Effect of sugar and starch levels on electrical conductivity of marinade solutions in improving water-holding capacity of marinated broiler breast meat

Abstract

SUMMARY Marinade solutions are used to improve the water-holding capacity (WHC) of marinated meat. Previously, we found that the electrical conductivity (EC) of salt solutions had a high correlation with the WHC of marinated breast meat. However, marinade solutions, prepared using ingredients such as sugar and starch, might affect this correlation. In this study, we evaluated the effect of the different EC of mixed salt solutions, influenced by the level of the sugar (dextrose) and starch (waxy maize starch; WM starch), on WHC (determined as weight gain, drip loss, cooking loss, and total yield) of normal-colored (50 ≤ L* ≤ 56) and light-colored (L* > 56) chicken breast meats. The decrease in the EC of the mixed salt solutions was affected by the level of dextrose and WM starch; however, the WHC of breast meat, marinated with a mixed salt solution containing dextrose and WM starch, was increased. The EC and concentration of the mixed salt solution, containing dextrose, had a low correlation with the WHC of marinated breast meat. Interestingly, the cooking loss and total yield of marinated breast meat could be predicted using the concentration and EC of the marinade solution containing starch.