried out on the 1st, 4th, 7th, 9th, and 11th days of storage in the avocado and control groups. The pH value of the avocado and control groups increased during storage and a statistically significant difference was found between the groups (p<0.05). In terms of water retention capacity, a difference was observed between the avocado and the control group only on the 11th day of storage. There was no significant difference between the avocado and control group in terms of cooking loss during storage (p>0.05). In terms of TAMB, Staphylococcus spp. and total coliform bacteria count, the avocado group had a lower value compared to control group on the 11th day of storage. As a result of the texture profile analysis, it was observed that there was a generally wavy trend. As a result, it was determined that avocado oil treatment and vacuum packaging had a positive effect on microbiological quality, but no significant difference was observed in terms of texture, cooking and water retention capacity.
Key Words : Vacuum packaging, Avocado oil, Chicken meat, Quality