Quality and microstructural changes in salted goose meat dried by hot-air, infrared, and microwave techniques

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dc.contributor.authorKabil, Emre
dc.contributor.authorÇakır, Muhammet Ali
dc.contributor.authorYalınkılıç, Barış
dc.contributor.authorBaşlar, Mehmet
dc.date.accessioned2025-11-10T08:40:35Z
dc.date.available2025-11-10T08:40:35Z
dc.date.issued2025
dc.departmentFakülteler, Mimarlık ve Tasarım Fakültesi, Gastronomi ve Mutfak Sanatları Bölümü
dc.description.abstractThis study aimed to investigate the effects of different drying methods on salted goose meat, with a particular focus on its microstructure, drying kinetics, color, TBARS (Thiobarbituric acid reactive substances), rehydration, and shrinkage parameters. Goose breast meat with 6% (w/w) salt was dried using hot air and infrared drying at temperatures of 55 °C, 65 °C, and 75 °C, as well as microwave at power levels of 120 W, 350 W, and 460 W. The results revealed that increasing temperature and power levels increased the drying rate in all drying methods. The microwave-dried samples at 460 W and 350 W showed the highest average L* values, followed by the samples dried at 75 °C using infrared and hot air. On the other hand, the lowest temperature (55 °C) and power (120 W) levels resulted in the highest average TBARS values across all drying processes. Furthermore, the highest shrinkage rate was observed at the highest temperature (75 °C) or power level (460 W), while the highest average rehydration rate was recorded in the samples dried at 75 °C using infrared and hot air. Considering the microstructure of the dried meats, the drying method and the temperature/power conditions were found to cause a change in the fibril structures to varying extents.
dc.identifier.doi10.3390/pr13103223
dc.identifier.issn2227-9717
dc.identifier.issue10
dc.identifier.scopus2-s2.0-105020160265
dc.identifier.scopusqualityQ2
dc.identifier.urihttps://doi.org/10.3390/pr13103223
dc.identifier.urihttps://hdl.handle.net/11501/2500
dc.identifier.volume13
dc.identifier.wosWOS:001601631800001
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorYalınkılıç, Barış
dc.institutionauthorid0000-0002-6195-7821
dc.language.isoen
dc.publisherMultidisciplinary Digital Publishing Institute (MDPI)
dc.relation.ispartofProcesses
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectDrying Kinetics
dc.subjectGoose Meat
dc.subjectInfrared Drying
dc.subjectMeat Microstructure
dc.subjectMicrowave Drying
dc.titleQuality and microstructural changes in salted goose meat dried by hot-air, infrared, and microwave techniques
dc.typeArticle

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