Assessment of nanoparticle paprika oleoresin on marinating performance and sensory acceptance of poultry meat

Salma Mohamad Yusop, Maurice G. O'Sullivan, Matthias Preuß, Herbert Weber, John F. Kerry, Joseph P. Kerry

Research output: Contribution to journalArticle

14 Citations (Scopus)

Abstract

The effects of nanoparticle paprika oleoresin (1 and 3 g/100 mL) and carrier system (water/milk) on the physical and sensory properties of cooked marinated chicken were investigated. Marinade absorption, cooking loss, surface colour (L*, a*, b* values), penetration force, moisture and fat content were measured. Sensory properties, including; surface colour (orange, red), colour penetration, aroma, toughness, juiciness, flavour acceptability, paprika flavour, saltiness, hotness and overall acceptability were also evaluated using 25 naïve assessors (consumers). 3 g/100 mL paprika produced greater surface CIE a* (redness) and b* (yellowness), sensory surface orange, red and colour penetration attributes. The carrier 0/100 (water to milk ratio) with nanoparticle paprika oleoresin was shown to increase the colour quality of cooked marinated chicken by increasing (P < 0.05) surface CIE a. * (redness) and b* (yellowness) value, whereas the 100/0 water to milk ratio carrier system provided a better colour penetration. In conclusion the application of nanoparticle paprika successfully enhanced marinating performance.

Original languageEnglish
Pages (from-to)349-355
Number of pages7
JournalLWT - Food Science and Technology
Volume46
Issue number1
DOIs
Publication statusPublished - Apr 2012

Fingerprint

marinating
paprika
Capsicum
oleoresins
poultry meat
nanoparticles
Poultry
Nanoparticles
Meat
Color
color
Milk
milk
Water
sensory properties
Chickens
flavor
chickens
saltiness
water

Keywords

  • Chicken
  • Consumers
  • Marinating
  • Milk
  • Naïve assessors
  • Paprika oleoresin
  • Sensory quality

ASJC Scopus subject areas

  • Food Science

Cite this

Assessment of nanoparticle paprika oleoresin on marinating performance and sensory acceptance of poultry meat. / Mohamad Yusop, Salma; O'Sullivan, Maurice G.; Preuß, Matthias; Weber, Herbert; Kerry, John F.; Kerry, Joseph P.

In: LWT - Food Science and Technology, Vol. 46, No. 1, 04.2012, p. 349-355.

Research output: Contribution to journalArticle

Mohamad Yusop, Salma ; O'Sullivan, Maurice G. ; Preuß, Matthias ; Weber, Herbert ; Kerry, John F. ; Kerry, Joseph P. / Assessment of nanoparticle paprika oleoresin on marinating performance and sensory acceptance of poultry meat. In: LWT - Food Science and Technology. 2012 ; Vol. 46, No. 1. pp. 349-355.
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