Experiments were conducted to investigate the effects of varying concentrations of sodium chloride (NaCl) and potassium chloride (KCl) on the quality of marinated broiler breast fillets. Fillets were deboned at 2‐h postmortem and marinated with a 15% solution containing water, different concentrations of NaCl or KCl and 0.45% sodium tripolyphosphate (STPP). Fillets were vacuum marinated in different NaCl or KCl concentrations. The tenderness of marinated fillets was instrumentally assessed by the Meullenet–Owens razor shear. Water‐holding capacity, including marinade uptake, retention, thaw loss and cook loss, was also evaluated. Significant improvements in tenderness, thaw loss and cook loss were observed as the amounts of NaCl increased compared with the control (STPP only). Replacing greater than 50% of NaCl with KCl resulted in significant decreases in tenderness; however, no significant changes were observed for all instrumental and sensory characteristics below this level. Replacement levels did not significantly decrease retention and thaw loss, while cook loss increased with the increase in KCl concentrations.
PRACTICAL APPLICATIONS
This research would be of benefit to poultry processors who would like to know the optimal level of potassium chloride (KCl) in an effort to reduce the amount of sodium for marinating broiler breast meat. It is concluded that a maximum of 50% of KCl could be used with a minimal change of qualities in marinating broiler breast meat.
Chitinouspolymers have been experimented with for thepulpose of shelf-life extension of foods due to their antimicrobial activity. Food additives, however, may impair the taste, color or texture of foods. Therefore, it is necessary to evaluate the f l e e t of a food additive on foods before it is used. In this study, we investigated how the physicochemical properties, microstmcture, textural properties and sensory characteristics of tofu are aflected by the addition of chitooligosaccharide during its preparation. The addition of chitooligosaccharide to tofu did not signi3cantly aflect its physicochemical properties including moisture content, yield, turbidity and color. m e chitooligosaccharide tofu, however, had lower hardness and smaller protein aggregates than the control tofu. The chitooligosaccharide did not influence most sensory attributes of tofu except for imparting a bitter taste.
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