Abstract
Marination is oft en used to improve the yield and quality of chicken breast fi llets. Th e eff ects of freezing-thawing prior to marination and marination holding time on the instrumental and sensory properties of cooked marinated chicken fi llets were investigated. Fillets were marinated fresh or stored at -18oC and then thawed prior to marination (frozen-thawed). Fillets were soaked in marinade for 1.5 h and 20 h and then cooked at 175oC for 45 minutes for determination of cooking loss, Warner-Bratzler shear force, color properties, juiciness and sensory properties. Marinade uptake was greater in fi llets marinated for 20 h, both fresh and frozen-thawed, than in fi llets marinated for 1.5 h. Cooking loss was lowest for fresh unmarinated fi llets (19.30%) and signifi cantly lower (P < 0.05) comparing to frozenthawed fi llets marinated for 20 h (44.73%). Th e highest numerical value of color parameter lightness was found in fresh fi llet marinated for 1.5 h. There were no signifi cant diff erences between all examined fi llets regarding color properties redness and yellowness. Th e fi llets marinated for 20 h, both fresh and frozen-thawed were found to be signifi cantly more tender (P < 0.05) as indicated by lower shear force values (13.96 N and 12.88 N, respectively) and higher sensory scores for tenderness (7.00 and 6.50, respectively) as compared to other investigated fi llets. Furthermore, fresh fi llets marinated for 20 h had the highest mark for the overall sensory acceptability (95.00% of maximum quality).
Highlights
Marination is the process of applying a water-based solution composed of ingredients such as salt, sugar, oil, organic acids, herbs and food additives such as aroma enhancers, antioxidants and antimicrobials (Björkroth, 2005; Haute et al, 2016)
Marinade uptake of frozen-thawed fillets was numerically lower in comparison with fresh fillets (14.27% and 16.50%, respectively) for longer marination time (20 h)
Significant effect (P < 0.05) on cooking loss was observed for sample type, marination time and interaction effect (Table 3)
Summary
Marination is the process of applying a water-based solution composed of ingredients such as salt, sugar, oil, organic acids, herbs and food additives such as aroma enhancers, antioxidants and antimicrobials (Björkroth, 2005; Haute et al, 2016). Marinating was used to preserve the meat product over a longer time. Today, marinating is adopted by restaurants and industry in order to change the flavor profile of products, improve meat tenderness and juiciness, as well as to enhance yield by increasing retention and water content (Mielnik et al, 2008; Bianci et al, 2009) and is especially used for poultry products (Barbanti et al, 2005). Market forms of marinated poultry include whole birds, cut-up parts, boneless meat, and chopped and formed items. Many products sold in the raw, unmarinated state will be marinated by the retailer or by the consumer in the home prior to sale or consumption, respectively (Smith and Acton, 2010)
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