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Influence of Marinating on Weight Gain and Coating Characteristics of Broiler Drumsticks
Author(s) -
PROCTOR V. A.,
CUNNINGHAM F. E.
Publication year - 1987
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1987.tb06594.x
Subject(s) - broiler , distilled water , chemistry , food science , coating , ascorbic acid , zoology , biology , chromatography , organic chemistry
The weight gain of broiler drumsticks at 4°C was compared to those at 23°C after marinating in distilled water with agitation for 30 and 60 min. At 23°C there was significantly greater absorption (P = 0.001), with an average of 3.81%. The effect of different additives were studied in relation to weight gain, coating pickup, cooking loss, crumb loss, and overall yield of coated broiler drumsticks. Skinless drumsticks marinated in 4% Kena solution (90% tripolyphosphate and 10% hexametaphosphate blend) had significantly greater coating pickup, and a cooking loss was significantly reduced by increased marinating time in 4% Kena. The mean overall yield was highest for drumsticks soaked in distilled water (86.67%), and lowest for ‘those treated with 0.5% ascorbic acid (80.01%) and 0.002% papain (78.30%).