Abstract
In this study, it was aimed to determine some quality characteristics of dried chicken cubes after coloring with vacuum impregnation. For this purpose, hibiscus extracts of different concentrations (1, 2 and 4°Bx) were impregnated into chicken breast cubes for 2 hours at 25°C, and then colored cubes were dried in a convection dryer at 60°C. pH values of hibiscus extracts were between 2.07-2.27. Moisture content of colored cubes by using hibiscus extract was between 33.77-35.18% and, pH value was between 4.42-5.06. At high hibiscus concentration (4°Bx), cubes were darker colored, and total amount of monomeric anthocyanin was higher (50.75 mg/kg). In addition, as concentration increased, total phenolic content and antioxidant activity of samples also increased. The results show that vacuum impregnation can be used successfully in both coloring and enrichment of chicken meat with functional compounds. However, it is important to optimize application conditions according to desired final product properties.
Publisher
Association of Food Technology, Turkey
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