Page Banner

United States Department of Agriculture

Agricultural Research Service

Title: Baseline Quality Attributes of Marinated Broiler Breast Fillets

Authors
item Lyon, Brenda
item Smith, Douglas
item Savage, Elizabeth

Submitted to: Poultry Science
Publication Type: Abstract Only
Publication Acceptance Date: October 21, 2003
Publication Date: January 27, 2004
Citation: Lyon, B.G., Smith, D.P., Savage, E.M. Baseline quality attributes of marinated broiler breast fillets. [abstract] International Poultry Scientific Symposium Meeting Abstracts. January 26-27, 2004. #1764.

Interpretive Summary: This is an abstract only; no interpretative summary is required.

Technical Abstract: Baseline quality attributes of fully aged broiler breast fillets marinated (vacuum tumbled for 15 min) in a 6% NaCl solution containing either 2% phosphate (2P), 2% citric acid (2C), 2% acetic acid (2A), 1% C plus 1% P(1C), or 1% A plus 1% P (1A) were studied. Two controls were used: 6% NaCl (6N) and water (0M) with no additives. Oven-cooked samples (177C oven; 75C internal temperature) were evaluated by a 9-member trained descriptive analysis sensory panel who rated the intensities of 26 different flavor and texture attributes using 15-point line scales. Cooked yield and Warner-Bratzler shear values were obtained. All sensory attributes were scored in the low intensity range (1.5 to 5.0). Brothy, vinegary and residual particles were the only attributes rated significantly different (P less than 0.05) due to treatment. All marinades significantly reduced shear values from the 0M, but all values were very low (1.93 to 2.64 kg). The 2P had the highest yield, significantly higher than all other treatments. The lowest yields were from 1A, 2A, and 2C. The results indicated that marination of fully aged broiler breast fillets in sodium tripolyphosphate improved yield, but organic acids decreased yield; changes in flavor notes were negligible for the acid and phosphate treatments; and, acid and phosphate reduced already low shear values, perhaps to undesirable levels of meat tenderness (mealy, mushy).

Last Modified: 9/22/2014
Footer Content Back to Top of Page