Determination of the Effect of Some Acidic Solutions on the Tenderness and Quality Properties of Chicken Breast Meat

Eda Alagöz, Kübra Ünal, Alime Cabi, Cemalettin Sarıçoban


In this study, it was aimed to determine the quality characteristics of chicken breasts treated with different ratios of acetic acid and apple cider vinegar solu-tions. Chicken breasts were allowed to marinate for 48 hours at 4°C using solutions containing apple cider vinegar prepared with concentrations in 50% (E1) and 100% (E2) concentrations and 0.1 M (A1) and 0.2 M (A2) acetic acid. Pure water was used for the control group (C). Texture profile analyzes and Meullenet-Owens Razor Shear (MORS) analysis with pH, color (L*, a*, b*), cooking loss, water holding capacity and marinade absorption were applied to each treatment group. According to the results of the analysis, it was determined that the pH value of chicken breast meat samples marinated with apple cider vinegar was lower than the other groups. It was determined that the lowest hardness value was in E2 group according to the results of the texture profile analysis. According to the MORS analysis, the lowest shear force was found in E2 group. It is observed that the shear force has the lowest value in group including 100% apple cider vinegar in parallel to the hardness value. As a result, it was observed that apple cider vinegar had a very good source to increase tenderness of chicken breasts compared to acetic acid.


Acetic acid; Apple cider vinegar; Tenderness; Marinating; Chicken meat

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