{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,3]],"date-time":"2026-10-03T04:53:14Z","timestamp":1791003194616,"version":"4.1.0"},"reference-count":39,"publisher":"Wiley","issue":"8","license":[{"start":{"date-parts":[[2026,7,28]],"date-time":"2026-07-28T00:00:00Z","timestamp":1785196800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2026,7,28]],"date-time":"2026-07-28T00:00:00Z","timestamp":1785196800000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Food Science &amp;amp; Nutrition"],"published-print":{"date-parts":[[2026,8]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:p>\n                    This study investigated the effects of lactic acid (LA), yogurt whey, kefir, and yogurt marinades on the physicochemical properties, sensory quality, and biogenic amine (BA) formation of turkey breast meat. Samples were marinated for 24\u2009h at 4\u00b0C and evaluated after marination and subsequent cooking. Fermented dairy\u2010marinated samples significantly reduced pH compared with the control (\n                    <jats:italic>p<\/jats:italic>\n                    \u2009&lt;\u20090.05), with yogurt whey\u2010marinated samples showing the strongest acidification effect, whereas the lactic acid\u2010marinated samples did not markedly modify meat pH. Marination significantly influenced color attributes; yogurt increased lightness, and yellowness development after cooking was primarily associated with thermal reactions but remained treatment\u2010dependent. Marinade absorption differed substantially among treatments, being highest in yogurt\u2010marinated and LA\u2010marinated samples and lowest in yogurt whey\u2010marinated samples, while cooking loss was not significantly affected. Total BA levels exhibited treatment\u2010dependent numerical variations after marination and cooking, although no significant differences were detected among treatments. Polyamines remained the predominant amines after heat treatment, and histamine levels were low in all samples, indicating no safety concern. Sensory evaluation revealed significant differences only in appearance\/color and odor, while kefir\u2010marinated samples tended to provide improved juiciness and overall acceptability. Overall, fermented dairy\u2010based marinades enhanced acidity and visual quality without promoting excessive BA accumulation. Yogurt whey, as a dairy by\u2010product, demonstrated potential as a functional and sustainable marinade for poultry meat processing, contributing to both quality improvement and by\u2010product valorization.\n                  <\/jats:p>","DOI":"10.1002\/fsn3.72185","type":"journal-article","created":{"date-parts":[[2026,7,29]],"date-time":"2026-07-29T05:44:02Z","timestamp":1785303842000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Impact of Lactic Acid and Fermented Dairy\u2010Based Marinades on Quality Attributes and Biogenic Amine Formation in Turkey Breast Meat"],"prefix":"10.1002","volume":"14","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-4901-9787","authenticated-orcid":false,"given":"G\u00fcls\u00fcme","family":"Bi\u00e7akci","sequence":"first","affiliation":[{"name":"Food Engineering Department, Faculty of Engineering Bolu Abant \u0130zzet Baysal University  Bolu Turkey"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8269-9403","authenticated-orcid":false,"given":"Ercan","family":"Sarica","sequence":"additional","affiliation":[{"name":"Food Engineering Department, Faculty of Engineering Bolu Abant \u0130zzet Baysal University  Bolu Turkey"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,7,28]]},"reference":[{"key":"e_1_2_10_2_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1745\u20104573.2003.tb00699.x"},{"key":"e_1_2_10_3_1","doi-asserted-by":"publisher","DOI":"10.33794\/qjas.2021.132315.1016"},{"key":"e_1_2_10_4_1","doi-asserted-by":"publisher","DOI":"10.5713\/ab.21.0120"},{"key":"e_1_2_10_5_1","doi-asserted-by":"publisher","DOI":"10.1155\/2019\/5313496"},{"key":"e_1_2_10_6_1","doi-asserted-by":"publisher","DOI":"10.9755\/ejfa.2019.v31.i4.1940"},{"key":"e_1_2_10_7_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.70568"},{"key":"e_1_2_10_8_1","doi-asserted-by":"publisher","DOI":"10.15237\/gida.gd23022"},{"key":"e_1_2_10_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijgfs.2020.100204"},{"key":"e_1_2_10_10_1","doi-asserted-by":"publisher","DOI":"10.70734\/fbas\/202855"},{"key":"e_1_2_10_11_1","doi-asserted-by":"publisher","DOI":"10.3390\/biom10081181"},{"key":"e_1_2_10_12_1","doi-asserted-by":"publisher","DOI":"10.1007\/s10068\u2010017\u20100239\u20103"},{"key":"e_1_2_10_13_1","doi-asserted-by":"publisher","DOI":"10.1093\/jaoac\/76.3.575"},{"key":"e_1_2_10_14_1","doi-asserted-by":"publisher","DOI":"10.1093\/fqsafe\/fyad027"},{"key":"e_1_2_10_15_1","doi-asserted-by":"publisher","DOI":"10.15237\/gida.gd18063"},{"key":"e_1_2_10_16_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fshw.2019.07.003"},{"key":"e_1_2_10_17_1","doi-asserted-by":"publisher","DOI":"10.3389\/fmicb.2016.01218"},{"key":"e_1_2_10_18_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods14111958"},{"key":"e_1_2_10_19_1","volume-title":"Et ve Et \u00dcr\u00fcnlerinde Kalite Kontol\u00fc ve Labotaruvar Uygulama Klavuzu","author":"G\u00f6kalp H. 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