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Marination Method and Honey Level Affect Physical and Sensory Characteristics of Roasted Chicken
Author(s) -
Hashim I. B.,
McWatters K. H.,
Hung Y.C.
Publication year - 1999
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.1365-2621.1999.tb09883.x
Subject(s) - roasting , marination , food science , flavor , aroma , chemistry , chicken breast , taste , flavour , pepper
To provide information concerning the functionality of honey as a marinade ingredient for roasted chicken, bone‐in breast quarters were marinated with lemon‐pepper marinade either by immersion or injection. Honey (10, 20, and 30%) was substituted for water in the marinades. Injected chicken retained more marinade, lost less juice during roasting, and required less force to shear than immersed chicken. Descriptive sensory panel evaluation showed that injected chicken had a more glossy and moist appearance, more intense lemon flavor, more intense sweet and salty taste, and more tender texture than immersed chicken. For injected chicken, addition of honey to the marinade increased honey flavor without notably affecting appearance, aroma, other flavor attributes, or texture.