Impact of Lactic Acid and Fermented Dairy‐Based Marinades on Quality Attributes and Biogenic Amine Formation in Turkey Breast Meat

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 h at 4°C and evaluated after marination and subsequent cooking. Fermented dairy‐marinated samples significantly reduced pH compared with the control ( p < 0.05), with yogurt whey‐marinated samples showing the strongest acidification effect, whereas the lactic acid‐marinated 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‐dependent. Marinade absorption differed substantially among treatments, being highest in yogurt‐marinated and LA‐marinated samples and lowest in yogurt whey‐marinated samples, while cooking loss was not significantly affected. Total BA levels exhibited treatment‐dependent 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‐marinated samples tended to provide improved juiciness and overall acceptability. Overall, fermented dairy‐based marinades enhanced acidity and visual quality without promoting excessive BA accumulation. Yogurt whey, as a dairy by‐product, demonstrated potential as a functional and sustainable marinade for poultry meat processing, contributing to both quality improvement and by‐product valorization.