Influence of ageing time on yield and texture of marinated chicken breast cooked using a continuous process

Tais Colpo Sartori,Nelcindo Nascimento Terra

doi:10.1590/bjft.2014.002

Tais Colpo Sartori, Nelcindo Nascimento Terra

Open Access

https://doi.org/10.1590/bjft.2014.002

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Abstract

The objective of this study was to evaluate the influence of different ageing times before deboning (deboning time) and ageing times after deboning (holding time) on the quality (sensory attributes and texture) and cooking loss of chicken breast marinated, cooked and frozen using a continuous process.The following3² experimental design was used (3 deboning times: zero, 6 and 12 hours; and 3 holding times: zero, 12 and 24 hours). Brine absorption, chicken breast pH and cooking loss were evaluated, a sensory analysis was carried out and the shear force was determined. The deboning and holding times did not significantly influence brine absorption and pH, but did significantly influence cooking loss, where the lowest value obtained was a mean of 19.72% for deboning times of 6 or 12 hours and a holding time of 24 hours. A deboning time of 6 hours was sufficient to improve tenderness as measured by a sensory analysis and shear force determination.

Highlights

The segment of chicken parts is one of the fastest growing worldwide, because it complies with current trends for products of high protein value, practicality, with attractive price
For deboning time zero (T1, T2, T3), it was observed a decrease of pHt between zero and 12 hours with an increase from 12 to 24 hours, difference is not statiscally significant
The 5.9 pH is indicative of the onset of rigor mortis in chicken breast (BRESSAN and BERAQUET, 2004)

Summary

Introduction

The segment of chicken parts is one of the fastest growing worldwide, because it complies with current trends for products of high protein value, practicality, with attractive price. During the manufacture of cooked chicken breast, a widely used process is the marination, consisting in applying in the meat a solution of water, salt and additives. The salts used act by solubilizing the myofibrillar proteins which increases muscle water retention capacity (ALVARADO and MCKEE, 2007; LEMOS, 2008). According to Koohmaraie (1992), myofibrillar proteins from proteolysis carried out by natural enzymes of meat is one of the responsible mechanisms for changes during storage post-mortem, resulting in loss of structural integrity of the muscle. It was demonstrated that increase in ageing time from zero to 12, 24 and 48 hours causes desestruturation in muscle fibres, resulting in major espace between fibres (KOMIYAMA et al, 2009)

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