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Title: EFFECTS OF VACUUM MARINATION ON MOISTURE ABSORPTION AND RETENTION BY BONELESS BROILER CHICKEN BREASTS

Author
item Young, Louis
item Cason Jr, John
item Buhr, Richard - Jeff
item Lyon, Clyde

Submitted to: Institute of Food Technologists
Publication Type: Abstract Only
Publication Acceptance Date: 2/15/2001
Publication Date: 6/15/2001
Citation: YOUNG, L.L., CASON JR, J.A., BUHR, R.J., LYON, C.E. EFFECTS OF VACUUM MARINATION ON MOISTURE ABSORPTION AND RETENTION BY BONELESS BROILER CHICKEN BREASTS. INSTITUTE OF FOOD TECHNOLOGISTS. 2001.

Interpretive Summary:

Technical Abstract: A large portion of further processed poultry is marinated prior to cooking to improve color, texture and flavor. Optimum conditions for the process are not fully documented, but anecdotal reports suggest that marinade absorption is improved under vacuum, but published scientific studies are lacking. Rigorous evaluation of different marination conditions will provide guidelines for optimizing the process. The objective of this study was to compare moisture absorption & retention by chicken breasts marinated under atmospheric pressure & en vacuo. One hundred ninety two chickens were slaughtered & chilled. Both Pectoralis major muscles were harvested. Left muscles were tumbled for 30 minutes in 10% of a marinade containing of 4% sodium tripolyphosphate & 15% NaCl. Right muscles were treated similarly, but were tumbled under a vacuum of 50 kPa. Each muscle was then sealed in a plastic bag & cooked in an 80 water bath. Marinade absorption, cooking loss& shear value of each muscle were evaluated. Marinade absorption was significantly (P < 0.05) improved when marination was performed en vacuo (8.9 v. 8.1%). Moisture loss during cooking was equivalent for the two treatments averaging 12.5%. Shear values were also equivalent averaging 2.06 kg. These data confirm anecdotal reports of the beneficial effects of marinating chicken en vacuo on marinade absorption. Based on previous studies, the small shear values for both groups of muscles indicate that neither group would be considered objectionably tough by consumers. This study will be useful to groups interested in optimizing poultry marination processes.