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Tenderness and yields of poultry breast are influenced by phosphate type and concentration of marinade
Author(s) -
Zheng Min,
Detienne Noel A,
Barnes Brian W,
Wicker Louise
Publication year - 2000
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/1097-0010(20010101)81:1<82::aid-jsfa783>3.0.co;2-7
Subject(s) - marination , tenderness , chemistry , pyrophosphate , moisture , sodium hexametaphosphate , phosphate , food science , broiler , eider , chicken breast , zoology , sodium , biochemistry , organic chemistry , biology , enzyme , fishery
The effect of concentration and type of phosphate on quality of pre‐rigor poultry breast was evaluated. Non‐aged breasts (NAC) and aged whole birds (AC) were non‐injected controls. Injection marination increased the final product yield and moisture content of breasts compared with AC and NAC. Tetrasodium pyrophosphate (TSPP)‐injected breast had the highest final product yield. TSPP and sodium tripolyphosphate (STPP) injection had similar effects on purge, net weight increase, moisture and expressible moisture. TSPP could only be used in low‐salt marinades. Hexametaphosphate (GLASS)‐injected breast had the highest pick‐up but the lowest retention and moisture content. The shear force of phosphate‐injected breasts was lower than that of NAC and similar to or lower than that of AC breasts. © 2000 Society of Chemical Industry