Effects of marinating on different properties of chicken breast meat - Treatment of samples with sour cherry, pomegranate, orange, grape or apple juice; [Auswirkungen des Marinierens auf verschiedene Eigenschaften von Hähnchenbrustfleisch - Behandlung von Proben mit Sauerkirsch-, Granatapfel-, Orangen-, Trauben- oder Apfelsaft]
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Date
2009
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Abstract
The effects of marination with sour cherry, pomegranate, orange, grape or apple juice on the chemical and sensory properties of chicken breast meat were investigated. Textural and sensory properties of samples were evaluated. Marination affected (p < 0.05) juiciness, flavour and tenderness of the samples as judged by the sensory panel. The highest juiciness rating was given to samples marinated with sour cherry juice whereas the highest tenderness rating was given to samples marinated with grape juice. Panelists did not like the flavour of marinated samples and found it to have a foreign taste. Marination had an effect (p < 0.05) on hardness, springiness and chewiness of the samples as determined by texture profile analysis (TPA). Samples marinated with pomegranate juice had the lowest hardness (highest tenderness) values while those marinated with sour cherry juice had the lowest chewiness (easy to chew) values. No significant correlation coefficients (p > 0.05) was found between sensory panel values and TPA values. This can be attributed to the fact that samples having foreign taste were discriminated against by the panelists. Acidic marination was found to be useful for improving eating quality of chicken breast in our study. However, foreign taste imparted by acidic juices needs to be overcome. Using different food flavourings may solve this problem.