DYNAMIC MECHANICAL ANALYSIS OF MARINATED CHICKEN BREAST MEAT

Abstract

ABSTRACTChicken breast muscle was marinated and tumbled in solutions of 7% NaCl and 1.2% of disodium pyrophosphate (DSPP), tetrasodium pyrophosphate (TSPP), tetrapotassium pyrophosphate (TKPP), sodium tripolyphosphate (STPP), or glass phosphate. Dynamic mechanical thermal analysis was used to measure storage modulus and Tan δ as samples were heated from 25 to 75C. For untreated samples, four thermal transitions were noted with the most significant transition at 55.8C. Addition of NaCl and phosphate reduced the number of distinct events, and decreased the major transition to temperatures around 46–48C. Uncooked, marinated samples had lower G’ and Tan δ. Treated samples also showed an increase in G’ over the 25–45C range. Heating caused the greatest changes in treated samples, with values of G'75C and Tan δ75C similar to untreated samples. Different phosphate types resulted in significant differences in G’ and Tan δ values. G’ values correlated well with Young's modulus, but not with Warner‐Bratzler shear values or expressible moisture. Results are discussed in terms of changes in muscle proteins resulting from exposure to NaCl and phosphates, as well as to heat.