PROPERTIES OF CHICKEN BREASTS INJECTED WITH LOW METHOXYL PECTIN

Abstract

Salts and phosphates improve yield, tenderness, and juiciness of marinated poultry products, but alternatives to the use of salts and phosphates are desired to reduce dietary sodium levels. Further, imports of phosphate treated meats are banned in some countries. Hence, alternatives to phosphates are desirable in marination technology. Low methoxyl pectin (LMP) and amidated low methoxyl pectin (LMP-A) in the absence of added salt were evaluated as ingredients to improve yield and quality of marinated poultry. Sodium tripolyphosphate (STPP) and NaCl and noninjected muscle were used as controls to determine the effect of pectin on quality. STPP/NaCl injected breasts had the highest % net weight increase, greatest tenderness, greatest cook yield, and % moisture content. Pectin injected breasts were intermediate and noninjected controls were lowest for % net weight increase, % cook yield, and % moisture content. Tenderness of pectin injected breasts was not different from noninjected controls. Marination had no effect on psychrotrophic bacterial count.