Investigating the Influence of Rosehip Tea Marination on Lipid Oxidation in Turkey Breast Meat

Meltem Serdaroğlu; Özlem Yüncü-Boyacı; Merih Karaman; Hülya Serpil Kavuşan

doi:10.18485/meattech.2023.64.2.65

Meltem Serdaroğlu Ege University, Engineering Faculty, Food Engineering Department
Özlem Yüncü-Boyacı Ege University, Engineering Faculty, Food Engineering Department
Merih Karaman Ege University, Engineering Faculty, Food Engineering Department
Hülya Serpil Kavuşan Ege University, Engineering Faculty, Food Engineering Department

DOI: https://doi.org/10.18485/meattech.2023.64.2.65

Keywords: turkey meat, marination, color, rosehip, antioxidant

Abstract

The utilization of natural antioxidants has emerged as a potential strategy to inhibit or delay lipid oxidation in meat and meat products. Rosehip, the fruits of Rosa canina, has gained attention as a rich source of bioactive compounds with potent antioxidant properties. In this study, turkey breast slices were marinated in rosehip infusion prepared with varying amounts of rosehip powder (6.67% (R1), 10% (R2), and 13.33% (R3)). Total phenolic content and DPPH activity of the prepared marinades were found to be high. As a result of marinating turkey breast samples with rosehip infusion, a significant decrease in TBARS values was observed. For peroxide values, the marinating process was found to be effective starting from day 5 of storage. The pH of samples fluctuated during storage. Also, rosehip marination caused significant changes in the color parameters of the samples. While L* values of the turkey breast slices marinated with rosehip infusion decreased, a* and b* values increased. As a result, it was concluded that rosehip infusion can be used as a natural antioxidant in meat products.