Due to the nutritional drawbacks of polyphosphates, some researchers started to evaluate sodium bicarbonate as phosphate replacer in cooked meat products. The differences in quality properties between phosphate and bicarbonate-marinated chicken fillets had been evaluated under similar processing conditions, however there were no studies comparing the differences in quality traits between phosphate and bicarbonate-marinated chicken fillets cooked under different heat treatments. The aim of this study was to evaluate the effect of different combination of heat treatments using air oven (Air and Core temperatures: 160-76°C, 160-80C, 200-76°C, 200-80°C, respectively) on quality characteristics of phosphate and bicarbonate-marinated chicken breast fillets. Eighty fillets were obtained from batch of 24h post-mortem broiler breast meat, the samples were divided into two groups of marination treatments (0.3% sodium bicarbonate n=40, 0.3% sodium tripolyphosphate n=40) and were vacuum tumbled (45 min, -0.95 mbar, 20 rpm). It was found that the level of heat treatment had no effect on ash and fat contents for the fillet treated with bicarbonate. Samples cooked using the most severe heat treatment (200-80°C) exhibited significantly (P<0.05) lower moisture content and the higher protein content for both types of marinated fillets in comparison with other heat treatments. Bicarbonate marinated fillets showed higher water retention during severe heat treatment (67.3 vs 65.7%, P<0.05) and lower cook losses (30.7 vs 33.4%, P<0.05) when compared with phosphate-marinated fillets. There were significant differences (P<0.05) in Texture Profile Analysis (hardness, cohesiveness, gumminess, springiness, and chewiness) for phosphate-marinated fillets cooked under different heat treatment, while this effect was not apparent in bicarbonate-marinated fillets. Water activity (aw) was significantly higher in bicarbonate treated fillets when compared to phosphate marinated fillets. The findings of this study suggest that phosphate marinated fillets interact with heat treatments in different way in comparison with bicarbonate marinated fillets.
Comparison between the quality traits of phosphate and bicarbonate-marinated chicken breast fillets cooked under different heat treatments
MUDALAL, SAMER;PETRACCI, MASSIMILIANO;CAVANI, CLAUDIO
2013
Abstract
Due to the nutritional drawbacks of polyphosphates, some researchers started to evaluate sodium bicarbonate as phosphate replacer in cooked meat products. The differences in quality properties between phosphate and bicarbonate-marinated chicken fillets had been evaluated under similar processing conditions, however there were no studies comparing the differences in quality traits between phosphate and bicarbonate-marinated chicken fillets cooked under different heat treatments. The aim of this study was to evaluate the effect of different combination of heat treatments using air oven (Air and Core temperatures: 160-76°C, 160-80C, 200-76°C, 200-80°C, respectively) on quality characteristics of phosphate and bicarbonate-marinated chicken breast fillets. Eighty fillets were obtained from batch of 24h post-mortem broiler breast meat, the samples were divided into two groups of marination treatments (0.3% sodium bicarbonate n=40, 0.3% sodium tripolyphosphate n=40) and were vacuum tumbled (45 min, -0.95 mbar, 20 rpm). It was found that the level of heat treatment had no effect on ash and fat contents for the fillet treated with bicarbonate. Samples cooked using the most severe heat treatment (200-80°C) exhibited significantly (P<0.05) lower moisture content and the higher protein content for both types of marinated fillets in comparison with other heat treatments. Bicarbonate marinated fillets showed higher water retention during severe heat treatment (67.3 vs 65.7%, P<0.05) and lower cook losses (30.7 vs 33.4%, P<0.05) when compared with phosphate-marinated fillets. There were significant differences (P<0.05) in Texture Profile Analysis (hardness, cohesiveness, gumminess, springiness, and chewiness) for phosphate-marinated fillets cooked under different heat treatment, while this effect was not apparent in bicarbonate-marinated fillets. Water activity (aw) was significantly higher in bicarbonate treated fillets when compared to phosphate marinated fillets. The findings of this study suggest that phosphate marinated fillets interact with heat treatments in different way in comparison with bicarbonate marinated fillets.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
