Effect of marinating time and low pH on marinade performance and sensory acceptability of poultry meat

Salma Mohamad Yusop, Maurice G. O'Sullivan, John F. Kerry, Joseph P. Kerry

Research output: Contribution to journalArticle

45 Citations (Scopus)

Abstract

The effects of marinating time (30, 60, 120 and 180. min) and acidic marinade pH (3.0, 3.2, 3.4, 3.6, 3.8, 4.0 and 4.2) on the instrumental and sensory properties of cooked Chinese-style marinated chicken were investigated. With increasing marinating time up to 180. min, a significant (P< 0.05) increase in surface redness (a* value) and the dark pink sensory attribute was observed, along with a corresponding decrease in lightness (L* value) and colour penetration. Increased marinating times of 120-180. min were found to produce more acceptable end products with increased scores for colour, aroma and flavour attributes. Marinade uptake was greater at higher marinade pH levels of 3.8, 4.0 and 4.2, with the highest marinade uptake (3.34%) recorded at pH 4.0. As changes to core meat pH were not observed, the effect of marinating time (up to 180. min) and marinade pH on the instrumental and sensory properties of Chinese-style marinated chicken were located principally at the surface of samples. Consumers considered surface colour as contributing to acceptability of marinated chicken to a greater degree compared to colour penetration.

Original languageEnglish
Pages (from-to)657-663
Number of pages7
JournalMeat Science
Volume85
Issue number4
DOIs
Publication statusPublished - Aug 2010
Externally publishedYes

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marinating
poultry meat
Poultry
Meat
Color
Chickens
sensory properties
color
chickens
flavor
odors
meat

Keywords

  • Acidic marinating
  • Chicken meat
  • Colour penetration
  • Consumers
  • Marinade pH
  • Marinating time
  • Sensory evaluation

ASJC Scopus subject areas

  • Food Science

Cite this

Effect of marinating time and low pH on marinade performance and sensory acceptability of poultry meat. / Mohamad Yusop, Salma; O'Sullivan, Maurice G.; Kerry, John F.; Kerry, Joseph P.

In: Meat Science, Vol. 85, No. 4, 08.2010, p. 657-663.

Research output: Contribution to journalArticle

Mohamad Yusop, Salma ; O'Sullivan, Maurice G. ; Kerry, John F. ; Kerry, Joseph P. / Effect of marinating time and low pH on marinade performance and sensory acceptability of poultry meat. In: Meat Science. 2010 ; Vol. 85, No. 4. pp. 657-663.
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