EFFECT OF LAUREL EXTRACT AND COOKING TIME ON QUALITY AND OXIDATIVE STABILITY OF SOUS-VIDE COOKED TURKEY BREAST

This study investigates the effects of laurel extract (LE) and different sous-vide cooking durations on the quality parameters of marinated turkey breast meat. For this purpose, samples were cooked for 90 min (SP90) or 120 min (SP120) using the sous-vide method, with additional groups including laurel extract (SP90E, SP120E). The samples were stored at +4°C for 9 days, and analyzed at three-day intervals for marinade absorption, cooking loss, pH, color, lipid and protein oxidation, texture profile, sensory, and microbiological properties. Cooking duration did not affect cooking loss, while LE addition and prolonged cooking time led to darker color. At all storage stages, LE-treated samples showed lower TBARS and carbonyl values regardless of cooking time, whereas LE-free samples had decreased sulfhydryl content. Cooking duration, LE, and storage time influenced color, appearance, and flavor, but no significant differences were found in texture or overall acceptability at the end of storage. Microbiological analyses confirmed that all samples remained safe for consumption throughout storage.