Effect of Tumbling Marination on Marinade Uptake of Chicken Carcass and Parts Quality

U-chupaj, Juthawut; Malila, Yuwares; Petracci, Massimiliano; Benjakul, Soottawat; Visessanguan, Wonnop

doi:10.1590/1806-9061-2016-0380

Cited by 11 publications

(10 citation statements)

References 16 publications

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“…Marinating is one among various methods applied in meat and poultry meat processing. In Thailand practice, poultry meat are common meat type easily found with various marinade applications and thus various poultry meat marinade researches were also reported (Wongwiwat et al, 2010;Komoltri & Pakdeechanuan, 2012;U-chupaj et al, 2017;Kaewthong & Wattanachant, 2017;Saelin et al, 2017). In a modern butchery, meat could be found in the form of cube dimension as a ready-to-cook style sold in a supermarket.…”

Section: Introductionmentioning

confidence: 99%

Sensory-related Attributes of Raw and Cooked Meat of Culled Saanen Goat Marinated in Ginger and Pineapple Juices

Putra

Wattanachant

2019

Trop. Anim. Sci. J.

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The effects of ginger and pineapple juices on pH, color (L*, a*, b*), thiobarbituric acid reactive substances (TBARS), sensory intensity, and sensory preference of culled goat meat were determined. Completely randomized design (CRD) and randomized completely block design (RCBD) were applied for physicochemical attributes and sensory profiles, respectively. In raw condition, the pH of ginger-marinated sample was higher than that of pineapple-marinated sample. The increased trend in pH was found in the ginger-marinated and control-marinated samples, while the decreased trend was found in pineapple-marinated sample. A better redness stability of ginger-marinated sample was observed during the storage. Both plant juices had significant effects on controlling the malonaldehyde (MDA) formation. Ginger-marinated sample exhibited a brighter red color, less gamey odor, stronger marinated odor, and higher preference. In cooked samples, increasing pH but still with similar trend as in all raw samples was recorded. L* and b* of all samples were decreased on the fifth day of storage, while a* of ginger-treated sample was immensely elevated. Marinated juices were significant on retarding MDA formation along with less browning color and gamey aroma intensities. Reddish-brown color and stronger marinated odor resulted in high preferences on ginger-marinated sample. Less brown color in pineapple-marinated sample contributes to lower color and overall acceptances. In conclusion, ginger juice had a significant effect on covering the gamey flavor and showed positive effect on other sensory-supported attributes.

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Section: Introductionmentioning

confidence: 99%

Sensory-related Attributes of Raw and Cooked Meat of Culled Saanen Goat Marinated in Ginger and Pineapple Juices

Putra

Wattanachant

2019

Trop. Anim. Sci. J.

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“…The percentage of marinade uptake ranged from 6% to 10%. It was earlier seen that storage after tumbling allowed more solubilization of myosin and simultaneous changes in the microstructure of the meat matrix (Andersen, Andersen, & Bertram, 2007;Chupaj, Malila, Petracci, Benjakul, & Visessanguan, 2016). This resulted in more sodium penetration into the center of chicken meat.…”

Section: Diffusibility Of Ingredientsmentioning

confidence: 95%

“…were similar at 80 and 85°C (p > .05). Previous studies reported that the cooking loss in marinated meat ranged from 24% to 30% (Barbantia & Pasquini, 2005;Chupaj et al, 2016;Gamage, Mutucumarana, & Andrew, 2017;Pérez-Juan, Kondjoyan, Picouet, & Realini, 2012). Besides high cooking loss, high temperature possibly induces lipid oxidation in cooked meat products.…”

Section: Rbs Formation and Cooking Lossmentioning

confidence: 99%

Effect of marinating ingredients on temperature‐induced denaturation of hemoglobin and its relation to red blood spot formation in cooked chicken breast

Jantaranikorn

Yongsawatdigul

2020

Journal of Food Science

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Red blood spot (RBS) commonly found in cooked chicken breast has caused severe economic loss as it is perceived as a sign of undercooked product. The objectives of this study were to investigate the cause of RBS as related to common ingredients used in marination, based on both chicken breast and isolated chicken hemoglobin (Hb) models. The effect of sodium chloride (NaCl), sodium tripolyphosphate (STPP), and glucose on thermal denaturation of Hb was investigated along with the extent of RBS formation in cooked marinated chicken breast. After vacuum tumbling for 65 min and subsequent storage at 4 °C for 20 hr, STPP and glucose were not absorbed into the center of chicken breast. However, Na+ was absorbed after 12 hr storage. The denaturation temperature (Td) of isolated chicken Hb decreased to 65.8 °C in the presence of 1.5 M NaCl, while that of the control was 69.4 °C. STPP at pH 9 decreased Td of Hb to 61.4 °C. The alkaline pH induced by STPP destabilized the Hb structure. RBSs were observed at 100% incidence when cooked to core temperatures of 50 and 70 °C for 1 min. RBSs were completely eliminated at core temperature of 85 °C. The ingredients used during marination appeared to have a minimal effect on RBS formation due to their limited absorption into the chicken breast. The cooking temperature is a major factor governing RBSs, as it directly affects the denaturation of Hb.

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“…The difference in the total moisture values could be due to several factors such as water absorbed during chilling, storage of meat in ice after deboning, or wetting of the meat after deboning. [24,25] Purge loss…”

Section: Total Moisturementioning

confidence: 99%

Functional properties of marinated chicken breast meat during heating in a pilot-scale radio-frequency oven

Singh

Deshpande

2019

International Journal of Food Properties

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Chicken breast meat is traditionally marinated to improve tenderness and juiciness. However, a significant amount of marinade is purged during cooking. It was envisioned that preheating of marinated chicken breast meat would minimize the purge due to presetting the myofibrillar proteins and will give higher cook yield. The preheating was done in a radiofrequency (RF) oven to provide uniform heating within the volume of the product, and to allow extra marinade retention. Two preheating regimens, 20-30°C and 55-60°C were selected. A 3-4% marinade gain was obtained while the meat was preheated in RF with 10% extra marinade but this gain was not significantly different in the four treatments and the control (p > .05). The cooked meat yields were determined as a function of programmed preheating of marinated meat in the RF oven, followed by final cooking of the product in the air impingement oven. The programmed preheated samples at 20-30°C showed higher cook yield (96.11-100.51%) as compared to the control (95.6%). However, all the samples heated at 55-60°C showed higher cook yield (100.57-109.39%). Warner-Bratzler shear tests were performed on cooked samples to determine the quality of RF preheated product, and the quality of the RF-treated product was not much different from that of the product cooked directly in a conventional air oven.

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Effect of Tumbling Marination on Marinade Uptake of Chicken Carcass and Parts Quality

Cited by 11 publications

References 16 publications

Sensory-related Attributes of Raw and Cooked Meat of Culled Saanen Goat Marinated in Ginger and Pineapple Juices

Sensory-related Attributes of Raw and Cooked Meat of Culled Saanen Goat Marinated in Ginger and Pineapple Juices

Effect of marinating ingredients on temperature‐induced denaturation of hemoglobin and its relation to red blood spot formation in cooked chicken breast

Functional properties of marinated chicken breast meat during heating in a pilot-scale radio-frequency oven

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