Monitoring phosphate marinade penetration in tumbled chicken filets using a thin-slicing, dye-tracing method

Abstract

A simple dye-tracing method was developed to monitor the kinetic process of water penetration in chicken filets subjected to rotary tumble marination. A total of 860 chicken breast filets were tumbled for 0, 5, 15, and 30 min in marinades containing 1.6 or 3.2% sodium PP, TPP, or HMP with or without 8% NaCl. Marinade penetration was monitored by tracing a dye (FD&C Blue No. 1) migrating into different layers of the filets using a spectrophotometric measurement (absorbance at 627 nm). Marinades penetrated most rapidly in the initial 5 min, e.g., PP, TPP, and HMP at a low level (1.6%) enhancing the rate of penetration of unsalted water in the first 5 min by 196, 171, and 138%, respectively. However, the effect of phosphates was diminished when their concentration was high (3.2%) or when salt was present. Overall, low-level (1.6%) phosphates facilitated water penetration deep into the filets, whereas high-level (3.2%) phosphates and salt improved water penetration in the surface layers of the filets.

Quantitative and qualitative changes in added phosphates in cod (Gadus morhua) during salting, storage and rehydration

“…salt ions and phosphate ions) but also the strength of each ion. Presence of high sodium chloride concentration in the brine may have an antagonistic effect on the rate of phosphate diffusion (Xiong & Kupski, 1999). This may be due to the changes in protein structure and microstructure of the fish muscle caused by salting-in and salting-out effects.…”

Role of myofibrillar proteins in water-binding in brine-enhanced meats

“…Marinade penetration was monitored through tracing an FD&C Blue No. 1 dye that diffused into different layers of the filets by measuring the absorbance (627 nm) of the dye extract (Xiong & Kupski, 1999a, 1999b. Due to its complete solubility in water, diffusion of the FD&C Blue No.…”

Methods for phosphate addition in heavy salted cod (Gadus morhua L.)

“…Therefore, phosphate addition by using brining is suggested as the most suitable method. By brining, the fish surface will probably contain the highest phosphate levels as described in chicken (Xiong & Kupski, 1999). This is assumed favorable since the surface is most susceptible to oxidation due to air access.…”

“…Due to this considerable variation in phosphate content between different process steps, but also within each product, a quantitative analytical method for detection and regulation of phosphate addition may seem inappropriate. Additionally, trials with fish, shrimp and chicken show that added phosphates undergo degradation to orthophosphate which could result in difficulties detecting the added phosphate using qualitative methods (Kaufmann, Maden, Leisser, Matera, & Gude, 2005;Nguyen et al, 2012;Xiong & Kupski, 1999). The use of phosphate additives in heavy salting of cod fish will be legal in the EU from the 31st of December 2013(Commission Regulation (EU) No.…”