76D-21 |
Chemical, physical and sensory characteristics of marinated chicken breasts |
M. P. DALY, S. Kartika, K. Candogan, E. Halpin, and J. C. Acton. Department of Food Science and Human Nutrition, Clemson University, 5731-310 Sterling Lakes Cir, Mason, OH 45040 Marination offers a cost-effective approach for creating value-added products. Our objective was to determine the effectiveness of injection marination and vacuum steam cooking of chicken breasts. Boneless skinless chicken breasts were injected to 20% weight gain with a brine solution containing 7.25% (NaCl) and 2.5% sodium tripolyphosphate (STPP). Injected breasts were split into two treatments: injected raw and injected precooked with the precooking conducted in a vacuum steam cooker. Breasts of both treatments were coated with lemon-pepper rub (3%), vacuum packaged, and stored at -23°C. A non-injected control without rub was also packaged and stored. After thawing, breasts of the three treatments were cooked by grilling to 73.9°C (internal). The grilled products were evaluated for sensory attributes, composition and physical analyses. There was no difference in moisture content after grilling among the three treatments. Salt content increased at each stage of processing for breasts of the injection treatments (p<0.05). After grilling, the injected precooked treatment had higher (p<0.05) bound water content than product of the other treatments. Injection and grilling altered (p<0.05) compositional characteristics; fat and protein contents were dependent on moisture content, and ash contents on NaCl of the injected brine. Breasts of the non-injected control had the highest ranking in desirability order with 17.7% of panelist responses (total n=221) followed closely by the injected precooked treatment at 16.7% of responses. Injected raw grilled breasts placed last of the three comparisons at 14.5% of responses. The use of vacuum steam cooking to precook chicken breasts showed potential applications for foodservice.
Session 76D, Muscle Foods II
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