Investigation of Sorption Isotherm of Products from Turkey Cuts

Oluwatoyin Folake Alamuoye

Department of Animal Science, Faculty of Agricultural Science, Ekiti State University, Ado Ekiti, Nigeria.

Nathaniel Olu Alamuoye *

Department of Food Science and Technology, School of Agriculture and Agricultural Technology, Bamidele Olumilua University of Education, Science and Technology, Ikere Ekiti, Nigeria.

*Author to whom correspondence should be addressed.


The study assessed the sorption isotherm of vinegar marinated turkey breast jerky, soy-sauce marinated turkey breast jerky, oven dried and fried turkey leg. Fresh 3.5kg each of boneless turkey breast muscles were sliced into a long 6.35 mm strips, parallel to the grain. The sliced turkey breast muscles were marinated with non -meat ingredients and apple cedar vinegar and another set with soy-sauce solution prior to drying in the oven to produce vinegar and soy-sauce marinated turkey breast muscle jerky respectively. Fresh 500g each of turkey leg were marinated with non meat ingredients without vinegar and soy-sauce. One portion was oven dried while the other portion was fried to produce oven dried and fried turkey leg. The results of the impact of vinegar and soy-sauce marinades, oven drying and frying on turkey meat products significantly alters the moisture absorption characteristics of the different turkey meat products investigated. Soy-sauce marinated turkey breast jerky had 0.147 water activity while vinegar marinated turkey breast jerky had 0.185. However, monolayer moisture of soy-sauce marinated was higher (20.211) than vinegar marinated turkey breast jerky (17.832) which implies that vinegar marinated turkey breast jerky may not tolerate a relative higher relative humidity compared to vinegar marinated turkey breast jerky in storage. Oven dried turkey leg had a comparatively higher water activity (0.193) to fried turkey leg (0.183) which also suggest that, the oven dried and fried turkey leg product may not be stored at the same storage condition. Generally, the four products investigated cannot be easily deteriorated by microorganisms if moisture adsorption is prevented as their water activities are far lower compared to the water activity range required by most microorganisms. In conclusion, findings can be harnessed to boost longevity on shelves, and uplift the entirety quality of these meat products.

Keywords: Breast, jerky, leg, oven-dried, margination, soy-sauce, vinegar

How to Cite

Alamuoye, Oluwatoyin Folake, and Nathaniel Olu Alamuoye. 2024. “Investigation of Sorption Isotherm of Products from Turkey Cuts”. Asian Journal of Research in Animal and Veterinary Sciences 7 (3):186-95.


Download data is not yet available.


Marques R, Oliveira É, Coutinho G, Ribeiro A, Teixeira C, et al. Modeling sorption properties of maize by-products obtained using the Dynamic Dewpoint Isotherm (DDI) method. Food Bioscience. 2020;38: 100738. DOI: 738.

Rahman S, Sharmeen I, Pan J, Kong D, Xi Q, et al. Marination ingredients on meat quality and safety – A review. Food Quality and Safety; 2023. DOI:

Sokołowicz Z, Augustyńska-Prejsnar A, Krawczyk J, Kačániová M, Kluz M, et al. Technological and sensory quality and microbiological safety of RIR chicken breast meat marinated with fermented milk products. Animals: An Open Access Journal from MDPI. 2021;11. DOI:

Augustyńska-Prejsnar A, Kačániová M, Ormian M, Topczewska J, Sokołowicz Z. Quality and microbiological safety of poultry meat marinated with the use of apple and lemon juice. International Journal of Environmental Research and Public Health. 2023;20. DOI: 0.

Al-Dalali S, Li C, Xu B. Evaluation of the effect of marination in different seasoning recipes on the flavor profile of roasted beef meat via chemical and sensory analysis. Journal of Food Biochemistry. 2021;e13962. DOI:

Gargi A, Sengun I. Marination liquids enriched with probiotics and their inactivation effects against food-borne pathogens inoculated on meat. Meat Science. 2021;182:108624. DOI: 108624

Sengun I, Turp G, Cicek S, Avcı T, Ozturk B, et al. Assessment of the effect of marination with organic fruit vinegars on safety and quality of beef. International Journal of Food Microbiology. 2020;336: 108904 . DOI: 20.108904

Fencioglu H, Oz E, Turhan S, Proestos C, Oz F. The effects of the marination process with different vinegar varieties on various quality criteria and heterocyclic aromatic amine formation in beef steak. Foods. 2022;11. DOI: 1

Dilek N, Babaoğlu A, Unal K, Ozbek C, Pırlak L, et al. Marination with aronia, grape and hawthorn vinegars affects the technological, textural, microstructural and sensory properties of spent chicken meat. British Poultry Science. 2023;64,357-363. DOI: 2.2163616.

Unal K, Babaoğlu A, Karakaya M. Improving the textural and microstructural quality of cow meat by black chokeberry, grape, and hawthorn vinegar‐based marination. Food Science & Nutrition. 2023;11:6260-6270. DOI:

Kim H, Choi Y, Choi J, Kim H, Lee M, et al. Tenderization effect of soy sauce on beef M. biceps femoris. Food Chemistry. 2013; 139(1-4):597-603. DOI: 3.01.050

Gichau A, Okoth J, Makokha A. Moisture sorption isotherm and shelf- life prediction of complementary food based on amaranth–sorghum grains. Journal of Food Science and Technology. 2019;57: 962-970. DOI: 04129-2

Chen C. Validation of the component model for prediction of moisture sorption isotherms of two herbs and other products. Foods. 2019;8. DOI:

Al‐Ghamdi S, Hong Y, Qu Z, Sablani S. State diagram, water sorption isotherms and color stability of pumpkin (Cucurbita pepo L.). Journal of Food Engineering. 2020;273:109820. DOI: 9.109820

Castro‐Muñoz R, Nieves‐Segura N. Sorption isotherms and isosteric heat estimation of purple cactus pear (Opuntia stricta) juice embedded in gelatin- maltodextrin matrix. Journal of Food Process Engineering. 2018;41(7). DOI:

Neto A, Lopes D, Barbosa M. Isotherms: Software to simulate water sorption in foods. Open Access Journal of Science. 2018;2(5):308-312. DOI: 2.00092

Ezekiel O, Olurin T, Akomolafe A. Moisture sorption characteristics of dehydrated in-shell african walnut (Tetracarpidium conophorum). Arid Zone Journal of Engineering, Technology and Environment. 2018;14:62- 73.

Asokapandian S, Swamy G, Hajjul H. Deep fat frying of foods: A critical review on process and product parameters. Critical Reviews in Food Science and Nutrition. 2019;60:3400-3413. DOI: 9.1688761

Yu X, Li L, Xue J, Wang J, Song G, et al. Effect of air-frying conditions on the quality attributes and lipidomic characteristics of surimi during processing. Innovative Food Science and Emerging Technologies. 2020;60:102305. DOI: 305

Subbiah B, Blank U, Morison, K. A review, analysis and extension of water activity data of sugars and model honey solutions. Food chemistry. 2020;326:126981. DOI: 20.126981

Pascual-Pineda L, Hernández-Marañón A, Castillo-Morales M, Uzárraga-Salazar R, Rascón-Díaz M, et al. Effect of water activity on the stability of freeze-dried oyster mushroom (Pleurotus ostreatus) powder. Drying Technology. 2020;39:989- 1002. DOI: 0.1739064

Plotnikova I, Zharkova I, Magomedov G, Magomedov M, Khvostov A, et al. Forecasting and quality control of confectionery products with the use of water activity indicator. IOP Conference Series: Earth and Environmental Science. 2021;640. DOI: 1315/640/6/062003.

Alamuoye OF, Alamuoye NO, Otitoju LK. Sorption isotherm and quality assessment of chicken jerky. EPRA International Journal of Multidisciplinary Research. 2024;10(3):46-53 DOI:

Alamuoye NO, Alamuoye OF, Otitoju LK. Sorption isotherm, proximate composition and sensory evaluations of oven dried and fried cheese products from local soft cheese. EPRA International Journal of Research and Development. 2024;9(3):48- 55. DOI:

Al-Khalili M, Al-Habsi N, Rahman M S. Dynamic temperature-humidity chamber for measuring moisture sorption isotherms of biomaterials as compared to the conventional isopiestic method. Adsorption Science and Technology. 2021:2021: Article ID:1236427:13. DOI:

Tantala J, Rachtanapun C, Tongdeesoontorn W, Jantanasakulwong K, Rachtanapun P. Moisture sorption isotherms and prediction models of carboxymethyl chitosan films from different sources with various plasticizers. Advances in Materials Science and Engineering. 2019;1-18. DOI:

Van der Berg C. Description of water activity of foods for engineering purposes by means of the GAB model of sorption. In: Engineering and Foods, Mckenna, B.M.; Ed.; Elsevier Applied Science Publishing: New York, NY, USA. 1984;1:311–321.

Kim Y, Park S, Park Y, Park G, Oh S, et al. Effect of addition of fermented soy sauce on quality characteristics of pork patties during refrigerated storage. Foods. 2022; 11. DOI: 4.

Balbinoti T, Jorge L, Jorge R. Modeling the hydration step of the rice (Oryza sativa) parboiling process. Journal of Food Engineering. 2018;216:81-89. DOI: 2017.07.020

Vitázek I, Havelka J. Sorption isotherms of agricultural products. Research in Agricultural Engineering. 2018;60:52-56. DOI:

Kalanova D, Kuliev N. Water-sorption ability of fruit and vegetable stabilizers. E3S Web of Conferences. AGRITECH-VIII. 2023;390:02032. DOI: 9002032.

Allen L. Quality control: Water activity considerations for beyond-use dates. International Journal of Pharmaceutical Compounding. 2018;22(4):288-293.

Stevenson A, Hamill P, O’ Kane C, Kminek G, Rummel J, et al. Aspergillus penicillioides differentiation and cell division at 0.585 water activity. Environmental Microbiology. 2017;19:687–697. DOI: 2920.13597.

Borremans A, Smets R, Van Campenhout L. Fermentation versus meat preservatives to extend the shelf life of mealworm (Tenebrio molitor) Paste for Feed and Food Applications. Front. Microbiol. 2020;11:1510. DOI: 10.3389/fmicb.2020.01510

Lebert A, Daudin J. Modelling the distribution of a(w), pH and ions in marinated beef meat. Meat Science. 2014;97(3):347-57. DOI:

Rostamani M, Baghaei H, Bolandi M. Prediction of top round beef meat tenderness as a function of marinating time based on commonly evaluated parameters and regression equations. Food Science and Nutrition. 2021;9:5006-5015. DOI:

Luzón-Quintana L, Castro R, Durán-Guerrero E. Biotechnological processes in fruit vinegar production. Foods. 2021; 10(5): 945. DOI:

Dilek N, Babaoğlu A, Unal K, Ozbek C, Pırlak L, et al. Marination with aronia, grape and hawthorn vinegars affect the technological, textural, microstructural and sensory properties of spent chicken meat. British Poultry Science. 2023;64:357-363. DOI:

Xia T, Duan W, Zhang Z, Li S, Zhao Y, et al. Polyphenol-rich vinegar extract regulates intestinal microbiota and immunity and prevents alcohol-induced inflammation in mice. Food Research International. 2021;140:110064. DOI:

Kara M, Assouguem A, Fadili ME, Benmessaoud S, Alshawwa SZ, Kamaly OA, Saghrouchni H, Zerhouni AR, Bahhou J. Contribution to the evaluation of physicochemical properties, total phenolic content, antioxidant potential, and antimicrobial activity of vinegar commercialized in Morocco. Molecules. 2022;27(3):770. DOI:

Singh J. Antimicrobial activity of apple cider vinegar treated selected vegetables against common food borne bacterial pathogens. Bioscience Biotechnology Research Communications. 2022; 15(2): 350- 356. DOI:

Senghoi W, Klangbud W. Antioxidants, inhibits the growth of foodborne pathogens and reduces nitric oxide activity in LPS-stimulated RAW 264.7 cells of nipa palm vinegar. Peer J. 2021;9:1- 19. DOI: