30C-25 |
Effects of vacuum marination on moisture absorption and retention by boneless broiler chicken breasts |
L. L. YOUNG1, J. A. Cason, R. J. Buhr, and C. E. Lyon. (1) Poultry Processing & Meat Quality Research Unit, Russell Research Center, ARS-USDA, P. O. Box 5677, Athens, GA 30604-5677 A large portion of further processed poultry is marinated in solutions prior to cooking to improve color, texture and flavor. This process is carried out under various conditions, but optimum conditions for the process are not fully documented. Anecdotal reports suggest that marinade absorption is improved under vacuum, but published scientific studies are scarce. Rigorous evaluation of different marination conditions will provide guidelines for optimizing the process. The objective of this study was to compare moisture absorption and retention by chicken breasts marinated under atmospheric pressure and en vacuo. One hundred ninety two commercially reared chickens were slaughtered and chilled. After over-night aging, the Pectoralis major muscles were harvested. Left muscles were tumbled for 30 minutes in 10% of a marinade containing of 4% sodium tripolyphosphate and 15% NaCl in water. Right muscles were treated similarly, but were tumbled under a vacuum of 50 kPa. Each muscle was then sealed in a plastic bag and cooked in an 80° water bath. Marinade absorption and cooking loss of each muscle were evaluated by weight. Shear value was evaluated using a Warner-Bratzler shear device. Marinade absorption was significantly (P < 0.05) improved when marination was performed en vacuo (8.9 v. 8.1%). Moisture loss during cooking was equivalent for the two treatments averaging 12.5%. Shear values were also equivalent averaging 2.06 kg. These data confirm anecdotal reports of the beneficial effects of marinating chicken en vacuo on marinade absorption. Because the vacuum marinated muscles did not lose more moisture than the controls when cooked, we concluded that the former retained that additional moisture. Based on previous studies, the small shear values for both groups of muscles indicate that neither group would be considered objectionably tough by consumers. This study will be useful to groups interested in optimizing poultry marination processes.
Session 30C, Muscle Foods: Tenderness, Quality, Processing, Marination, Oxidation, and Shelf-Life
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