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Title: DESCRIPTIVE SENSORY ANALYSIS OF BROILER BREAST FILLETS MARINATED IN PHOSPHATE, SALT AND ACID SOLUTIONS

Author
item LYON, BRENDA
item SMITH, DOUGLAS
item SAVAGE, ELIZABETH

Submitted to: Poultry Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 7/1/2004
Publication Date: 1/14/2005
Citation: Lyon, B.G., Smith, D.P., Savage, E.M. 2005. Descriptive sensory analysis of broiler breast fillets marinated in phosphate, salt and acid solutions. Poultry Science. 84(2):345-349.

Interpretive Summary: Solutions containing salt, phosphates, acids and flavorings can be added to meat to enhance flavor, change texture and reduce the presence of spoilage bacteria. This process is termed marination. However, very little information is available on how to optimize the combination of ingredients based on sensory testing. In this study, we evaluated chicken breast muscle marinated in combinations of solution ingredients. A trained panel of sensory judges scored flavor and texture properties. Results indicate that both flavor and texture of the meat were altered in some way due to marination. It may be possible to change and control flavor and texture attributes by properly adding marinade ingredients. These results are of interest to poultry processors because of potential to increase processing efficiency, reduce costs, and optimize quality.

Technical Abstract: Sensory attributes of fully aged broiler breast fillets marinated in a 6% NaCl solution containing either 2% sodium tripolyphosphate (2P), 2% citric acid (2C), 2% acetic acid (2A), 1% C plus 1% P (1C), or 1% A plus 1% P (1A) were studied. The two controls used were 6% NaCl (6N) and water (0C) with no additives. Oven-cooked samples (177C oven; 75C internal temperature) were evaluated by a 9-member trained descriptive analysis sensory panel that rated the intensities of 26 different flavor and texture attributes using 15-point line scales. Data were analyzed using GLM SAS procedures to determine significant differences (P<0.05) in individual sensory attributes due to marinade treatment. All sensory attributes were scored in the low intensity range (1.5 to 5.0). Brothy, vinegar and residual particles were the only individual attributes rated significantly different (P<0.05) due to treatment. Multivariate analyses indicated that all considered sensory attributes formed 2 dimensions that explained 57% of variation in the data. Consumer tests would be needed to complement these data to determine if low values result in possible negative consequences due to phosphates, salt and acids. It may be possible to change and control flavor and texture attributes by properly adding marinade ingredients.