Innovative Coating Approach: Vacuum Impregnation with Chia Mucilage and Sage Infusion for Turkey Fillets

Elnaz Sharefiabada; Hulya Serpil Kavusan; Meltem Serdaroğlu

doi:10.18485/meattech.2023.64.2.67

Elnaz Sharefiabada Ege University, Engineering Faculty, Food Engineering Department
Hulya Serpil Kavusan Ege University, Engineering Faculty, Food Engineering Department
Meltem Serdaroğlu

DOI: https://doi.org/10.18485/meattech.2023.64.2.67

Keywords: turkey meat, coating, vacuum impregnation, chia mucilage, sage infusion

Abstract

This study aimed to investigate the application of chia mucilage and/or sage infusion as an antioxidant using the vacuum impregnation (VI) technique for coating turkey fillets. Fillets were divided into four groups; one was soaked in deionized water (C) and the following groups were fillets separately immersed in chia mucilage (CM), chia mucilage including sage infusion (CMS), and fresh turkey fillets without any treatment (B). Their impact on the physicochemical properties and sensory attributes was evaluated during 7 days of storage at 4 °C. VI was effective in increasing moisture contents and coating solution uptake. It was observed that the application of VI increased the L* value and hardness while decreasing springiness and cohesiveness. The incorporation of CM or CMS using VI retarded lipid oxidation. Both CM and CMS influenced the sensorial properties of turkey breast. Taken together, the utilization of natural material coatings with VI revealed a suitable technique to improve meat quality and reduce waste in the meat industry.