Mango peel ingredient as salt and phosphate replacement in chicken breast marinade

Sunisa Roidoung,Napatsawan Ponta,Ruttapong Intisan

doi:10.7455/ijfs/9.1.2020.a5

Sunisa Roidoung, Napatsawan Ponta + Show 1 more

Open Access

https://doi.org/10.7455/ijfs/9.1.2020.a5

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Abstract

Whole mango peel powder and fibre extracted from mango peel were investigated as potential ingredients to replace salt and phosphate in chicken marinade. Whole mango peel powder possessed higher water absorption capacity than mango peel fibre, 4.57% and 1.47%, respectively (P < 0.05). Similar oil absorption capacity was observed in both mango peel ingredients (P > 0.05). Purified pectin and sorbitol syrup were also used to compare the water holding capacity in marinated chicken breasts. Mango peel ingredients exhibited less cooking loss than pectin and sorbitol syrup, however, higher cooking loss than sodium tripolyphosphate (STPP) and NaCl (P > 0.05). Marinating with mango peel ingredients significantly increased a* value of chicken breasts after cooking, while L* and b* values were similar in marinating with NaCl (P > 0.05). Hardness of frozen fully cooked chicken breast was measured after thawing. The lowest shear force of 7.13 N was observed in chicken breasts marinated with mango peel fibre (P < 0.05), while the hardness of chicken breasts marinated with whole mango peel powder was not significant different from STPP and NaCl treatments. Results from this study revealed a potential approach of utilizing fruit waste as an ingredient to substitute phosphate and salt in chicken marinade.

Highlights

Frozen, fully cooked chicken products are typically consumed worldwide, both in households and in restaurant chains
Mango peel ingredients were investigated for potential ingredients that could replace salt and phosphate in chicken marinade
Purified pectin and sorbitol syrup were used in this study to compare the water holding capacity in marinated chicken breasts

Summary

Introduction

Fully cooked chicken products are typically consumed worldwide, both in households and in restaurant chains. Marinades develop the flavour and texture of the chicken products, but reduce weight loss in further processes such as roasting, baking, frying, and thawing. Salt or sodium chloride (NaCl) provides a negative charge (Cl− ion) to interact with positive charge on the myosin protein in chicken meat. This interaction induces the dissolving of insoluble myosin, the meat swells and is able to hold water. Salt and phosphates extract myofibrilla proteins to form a cohesive network on the meat surface, which could trap water upon cooking (Acton & Jensen, 1994; Tarte, 2009). Salt and phosphates have been generally used as food additives, consumers have currently a raised awareness of the sodium and

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